If you love the rich, melty flavors of a classic Philly cheesesteak but want to mix things up, this Philly Cheesesteak Tortellini Recipe is an absolute game-changer. It brings together tender slices of savory steak, sautéed peppers and onions, and creamy provolone cheese sauce all tossed with pillowy cheese tortellini. This dish is comfort food at its finest, combining the best of Italian and American favorites in one irresistible skillet meal.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect balance of hearty, cheesy, and flavorful in this Philly Cheesesteak Tortellini Recipe. Each ingredient plays an essential role, whether it’s the tender beef for protein, the colorful veggies for crunch and sweetness, or the creamy sauce elements that bring everything together in luscious harmony.
- 1 lb beef sirloin or ribeye steak: Thinly sliced for quick cooking and maximum tenderness.
- 1 lb cheese tortellini (fresh or frozen): The soft pasta that soaks up every bit of the cheesy sauce.
- 1 green bell pepper, sliced: Adds a mild peppery crunch and vibrant color.
- 1 onion, thinly sliced: Brings a natural sweetness that caramelizes perfectly when sautéed.
- 8 oz mushrooms, sliced (optional): Earthy flavor that complements the meatiness beautifully.
- 2 cloves garlic, minced: Gives a fragrant depth that wakes up all the other flavors.
- 1 tablespoon olive oil: Used for searing steak to golden perfection.
- 1 tablespoon butter: Adds richness when cooking the vegetables.
- 1 cup beef broth: Forms the savory base of the creamy sauce.
- 1 cup heavy cream: Makes the sauce luxuriously creamy and smooth.
- 1 tablespoon Worcestershire sauce: Brings a tangy, umami boost that’s classic in cheesesteak flavors.
- 1 1/2 cups provolone cheese, shredded: Melts to create that signature Philly cheesesteak cheese pull.
- Salt and black pepper to taste: Essential for seasoning the steak and sauce perfectly.
- 1 teaspoon garlic powder: Amplifies the garlicky notes.
- 1 teaspoon onion powder: Adds a subtle onion undertone for depth.
- 1/2 teaspoon smoked paprika (optional): Introduces a smoky warmth that enhances the steak’s flavor.
- Fresh parsley (for garnish, optional): Adds a fresh burst of color and brightness to finish.
How to Make Philly Cheesesteak Tortellini Recipe
Step 1: Cook the Tortellini
Start by cooking your cheese tortellini according to the package instructions until perfectly al dente. This pasta is the heart of the dish, so making sure it’s tender but not mushy is essential. Once cooked, drain and set them aside to get ready for the sauce and steak combo.
Step 2: Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Season those thinly sliced steak pieces generously with salt, pepper, garlic powder, onion powder, and a touch of smoked paprika if you want that smoky vibe. Sear the beef just long enough to get a nice brown crust, about 2 to 3 minutes. Remove the steak from the skillet and set it aside because we’ll bring it back later to soak up all the cheesy goodness.
Step 3: Sauté the Vegetables
In the same skillet, melt the butter and toss in your sliced onions, green bell peppers, and mushrooms if using. Let these veggies soften and develop sweetness as you stir them around for about 4 to 5 minutes. Add the minced garlic last and cook for another minute or two until you can smell that mouthwatering aroma filling the kitchen.
Step 4: Craft the Creamy Sauce
Pour in the beef broth, Worcestershire sauce, and heavy cream, then bring everything to a gentle simmer. Let the sauce thicken for about 3 to 4 minutes, stirring occasionally. Once slightly reduced, stir in one cup of your shredded provolone cheese until it melts smoothly into a rich, cheesy sauce that makes this Philly Cheesesteak Tortellini Recipe truly irresistible.
Step 5: Combine Steak, Tortellini, and Sauce
Return the cooked steak to your skillet and add in the drained tortellini. Stir gently to coat everything evenly with that luscious cheese sauce. The combination of meat, creamy sauce, and cheese-filled pasta creates a harmony of textures and flavors that is simply unforgettable.
Step 6: Top with Cheese and Broil
Sprinkle the remaining half cup of provolone cheese over the top and transfer the skillet to your oven’s broiler. Watch for 2 to 3 minutes until the cheese is golden, bubbly, and slightly browned on top. This finishing touch gives the dish an irresistible melty crust that will wow whenever you serve it.
Step 7: Serve and Garnish
Once out of the broiler, garnish with fresh parsley if you like a pop of green and fresh flavor. Serve immediately while hot, and prepare for everyone to ask for seconds!
How to Serve Philly Cheesesteak Tortellini Recipe
Garnishes
Fresh parsley is a fantastic, simple garnishing choice that adds a bright contrast to the creamy, rich flavors. You could also sprinkle some extra shredded provolone or even a few red pepper flakes for a little kick if you love spice. These finishing touches elevate the presentation and taste effortlessly.
Side Dishes
Since this dish is hearty on its own, consider pairing it with light, fresh sides like a crisp garden salad or steamed green beans tossed with lemon and olive oil. Garlic bread or soft dinner rolls are also fantastic for mopping up any leftover sauce that ends up on your plate.
Creative Ways to Present
Serve the Philly Cheesesteak Tortellini Recipe straight from the broiler-pan skillet for a rustic, family-style vibe. Alternatively, plate it beautifully in shallow bowls with extra cheese on top. For a fun twist, portion the tortellini mix into individual ramekins and broil the cheese crust on each for a personalized touch. No matter how you plate it, it’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Tortellini keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, making it an even tastier option for quick lunches or dinners. Just give it a good stir before reheating to redistribute the sauce.
Freezing
Because of the creamy sauce and pasta, freezing is possible though texture may change slightly. Transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. To avoid freezing, try making just the sauce and steak mixture in bulk and cook fresh tortellini when ready to serve for best results.
Reheating
To reheat, warm the leftovers gently on the stove over medium-low heat, adding a splash of cream or broth if the sauce feels too thick. You can also microwave individual portions, stirring occasionally for even heating. If you want to revive the broiled cheese crust, pop the reheated dish under the broiler for a minute or two before serving.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While cheese tortellini is perfect for capturing the creamy sauce and staying true to the recipe, you could swap it for any cheese-filled pasta or even small shapes like penne or rigatoni if that’s what you have on hand.
Is there a vegetarian version of this Philly Cheesesteak Tortellini Recipe?
Yes! Substitute the steak with hearty mushrooms or plant-based meat alternatives, and you can still enjoy the delicious sauce and veggies that make this dish so comforting without the meat.
Can I prepare this recipe without a broiler?
If you don’t have a broiler, no worries. You can simply sprinkle the remaining cheese on top and cover the skillet with a lid for a few minutes until the cheese melts, or finish it off in a 375°F oven until bubbly.
What type of cheese works best?
Provolone cheese is traditional and melts beautifully, but a mix of provolone and mozzarella gives an even creamier, gooey texture. Feel free to experiment with different melting cheeses if you want a unique twist.
How can I make this recipe spicier?
Add red pepper flakes while sautéing the veggies or include a splash of hot sauce in the creamy sauce step. A pinch of cayenne pepper mixed into the steak seasoning also adds a wonderful kick that complements the savory flavors.
Final Thoughts
You truly cannot go wrong with the Philly Cheesesteak Tortellini Recipe. It’s a fantastic way to bring the comfort of Philly’s iconic sandwich into a creamy, pasta-based meal that the whole family will love. Whether you’re making it for a weeknight dinner or a special occasion, the combination of tender steak, melted cheese, and tender pasta guarantees a dish that will delight every bite. Give it a try, and I promise it will become one of your go-to favorites in no time!
Print
Philly Cheesesteak Tortellini Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A delightful fusion recipe combining the rich flavors of a classic Philly cheesesteak with tender cheese tortellini, sautéed vegetables, and a creamy cheese sauce. This easy-to-make dish is perfect for a comforting and indulgent meal.
Ingredients
Meat and Pasta
- 1 lb beef sirloin or ribeye steak, thinly sliced
- 1 lb cheese tortellini (fresh or frozen)
Vegetables
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 8 oz mushrooms, sliced (optional)
- 2 cloves garlic, minced
Sauces and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups provolone cheese, shredded (or a mix of provolone and mozzarella)
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
Garnish
- Fresh parsley (for garnish, optional)
Instructions
- Cook the Tortellini: Prepare the cheese tortellini according to the package instructions until al dente. Drain well and set aside to keep warm.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Add the steak to the hot skillet and cook for 2-3 minutes until browned but still tender. Remove the steak from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the sliced onion, green bell pepper, and mushrooms if using. Sauté for 4-5 minutes until the vegetables have softened and begun to caramelize.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant but not browned.
- Make the Sauce: Pour in the beef broth, Worcestershire sauce, and heavy cream. Bring the mixture to a gentle simmer, cooking for 3-4 minutes until the sauce thickens slightly.
- Melt Cheese into Sauce: Stir in 1 cup of the shredded provolone cheese until fully melted and the sauce is smooth and creamy.
- Combine Steak and Tortellini: Return the cooked steak slices to the skillet, then add the cooked tortellini. Gently stir to coat the pasta and steak thoroughly in the creamy cheese sauce.
- Top with Cheese and Broil: Sprinkle the remaining 1/2 cup of shredded provolone cheese evenly over the top of the skillet mixture. Place the skillet under a broiler for 2-3 minutes, watching carefully, until the cheese melts, bubbles, and turns lightly golden.
- Serve: Remove from the broiler and garnish with fresh parsley if desired. Serve immediately while hot and creamy.
Notes
- Use fresh or frozen tortellini based on preference; fresh tends to cook faster.
- Substitute ribeye with sirloin for a leaner option without sacrificing flavor.
- For extra heat, add a pinch of crushed red pepper flakes when sautéing vegetables.
- If you don’t have a broiler, you can finish the dish by baking in a preheated 375°F oven until cheese melts.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop with a splash of cream.
