Philly Cheesesteak Tortellini Pasta Recipe
Introduction
Philly Cheesesteak Tortellini Pasta is a delicious fusion of classic Philly cheesesteak flavors and creamy tortellini. This hearty dish combines tender steak, caramelized onions, bell peppers, and a rich cheese sauce for a comforting meal perfect for any occasion.
Ingredients
- 1 lb (16 oz) cheese tortellini (cheese-filled)
- 1 lb thinly sliced beef or steak (ribeye, sirloin, or flank steak)
- 2–3 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 bell peppers (preferably red and green), sliced into strips
- 3 garlic cloves, minced
- 1–2 cups provolone cheese, shredded or cheese sauce
- 1 cup beef broth (low sodium recommended)
- ½ cup heavy cream or half-and-half
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
- Optional: a pinch of red pepper flakes
- A handful of fresh basil or parsley, chopped (for garnish)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and drizzle with a little olive oil to prevent sticking. Set aside.
- Step 2: Thinly slice the beef against the grain. Slice the onion and bell peppers, and mince the garlic. For extra flavor, marinate the steak with olive oil, Worcestershire sauce, salt, and pepper for 30 minutes (optional).
- Step 3: Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side until nicely browned. Remove the steak and set aside.
- Step 4: In the same skillet, add more olive oil if needed. Sauté the onions, bell peppers, and garlic over medium heat for 5–7 minutes until tender and slightly caramelized. Season with salt, black pepper, and red pepper flakes if using.
- Step 5: Pour in the beef broth to deglaze the pan, scraping up any browned bits. Stir in the tomato paste and Worcestershire sauce until combined.
- Step 6: Lower the heat to medium-low. Stir in the heavy cream and gradually add the shredded provolone cheese or cheese sauce. Stir continuously until the cheese melts and the sauce is smooth. Adjust seasoning if necessary.
- Step 7: Return the seared steak to the skillet with the sauce and vegetables. Gently fold in the cooked tortellini, coating it well with the sauce. Let simmer for 2–3 minutes to blend flavors and heat through.
- Step 8: Remove from heat. Garnish with fresh basil or parsley and serve immediately while hot.
Tips & Variations
- Use a blend of provolone and mozzarella cheese for a creamier texture.
- Swap bell peppers for mushrooms for a different vegetable twist.
- Try adding a splash of hot sauce or extra red pepper flakes for a spicy kick.
- Marinate the steak longer to deepen the flavor.
- Use homemade tortellini for an extra special touch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it becomes too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of tortellini?
Yes, you can substitute with ravioli, penne, or any pasta you prefer, though tortellini works best for the cheese-filled texture that complements the sauce.
How can I make this dish vegetarian?
Replace the beef with sautéed mushrooms or plant-based meat alternatives and use vegetable broth instead of beef broth for a delicious vegetarian version.
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Philly Cheesesteak Tortellini Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Philly Cheesesteak Tortellini Pasta is a hearty and indulgent fusion dish combining the savory flavors of a classic Philly cheesesteak with the creamy, comforting texture of cheese-filled tortellini pasta. Featuring tender seared steak, caramelized onions, sautéed colorful bell peppers, and a smooth provolone cheese sauce enhanced with beef broth, tomato paste, and Worcestershire sauce, this recipe delivers a luscious, multi-layered flavor experience perfect for family dinners or entertaining guests.
Ingredients
Scale
Pasta
- 1 lb (16 oz) cheese tortellini (cheese-filled)
Meat
- 1 lb thinly sliced beef or steak (ribeye, sirloin, or flank steak)
Vegetables
- 1 large yellow onion, thinly sliced
- 2 bell peppers (preferably 1 red and 1 green), sliced into strips
- 3 garlic cloves, minced
Cheese and Dairy
- 1–2 cups shredded provolone cheese or pre-made provolone cheese sauce
- ½ cup heavy cream or half-and-half
Liquids and Sauces
- 1 cup beef broth (low sodium recommended)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2–3 tablespoons olive oil (for searing and sautéing)
Seasonings and Garnish
- Salt, to taste
- Black pepper, to taste
- A pinch of red pepper flakes (optional)
- A handful of fresh basil or parsley, chopped (for garnish)
Instructions
- Pre-Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain the pasta and drizzle lightly with olive oil to prevent sticking. Set aside.
- Slice the Steak and Vegetables: Thinly slice the beef against the grain to ensure tenderness. Slice the yellow onion into thin rings or half-moons and the bell peppers into strips. Mince the garlic cloves and set aside.
- Marinate the Steak (Optional): In a bowl, combine steak slices with a drizzle of olive oil, Worcestershire sauce, salt, and pepper. Let marinate for about 30 minutes to infuse flavors.
- Sear the Steak: Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add steak slices in a single layer without overcrowding. Sear for 2–3 minutes per side until nicely browned and cooked to preferred doneness. Remove steak from skillet; set aside. Cook in batches if necessary.
- Sauté the Vegetables: In the same skillet, add more olive oil if needed. Add sliced onions, bell peppers, and minced garlic. Sauté over medium heat until vegetables are tender and slightly caramelized, about 5–7 minutes. Season with salt, black pepper, and optional red pepper flakes.
- Deglaze the Pan: Pour in 1 cup beef broth to deglaze skillet, scraping up browned bits with a wooden spoon. Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce until well combined.
- Add Cream and Cheese: Lower heat to medium-low. Stir in ½ cup heavy cream or half-and-half. Gradually add 1–2 cups shredded provolone cheese, stirring continuously until cheese is fully melted and sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Combine Steak and Tortellini: Return the seared steak slices to the skillet with sauce and vegetables. Gently fold in the cooked tortellini, making sure every piece is coated in the cheesy sauce. Let mixture simmer for 2–3 minutes to meld flavors and allow pasta to absorb sauce.
- Finish and Serve: Remove skillet from heat. Garnish the dish with freshly chopped basil or parsley for a burst of freshness and color. Serve immediately while hot, ensuring each serving has a generous portion of steak, vegetables, and cheese-covered tortellini.
Notes
- Use fresh, high-quality ingredients for best flavor, especially well-marbled steak and fresh vegetables.
- Slice steak and veggies uniformly to ensure even cooking and balanced texture.
- Marinate steak for 30 minutes to enhance flavor, though this step is optional.
- Customize cheese by blending provolone with mozzarella or using a favorite cheese sauce.
- Adjust red pepper flakes to add a subtle or stronger spicy kick depending on preference.
- Cook tortellini just until al dente to prevent mushiness after simmering with sauce.
- Deglazing the pan after sautéing vegetables helps incorporate all the fond flavors into the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak pasta, tortellini recipe, creamy steak pasta, quick dinner, comfort food, cheesy pasta skillet, beef pasta skillet
