Get ready to dig into the ultimate comfort food twist: Philly Cheesesteak Tortellini. This dish takes all the savory, cheesy, and beefy goodness of a classic Philly cheesesteak and folds it into tender cheese-filled tortellini. The result? A hearty, creamy skillet meal that comes together fast but tastes like you’ve been cooking all day.

It’s the perfect dinner for when you’re craving something indulgent yet easy. With seared steak strips, sautéed bell peppers, a creamy cheese sauce, and pillowy tortellini, every bite hits the spot. Plus, it cooks in one pan, making cleanup just as satisfying as the meal itself.

What Cut of Steak Works Best for Philly Cheesesteak Tortellini?

For this recipe, go with a tender cut that cooks quickly and stays juicy. Ribeye is the classic Philly cheesesteak choice for its marbling and flavor, but sirloin or flank steak also work great and are often more budget-friendly. Just slice it thinly across the grain for the best bite.

Ingredients for the Philly Cheesesteak Tortellini

Tortellini: Cheese-filled tortellini offers creamy, pillowy texture that complements the beef and sauce.
Steak: Thinly sliced ribeye or sirloin gives that authentic cheesesteak taste.
Bell Peppers: A mix of red, green, and yellow peppers adds sweetness and crunch.
Onion: Sautéed onions deepen the flavor and balance the richness.
Cream Cheese: Helps create a velvety sauce that coats everything beautifully.
Provolone Cheese: Melts into the sauce for a mild, classic cheesesteak flavor.
Garlic: Brings aromatic depth that ties the whole dish together.
Olive Oil + Butter: For searing the steak and sautéing the vegetables.
Salt + Pepper: Essential seasoning to enhance every element.
Parsley (optional): Adds a fresh finish to this rich dish.

How To Make the Philly Cheesesteak Tortellini

Step 1: Sear the Steak

Heat olive oil and a bit of butter in a large skillet over medium-high heat. Add thinly sliced steak and sear quickly, just until browned. Remove from the pan and set aside so it stays tender.

Step 2: Sauté the Vegetables

In the same skillet, add a touch more oil if needed and toss in the sliced onions and bell peppers. Sauté until they soften and become slightly caramelized, about 5-7 minutes.

Step 3: Create the Cheese Sauce

Reduce the heat to medium-low. Add cream cheese and a splash of the pasta cooking water (or milk) to the skillet. Stir until smooth and melted. Then mix in shredded provolone until melted and creamy.

Step 4: Cook the Tortellini

Meanwhile, boil the tortellini in salted water according to package directions. Drain, reserving a bit of the pasta water.

Step 5: Combine Everything

Add the cooked tortellini and seared steak back into the skillet with the cheese sauce and veggies. Gently stir to coat everything evenly. If needed, add a splash of pasta water to loosen the sauce.

Step 6: Final Touches

Season with salt and freshly ground black pepper to taste. Top with chopped parsley if desired, and serve hot.

Serving and Storing Philly Cheesesteak Tortellini

This Philly Cheesesteak Tortellini is best served hot straight from the skillet. Pair it with a simple green salad or garlic bread for a full meal. The creamy cheese sauce firms up a bit as it cools, making leftovers perfect for reheating.

To store, let the pasta cool completely before transferring to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to bring back the sauciness.

Frequently Asked Questions

How thin should I slice the steak?

Slice the steak as thin as possible against the grain. This ensures quick cooking and a tender bite.

Can I use frozen tortellini?

Yes, just cook it according to package directions before adding it to the sauce. Make sure it’s drained well.

What cheese can I use instead of provolone?

Mozzarella or white American cheese are great substitutes. They melt easily and keep that cheesesteak vibe.

Can I make this ahead of time?

You can prep the steak and veggies ahead, but for best texture, combine everything right before serving.

Is this recipe spicy?

No, it’s savory and creamy. If you want heat, try adding a pinch of crushed red pepper flakes or diced jalapeños.

Can I freeze it?

Freezing is not recommended due to the creamy cheese sauce, which can separate when thawed.

Want More Pasta Skillet Ideas?

If you loved this Philly Cheesesteak Tortellini, here are some other rich and savory favorites to try:

• Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken if you’re craving a buttery garlic kick.
• Creamy Broccoli and Chicken Penne for a wholesome, veggie-packed dinner.
• One Skillet Sweet & Spicy Sticky Chicken Pasta for a sweet-meets-heat twist.
• Cowboy Butter Chicken Linguine if you love bold, buttery flavors.
• Creamy Cajun Shrimp Pasta for something with a bit of spice and seafood delight.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever that cheesy craving hits.

And don’t forget to drop a comment if you made it! Did you stick to provolone, or try a spicy cheese blend? Maybe swapped steak for chicken?

Your twists and tips help everyone cook better — let’s make dinner more fun, together.

Philly Cheesesteak Tortellini

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner

Print Recipe

Description

Philly Cheesesteak Tortellini blends tender steak, cheese-filled tortellini, and sautéed peppers in a creamy provolone sauce. It’s a satisfying one-pan meal inspired by the flavors of a classic Philly cheesesteak but with a comforting pasta twist.

Instructions

Heat olive oil and butter in a large skillet over medium-high heat.
Add steak slices, sear until browned, then remove and set aside.
In the same pan, sauté onions and bell peppers until tender, about 5-7 minutes.
Reduce heat to medium-low. Add cream cheese and pasta water or milk, stirring until smooth.
Stir in shredded provolone until melted and creamy.
Cook tortellini in salted boiling water according to package directions. Drain and reserve some pasta water.
Add tortellini and steak to the sauce and veggies. Stir gently to combine.
Season with salt and pepper. Garnish with parsley if using.