Name: Philly Cheesesteak Tortellini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 oz ribeye or sirloin steak, thinly sliced; 12 oz cheese tortellini (fresh or frozen); 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium onion, sliced; 2 cloves garlic, minced; 6 slices provolone cheese; 2 tbsp olive oil; Salt & pepper, to taste; 1 tsp Italian seasoning (optional); Fresh parsley, chopped (for garnish)

There’s something utterly comforting about blending two beloved dishes into one irresistible meal. That’s exactly what I discovered when I first whipped up this Philly Cheesesteak Tortellini. The idea came to me on a busy weeknight when I wanted something heartier than a sandwich but quicker than a traditional pasta bake. What resulted was a rich, cheesy, and flavorful dish that perfectly marries the essence of Philly cheesesteak with the pillowy bite of cheese tortellini.

I’ve made this dish countless times since that first attempt, each time refining the balance of seared steak, sautéed peppers, and creamy cheese-filled pasta. It’s now one of my go-to comfort meals, whether for a casual dinner with family or when I want to impress friends with something a little different. Let me walk you through why I think you’ll love it too.

Why You’ll Love This Philly Cheesesteak Tortellini

This dish is the best of both worlds: you get the savory, juicy flavors of Philly cheesesteak, combined with the satisfying texture and cheesiness of tortellini. It’s a one-pan wonder that comes together quickly—perfect for weeknights. Plus, it’s endlessly customizable to suit your taste or whatever you have on hand. If you love fusion dishes or hearty, indulgent pasta meals, this one’s a must-try.

What Kind of Steak Should I Use for Philly Cheesesteak Tortellini?

When I prepare Philly Cheesesteak Tortellini, I usually go for ribeye or sirloin steak. These cuts have the right amount of marbling to stay tender and flavorful even when cooked quickly. If you slice the steak thinly against the grain, it will stay juicy and blend beautifully with the creamy pasta. If you’re in a pinch, flank steak or even pre-sliced steak strips from the butcher work just fine too.

Options for Substitutions

One of the reasons I adore this recipe is how flexible it is. Here are a few easy swaps you can make:

Steak: Swap with thinly sliced chicken breast or rotisserie chicken for a lighter version.
Tortellini: If cheese tortellini isn’t your favorite, try spinach and ricotta tortellini or even ravioli.
Peppers: I use a mix of green, red, and yellow bell peppers, but you can go with any color you prefer—or skip them altogether and add mushrooms instead.
Cheese: While provolone is traditional for Philly cheesesteak, feel free to use mozzarella, cheddar, or even a melty cheese blend.
Cream Sauce: I sometimes add a splash of heavy cream for extra richness, or use cream cheese if I want it even more indulgent.

With so many options, it’s easy to tailor this dish to fit your cravings or the contents of your fridge.

Ingredients for This Philly Cheesesteak Tortellini

Each ingredient in this dish plays a key role in creating that irresistible balance of flavors and textures:

Ribeye or Sirloin Steak
Thinly sliced steak brings juicy, savory richness to the dish. It’s the heart of the Philly cheesesteak flavor profile.
Cheese Tortellini
The tender pasta pockets filled with cheese add a creamy and comforting element that soaks up the sauce perfectly.
Bell Peppers (Green, Red, Yellow)
They provide sweetness, crunch, and color, adding both flavor and visual appeal.
Onion
Sautéed onions deepen the dish’s flavor with a slight caramelized sweetness that complements the steak.
Garlic
Just a couple of cloves add a savory aromatic note that rounds out the dish.
Provolone Cheese
This melty, mild cheese brings that signature Philly cheesesteak taste.
Olive Oil
Used for sautéing the steak and veggies, adding subtle flavor and helping everything cook evenly.
Salt & Pepper
Essential seasonings to bring out the natural flavors of the ingredients.
Italian Seasoning (Optional)
Adds a subtle herbal note if you want a bit more depth in the dish.
Fresh Parsley (For Garnish)
A sprinkle of parsley at the end adds brightness and a fresh finish to the dish.

Each ingredient works together to create a bowl of pasta that’s hearty, creamy, and full of classic Philly cheesesteak goodness.

Step 1: Prepare the Ingredients

Start by slicing your steak thinly against the grain—this ensures it stays tender. Slice the bell peppers and onion into thin strips. Mince the garlic finely so it blends well into the dish. Have your tortellini ready to cook according to the package directions.

Step 2: Sear the Steak

Heat a drizzle of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steak slices in a single layer. Sear for about 1–2 minutes per side until browned but still tender. Season with salt and pepper, then transfer the cooked steak to a plate and set aside.

Step 3: Sauté the Peppers and Onion

In the same skillet, add a bit more olive oil if needed. Toss in the sliced peppers and onions, sautéing for about 5–7 minutes until they become soft and slightly caramelized. Add the minced garlic in the last minute, stirring until fragrant.

Step 4: Cook the Tortellini

While the peppers are cooking, bring a pot of salted water to a boil and cook the tortellini according to the package instructions—usually about 3–5 minutes. Drain and set aside.

Step 5: Combine Everything

Return the cooked steak to the skillet with the peppers and onions. Add the cooked tortellini, and toss everything together gently. Lay slices of provolone over the mixture and let them melt, stirring lightly to coat everything in cheesy goodness. You can also add a splash of cream here for a saucier finish if you like.

Step 6: Garnish and Serve

Once everything is heated through and well combined, sprinkle with chopped fresh parsley. Serve hot and enjoy your delicious Philly Cheesesteak Tortellini!

How Long to Cook the Philly Cheesesteak Tortellini

The beauty of this recipe is how quickly it comes together:

Searing the steak: about 4–5 minutes total.
Sautéing peppers and onions: 7–8 minutes.
Cooking tortellini: typically 3–5 minutes.
Combining everything and melting cheese: another 2–3 minutes.

Altogether, you can have this dish on the table in about 20–25 minutes from start to finish—perfect for busy weeknights or last-minute dinners.

Tips for Perfect Philly Cheesesteak Tortellini

Use a hot skillet: Make sure your pan is well-heated before adding the steak to achieve a good sear without overcooking.
Don’t overcrowd the pan: Cook the steak in batches if necessary to prevent steaming.
Thinly slice the steak: This helps it cook quickly and remain tender.
Undercook the tortellini slightly: Since it’ll cook a little more when combined with the hot ingredients, this prevents it from getting mushy.
Layer the cheese: Laying the provolone slices on top before stirring helps achieve those irresistible cheesy strands throughout the dish.
Adjust seasonings at the end: Give everything a final taste and adjust salt, pepper, or Italian seasoning as needed.

With these tips in mind, your Philly Cheesesteak Tortellini will turn out mouthwatering every time.

Watch Out for These Mistakes While Cooking

Even a simple dish like Philly Cheesesteak Tortellini can go a little sideways if you’re not careful. Here are some common pitfalls to avoid:

Overcooking the steak: Thinly sliced steak cooks fast. Overcooking will make it tough and chewy. Just a quick sear is all you need.
Mushy tortellini: Keep an eye on your pasta—overcooked tortellini can fall apart when mixed with the sauce.
Skipping the seasoning: Each layer (steak, veggies, pasta) needs seasoning. A pinch of salt and pepper at each step goes a long way.
Too much liquid: If adding cream or broth, be careful not to overdo it or your dish will be soupy instead of creamy.
Crowding the pan: Steak and veggies need space to caramelize. If you crowd the pan, they’ll steam instead. Cook in batches if necessary.

What to Serve With Philly Cheesesteak Tortellini?

Garlic Bread

Warm, crusty garlic bread is perfect for sopping up any extra cheesy sauce.

Simple Green Salad

A crisp green salad with a tangy vinaigrette balances out the richness of the dish.

Roasted Broccoli

The roasted edges add texture and a slightly bitter note to complement the creamy tortellini.

Glass of Red Wine

A medium-bodied red like a Merlot or Zinfandel pairs beautifully with the savory steak and cheese.

Lemon-Butter Asparagus

The bright, zesty flavor of lemon asparagus adds a refreshing contrast.

Sauteed Mushrooms

For mushroom lovers, earthy sautéed mushrooms make a natural pairing with Philly flavors.

Extra Cheese Platter

Set out a small board with extra cheeses and charcuterie for guests to nibble on.

With these sides, your Philly Cheesesteak Tortellini meal will feel complete and even more satisfying.

Storage Instructions

If you have leftovers (though they tend to disappear fast!), Philly Cheesesteak Tortellini stores beautifully:

Refrigerator: Transfer the cooled dish into an airtight container. It will keep in the fridge for up to 3–4 days.
Reheating: Warm gently in a skillet over medium-low heat with a splash of cream or broth to loosen the sauce. You can also microwave in 30-second intervals, stirring in between.
Freezing: I don’t recommend freezing this dish, as tortellini can become mushy upon thawing and the cheese sauce may separate.

Estimated Nutrition

Here’s an approximate nutrition breakdown per serving (based on a recipe serving 4 people):

Calories: 550–600 kcal
Protein: 28–32 g
Carbohydrates: 35–40 g
Fat: 28–32 g
Saturated Fat: 12–15 g
Fiber: 3–5 g
Sugar: 4–6 g
Sodium: 700–900 mg

Note: These values can vary depending on the exact brands and quantities of ingredients used.

Frequently Asked Questions

What type of steak works best for this recipe?

Ribeye or sirloin are my top choices because they stay juicy and tender when seared. Flank steak or even thin-cut sandwich steak also work if you’re looking for a leaner option.

Can I use frozen tortellini?

Absolutely! Just cook according to the package directions. Be sure not to overcook them—keep them slightly al dente so they hold their shape when tossed with the steak and veggies.

Is it necessary to use provolone cheese?

Provolone gives it that classic Philly cheesesteak flavor, but you can easily swap it for mozzarella, Monterey Jack, or a blend of melty cheeses if you prefer.

Can I make this dish ahead of time?

Yes, you can prep and cook everything ahead of time and refrigerate it. When ready to serve, gently reheat it on the stovetop with a splash of cream or broth to refresh the sauce.

How do I keep the steak tender?

The key is slicing the steak thin and searing it quickly over high heat. Also, don’t skip letting the steak rest after cooking—it helps retain its juices.

Can I make this dish vegetarian?

Definitely! Skip the steak and add extra veggies like mushrooms, zucchini, or spinach. You could also add a plant-based meat substitute if you’d like to mimic the original flavor.

What other cheeses can I use in the sauce?

Cheddar, Gruyère, Fontina, or even cream cheese can all be delicious in this dish. Just make sure the cheese melts well for a creamy finish.

How can I make the dish lighter?

Use chicken breast instead of steak, add extra veggies, and use a light cheese or a smaller amount of cream. You could also try a whole wheat tortellini for added fiber.

Conclusion

Philly Cheesesteak Tortellini is one of those fun, comforting meals that’s incredibly easy to pull off yet feels like something special. I love how the tender steak, sautéed peppers, creamy cheese, and pillowy tortellini come together in one delicious pan. It’s become a weeknight staple in my kitchen—and I hope it finds a spot in yours too! Whether you’re cooking for yourself, family, or friends, this dish is sure to impress and satisfy.