Philly Cheesesteak Tortellini Recipe

I absolutely love how this Philly Cheesesteak Tortellini Recipe comes together so quickly yet bursts with flavor. It s like your favorite Philly cheesesteak sandwich got a cozy, comforting pasta makeover – and trust me, it works beautifully. Whether you re craving something hearty for a weeknight dinner or need a crowd-pleaser that s different from your usual pasta, this recipe hits the spot every time.

When I first tried this, I wasn t sure how well classic cheesesteak ingredients would translate to a creamy pasta dish, but the combination of tender sirloin steaks, sautéed peppers and onions, and rich provolone cheese swirled into luscious cream simply wowed me. You ll find that this Philly Cheesesteak Tortellini Recipe quickly becomes a go-to when you want something fast, flavorful, and totally satisfying without a ton of fuss.

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Ingredients You’ll Need

These ingredients pack so much flavor and texture, blending that iconic cheesesteak taste with indulgent cream and ooey-gooey cheese. When shopping, look for quality sirloin steaks for tenderness, and don t skip the provolone – it makes all the difference.

• Olive oil: Helps sear the steak beautifully and softens the veggies just right.
• Philly sirloin steaks: Thinly sliced is best so they cook quickly and stay tender.
• Green bell pepper: Adds that signature crunch and mild sweetness typical of cheesesteaks.
• Yellow onion: For natural sweetness and caramelized flavor.
• Montreal steak seasoning: Brings savory layers of garlic, pepper, and herbs that elevate the steak.
• Frozen cheese tortellini: Convenient and filled with melty cheese, holding the sauce perfectly.
• Heavy cream: Creates a rich, creamy sauce that coats every bite deliciously.
• Shredded provolone cheese: Provides that classic cheesesteak flavor and extra gooey goodness.

Variations

I love experimenting with this Philly Cheesesteak Tortellini Recipe to match whatever I have in my fridge or my mood that day. Don t hesitate to tweak it – the mix of steak, veggies, and creamy pasta gives you a lot of wiggle room to make it truly your own.

• Use leftover roast beef: One of my favorite shortcuts is using leftover thinly sliced roast beef instead of fresh steaks. It saves time and still tastes fantastic.
• Swap veggies: Sometimes I add mushrooms or substitute red peppers for a slightly sweeter twist.
• Lighten up: For a lighter sauce, half and half can replace heavy cream, though it won t be quite as rich – still pretty tasty!
• Spice it up: Adding a pinch of crushed red pepper flakes gives it just enough kick without overwhelming the flavors.

How to Make Philly Cheesesteak Tortellini Recipe

Step 1: Sauté the Steaks and Veggies

Heat the olive oil in a large sauté pan over medium-high heat. Add the sirloin steaks on one half of the pan and the sliced green bell peppers and yellow onions on the other. Sprinkle Montreal steak seasoning evenly over both the steaks and veggies. Cook according to the steak package instructions – the steaks should get nicely browned and cooked through while the peppers and onions become crisp-tender. Stir the veggies occasionally to keep them from sticking or burning, then combine everything in the pan once done.

Step 2: Simmer the Tortellini in Cream

Add the frozen cheese tortellini directly to the pan along with the heavy cream. Bring the mixture up to a gentle boil, then lower the heat to a simmer. Cover the pan and let the tortellini cook in the cream for about 10 minutes, stirring every few minutes to prevent sticking. You ll notice the sauce thickening nicely as the pasta cooks, soaking up that incredible cheesesteak flavor.

Step 3: Melt the Cheese and Serve

When the tortellini is tender and cooked through, sprinkle the shredded provolone cheese over the top. Put the lid back on and let it sit just long enough to melt the cheese, usually a minute or two. Once the cheese is gooey and melty, give it a final stir and serve immediately. I love to garnish with a little extra cracked pepper or chopped parsley if I m feeling fancy.

How to Serve Philly Cheesesteak Tortellini Recipe

Garnishes

I usually top this dish with a sprinkle of freshly ground black pepper and some chopped parsley for color and freshness – it brightens up the creamy sauce nicely. Sometimes I throw on a little extra shredded provolone or even a dash of hot sauce if I want a spicy kick. These simple garnishes really make the meal feel polished without adding complexity.

Side Dishes

Because this dish is rich and filling, I like to keep sides light and crisp. A simple green salad with a tangy vinaigrette or roasted asparagus pairs perfectly. If I m in the mood for bread, some crusty garlic bread or a soft dinner roll rounds it out beautifully.

Creative Ways to Present

For special occasions, I ve served Philly Cheesesteak Tortellini Recipe in individual ramekins topped with extra cheese, then broiled until golden and bubbly. It s a fun way to impress guests and feel a little fancy. Alternatively, layering it in a shallow baking dish and sprinkling panko breadcrumbs on top for a quick gratin adds a crunchy contrast that everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep well for up to 3 days. The flavors actually deepen overnight, though the cheese sauce can thicken – just stir in a splash of milk or cream when reheating to refresh the creaminess.

Freezing

I don t usually freeze this dish because the cream sauce can separate when thawed, but if you want to, freezing before adding the cheese topping yields better results. Thaw overnight in the fridge and add fresh provolone when reheating.

Reheating

To reheat, gently warm the tortellini in a skillet over medium-low heat, stirring frequently. If the sauce feels too thick, add a splash of cream or milk and stir until smooth. This keeps the dish deliciously creamy and prevents the cheese from clumping.

FAQs

Final Thoughts

This Philly Cheesesteak Tortellini Recipe holds a special place in my weeknight dinner lineup because it feels indulgent without being complicated. I love sharing it with friends who say it s the closest thing to a Philly cheesesteak sandwich without the bread – but way creamier and cozier. Give it a try, and I bet you ll keep it bookmarked for busy nights when you want something quick, rich, and surprisingly fun. Trust me, your kitchen will smell amazing, and your family will be asking for seconds!

Philly Cheesesteak Tortellini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 149 reviews

• Author: Jessica
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: Pasta
• Method: Stovetop
• Cuisine: American

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Description

This Philly Cheesesteak Tortellini recipe combines tender sirloin steaks, crisp bell peppers and onions, and creamy cheese tortellini in a rich heavy cream sauce. It’s a quick and flavorful pasta dish inspired by the classic Philly cheesesteak sandwich, perfect for a comforting weeknight meal that serves six.

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Ingredients

Units USM Scale 1x2x3x

Meat and Vegetables

• 1 teaspoon olive oil
• 1 4-count package Philly Sirloin Steaks
• 1 green bell pepper, sliced
• 1/2 yellow onion, sliced
• 1 1/2 teaspoons Montreal steak seasoning

Pasta and Dairy

• 1 19–ounce bag frozen cheese tortellini
• 1 pint heavy cream
• 1 cup shredded provolone cheese

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Instructions

1. Heat and Sauté: In a large sauté pan, heat 1 teaspoon of olive oil over medium-high heat. Carefully add the Philly sirloin steaks to one side of the pan and the sliced green bell pepper and yellow onion to the other side. Sprinkle the Montreal steak seasoning evenly over the steaks and the vegetables. This separation allows both elements to cook properly.
2. Cook Steaks and Veggies: Cook the steaks according to package directions, typically until browned and cooked through. At the same time, the peppers and onions will cook until they are crisp-tender. Stir the cooked steaks and vegetables together to combine their flavors.
3. Add Tortellini and Cream: Add the frozen cheese tortellini and 1 pint of heavy cream directly to the pan with the steak and vegetables. Bring this mixture to a boil to start cooking the pasta and infuse the sauce.
4. Simmer and Cook Pasta: Reduce the heat to a simmer and cover the pan with a lid. Let the tortellini simmer for about 10 minutes, stirring occasionally to prevent sticking and ensure even cooking through the sauce.
5. Melt Cheese: Once the tortellini is fully cooked and tender, sprinkle 1 cup of shredded provolone cheese over the top. Replace the lid and let it sit just long enough to melt the cheese completely into a creamy topping.
6. Serve: Serve the Philly Cheesesteak Tortellini hot, enjoying the rich and comforting combination of steak, veggies, pasta, and creamy cheese sauce.

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Notes

• This recipe works well with leftover roast beef or thinly sliced steaks. For those variations, start at step 2 and add the meat at the same time as the tortellini and cream.
• To reduce calories, substitute half-and-half for heavy cream, although the sauce will be less creamy and rich.

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Nutrition

• Serving Size: 1 cup
• Calories: 480
• Sugar: 3g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 110mg