If you’re hunting for a way to turn classic comfort food into an unforgettable weeknight dinner, look no further than Philly Cheesesteak Tortellini. This dish takes all the saucy, cheesy, savory flavors you love in a Philly cheesesteak and swirls them around pillowy cheese tortellini, with a creamy sauce that clings to every bite. Whether you’re cooking for family, friends, or just yourself on a busy evening, you’ll find this recipe feels both special and satisfyingly simple, making it your new go-to when those cheesesteak cravings hit.

Philly Cheesesteak Tortellini Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Philly Cheesesteak Tortellini is in its simplicity: just a handful of everyday ingredients capture all the signature steakhouse flavors. Each item on this list pulls its weight, whether it’s bringing color, creaminess, or a boost of umami.

Olive oil: Delivers a subtle richness and helps brown the steaks and veggies beautifully.
Philly Sirloin Steaks: Flavor-packed and quick-cooking, these make prep a breeze; any thin-sliced beef will work in a pinch.
Green bell pepper: Offers a pop of color and crunch, balancing out the creamy sauce.
Yellow onion: Lends a mellow sweetness that complements the savory flavors of the dish.
Montreal steak seasoning: The secret to big flavor, it adds spice, herbs, and a savory kick.
Frozen cheese tortellini: Super convenient and packed with cheesy filling, they become deliciously tender right in the sauce.
Heavy cream: Forms the dreamy, luscious sauce that makes every bite irresistible.
Shredded provolone cheese: Melts like a dream and ties together all the steakhouse vibes with creamy, tangy goodness.

How to Make Philly Cheesesteak Tortellini

Step 1: Sauté Steak, Peppers, and Onions

Start by grabbing your largest sauté pan and warming the olive oil over medium-high heat. Place the Philly sirloin steaks on one side of the skillet and pile the strips of green bell pepper and yellow onion on the other side. Sprinkle everything generously with the Montreal steak seasoning, letting those bold flavors get to work. The sizzle and aroma that hit the pan at this stage set the tone for the whole dish, so let the veggies soften and the steaks brown to absolute perfection.

Step 2: Cook Until Tender and Combine

Follow the package directions for your steaks, allowing them to cook thoroughly while the peppers and onions become crisp-tender. By the time your beef is cooked just right—juicy and packed with flavor—the vegetables will be ready too. Go ahead and stir everything together, making sure the seasoning is well distributed and the flavors start mingling in the pan.

Step 3: Add Tortellini and Cream

With your savory, steakhouse mix sizzling, toss in the frozen cheese tortellini and pour in the heavy cream. Give everything a gentle stir, bring it just to a boil, and then lower the heat to a gentle simmer. Pop a lid on the pan and let the pasta bubble away for about 10 minutes. Stir occasionally to keep things from sticking—this is when the tortellini soak up all that steak and veggie goodness while the sauce thickens into something truly luscious.

Step 4: Add Provolone and Finish

When the tortellini are perfectly tender and enrobed in creamy sauce, scatter the shredded provolone cheese over the top. Place the lid back on just until the cheese melts into gooey, bubbly perfection. Serve right away and savor every bite of that incredible Philly Cheesesteak Tortellini comfort.

How to Serve Philly Cheesesteak Tortellini

Garnishes

A sprinkle of fresh chopped parsley adds a burst of color and a touch of brightness that cuts through all the creamy richness. If you love a little extra kick, a dash of crushed red pepper is fantastic too. For the true Philly cheesesteak experience, a few sautéed mushrooms or some pickled peppers on top take the presentation (and flavor) up a notch.

Side Dishes

Philly Cheesesteak Tortellini is plenty hearty all on its own, but it pairs beautifully with a simple green salad drizzled with tangy vinaigrette to balance out the richness. Roasted broccoli or some garlic bread make for excellent accompaniments as well, helping to soak up every last drop of that creamy, cheesy sauce.

Creative Ways to Present

If you’re serving to a crowd, try piling the Philly Cheesesteak Tortellini into a big warmed serving dish and topping it with extra shredded provolone, then popping it under the broiler for a few minutes to get a bubbly, golden layer. You can also serve it in individual ramekins for a fun, bistro-style presentation. For a party, fill mini phyllo cups or slider buns with the mixture for bite-sized Philly favorites everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftovers of Philly Cheesesteak Tortellini store well in an airtight container in the refrigerator for up to three days. The sauce may thicken as it sits, but a splash of milk or cream when reheating will bring it right back to life.

Freezing

Freezing this dish is a breeze. Let everything cool completely, then transfer to a freezer-safe container. Philly Cheesesteak Tortellini will keep well for about two months. Thaw in the fridge overnight before heating, as this preserves the creamy sauce and the texture of the pasta best.

Reheating

To reheat, simply warm the Philly Cheesesteak Tortellini in a skillet over medium-low heat, adding a little cream or milk if needed to loosen the sauce. The microwave works too—just cover and heat in short bursts, stirring in between, so everything heats evenly and stays velvety.

FAQs

Can I use a different type of pasta for Philly Cheesesteak Tortellini?

Absolutely! While cheese tortellini offers a great texture and cheesy filling, you can substitute with ravioli or even penne if you want, just know the cream sauce pairs best with filled or short pastas.

What kind of steak is best for this recipe?

Philadelphia-style sirloin is traditional, but any thinly sliced beef, such as ribeye or even shaved roast beef, will give you that classic cheesesteak flavor. Aim for something tender that cooks quickly.

Is there a lighter version for the sauce?

If you want to lighten things up, you can swap in half-and-half for the heavy cream, though the sauce will be less rich. Adding a handful of baby spinach is also a tasty way to bulk up veggies and add color.

How do I keep the tortellini from overcooking?

Keep an eye on the simmering step and don’t let the pasta sit too long once cooked. Stir occasionally, and once the tortellini are soft and tender, take the pan off the heat to avoid them turning mushy.

Can I make Philly Cheesesteak Tortellini ahead for a party?

Definitely! Prep the dish up to the point where you add the cheese, then refrigerate. When you’re ready to serve, sprinkle the provolone on top and reheat gently on the stove or in the oven until bubbling and hot throughout.

Final Thoughts

There’s something so satisfying about transforming a beloved sandwich into a cozy pasta dish, and Philly Cheesesteak Tortellini does exactly that. Give it a try, share it with someone you love, and don’t be surprised if it becomes a regular favorite at your table!

Philly Cheesesteak Tortellini Recipe

★★★★★

4.9 from 8 reviews

Author: Zoe
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A delightful twist on the classic Philly cheesesteak, this Philly Cheesesteak Tortellini is a creamy and cheesy pasta dish loaded with tender sirloin steak, bell peppers, onions, and gooey provolone cheese. It’s a quick and easy meal perfect for busy weeknights.

Ingredients

Scale

For the Philly Cheesesteak:

1 teaspoon olive oil
1 4-count package Philly Sirloin Steaks
1 green bell pepper
½ yellow onion
1 ½ teaspoon Montreal steak seasoning

For the Tortellini:

1 19-ounce bag frozen cheese tortellini
1 pint heavy cream
1 cup shredded provolone cheese

Instructions

Prepare the Philly Cheesesteak: Heat olive oil in a large sauté pan over medium-high heat. Add the steaks, bell pepper, and onion to the pan. Sprinkle steak seasoning over the ingredients.
Cook the Ingredients: Cook the steaks according to package directions until they reach your desired doneness. Stir the peppers and onions until crisp-tender.
Add Tortellini and Cream: Add the frozen tortellini and heavy cream to the pan. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 10 minutes, stirring occasionally.
Finish and Serve: Once the tortellini is cooked, sprinkle provolone cheese over the pasta. Cover briefly to melt the cheese, then serve hot.

Notes

This dish is best served immediately to enjoy the creamy texture of the sauce.
You can customize this recipe by adding mushrooms, garlic, or other favorite cheesesteak toppings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American