Philly Cheesesteak Tortellini Pasta

I’m excited to share my Philly Cheesesteak Tortellini Pasta—a creamy, cheesy pasta dish that combines the flavors of a classic Philly cheesesteak with tender cheese-filled tortellini for a hearty, comforting meal.

Why I’ll Love This Recipe

I love this recipe because it’s the best of two comfort food favorites rolled into one. The tortellini gives it a rich, cheesy base, while the sautéed beef, peppers, onions, and creamy sauce bring all the flavors of a Philly cheesesteak right to my plate. It’s quick, satisfying, and perfect for busy nights.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Cheese-filled tortellini (fresh or frozen)

• Thinly sliced beef (like sirloin or ribeye)

• Olive oil

• Onion, thinly sliced

• Green bell pepper, thinly sliced

• Mushrooms, sliced (optional)

• Garlic, minced

• Beef broth

• Heavy cream

• Provolone cheese, shredded

• Salt and black pepper

• Fresh parsley, chopped (for garnish)

Directions

1. I cook the tortellini according to package directions, drain, and set aside.

2. In a large skillet, I heat olive oil over medium-high heat and sear the sliced beef until just browned. I remove it from the skillet and set aside.

3. I add the onions, peppers, and mushrooms to the skillet, cooking until softened.

4. I stir in the garlic and cook for 1 minute more.

5. I pour in the beef broth and heavy cream, bringing the mixture to a gentle simmer.

6. I stir in the shredded provolone cheese until melted and the sauce is creamy.

7. I return the beef to the skillet, add the cooked tortellini, and toss everything together.

8. I season with salt and pepper to taste and garnish with fresh parsley before serving.

Servings and Timing

• Servings: About 4–6 servings

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• I sometimes use mozzarella or a blend of provolone and Swiss for the sauce.

• I add a pinch of red pepper flakes for a little heat.

• I use chicken tortellini and swap the beef for sliced chicken breast for a lighter version.

• I make it extra cheesy by sprinkling more provolone on top and broiling briefly before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm gently in a skillet with a splash of cream or broth to loosen the sauce. I avoid microwaving too long so the pasta doesn’t get mushy.

FAQs

Can I make this with ground beef?

Yes—while sliced beef is more traditional, ground beef works well for a quicker version.

Can I use frozen tortellini?

Yes—I just cook it according to package directions before adding it to the sauce.

What’s the best beef cut for this recipe?

Thinly sliced ribeye or sirloin works best for tenderness and flavor.

Can I make this ahead of time?

Yes—but I store the sauce and pasta separately to keep the tortellini from absorbing too much sauce.

Can I skip the cream for a lighter dish?

Yes—use more beef broth and a little cream cheese for a lighter but still creamy texture.

Conclusion

I love making Philly Cheesesteak Tortellini Pasta because it’s a fun twist on two classic comfort foods. It’s creamy, cheesy, and packed with flavor—perfect for when I want a filling, crowd-pleasing dinner in under 30 minutes.