If you’re craving the rich, indulgent flavors of a classic Philly cheesesteak but want to switch things up with a pasta twist, you’ve just hit the jackpot with this Philly Cheesesteak Tortellini Pasta Recipe. It masterfully combines tender slices of steak, sautéed veggies, and cheesy tortellini all hugged in a creamy, dreamy sauce that’s bursting with flavor. This dish is the ultimate comfort food upgrade—completely satisfying and surprisingly easy to pull together on a busy weeknight or for a special dinner that’ll have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Philly Cheesesteak Tortellini Pasta Recipe lies in its simple, quality ingredients that come together to create a perfectly balanced dish. Each component plays a vital role, from the juicy steak adding savory depth to the creamy sauce that coats every bite of tender tortellini.
- Cheese tortellini (20 oz): Using refrigerated tortellini makes cooking quick and ensures a luscious, cheesy center that melts perfectly with the sauce.
- Olive oil (1 tablespoon): The ideal oil to sear the steak, giving it a nice crust while adding a touch of richness.
- Thinly sliced steak, 1 pound: Sirloin or ribeye work wonderfully here for tender, flavorful meat that cooks quickly.
- Small onion, sliced: Adds a natural sweetness and texture contrast once sautéed.
- Green bell pepper, sliced: Brings a mild peppery crunch with vibrant color.
- Mushrooms, 1 cup sliced: Their earthy flavor deepens the savory notes of this pasta dish.
- Garlic, 2 cloves minced: Infuses the sauce with aromatic warmth.
- Worcestershire sauce (1 tablespoon): A key ingredient that enhances umami and savory complexity.
- Heavy cream, 1 cup: Creates the dish’s signature luscious, creamy texture.
- Shredded provolone or mozzarella cheese, 1 cup: Melts seamlessly, giving the sauce that irresistible gooey finish.
- Salt (½ teaspoon) and black pepper (½ teaspoon): Season perfectly to enhance all other flavors.
- Chopped parsley (optional): Adds a fresh, herbaceous pop and a pretty finish.
How to Make Philly Cheesesteak Tortellini Pasta Recipe
Step 1: Cook the Tortellini
Start by cooking the cheese tortellini according to the package directions. This usually takes just a few minutes in boiling water. Once tender, drain the pasta and set it aside, ready to soak up the creamy sauce later on. This step is key because well-cooked tortellini offers that perfect balance of pillow-soft pasta and cheesy filling you want in every bite.
Step 2: Sear the Steak
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your thinly sliced steak and cook just until browned, roughly 3 to 4 minutes. Don’t overcrowd the pan to ensure perfect searing. Once cooked, transfer the steak to a plate and set aside. This caramelized crust is what makes the Philly element so exciting in this pasta dish.
Step 3: Sauté the Vegetables
In the same skillet, toss in the sliced onion, green bell pepper, and mushrooms. These vegetables get a quick sauté—about 4 to 5 minutes—until softened and slightly golden. Next, add the minced garlic and cook for another minute to release its fragrant aroma without burning. This vegetable mix brings wonderful color, texture, and flavor depth to your dish.
Step 4: Combine Steak and Seasonings
Return the cooked steak to the skillet with the veggies. Stir in the Worcestershire sauce plus salt and black pepper. This step amps up the savory profile, melding all those irresistible Philly cheesesteak flavors together before adding the creamy sauce.
Step 5: Make the Creamy Sauce
Turn the heat down to medium and pour in the heavy cream. Give it a good stir and let everything simmer gently for about 2 minutes so the sauce thickens just right. Then add in the shredded provolone or mozzarella cheese, stirring until it melts completely, transforming the sauce into a velvety blanket of cheesy goodness.
Step 6: Toss Tortellini in the Sauce
Add the cooked tortellini straight into the skillet and toss everything together, ensuring every piece is luxuriously coated in that creamy, cheesy sauce with succulent steak and veggies throughout. Let it cook just a minute or two more until heated through, so all those flavors marry perfectly.
How to Serve Philly Cheesesteak Tortellini Pasta Recipe
Garnishes
Fresh chopped parsley sprinkled over the pasta adds a wonderful pop of green and a fresh herbal note that cuts through the richness. You can also sprinkle a little extra shredded provolone or a light drizzle of olive oil to finish if you’re feeling fancy.
Side Dishes
This hearty pasta pairs beautifully with a crisp green salad dressed with a simple vinaigrette to balance the indulgence. Garlic bread or crusty Italian bread is another classic side to mop up every last bit of the creamy sauce. Roasted vegetables like asparagus or broccoli also make a lovely, healthy complement.
Creative Ways to Present
If you want to get creative, serve this pasta in individual shallow bowls topped with a sprinkle of crushed red pepper flakes for a little heat or a handful of fried onions for some extra crunch. For a fun twist, turn it into a baked pasta casserole by transferring to a baking dish, topping with cheese, and broiling until bubbly and golden on top.
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Tortellini Pasta Recipe stores well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, and it’s a fantastic next-day meal that reheats quickly.
Freezing
You can freeze leftovers by placing the pasta in a freezer-safe container. It’s best to freeze for up to 2 months to maintain quality. When ready to enjoy again, thaw it overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally and adding a splash of cream or milk if the sauce feels too thick. Alternatively, using the microwave in short bursts also works, just be careful to avoid overheating which could toughen the steak or pasta.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works perfectly in this Philly Cheesesteak Tortellini Pasta Recipe. Just cook it according to package instructions before adding to the sauce.
What cut of steak is best for this recipe?
Thinly sliced sirloin or ribeye are ideal because they cook quickly and remain tender. Avoid tougher cuts that require long cooking times.
Can I substitute the heavy cream for a lighter option?
You could use half-and-half or a combination of milk and cream cheese for a lighter sauce, but it won’t be as rich and creamy as the original recipe.
Is it possible to make this dish vegetarian?
Yes! Simply omit the steak and add extra mushrooms or your favorite plant-based protein to keep that hearty texture and flavor depth.
How spicy is the Philly Cheesesteak Tortellini Pasta Recipe?
The base recipe is mild, focusing on savory and cheesy flavors, but you can easily add crushed red pepper flakes or hot sauce to suit your spice preference.
Final Thoughts
This Philly Cheesesteak Tortellini Pasta Recipe is such a fun, satisfying way to enjoy all the comforting flavors of a Philly cheesesteak in pasta form. It’s quick enough for busy nights but special enough to impress family and friends. Trust me when I say this dish will become one of your all-time favorites. So grab your skillet and get ready to dive into creamy, cheesy, meaty goodness—your taste buds will thank you!
Print
Philly Cheesesteak Tortellini Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Tortellini Pasta is a creamy, cheesy dish combining tender slices of steak with sautéed vegetables and cheese-filled tortellini. Inspired by the classic Philly cheesesteak sandwich, it offers a rich, comforting pasta dinner that comes together quickly on the stovetop, making it perfect for weeknight meals.
Ingredients
Ingredients
- 1 (20 oz) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced steak (such as sirloin or ribeye)
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 cup heavy cream
- 1 cup shredded provolone or mozzarella cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped parsley for garnish (optional)
Instructions
- Cook tortellini: Cook the cheese tortellini according to the package instructions until al dente. Drain well and set aside.
- Brown the steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3 to 4 minutes, or until browned but still tender. Remove the steak from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the sliced onion, green bell pepper, and mushrooms. Sauté for 4 to 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Combine steak and season: Return the cooked steak to the skillet with the vegetables. Stir in Worcestershire sauce, salt, and black pepper, mixing well to incorporate all flavors.
- Make the creamy sauce: Reduce the heat to medium and pour in the heavy cream. Stir continuously and let it simmer gently for 2 minutes until it starts to thicken.
- Add cheese: Sprinkle the shredded provolone or mozzarella cheese into the skillet and stir until it melts smoothly into the sauce, creating a creamy consistency.
- Toss in tortellini: Add the cooked tortellini to the skillet, tossing gently to coat the pasta evenly in the creamy steak and vegetable sauce.
- Heat through and serve: Cook everything together for another 1 to 2 minutes until heated through. Garnish with chopped parsley if desired and serve hot for a delicious meal.
Notes
- Frozen tortellini can be used as a substitute; just be sure to cook it according to package instructions before adding.
- Provolone cheese can be swapped with a blend of mozzarella and white cheddar for a different flavor profile.
- For a leaner option, choose sirloin steak and reduce the amount of heavy cream slightly.
- Garnishing with fresh parsley adds a bright, fresh touch but can be omitted if unavailable.
