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