Can I use a different cut of beef?

Yes! Ribeye is classic for that Philly cheesesteak flavor, but sirloin or flank steak works great too. Just slice it thinly against the grain.

Can I make Philly Cheesesteak Tortellini Pasta ahead of time?

You can, but it’s best fresh. If making ahead, keep the tortellini slightly undercooked and reheat gently with a splash of broth or cream so the sauce stays smooth.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat on the stove or microwave with a little extra broth/cream to bring the sauce back to life.

You can , but creamy cheese sauces can change texture after freezing. If you do freeze, thaw overnight in the fridge and reheat slowly, stirring often.

What can I serve with it?

A simple green salad, garlic bread, or roasted broccoli are all perfect. Or… just grab a fork and call it balanced because it has peppers. (That counts, right?)

7 Irresistible Philly Cheesesteak Tortellini Pasta

Description

Philly Cheesesteak Tortellini Pasta is a cozy, creamy dinner made with tender steak, cheese-filled tortellini, peppers, onions, and a rich provolone sauce. Easy, filling, and perfect for busy weeknights.

Ingredients

Scale

1 lb cheese tortellini
1 lb beef steak (ribeye, sirloin, or flank), thinly sliced
2–3 tablespoons olive oil
1 large yellow onion, thinly sliced
2 bell peppers (red and green), sliced
3 garlic cloves, minced
1–2 cups provolone cheese, shredded
1 cup beef broth
½ cup heavy cream or half-and-half
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Salt, to taste
Black pepper, to taste
Optional: red pepper flakes
Fresh parsley or basil, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook tortellini until al dente. Drain and set aside.
Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat.
Add steak in a single layer and sear for 2–3 minutes per side until browned. Remove and set aside.
Add remaining olive oil to the same skillet. Cook onions and bell peppers for 5–7 minutes until soft.
Stir in garlic and cook for 30 seconds.
Pour in beef broth to deglaze the pan, scraping up browned bits.
Stir in tomato paste and Worcestershire sauce.
Lower heat and add cream. Slowly stir in provolone until smooth.
Return steak to the skillet and add cooked tortellini.
Gently stir and simmer for 2–3 minutes.
Remove from heat, garnish with herbs, and serve warm.

Notes

Slice steak against the grain for the most tender bite.

Add extra broth if the sauce gets too thick.

Great for leftovers—reheat gently with a splash of cream or broth.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 135 mg