If you adore the classic flavors of a Philadelphia cheesesteak and crave an easy, comforting pasta dinner, then get ready to fall in love with this Philly Cheesesteak Tortellini Pasta! Imagine tender cheese-filled tortellini tossed with savory, thinly sliced beef, colorful peppers, and ooey-gooey melted cheese—the very definition of weeknight comfort. This fusion dinner is all about cozy meets fun, delivering all the bold, nostalgic tastes of a cheesesteak sandwich without the bun and with a delicious pasta twist that the whole family will request again and again.
Ingredients You’ll Need
The beauty of Philly Cheesesteak Tortellini Pasta is in how each straightforward ingredient shines—and when they all come together, you get hearty texture, irresistible creaminess, and a pop of color. Be ready for a rainbow of veggies, savory beef, and melty cheese that makes every bite feel like a celebration.
- Cheese Tortellini: Refrigerated cheese tortellini brings a pillowy texture and instant richness to your pasta base, so every forkful is filled with cheesy goodness.
- Olive Oil: Just a bit of oil gets everything sizzling and helps deepen the flavors while sautéing.
- Thinly Sliced Beef (Ribeye or Sirloin): Opt for well-marbled beef for more flavor—thin slices guarantee tenderness and that signature cheesesteak bite.
- Onion: Sliced thin, onions caramelize beautifully for a touch of natural sweetness that plays off the savory meat.
- Green Bell Pepper: This classic cheesesteak staple adds an earthy, grassy flavor and vibrant color to your dish.
- Red Bell Pepper: For a pop of sweetness and lovely contrast, red bell pepper is the perfect partner to the green.
- Garlic: Just two cloves add depth and warmth, making every bite just a little more delicious.
- Beef Broth: A splash of broth ties everything together and brings extra moisture—a must for a luscious pasta finish.
- Worcestershire Sauce: This secret ingredient brings umami complexity and that familiar cheesesteak flavor.
- Provolone Cheese: Shredded provolone melts smoothly, blanketing the pasta in signature Philly comfort.
- Mozzarella Cheese: Mozzarella stretches and melts into cheesy strands for the ultimate creamy texture.
- Salt and Black Pepper: Season generously to bring all these amazing flavors to life.
- Chopped Parsley (Optional): A final sprinkle of fresh parsley adds color and a little freshness at serving time.
How to Make Philly Cheesesteak Tortellini Pasta
Step 1: Boil the Tortellini
Bring a big pot of salted water to a rolling boil, then add the cheese tortellini. Cook according to the package directions until they’re perfectly tender and floating at the top. Drain them well and set aside—you want them ready to soak up all that cheesesteak flavor coming up next!
Step 2: Sear the Beef
In a large skillet over medium-high heat, drizzle in your olive oil. Once the oil is shimmering, quickly toss in the thinly sliced beef and sear until it’s just browned, about 3 to 4 minutes. Don’t fuss too much—the goal is tender, juicy beef. Scoop it out and keep it warm for later.
Step 3: Sauté the Veggies
In the same skillet, add a little extra oil if needed. Throw in the sliced onion, green bell pepper, and red bell pepper. Let them sizzle and soften, stirring now and then for 6 to 8 minutes, until they’re soft, glossy, and starting to caramelize. Add the garlic and give everything a fragrant stir for a minute.
Step 4: Simmer the Beef with Flavor
Return the seared beef (and any tasty juices) to the skillet. Pour in the beef broth and Worcestershire sauce. Stir well to combine, letting everything bubble and mingle over medium heat for another 3 to 4 minutes. Things will start smelling irresistibly savory!
Step 5: Bring It All Together
Add the cooked tortellini to the skillet and gently toss to coat everything in the flavorful sauce. Sprinkle the shredded provolone and mozzarella cheeses on top. Stir again, letting the cheese melt into every nook and cranny until the pasta is velvety and creamy. Taste, then finish with salt and freshly cracked black pepper.
Step 6: Garnish and Serve
Give your Philly Cheesesteak Tortellini Pasta a final sprinkle of chopped parsley for color and brightness, then serve it up hot and cheesy. The aroma alone will have everyone running to the table!
How to Serve Philly Cheesesteak Tortellini Pasta
Garnishes
When it comes to that final flourish, parsley adds not just a hint of green, but also a touch of freshness to balance the meltiness of the cheese. You can also shake on a little extra cracked black pepper or even a pinch of red pepper flakes for those who love gentle heat. A handful of crispy fried onions or extra shredded provolone on top can take this already-satisfying meal just a notch higher!
Side Dishes
This hearty Philly Cheesesteak Tortellini Pasta is a full meal on its own, but a simple side salad with a zingy vinaigrette or some roasted broccoli makes a great balance. Warm, crusty garlic bread is perfect for soaking up every bit of cheesy sauce, and a few pickled veggies or classic potato chips can add a playful, picnic-inspired vibe alongside.
Creative Ways to Present
If you’re feeling a bit fancy or serving guests, ladle your Philly Cheesesteak Tortellini Pasta into shallow pasta bowls, pile it high, and top with extra cheese that will melt as you serve. For a cozy family night, bring the skillet right to the table for an interactive, serve-yourself style dinner. Want to wow a crowd? Bake the pasta in a casserole dish topped with extra cheese until bubbly and golden for a hot-dish style twist!
Make Ahead and Storage
Storing Leftovers
Let any extra Philly Cheesesteak Tortellini Pasta cool to room temperature, then transfer to an airtight container. It will stay fresh in the refrigerator for up to three days. The flavors actually develop a bit more overnight, so leftovers make a great quick lunch.
Freezing
If you’d like to freeze portions, wait until the pasta has cooled, portion into freezer-safe containers, and freeze for up to two months. Keep in mind that the pasta and cheese may soften a bit upon thawing, but it’ll still be incredibly tasty for a quick, comforting dinner.
Reheating
To reheat, warm the pasta gently in a skillet over low heat with a splash or two of beef broth or water to revive the sauce. Cover while reheating to keep it moist, and give everything a gentle stir to help the cheese get creamy again. The microwave works in a pinch; just use medium power and stir partway through.
FAQs
Can I substitute a different type Main Course
Absolutely! While cheese tortellini makes this dish extra-rich and flavorful, you can use penne, rotini, or even ravioli if that’s what you have on hand. The key is to choose a sturdy pasta that can hold up to all the cheesy, meaty goodness.
What beef is best for Philly Cheesesteak Tortellini Pasta?
Traditional ribeye is the top pick for its marbling and tenderness, but thinly sliced sirloin or even deli-sliced roast beef works in a pinch. Slice the meat very thin so it stays tender and blends beautifully with the pasta and sauce.
How can I make this dish spicier?
To give your Philly Cheesesteak Tortellini Pasta a little kick, sauté a finely sliced jalapeño or sprinkle in crushed red pepper flakes with the garlic. Pepper jack cheese can also be subbed in for a zesty twist!
Can this pasta be made ahead for a party?
Definitely! Prepare everything up to just before adding the cheese, store covered in the fridge, then reheat gently and stir in the cheese right before guests arrive. This way, the pasta remains creamy and the cheese stays wonderfully melty.
What cheese alternatives work in this recipe?
Provolone and mozzarella are classic, but feel free to experiment with Monterey Jack, cheddar, or even a blend. Sharp white American cheese is another true Philly touch for that signature tangy, creamy melt.
Final Thoughts
There’s just something magical about transforming familiar flavors into a brand-new comfort food classic, and Philly Cheesesteak Tortellini Pasta delivers every time. It’s quick to make, ultra-satisfying, and totally crowd-pleasing—so why not put it on your menu this week? Let the cheesesteak magic meet pasta night and watch everyone dig in happily. Enjoy!
Print
Philly Cheesesteak Tortellini Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of a classic Philly Cheesesteak combined with tender cheese tortellini in this hearty and satisfying pasta dish.
Ingredients
For the Pasta:
- 1 (20 oz) package refrigerated cheese tortellini
- 1 tablespoon olive oil
For the Philly Cheesesteak:
- 1 pound thinly sliced beef (ribeye or sirloin)
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
For Garnish:
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the Tortellini: Prepare the tortellini according to package instructions, then drain and set aside.
- Sear the Beef: In a large skillet, heat olive oil and cook the sliced beef until browned. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté onions and bell peppers until caramelized. Add garlic and cook briefly.
- Combine Ingredients: Return beef to the skillet, pour in beef broth and Worcestershire sauce. Simmer, then add cooked tortellini and cheeses.
- Finish and Serve: Stir until cheeses are melted and creamy. Season with salt and pepper. Garnish with parsley before serving.
Notes
- For a cheesier option, consider using a cheese sauce or a splash of heavy cream.
- Enhance flavors with mushrooms or banana peppers if desired.
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