Description

Philly Cheesesteak Tortellini Pasta is a comforting and indulgent fusion dish that combines the savory flavors of a classic Philly cheesesteak with tender cheese-filled tortellini pasta. This recipe features thinly sliced seared steak, caramelized onions, sautéed bell peppers, and a rich, creamy provolone cheese sauce, creating a multi-dimensional taste experience perfect for family meals or entertaining.

Ingredients

Scale

Pasta

1 lb (16 oz) Cheese Tortellini (cheese-filled variety)

Meat

1 lb Beef or Steak (ribeye, sirloin, or flank), thinly sliced

Vegetables

1 large Yellow Onion, thinly sliced
2 Bell Peppers (preferably red and green), sliced into strips
3 Garlic Cloves, minced

Cheese & Dairy

1–2 cups Provolone Cheese, shredded or 1–2 cups cheese sauce
½ cup Heavy Cream or Half-and-Half

Liquids & Condiments

1 cup Beef Broth (low-sodium recommended)
2 tablespoons Tomato Paste
1 tablespoon Worcestershire Sauce
2–3 tablespoons Olive Oil

Seasonings & Garnish

Salt and Black Pepper, to taste
Red Pepper Flakes (optional), a pinch
Fresh Basil or Parsley, a handful chopped, for garnish

Instructions

Prepare the Ingredients: Bring a large pot of salted water to boil. Cook the cheese tortellini according to package instructions until al dente. Drain and drizzle lightly with olive oil to prevent sticking; set aside. Thinly slice the steak against the grain, slice onions into thin rings or half-moons, bell peppers into strips, and mince garlic cloves.
Marinate the Steak (Optional): In a bowl, combine steak slices with olive oil, Worcestershire sauce, salt, and pepper. Let marinate for 30 minutes to enhance flavor.
Sear the Steak: Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add steak slices in a single layer, avoiding overcrowding. Sear each side 2–3 minutes until a crust forms and steak reaches preferred doneness. Remove steak to a plate, keeping the skillet for vegetables. Cook in batches if needed.
Sauté the Vegetables: In the same skillet, add additional olive oil if necessary. Add sliced onions, bell peppers, and minced garlic. Sauté over medium heat for 5–7 minutes until tender and slightly caramelized. Season with salt, black pepper, and optional red pepper flakes.
Create the Cheese Sauce: Pour 1 cup beef broth into the skillet to deglaze, scraping browned bits with a wooden spoon. Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Lower heat to medium-low and stir in ½ cup heavy cream. Gradually add 1–2 cups shredded provolone cheese or cheese sauce, stirring continuously until smooth and velvety. Adjust seasoning with salt and pepper.
Combine Steak and Tortellini: Return seared steak to the skillet with sauce and vegetables. Gently fold in cooked tortellini, ensuring thorough coating with the cheesy sauce. Let simmer for 2–3 minutes to marry flavors without overcooking the pasta.
Finish and Serve: Remove from heat. Garnish generously with chopped fresh basil or parsley for a fresh, vibrant finish. Serve hot immediately, ensuring each portion includes a good balance of steak, vegetables, and creamy tortellini.

Notes

Use fresh, high-quality ingredients for best flavor — locally sourced vegetables and well-marbled steak are ideal.
Uniform slicing of the steak and vegetables ensures even cooking and texture balance.
Marinating the steak with Worcestershire sauce and seasonings enhances flavor but can be skipped if short on time.
Experiment with a cheese blend of mozzarella and provolone or use your favorite cheese sauce for variation.
If preferred, replace heavy cream with half-and-half for a lighter sauce texture.
Serve with a side salad or crusty bread to complete the meal.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Philly cheesesteak, tortellini pasta, comfort food, cheesy pasta, steak pasta, easy weeknight meal, fusion recipe