If you’re craving a dinner that perfectly blends comfort, bold flavors, and a touch of indulgence, this Philly Cheesesteak Tortellini Pasta Recipe is going to become your new favorite go-to. Imagine tender cheese tortellini tossed in a creamy, cheesy sauce loaded with sautéed onions, bell peppers, and juicy thinly sliced beef—just like the classic Philly cheesesteak sandwich, but delivered in a cozy pasta form. It’s rich, satisfying, and surprisingly simple to pull together, making it ideal for busy weeknights or weekend treats.
Ingredients You’ll Need
This recipe shines because of its straightforward yet thoughtfully combined ingredients. Each one brings something special to the table—whether it’s texture, flavor, or that beautiful balance of creaminess and savoriness.
- Cheese tortellini: Fresh or frozen works great, providing the perfect cheesy bite that holds up well with the sauce.
- Salt: Essential for seasoning the boiling water and enhancing all the other flavors.
- Olive oil: Adds a smooth richness when sautéing the veggies without overpowering them.
- Onion: Thinly sliced for a sweet, caramelized depth that’s classic in Philly cheesesteak dishes.
- Green bell pepper: Sliced to bring that signature mild crunch and freshness.
- Garlic: Minced and sautéed briefly to bring warmth and aromatic complexity.
- Thinly sliced beef (sirloin or ribeye): The star protein, lending juicy, tender bites reminiscent of your favorite sandwich.
- Salt and pepper: For seasoning the beef perfectly.
- Optional sliced mushrooms: For an extra earthy note that complements the beef and veggies beautifully.
- Butter: Used to create a luscious roux for the sauce.
- All-purpose flour: Thickens the sauce just right for clinging to every piece of pasta.
- Heavy cream (or half-and-half): Brings indulgent creaminess and smooth body to the sauce.
- Beef broth: Adds savory depth and balances the richness of the cream.
- Shredded provolone: Melts seamlessly, giving that characteristic mild, smoky Italian cheese flavor.
- Grated Parmesan: Sharpens the cheese sauce and adds umami punch.
- Optional Worcestershire sauce: A dash amps up the savory complexity reminiscent of classic Philly cheesesteaks.
How to Make Philly Cheesesteak Tortellini Pasta Recipe
Step 1: Boil the Tortellini
Start by cooking your cheese tortellini in well-salted water following the package instructions. This step ensures the tortellini are tender but still hold their shape. Don’t forget to reserve about half a cup of the pasta water before draining, as it will come in handy to loosen up the sauce later.
Step 2: Sauté the Vegetables
While your pasta is cooking, heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and green bell pepper, cooking them gently until they are soft and slightly caramelized—about 5 to 7 minutes. This softening releases their natural sweetness, making the sauce irresistibly flavorful. Toss in minced garlic last and sauté it for just 30 seconds to keep that fragrant punch.
Step 3: Cook the Beef
Push the veggies to one side of the skillet and add the thinly sliced beef. Season liberally with salt and pepper. Cook the beef quickly over medium-high heat for 2 to 3 minutes until it browns beautifully but stays tender. If you’re adding mushrooms, toss them in here as well to absorb all those delicious flavors. Once everything is cooked, mix the beef with the veggies and remove them from the pan to make room for the sauce.
Step 4: Create the Cheese Sauce
Now for the heart of this dish—the creamy cheese sauce. In the same skillet, melt butter and stir in the all-purpose flour. Cook this mixture for a minute or so to get rid of the raw flour taste. Slowly whisk in the heavy cream and beef broth, letting it simmer for a few minutes until it thickens. This silky sauce is the perfect vehicle to carry all those Philly cheesesteak flavors.
Step 5: Add the Cheese
Stir in shredded provolone and grated Parmesan cheese until they melt completely into the sauce, releasing a marvelous blend of creamy and tangy notes. If the sauce seems too thick, add a splash of that reserved pasta water to get your desired consistency. For an added boost of savory depth typical of a classic Philly cheesesteak, a dash of Worcestershire sauce is a fantastic finishing touch here.
Step 6: Combine and Serve
Finally, toss the drained tortellini and the beef-vegetable mixture into the sauce, making sure everything is evenly coated with that luscious, cheesy goodness. Heat it all through just until warmed and serve immediately. The melding of tender cheese-filled pasta with rich, flavorful sauce and meat makes for an irresistible plating.
How to Serve Philly Cheesesteak Tortellini Pasta Recipe
Garnishes
For a little extra flair and texture, sprinkle freshly chopped parsley or chives over the top before serving. You can also add a pinch of crushed red pepper flakes if you like a subtle kick. A light drizzle of high-quality extra virgin olive oil right before plating adds a lovely aromatic touch.
Side Dishes
Since this dish is wonderfully rich and hearty, pair it with a simple green salad dressed in a tangy vinaigrette to balance the meal. Garlic bread or crusty Italian bread also makes a perfect companion, inviting you to scoop up every last bit of sauce.
Creative Ways to Present
For a fun twist, serve this Philly Cheesesteak Tortellini Pasta Recipe in individual ramekins or deep plates, topped with extra shredded cheese and a sprinkle of freshly ground black pepper. You could even offer it as part of a cozy pasta bar, letting guests add their own garnishes like sautéed mushrooms, chopped green onions, or pickled jalapeños.
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Tortellini Pasta Recipe keeps well in an airtight container in the refrigerator for up to three days. Keep in mind the pasta may soak up more sauce overnight, so add a splash of broth or milk when reheating to bring back that creamy texture.
Freezing
This dish can be frozen, but the creamy sauce may separate slightly after thawing. To freeze, place portions in freezer-safe containers and freeze for up to two months. Thaw in the refrigerator overnight before reheating gently on the stove with a bit of extra liquid to rebind the sauce.
Reheating
Reheat your leftovers over low to medium heat, stirring frequently and adding a splash of broth, cream, or milk to loosen the sauce. Avoid microwaving on high heat as the sauce could break or become grainy. Taking your time with reheating ensures that cheesy, luscious comfort remains intact.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While cheese tortellini offers a fantastic flavor and texture combo, you can substitute with other stuffed pastas like ravioli or even short pasta shapes like penne. Just keep an eye on cooking times and adjust accordingly.
What kind of beef is best for Philly Cheesesteak Tortellini Pasta Recipe?
Thinly sliced sirloin or ribeye works best because they cook quickly and remain tender. You want beef that can soak up the sauce without becoming tough or chewy.
Is there a vegetarian version of this recipe?
Yes! Simply swap the beef with sautéed mushrooms, extra bell peppers, or even seitan for a plant-based alternative. The sauce and tortellini keep their comforting appeal without missing the meat.
Can I make the sauce dairy-free?
Definitely. Use dairy-free cream alternatives like coconut cream or cashew cream and substitute the cheeses with vegan versions. The sauce might be slightly different in flavor but will still be creamy and delicious.
How long does it take to make this dish from start to finish?
This Philly Cheesesteak Tortellini Pasta Recipe comes together in about 25 minutes total, with 10 minutes for prep and 15 minutes for cooking. Perfect for a stress-free yet impressive meal!
Final Thoughts
I hope you’re as excited to try this Philly Cheesesteak Tortellini Pasta Recipe as I am to share it with you. It’s one of those dishes that feels indulgent but is surprisingly easy to whip up, marrying the best elements of the Philly cheesesteak with comforting pasta goodness. Give it a go and watch it become a favorite in your dinner rotation—you might just find yourself making it again and again!
Print
Philly Cheesesteak Tortellini Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Tortellini Pasta is a delicious fusion dish combining the classic flavors of a Philly cheesesteak with tender cheese tortellini. Sautéed onions, bell peppers, and garlic mix with thinly sliced beef and a creamy provolone and Parmesan sauce for a rich and comforting meal perfect for weeknight dinners.
Ingredients
Pasta
- 1 (20 oz) package cheese tortellini, fresh or frozen
- Salt for boiling water
Vegetables and Meat
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- ½ lb thinly sliced beef (sirloin or ribeye)
- Salt and pepper, to taste
- Optional: sliced mushrooms
Sauce
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup heavy cream (or half-and-half)
- ¾ cup beef broth
- 1 cup shredded provolone
- ½ cup grated Parmesan
- Optional: dash of Worcestershire sauce
Instructions
- Boil pasta: Cook the cheese tortellini according to the package directions in a large pot of salted boiling water. Reserve ½ cup of the pasta cooking water before draining. Set the tortellini aside.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and green bell pepper, cooking for 5 to 7 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook beef: Push the vegetables to one side of the skillet and add the thinly sliced beef. Season with salt and pepper. Cook for 2 to 3 minutes, stirring occasionally, until the beef is browned and cooked through. Combine the beef and vegetables, then remove the mixture from the pan and set aside.
- Make sauce: In the same skillet, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1 minute to form a roux. Slowly whisk in the heavy cream and beef broth, stirring continuously. Bring to a simmer and cook for 2 to 3 minutes until slightly thickened.
- Add cheese: Reduce the heat to low and stir in the shredded provolone and grated Parmesan until fully melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Optionally, add a dash of Worcestershire sauce for extra flavor.
- Combine: Return the cooked tortellini and beef-vegetable mixture to the skillet with the cheese sauce. Toss gently to coat everything evenly with the sauce. Heat through briefly, then serve warm.
Notes
- Use fresh tortellini for best texture, but frozen works well too.
- Optional sliced mushrooms can be sautéed with the vegetables for extra flavor.
- Adjust creaminess by adding reserved pasta water slowly to the sauce.
- Substitute half-and-half for heavy cream for a lighter sauce.
- Add Worcestershire sauce sparingly to enhance the beef flavor without overpowering.
