Get ready to fall head over heels for this Philly Cheesesteak Tortellini Pasta! Imagine all the bold, savory flavors of your favorite cheesesteak, combined with tender cheese tortellini in one irresistible skillet meal. Packed with melty cheeses, colorful bell peppers, perfectly seasoned beef, and a thickened beefy sauce, this recipe is a total crowd-pleaser that comes together in just over half an hour. From busy weeknights to lazy weekends, this Philly Cheesesteak Tortellini Pasta is going to become your new standby for quick comfort food with serious personality.

Ingredients You’ll Need

Philly Cheesesteak Tortellini Pasta Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is that every ingredient works overtime to deliver comfort, color, and full-on flavor. From the hearty beef strips to melty cheese and the sweet crunch of peppers, each part of the Philly Cheesesteak Tortellini Pasta brings something deliciously essential to the party.

Cheese tortellini (1 pound): The pasta shells are stuffed with creamy cheese, acting as pillowy pockets that soak up all the cheesy sauce.
Thinly sliced beef sirloin or ribeye (1 pound, cut into bite-sized strips): The rich, melt-in-your-mouth beef gives this pasta that signature cheesesteak taste.
Olive oil (2 tablespoons): Helps the beef brown beautifully and kickstarts the flavor base for your skillet.
Yellow onion (1 medium, thinly sliced): Adds sweetness and depth, blending seamlessly with the peppers and beef.
Green bell pepper (1, thinly sliced): Classic Philly cheesesteak flavor and a pop of color.
Red bell pepper (1, thinly sliced): Slightly sweeter than green peppers and stunning in the finished dish.
Garlic (2 cloves, minced): Adds aromatic punch for a savory backbone.
Mushrooms (1 cup, optional, sliced): Bring an earthy richness and soak up all those tasty juices.
Worcestershire sauce (1 tablespoon): Deepens the beefy flavor with its tangy, umami kick.
All-purpose flour (1 tablespoon): Thickens your sauce just enough to cling to every bite of pasta and beef.
Beef broth (1 cup): Forms a savory, saucy base for tossing everything together.
Provolone cheese (1 cup, shredded): Its gooey melt and sharpness mimic that signature cheesesteak chew.
Mozzarella cheese (1 cup, shredded): For delectable stretch and a creamy, mild flavor.
Salt and black pepper (to taste): Essential for seasoning and bringing all the flavors to life.
Chopped fresh parsley (for garnish): Brightens up the final dish for freshness and color.

How to Make Philly Cheesesteak Tortellini Pasta

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil, then carefully add your cheese tortellini. Cook according to the package instructions—usually about 3 to 5 minutes—until they float and are just tender. Drain well, set aside, and get ready to transform these little pillows into something amazing in step two.

Step 2: Brown the Beef

While the tortellini is cooking, heat one tablespoon of olive oil in a large skillet over medium-high heat. Add your sliced beef strips, seasoning lightly with salt and pepper. Let them sizzle undisturbed for a couple of minutes to get a little caramelization, then stir and cook until just browned and cooked through, about 3-4 minutes in total. Remove to a plate and tent with foil to keep warm.

Step 3: Sauté the Vegetables

Add the remaining olive oil to the same skillet if needed. Toss in the thinly sliced onion, green bell pepper, and red bell pepper. Add your mushrooms if you’re using them, and sprinkle in the minced garlic. Sauté, stirring occasionally, until the onions are translucent and everything is just starting to caramelize—about 5 to 7 minutes. This builds a sweet-savory base bursting with color!

Step 4: Build the Sauce

Stir in the Worcestershire sauce for that hint of tangy depth, then sprinkle the flour evenly over the vegetables, stirring to coat. This quick step helps your sauce thicken up later, so don’t skip it! Slowly pour in the beef broth, stirring constantly and scraping up any browned bits from the bottom of the skillet. Let the mixture come to a gentle simmer and cook until slightly thickened and glossy, about 2-3 minutes.

Step 5: Assemble and Get Cheesy!

Return the browned beef (and all its juices!) to the skillet. Add the drained tortellini and sprinkle both the provolone and mozzarella cheeses all over the top. Gently stir everything together as the cheeses melt and create that crave-worthy, velvety sauce which clings to all the beef, pasta, and veggies. Season to taste with more salt and black pepper, then remove from the heat.

Step 6: Finish and Garnish

Right before serving, shower your Philly Cheesesteak Tortellini Pasta with a handful of chopped fresh parsley. This bright, herby touch ties everything together and makes each serving look extra inviting.

How to Serve Philly Cheesesteak Tortellini Pasta

Garnishes

A sprinkle of fresh parsley is classic, but you can also jazz up each bowl of Philly Cheesesteak Tortellini Pasta with extra provolone or mozzarella, a pinch of crushed red pepper flakes, or even crispy fried onions for crunch. Each garnish offers a little pop of flavor or color, and lets everyone customize their dinner just the way they like it.

Side Dishes

Since Philly Cheesesteak Tortellini Pasta is a hearty, all-in-one meal, it loves a simple side—think a crisp green salad with tangy vinaigrette, or some garlicky roasted broccoli. If you’re in the mood to carbo-load, serve with warm garlic bread or a toasted hoagie roll on the side to soak up all that wonderful cheese sauce.

Creative Ways to Present

Serve Philly Cheesesteak Tortellini Pasta straight from the skillet for that cozy, family-style vibe, or spoon it into small oven-proof dishes, sprinkle with more cheese, and broil for an unforgettable bubbly, golden crust. For parties, dish it up in mini bowls for a fun, handheld appetizer.

Make Ahead and Storage

Storing Leftovers

Cool your Philly Cheesesteak Tortellini Pasta fully before transferring leftovers to an airtight container. It’ll keep in the fridge for up to 3 days, and those flavors only deepen as the pasta soaks up that luscious sauce!

Freezing

If you want to freeze, portion the cooled pasta into freezer-safe containers. It’ll keep its flavor beautifully for up to 2 months. Just note the cheese sauce may separate a bit after thawing, but a quick stir and microwave can bring it right back.

Reheating

To reheat, pop leftovers in the microwave (using a microwave-safe dish, covered loosely) or warm gently in a skillet over medium-low heat with a splash of beef broth or milk to loosen up the sauce. Stir until steaming hot and creamy—just as dreamy as when you first made it.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Just add a couple of minutes to the boiling time and make sure they’re cooked through and tender before draining. Frozen works just as well in this Philly Cheesesteak Tortellini Pasta.

What’s the best cut of beef for this recipe?

Sirloin and ribeye are ideal because they’re flavorful and tender, but you can also use pre-cooked steak strips for serious convenience. Just avoid tougher cuts that might not cook quickly in the skillet.

Can I make Philly Cheesesteak Tortellini Pasta vegetarian?

Yes! Swap the beef for sautéed mushrooms or a plant-based beef alternative, and use veggie broth instead of beef. You’ll still get all those classic flavors and textures.

How do I make the pasta extra creamy?

Stir in a splash of heavy cream with the cheeses or top with even more shredded provolone before serving. For a truly decadent texture, try both!

Is there a gluten-free option?

You can easily make Philly Cheesesteak Tortellini Pasta gluten free by using gluten-free tortellini, a gluten-free flour blend for thickening, and double-checking your Worcestershire sauce is wheat-free.

Final Thoughts

This Philly Cheesesteak Tortellini Pasta is that rare dinner: jaw-droppingly flavorful, comforting, and ridiculously easy. Give it a try and watch your family’s eyes light up—there’s nothing quite like the magic of this cheesy, meaty skillet meal. Dive in and enjoy every last bite!

Philly Cheesesteak Tortellini Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Philly Cheesesteak Tortellini Pasta! Tender cheese tortellini is tossed with thinly sliced beef, colorful bell peppers, and a blend of melty cheeses for a hearty and satisfying one-pan meal.

Ingredients

Scale

Tortellini:

1 pound refrigerated cheese tortellini

Cheesesteak:

1 pound thinly sliced beef sirloin or ribeye (cut into bite-sized strips)
2 tablespoons olive oil
1 medium yellow onion (thinly sliced)
1 green bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
2 cloves garlic (minced)
1 cup sliced mushrooms (optional)
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
1 cup beef broth
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
Salt and black pepper to taste

Garnish:

Chopped fresh parsley for garnish

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Instructions

Cook the Tortellini: Prepare the tortellini according to package instructions. Drain and set aside.
Sauté Beef: In a large skillet, cook the beef strips in olive oil until browned. Remove from skillet and set aside.
Cook Vegetables: In the same skillet, sauté onions, bell peppers, garlic, and mushrooms until softened.
Add Flavor: Stir in Worcestershire sauce. Sprinkle flour over vegetables, then pour in beef broth, stirring until slightly thickened.
Combine Ingredients: Return beef to skillet, add cooked tortellini, and sprinkle cheeses over the top. Stir until melted and pasta is coated.
Season and Serve: Season with salt and pepper, garnish with parsley, and serve hot.