Philly Cheesesteak Tortellini Pasta

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I absolutely love recipes that take a familiar comfort food and give it a delicious twist — and that’s exactly what this Philly Cheesesteak Tortellini Pasta does. I’ve always been a fan of the classic Philly cheesesteak, with its tender beef, sautéed onions, and gooey cheese. One evening, craving both pasta and cheesesteak, I decided to combine the two, and wow — it became an instant favorite in my house.

This dish marries rich and creamy cheese-stuffed tortellini with juicy seared steak, caramelized onions, bell peppers, and a luscious cheese sauce. It’s indulgent but approachable, and it makes a perfect weeknight dinner when you want something hearty and satisfying without a lot of fuss.

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Why You’ll Love This Philly Cheesesteak Tortellini Pasta

• It’s a comfort food classic with a pasta twist — familiar flavors, new presentation.
• Comes together quickly — great for busy weeknights.
• The creamy cheese sauce is irresistible and perfectly coats the tortellini.
• Customizable — use your favorite cut of steak, different veggies, or switch up the cheese.
• A complete one-pan meal that pleases both pasta lovers and cheesesteak fans alike.

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What Kind of Steak Should I Use?

For this recipe, I like to use ribeye or sirloin steak — they’re tender and flavorful, which really enhances the dish. Ribeye gives that rich, buttery texture, while sirloin is leaner but still juicy when cooked properly. You can also use flank steak or even leftover roast beef if that’s what you have on hand. The key is to slice it thinly so it cooks quickly and stays tender in the sauce.

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Options for Substitutions

One of the reasons I love this dish is how flexible it can be. Here are a few ideas if you want to mix it up:

• Protein: Swap steak for thinly sliced chicken or ground beef.
• Pasta: If you can’t find tortellini, try ravioli or penne instead.
• Cheese: I like to use provolone and a bit of cream cheese, but you can use mozzarella, cheddar, or even American cheese for that ultra-creamy texture.
• Vegetables: Add mushrooms, spinach, or zucchini for extra veggies.
• Dairy-free: Use plant-based cream cheese and dairy-free cheese shreds for a lactose-friendly version.

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Ingredients for This Philly Cheesesteak Tortellini Pasta

• Steak
  The heart of this dish — tender slices of steak give that authentic Philly cheesesteak flavor. I usually go for ribeye or sirloin.
• Cheese Tortellini
  Cheese-stuffed tortellini adds richness and a perfect bite-sized pasta base to soak up the sauce.
• Bell Peppers
  Adds color, sweetness, and a bit of crunch. Green, red, or a mix works beautifully.
• Onion
  Essential for that caramelized depth and the signature Philly cheesesteak taste.
• Garlic
  Brings a subtle, savory aroma and balances the richness of the dish.
• Beef Broth
  Helps deglaze the pan and forms the base of the creamy sauce.
• Heavy Cream
  Creates a luscious, velvety sauce that coats every piece of pasta and steak.
• Provolone Cheese
  Melts into the sauce, giving that signature gooey cheesesteak experience.
• Cream Cheese
  Adds creaminess and helps thicken the sauce to the perfect consistency.
• Salt and Pepper
  Simple seasoning that enhances all the other flavors.
• Fresh Parsley (optional)
  For a pop of freshness and color just before serving.

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Step 1: Prep the Ingredients

Start by slicing your steak thinly against the grain — this ensures it stays tender. Dice the onion and slice the bell peppers into thin strips. Mince the garlic. If using fresh tortellini, have it ready to cook according to package instructions.

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Step 2: Sear the Steak

Heat a large skillet over medium-high heat with a drizzle of oil. Add the steak slices in batches, searing for about 1–2 minutes per side until browned but still tender. Remove the steak from the pan and set it aside.

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Step 3: Sauté the Vegetables

In the same pan, lower the heat to medium. Add a little more oil if needed. Toss in the onions and bell peppers, cooking until softened and slightly caramelized — about 5–7 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.

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Step 4: Deglaze and Build the Sauce

Pour in the beef broth to deglaze the pan, scraping up all those flavorful bits from the bottom. Stir in the heavy cream and bring to a gentle simmer.

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Step 5: Melt the Cheese

Lower the heat and add the cream cheese in chunks, stirring until smooth. Next, add the shredded provolone and stir gently until melted into a silky sauce.

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Step 6: Cook the Tortellini

Meanwhile, cook your cheese tortellini according to the package instructions. Drain and reserve about ¼ cup of pasta water in case you need to loosen the sauce.

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Step 7: Combine Everything

Add the cooked tortellini and seared steak back into the skillet with the creamy sauce. Gently toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water.

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Step 8: Serve

Season with salt and freshly ground pepper to taste. Garnish with chopped parsley if desired. Serve hot and enjoy the creamy, cheesy goodness!

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How Long to Cook Philly Cheesesteak Tortellini Pasta

This dish comes together surprisingly quickly! Here’s a rough breakdown:

• Steak: 2–4 minutes total (seared in batches)
• Vegetables: 5–7 minutes
• Sauce: 5–7 minutes
• Tortellini: 3–5 minutes (usually per package instructions)
• Combining everything: 2–3 minutes

Total cook time is about 20–25 minutes, making this an excellent option for weeknight dinners.

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Tips for Perfect Philly Cheesesteak Tortellini Pasta

• Slice the steak thinly — this helps it cook quickly and remain tender.
• Don’t overcook the steak — sear it just until browned; it will warm up again when tossed with the sauce.
• Use fresh tortellini if possible — it cooks faster and has great texture.
• Shred your own provolone — pre-shredded cheese can sometimes result in a grainy sauce.
• Taste as you go — adjust salt and pepper to your liking at the end.
• Reserve pasta water — this can help adjust the consistency of the sauce if needed.
• Serve immediately — the dish is best hot and fresh, when the sauce is silky and coating everything perfectly.

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Watch Out for These Mistakes While Cooking

• Overcooking the steak
  Thin slices cook fast — overcooking them can lead to chewy, dry bites.
• Skipping the deglazing step
  Deglazing with broth lifts flavorful bits from the pan and enriches the sauce. Don’t skip it!
• Using pre-shredded cheese
  Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
• Rushing the sauce
  Give the cheese time to melt gently over low heat for a smooth, creamy consistency.
• Overcooking tortellini
  It’s easy to forget about tortellini since it cooks quickly — keep an eye on it to avoid mushy pasta.
• Not seasoning enough
  Salt and pepper make a big difference — season in stages and taste at the end.

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What to Serve With Philly Cheesesteak Tortellini Pasta?

Green Salad

A crisp green salad with vinaigrette helps balance the richness of the pasta.

Garlic Bread

Buttery garlic bread or a crusty baguette is perfect for mopping up that creamy sauce.

Roasted Broccoli

A simple side of roasted broccoli or broccolini adds a healthy, crunchy contrast.

Pickles or Pickled Vegetables

A side of tangy pickles or pickled onions brightens the meal and cuts through the richness.

Caprese Salad

Fresh tomatoes, mozzarella, and basil offer a refreshing complement.

A Glass of Red Wine

A light red like Pinot Noir pairs beautifully with the steak and creamy cheese sauce.

Sparkling Water with Lemon

A refreshing non-alcoholic option to cleanse the palate between bites.

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Storage Instructions

If you have leftovers (lucky you!), this dish stores well:

• Refrigerator: Store the Philly Cheesesteak Tortellini Pasta in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently on the stovetop over low heat or in the microwave. Add a splash of broth or milk to loosen the sauce if it has thickened.
• Freezing: I don’t recommend freezing this dish — creamy sauces tend to separate after thawing, and tortellini can become mushy.

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Estimated Nutrition

Please note that nutrition values will vary based on brands and substitutions used, but here’s a rough estimate per serving (based on 4 servings):

• Calories: ~600–700 kcal
• Protein: ~30–35g
• Carbohydrates: ~35–40g
• Fat: ~35–40g
• Saturated Fat: ~18g
• Fiber: ~2–3g
• Sugar: ~4–5g
• Sodium: ~800–1000mg

This is definitely an indulgent meal — hearty, cheesy, and comforting.

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Frequently Asked Questions

What type of steak works best?

Ribeye or sirloin are my go-to choices because they’re tender and flavorful. Flank steak also works if sliced thinly.

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Can I make this ahead of time?

You can prep the ingredients ahead (slice steak, chop veggies), but I recommend cooking it fresh so the pasta and sauce are at their best.

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Can I use frozen tortellini?

Absolutely! Just cook it according to package instructions before adding it to the sauce.

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How do I prevent the cheese sauce from getting grainy?

Use freshly shredded cheese and melt it slowly over low heat. Rushing this step can cause the sauce to break or become grainy.

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Can I make it lighter?

Yes — you can use half-and-half instead of heavy cream, and opt for a leaner cut of steak. It’ll still be delicious!

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What veggies can I add?

Feel free to toss in mushrooms, spinach, or zucchini for extra veggies and flavor.

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How do I reheat leftovers?

Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.

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Is this recipe kid-friendly?

Definitely! The creamy, cheesy pasta and tender steak are usually a big hit with kids (and adults alike).

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Conclusion

Philly Cheesesteak Tortellini Pasta is a cozy, comforting dish that combines the best of two classics. Creamy cheese-filled pasta meets juicy steak, caramelized onions, and peppers in a rich, luscious sauce — all ready in under 30 minutes. Whether you’re making it for a quick weeknight dinner or a casual get-together, it’s bound to impress. I hope you enjoy making and sharing this dish as much as I do!

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