If you love the bold, comforting flavors of a classic Philly cheesesteak but want to mix things up in the kitchen, this Philly Cheesesteak Tortellini Recipe is an absolute game-changer. Combining tender slices of sirloin steak, sautéed peppers, onions, and mushrooms with creamy cheeses and pillowy tortellini creates a hearty, satisfying meal that feels like an indulgent hug in a bowl. It’s everything you adore about a cheesesteak sandwich, transformed into a luscious pasta dish that’s perfect for cozy dinners or impressing friends with something a little unexpected yet utterly delicious.
Ingredients You’ll Need
The magic of this Philly Cheesesteak Tortellini Recipe is in its straightforward, flavorful ingredients. Each one plays a crucial role: from the tender sirloin steak giving that iconic beefy punch, to the creamy cheeses that bind everything with melt-in-your-mouth goodness. Fresh vegetables add freshness and subtle sweetness, while the beef broth and Worcestershire sauce deepen the savory notes, making every bite well-rounded and crave-worthy.
- 20 ounces refrigerated cheese tortellini: Soft, cheese-filled pasta forms the comforting base of the dish.
- 1 tablespoon olive oil: Perfect for searing the steak and sautéing the veggies without overpowering their natural flavors.
- 1 pound sirloin steak thinly sliced: Lean and tender, this cut offers authentic cheesesteak appeal.
- 1 teaspoon salt divided: Enhances all the flavors subtly without making the dish salty.
- 1/2 teaspoon black pepper divided: Adds a mild kick and warms up the palate.
- 1 green bell pepper thinly sliced: Brings a crisp, slightly sweet crunch and vibrant color.
- 1 small yellow onion thinly sliced: Sweetens and caramelizes beautifully when cooked, providing depth.
- 8 ounces mushrooms sliced: Earthy and tender, they pair perfectly with the beef and cheese.
- 2 cloves garlic minced: Offers a fragrant burst of flavor to brighten the dish.
- 1 cup beef broth: Builds a rich, savory sauce that ties the ingredients together.
- 1 cup heavy cream: Creates a luscious creaminess that coats every bite smoothly.
- 1 tablespoon Worcestershire sauce: Injects umami and tang for authentic cheesesteak seasoning.
- 1 cup shredded provolone cheese: Melts to give that signature cheesesteak gooey texture and smoky notes.
- 1/2 cup shredded mozzarella cheese: Enhances the melt factor and adds a mild, creamy balance.
How to Make Philly Cheesesteak Tortellini Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to the package instructions until just tender. Drain them well and set aside while you prepare everything else—this ensures the pasta holds its shape and won’t get mushy when combined later.
Step 2: Sear the Steak
Heat the olive oil in a large skillet over medium-high heat. Season the thinly sliced sirloin with half of the salt and pepper, then cook it quickly for about 2 to 3 minutes, just until browned but still tender inside. Remove the steak from the skillet and set it aside so it doesn’t overcook while you work on the vegetables.
Step 3: Sauté the Vegetables
In the same skillet, toss in the green bell pepper, yellow onion, and mushrooms. Cook them for 5 to 6 minutes until softened and nicely caramelized, which adds a subtle sweetness and depth of flavor. Stir in the minced garlic and cook for another 30 seconds to release its wonderful aroma without burning it.
Step 4: Make the Creamy Sauce
Pour in the beef broth, heavy cream, and Worcestershire sauce. Add the remaining salt and pepper, then bring the mixture to a gentle simmer. Turn the heat to low and stir in both the shredded provolone and mozzarella cheeses until they melt completely and the sauce becomes thick, smooth, and irresistibly creamy.
Step 5: Combine Everything
Return the cooked steak to the skillet, along with the tender tortellini. Gently toss everything together to ensure the pasta and meat are evenly coated in the luscious cheese sauce. Warm through for a minute or two, and your hearty, flavorful Philly Cheesesteak Tortellini is ready to enjoy!
How to Serve Philly Cheesesteak Tortellini Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a bright, fresh contrast to the creamy richness of the dish. For a little extra zing, a light dusting of crushed red pepper flakes can provide a subtle kick without overpowering the overall balance.
Side Dishes
This dish pairs wonderfully with a simple green salad dressed in a tangy vinaigrette to cut through the richness. Garlic bread or a crusty baguette also make perfect companions, ideal for mopping up every last bit of the cheesy sauce.
Creative Ways to Present
Try serving the Philly Cheesesteak Tortellini Recipe in individual shallow bowls topped with extra shredded provolone and a drizzle of olive oil. For a fun twist, add sautéed cherry tomatoes or roasted red peppers on top for a pop of color and sweet acidity that lift the flavors beautifully.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making for perfect next-day meals that just need reheating.
Freezing
This dish freezes well if you want to prepare it in advance. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and taste.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk or broth if needed to loosen the sauce. You can also microwave leftovers covered in short bursts, stirring in between to heat evenly without drying out the tortellini.
FAQs
Can I use a different type of cheese tortellini?
Absolutely! While cheese tortellini is traditional here to mimic the cheesesteak’s creamy filling, spinach or mushroom tortellini can add an interesting twist without sacrificing flavor.
Is there a substitute for sirloin steak?
You can use ribeye if you prefer more marbling and richer flavor, or even thinly sliced ribeye for a juicier bite. Just adjust the cooking time slightly to avoid overcooking.
Can this dish be made gluten-free?
Yes! Simply swap the regular tortellini for your favorite gluten-free pasta or gluten-free cheese-filled tortellini to keep it safe without compromising the heartiness.
How spicy is this recipe?
This Philly Cheesesteak Tortellini Recipe is mild by default, but you can easily add crushed red pepper flakes or a dash of hot sauce to tailor the spice level to your liking.
What’s the best way to reheat without drying out the pasta?
The key is to reheat slowly over low heat, adding a splash of cream, broth, or even water as needed to maintain the sauce’s creamy texture and keep the tortellini from becoming rubbery.
Final Thoughts
If you’ve been searching for a deliciously unique way to enjoy the flavors of a Philly cheesesteak with a comforting pasta twist, this Philly Cheesesteak Tortellini Recipe is your new go-to. It’s packed with savory goodness, creamy cheese, and fresh veggies that come together in perfect harmony. I can’t wait for you to try it and experience that warm, satisfying feeling of this classic reinvented comfort food. Trust me, once you do, it’ll quickly become a favorite in your recipe rotation!
Print
Philly Cheesesteak Tortellini Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Tortellini recipe combines the classic flavors of a Philly cheesesteak with tender cheese-filled tortellini in a creamy, savory sauce. Featuring thinly sliced sirloin steak, sauteed bell peppers, onions, mushrooms, and a rich blend of provolone and mozzarella cheeses, this dish is a comforting and delicious twist on traditional cheesesteak, perfect for an easy weeknight meal.
Ingredients
Protein
- 1 pound sirloin steak, thinly sliced
Pasta
- 20 ounces refrigerated cheese tortellini
Vegetables
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Dairy
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
Liquids and Oils
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Seasonings
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Instructions
- Cook the tortellini: Prepare the cheese tortellini according to the package directions until tender, then drain and set aside.
- Cook the steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with half of the salt and black pepper. Quickly cook the steak for 2 to 3 minutes until just browned, then remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced green bell pepper, yellow onion, and mushrooms. Cook for 5 to 6 minutes until the vegetables are softened and lightly caramelized.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the sauce: Pour in the beef broth, heavy cream, Worcestershire sauce, and add the remaining salt and black pepper. Bring the mixture to a gentle simmer over medium heat.
- Melt the cheeses: Reduce the heat to low and stir in shredded provolone and mozzarella cheeses until melted and smooth, creating a creamy sauce.
- Combine all components: Return the cooked steak and tortellini to the skillet, tossing gently to coat everything evenly in the creamy cheese sauce and heat through.
- Serve: Serve the Philly Cheesesteak Tortellini hot, garnished as desired.
Notes
- For a more traditional cheesesteak flavor, substitute sirloin steak with ribeye steak.
- To boost richness, add an additional 1/4 cup provolone cheese to the sauce.
