Get ready to fall in love with your new favorite comfort food: Philly Cheesesteak Tortellini Pasta. Imagine everything you adore about the classic Philly cheesesteak—tender strips of beef, sautéed peppers and onions, gooey cheese—deliciously tangled together with plump cheese tortellini, all in a creamy, cheesy sauce. It’s the kind of dish that instantly brings joy to the table and, trust me, everyone will be fighting for seconds. Whether you’re feeding a busy family or just want to treat yourself to something special, Philly Cheesesteak Tortellini Pasta is bound to become a regular in your dinner rotation.

Philly Cheesesteak Tortellini Pasta Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly straightforward—every ingredient has a role to play in building bold flavors and fabulous textures. Here’s why each component matters in turning Philly Cheesesteak Tortellini Pasta into a meal you’ll rave about.

Refrigerated Cheese Tortellini (20 oz): These delightfully cheesy pillows soak up the sauce and add irresistible heartiness—use fresh for the best texture.
Olive Oil (1 tbsp): Helps sear the beef just right and gives veggies a rich base to sauté in.
Thinly Sliced Beef (1 lb, ribeye or sirloin): Choose a well-marbled cut for juicy, flavorful bites reminiscent of a true cheesesteak.
Small Onion (thinly sliced): Adds sweetness and that signature cheesesteak savor—slice thin for quick cooking.
Green Bell Pepper (thinly sliced): Offers a delicious, slightly bitter crunch that balances the creamy sauce.
Red Bell Pepper (1/2, thinly sliced): Brings a gentle sweetness and pop of color.
Garlic (2 cloves, minced): Just a bit boosts all the flavors—don’t skip it!
Italian Seasoning (1 tsp): A sprinkle of herbs ties it all together with fragrant, savory notes.
Salt and Pepper (to taste): Essential for seasoning both beef and sauce to perfection.
Butter (2 tbsp): Makes the sauce luxuriously smooth and rich.
All-Purpose Flour (2 tbsp): Thickens the sauce without making it heavy.
Milk (1 1/2 cups): The creamy backbone that brings all the cheese sauce elements together.
Beef Broth (1/2 cup): Deepens the savory, beefy flavor throughout the sauce.
Shredded Provolone or Mozzarella Cheese (1 1/2 cups): You can use either—or both! These melt beautifully for that velvety finish.

How to Make Philly Cheesesteak Tortellini Pasta

Step 1: Boil the Tortellini

Let’s start by cooking the star of the show: the cheese tortellini. Bring a large pot of salted water to a boil, pop in the tortellini, and cook them according to package instructions. They’re ready when they float to the surface and feel delightfully tender. Drain well and set aside; these little pockets of cheese happiness are waiting to be smothered in sauce.

Step 2: Sear the Beef

Heat the olive oil in a roomy skillet over medium-high heat. Toss in your thinly sliced beef, spreading it out as much as possible so the pieces sear instead of steam. Let the beef cook for about 3 to 4 minutes until nicely browned and just cooked through—no need to overdo it since it’ll get another quick sauté later. Scoop the beef onto a plate and keep it nearby.

Step 3: Sauté the Veggies

In the same skillet, add the sliced onions and bell peppers. Sauté them for 4 to 5 minutes, stirring occasionally until they’re tender but still a tad crisp. The veggies should smell amazing and look vibrant at this point. Sprinkle in the minced garlic, Italian seasoning, and a pinch of salt and pepper, then continue to cook for one more minute. The aroma filling your kitchen right about now? Absolute heaven.

Step 4: Build the Sauce

Now for some kitchen magic: push the veggies to one side of the skillet, making room to melt the butter on the cleared side. Sprinkle in the flour and stir constantly for about a minute to form a roux, which thickens our sauce without any lumps. Gradually pour in the milk and beef broth, whisking gently until the mixture smooths out. Let everything simmer for 3 to 4 minutes—the sauce should thicken enough to coat the back of a spoon.

Step 5: Make it Cheesy Goodness

Reduce the heat to low and stir in the shredded provolone or mozzarella cheese. Stir until it melts into a luscious, silky sauce. There’s something magical about watching cheese melt, and this is the step where it all comes together!

Step 6: Combine Everything

Time to bring it all home! Return the cooked beef and drained tortellini to the skillet, then toss everything together so that pasta, protein, veggies, and sauce are all mingling in delicious harmony. Cook for another 2 minutes, stirring gently, until everything is perfectly heated through. Serve your Philly Cheesesteak Tortellini Pasta hot and steamy—don’t forget a final shower of extra cheese or chopped parsley if you like.

How to Serve Philly Cheesesteak Tortellini Pasta

Garnishes

The finishing touches can elevate your Philly Cheesesteak Tortellini Pasta from hearty to unforgettable. A sprinkle of fresh parsley offers a burst of color and a touch of freshness. If you’re feeling extra indulgent, a handful of shredded cheese melting into the hot pasta is always a hit. For a classic deli vibe, add thinly sliced green onions or a few grinds of cracked black pepper right before serving.

Side Dishes

This wonderfully rich dish pairs beautifully with something crisp and refreshing. Serve alongside a simple green salad with a tangy vinaigrette to cut through the decadence. Warm, crusty garlic bread is fantastic for sopping up any extra sauce from your plate—a must for carb-lovers! Roasted or steamed broccoli, green beans, or asparagus add a lovely, light counterpoint as well.

Creative Ways to Present

Turn your Philly Cheesesteak Tortellini Pasta into a showstopper for guests! Serve it in mini oven-safe dishes sprinkled with extra cheese and broil until bubbly and golden. For a party, try scooping spoonfuls into toasted sub rolls for a play on a Philly cheesesteak sandwich. Or spoon it into hollowed-out bell peppers, bake, and let diners discover a surprise pasta filling inside!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which is rare in my house!), simply let the Philly Cheesesteak Tortellini Pasta cool completely. Transfer to an airtight container and refrigerate for up to 3 days. The flavors get even cozier as they mingle in the fridge—making lunch the next day a real treat.

Freezing

This pasta is hearty enough to freeze! For the best results, portion cooled Philly Cheesesteak Tortellini Pasta into freezer-safe containers. It will keep for up to 2 months. Just note that the creamy sauce may separate a bit upon thawing, but a good stir while reheating usually brings it back together perfectly.

Reheating

To reheat, simply warm leftovers in a skillet over low heat, adding a splash of milk or broth to loosen the sauce as needed. Microwave reheating works in a pinch—just use a microwave-safe dish and check/stir every 30 seconds. If frozen, thaw overnight in the refrigerator before reheating for the best texture.

FAQs

Can I use a different type Main Course

Absolutely! While cheese tortellini adds a creamy, cheesy bite, you can use ravioli or even penne or rotini if that’s what you have on hand. Adjust the cooking time as needed for different pastas.

What’s the best beef for this recipe?

Classic Philly cheesesteaks use well-marbled ribeye, but sirloin works beautifully too. If you’re short on time, thinly sliced deli roast beef or even ground beef makes an easy swap—just brown and continue as directed.

Can Philly Cheesesteak Tortellini Pasta be made vegetarian?

Absolutely! Swap out the beef for sautéed mushrooms or your favorite plant-based meat alternative, and use vegetable broth in the sauce. All the bold flavors, none of the meat.

How can I make this dish spicier?

If you love a little heat, sprinkle in red pepper flakes when adding the Italian seasoning. You can also try swapping in pepper jack cheese for an even bolder, spicy twist on your Philly Cheesesteak Tortellini Pasta.

Is this dish good for meal prepping?

Definitely! Philly Cheesesteak Tortellini Pasta holds up well in the fridge, making it ideal for prepping a couple days in advance. Just divide into single-serve containers, and you’re set for quick, satisfying lunches or dinners all week.

Final Thoughts

If you’re on the hunt for a dinner that’s equal parts indulgent and crowd-pleasing, Philly Cheesesteak Tortellini Pasta checks every box. It’s pure comfort with a fun twist, loaded with flavor and perfect for sharing with the people you love. Give it a try—you may just discover your new favorite weeknight classic!

Philly Cheesesteak Tortellini Pasta Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Philly Cheesesteak Tortellini Pasta combines the flavors of a classic Philly cheesesteak with cheese tortellini in a creamy sauce. A delicious and easy stovetop meal that’s perfect for a family dinner.

Ingredients

Scale

For the Tortellini:

1 (20 oz) package refrigerated cheese tortellini
1 tablespoon olive oil

For the Beef and Sauce:

1 lb thinly sliced beef (ribeye or sirloin)
1 small onion (thinly sliced)
1 green bell pepper (thinly sliced)
1/2 red bell pepper (thinly sliced)
2 cloves garlic (minced)
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup beef broth
1 1/2 cups shredded provolone or mozzarella cheese

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Instructions

Cook the Tortellini: Prepare tortellini according to package instructions. Drain and set aside.
Sear the Beef: In a large skillet, cook sliced beef in olive oil until browned. Remove from skillet.
Sauté Veggies: In the same skillet, cook onions, bell peppers, garlic, Italian seasoning, salt, and pepper until softened.
Make the Sauce: Create a roux with butter and flour, then gradually whisk in milk and beef broth until thickened. Add cheese and stir until smooth.
Combine and Serve: Return beef and tortellini to the skillet, toss in the sauce, and heat through. Serve hot.