Philly Cheesesteak Tortellini Pasta

If Philly Cheesesteak Tortellini Pasta sounds like the kind of dinner that could make a long Tuesday feel slightly less… Tuesday-ish, you’re in the right place. This is the cozy mashup you didn’t know you needed: cheesy tortellini + seared steak + caramelized peppers and onions + melty provolone in a creamy, savory sauce.

It’s fast enough for busy work nights, comforting enough for “I need carbs and joy,” and honestly impressive enough that your family might assume you planned dinner ahead of time. (We can keep the truth between us.)

Why You’ll Love This Philly Cheesesteak Tortellini Pasta

• It tastes like a Philly cheesesteak… but in pasta form. And yes, that’s as magical as it sounds.
• One skillet situation. Less mess = more peace.
• Picky-eater friendly. You can go light on peppers/onions or keep them bold.
• Leftovers reheat like a dream. (Which is rare. Some pastas wake up grumpy.)

Ingredients You’ll Need

Here’s what goes into the skillet party:

• Cheese tortellini (1 lb / 16 oz) – store-bought is perfect
• Beef or steak (1 lb, thinly sliced) – ribeye is classic; sirloin or flank works too
• Olive oil (2–3 tbsp) – for searing + sautéing
• Yellow onion (1 large, thinly sliced) – gets sweet and savory as it cooks
• Bell peppers (2, sliced into strips) – red + green gives the best color and flavor
• Garlic (3 cloves, minced) – because we’re not trying to live bland lives
• Provolone cheese (1–2 cups shredded) or cheese sauce – adjust to your heart’s needs
• Beef broth (1 cup, low sodium if possible)
• Heavy cream or half-and-half (½ cup) – for that silky finish
• Tomato paste (2 tbsp) – adds depth and a little tang
• Worcestershire sauce (1 tbsp) – boosts that “meaty” flavor
• Salt + black pepper – to taste
• Optional: red pepper flakes – a pinch if you like a little kick
• Fresh basil or parsley (a handful, chopped) – bright, fresh, makes it look fancy

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Philly Cheesesteak Tortellini Pasta

1) Pre-cook the tortellini

1. Bring a big pot of salted water to a boil.
2. Cook the cheese tortellini until al dente (follow the package time).
3. Drain, drizzle with a tiny bit of olive oil so it doesn’t stick, and set aside.

Aneta tip: Tortellini can go from “perfect” to “sad and mushy” quickly, so don’t overcook it here—it’ll warm again in the sauce later.

2) Slice the steak and veggies

• Thinly slice the beef against the grain (that’s the tenderness secret).
• Slice onion into thin half-moons.
• Slice bell peppers into strips.
• Mince garlic and keep it ready.

3) Optional quick steak “marinade”

If you have 30 minutes, toss the steak with:

• a drizzle of olive oil
• a splash of Worcestershire
• salt + pepper

If you don’t have 30 minutes, no worries. Life is busy and this recipe still loves you.

4) Sear the steak

1. Heat 1–2 tbsp olive oil in a large skillet over medium-high heat.
2. Add the steak in a single layer (work in batches if needed).
3. Sear 2–3 minutes per side until browned and cooked how you like it.
4. Remove steak to a plate.

Don’t overcrowd the pan or the steak will steam instead of sear. We want that golden crust—those little browned bits are flavor gold.

5) Sauté the onions, peppers, and garlic

1. In the same skillet, add another small splash of olive oil if needed.
2. Add onions + peppers and cook 5–7 minutes until soft and slightly caramelized.
3. Add garlic and cook 30 seconds to 1 minute (just until fragrant).
4. Season with salt, pepper, and optional red pepper flakes.

Your kitchen should smell like “someone who absolutely has their life together.” Even if you’re wearing socks that don’t match. It’s fine.

Creamy Cheesy Sauce Time

6) Deglaze the pan

1. Pour in 1 cup beef broth.
2. Scrape the bottom of the skillet with a wooden spoon to lift all those tasty browned bits.
3. Stir in tomato paste and Worcestershire sauce until blended.

This is where the sauce gets its Philly-style savory backbone.

7) Add cream and provolone

1. Lower heat to medium-low.
2. Stir in ½ cup heavy cream (or half-and-half).
3. Add provolone gradually, stirring constantly until melted and smooth.

If your sauce looks a little “who invited you?” at first—don’t panic. Keep stirring. Cheese sometimes needs a moment to get emotionally ready.

Bring It All Together

8) Add steak and tortellini

1. Return the steak (and any juices) to the skillet.
2. Fold in the cooked tortellini gently.
3. Simmer 2–3 minutes so everything warms through and the flavors get cozy together.

9) Finish and serve

• Remove from heat.
• Sprinkle with fresh basil or parsley.
• Serve immediately while it’s hot, melty, and living its best life.

Cooking Tips (Because Real Life Happens)

• Want extra melty, cheesier vibes? Add a little more provolone at the end and cover the skillet for 1 minute.
• Sauce too thick? Splash in a bit more beef broth (or even pasta water) until it loosens.
• Sauce too thin? Simmer an extra 2–3 minutes, uncovered.
• Steak feels tough? It was likely sliced with the grain or cooked too long. Next time, slice thinner and sear quickly over higher heat.
• Feeding kids who side-eye onions/peppers? Chop them smaller so they “disappear” into the sauce. (A classic mom move. No shame.)

A Little Story From My Kitchen

This Philly Cheesesteak Tortellini Pasta became a repeat in my house because it checks every box: it’s hearty, it’s fast, and it feels like comfort food without requiring an all-day commitment. The first time I made it, I thought I’d have leftovers for lunch… and then my family treated the skillet like it was the last meal on earth. Now I make a full pound of tortellini every time because I’ve learned my lesson.

FAQs About Philly Cheesesteak Tortellini Pasta

Dinner Magic on a Busy Night

When you need something fast, filling, and family-approved, Philly Cheesesteak Tortellini Pasta is the kind of meal that delivers big comfort with minimal drama. It’s cheesy, savory, and just a little indulgent—like a warm hug in skillet form.

If you make it, don’t be surprised if someone asks for it again next week. That’s the magic of Philly Cheesesteak Tortellini Pasta—it doesn’t just feed people, it wins them over.

Keep the Comfort Going (You’ll Love These Too)

If Philly Cheesesteak Tortellini Pasta just made dinner feel a whole lot cozier, don’t stop here—there are more hearty, cheesy, feel-good recipes waiting for you. Here are a few reader favorites that bring the same warm, dinner-win energy:

• Cozy Philly Cheesesteak Soup for Chilly Nights – All the Philly flavor you love, in a spoonable, snuggly bowl (perfect with crackers or crusty bread).
• Slow Cooker Philly Cheesesteak Dip for Easy Snacking – Creamy, melty, and made for game day… or “I deserve a snack dinner” day.
• Philly Cheesesteak Bowls for a Simple Weeknight Win – The steak-pepper-onion combo you crave, minus the fuss—great when you want comfort but not extra dishes.
• Skillet Beef Stroganoff Tortellini for Creamy Comfort – Another tortellini dinner that’s rich, creamy, and guaranteed to make everyone suddenly “starving.”

If you try this recipe (or any of these), I’d love to hear what you think—scroll down and leave a ★★★★★ review. Your stars and comments help other home cooks find their next favorite dinner!

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