Description

Philly Cheesesteak Tortellini Pasta is a comforting and inventive fusion dish that combines tender, thinly sliced seared steak, caramelized onions, colorful bell peppers, and a rich, creamy cheese sauce tossed with cheese-filled tortellini. This hearty stovetop recipe captures the essence of a classic Philly cheesesteak sandwich in a delightful pasta form, perfect for an indulgent weeknight dinner or special occasion.

Ingredients

Scale

Pasta

1 lb (16 oz) Cheese Tortellini (cheese-filled, store-bought or homemade)

Meat and Marinade

1 lb Thinly sliced beef or steak (ribeye, sirloin, or flank steak)
Olive Oil, 2–3 tablespoons (for searing and sautéing)
1 tablespoon Worcestershire Sauce (for marinating and sauce)
Salt and Black Pepper, to taste

Vegetables

1 large Yellow Onion, thinly sliced
2 Bell Peppers (preferably one red, one green), sliced into strips
3 Garlic Cloves, minced
Optional: Pinch of Red Pepper Flakes

Sauce

1 cup Low-sodium Beef Broth
2 tablespoons Tomato Paste
½ cup Heavy Cream or Half-and-Half
1–2 cups shredded Provolone Cheese or pre-made cheese sauce

Garnish

Handful of Fresh Basil or Parsley, chopped

Instructions

Pre-Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain, drizzle with a small amount of olive oil to prevent sticking, and set aside.
Slice the Steak and Vegetables: Thinly slice the beef against the grain for tenderness. Slice onions into thin rings or half-moons and bell peppers into strips. Mince garlic cloves and set aside.
Marinate the Steak (Optional): In a bowl, combine steak slices with olive oil, Worcestershire sauce, salt, and pepper. Let marinate for 30 minutes to enhance flavor.
Sear the Steak: Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add steak slices in a single layer without overcrowding and sear for 2–3 minutes per side until crusted and cooked to preferred doneness. Remove steak and set aside. Cook in batches if needed.
Sauté the Vegetables: In the same skillet, add more olive oil if needed. Add onions, bell peppers, and garlic. Sauté over medium heat until tender and slightly caramelized, about 5–7 minutes. Season with salt, black pepper, and optional red pepper flakes.
Deglaze the Pan: Pour in beef broth to deglaze the skillet, scraping up browned bits with a wooden spoon. Stir in tomato paste and Worcestershire sauce, blending well.
Add Cream and Cheese: Reduce heat to medium-low, stir in heavy cream or half-and-half. Gradually add provolone cheese or cheese sauce while stirring until melted and smooth. Taste and adjust seasoning with salt and pepper.
Combine Steak and Tortellini: Return seared steak to skillet with sauce and vegetables. Gently fold in cooked tortellini, coating every piece evenly. Let simmer for 2–3 minutes to meld flavors and slightly absorb sauce.
Finishing Touches: Remove skillet from heat and garnish with freshly chopped basil or parsley. Serve immediately hot, ensuring each portion has ample steak, vegetables, and cheese-covered tortellini.

Notes

Use fresh, high-quality ingredients for best flavor and texture.
Slicing steak thinly against the grain is essential for tenderness.
Marinating the steak enhances flavor but is optional.
You can substitute provolone with a mix of mozzarella or add Parmesan for variation.
Adjust cheese amount to make the sauce creamier or lighter to your liking.
For a spicy twist, add jalapeños, cayenne pepper, or hot sauce.
Add extra vegetables like mushrooms, spinach, or zucchini for more nutrition.
Use lean cuts of meat or plant-based alternatives for dietary preferences.
If sauce is too thick, thin with pasta water or extra broth; if too thin, simmer longer or add a cornstarch slurry.
Store leftovers in airtight containers and reheat gently on stovetop or microwave.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: Philly cheesesteak, tortellini pasta, creamy cheese sauce, beef pasta recipe, comfort food, easy dinner, stovetop pasta