Philly Cheese Steak Tortellini Pasta: The Bold, Cheesy Mashup You’ll Brag About All Week

You don’t need a white tablecloth and a culinary degree to make something that tastes like it came from a food truck run by a genius. Picture tender steak, caramelized peppers and onions, and a creamy, melty sauce hugging every curve of cheesy tortellini. That’s not dinner—that’s a flex.

This Philly cheese steak tortellini pasta hits hard: fast to make, huge on flavor, and dangerously snackable. Make it once and your weeknight pasta playlist will never be the same.

What Makes This Recipe So Good

• Two icons, one bowl: Classic Philly cheese steak flavors meet comfort-pasta energy. It’s a win you can taste.
• Weeknight-friendly: Using store-bought tortellini and thin-sliced steak, you’re eating in under 30 minutes.
• Texture party: Juicy beef, soft peppers, silky sauce, and pillowy pasta—every bite hits different.
• Cheese that matters: Provolone and a touch of cream create a legit “cheese steak” vibe without gloopy heaviness.
• Flexible: Want mushrooms?Extra onions? Spicy peppers? Go wild.

  This recipe forgives and forgets.

Ingredients

• 1 pound cheese tortellini (fresh or refrigerated)
• 1 pound thinly sliced steak (ribeye or sirloin), against the grain
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 ounces cremini mushrooms, sliced (optional but awesome)
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup beef broth (low sodium)
• 1/2 cup heavy cream (or half-and-half for lighter)
• 6 ounces sliced provolone, torn into pieces
• 1/2 cup shredded mozzarella (for extra melt)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• Fresh parsley, chopped (for garnish)

Let’s Get Cooking – Instructions

1. Boil the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. Sear the steak: Pat the steak dry and season with 1/2 teaspoon salt, black pepper, smoked paprika, and onion powder.Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear steak in batches for 1–2 minutes per side until just browned. Remove to a plate; don’t overcook.
3. Soften the veg: In the same skillet, add remaining 1 tablespoon olive oil and the butter.Toss in onions and peppers with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and lightly caramelized. Add mushrooms, cook 3–4 minutes more.
4. Garlic moment: Stir in minced garlic and red pepper flakes.Cook 30 seconds until fragrant—no burning, please.
5. Deglaze: Pour in beef broth and Worcestershire. Scrape up the browned bits (flavor gold). Simmer 2 minutes.
6. Creamy base: Stir in heavy cream and Dijon.Reduce heat to medium-low and simmer 2–3 minutes until slightly thickened.
7. Cheese it up: Add provolone and mozzarella a handful at a time, stirring until melted and smooth. If too thick, splash in reserved pasta water. Taste and adjust salt/pepper.
8. Bring it together: Return steak and any juices to the pan.Fold in cooked tortellini. Toss gently to coat. Warm through for 1–2 minutes—don’t boil or the sauce can split.
9. Finish strong: Garnish with chopped parsley.Serve immediately while it’s glossy and irresistible.

How to Store

• Fridge: Cool completely, then store in an airtight container for 3–4 days.
• Reheat: Gently warm on the stove over low heat with a splash of milk, cream, or broth to loosen the sauce. Microwave in short bursts, stirring between rounds.
• Freezer: Not ideal due to the dairy and tortellini texture. If you must, freeze up to 1 month; thaw overnight and reheat gently.
• Make-ahead tips: Slice veggies and steak in advance.Sauce can be made 1 day ahead; reheat and fold in freshly cooked tortellini and seared steak right before serving.

Why This is Good for You

• Protein power: Steak plus cheese provides solid protein for satiety and muscle repair.
• Veggie boost: Onions, peppers, and mushrooms bring fiber, vitamin C, and antioxidants without making it feel “healthy-ish.” Sneaky, right?
• Energy smart: Tortellini gives quick carbs for fuel; pairing with fats and protein helps keep you full longer.
• Mood food: Warm, creamy, and savory hits the comfort button. Happy brain, happy table.

Pitfalls to Watch Out For

• Overcooked steak: Thin slices cook fast. Sear hard, pull early.They’ll finish in the sauce.
• Broken sauce: Boiling dairy is a no-go. Keep the sauce at a gentle simmer and add cheese gradually.
• Soggy tortellini: Cook to al dente and avoid long simmering after combining.
• Underseasoning: Taste as you go. The peppers, cream, and pasta absorb salt—adjust at the end.
• Skipping deglaze: Those browned bits on the pan?That’s the difference between “good” and “people ask for the recipe.”

Variations You Can Try

• Cheese Wiz kid: Go full Philly with a swirl of Cheez Whiz in the sauce. Not subtle. Very fun.
• Lighten up: Use half-and-half, reduce cheese by 25%, and add extra mushrooms for body.
• Spicy South Philly: Add sliced cherry peppers or a spoon of Calabrian chili paste.
• Garlic-butter version: Skip cream, toss with garlic butter, beef broth, and melted provolone for a lighter glaze.
• Chicken or turkey swap: Thinly sliced chicken cutlets or shaved turkey work great; adjust cook time.
• Gluten-free path: Use GF tortellini and check all labels.Sauce stays the same.
• Veg-forward: Replace steak with portobello strips and add spinach at the end. Still rich, still satisfying.

FAQ

What cut of steak works best?

Ribeye is king for tenderness and flavor, but sirloin or flank (sliced super thin across the grain) also work. If your butcher offers shaved steak, that’s ideal and speedy.

Can I use frozen tortellini?

Yes.

Add a minute or two to the cook time and make sure to salt the water. Frozen tortellini can be slightly softer, so avoid overcooking.

How do I keep the cheese from clumping?

Add it gradually off the direct high heat and stir continuously. A small splash of reserved pasta water helps emulsify.

Pro tip: shred or tear cheese finely so it melts evenly.

Is there a good dairy-free option?

Use a creamy, unsweetened plant milk plus a tablespoon of dairy-free cream cheese or cashew cream. Swap in a good melting vegan provolone or mozzarella-style cheese.

Can I make it in one pot?

Mostly. Boil tortellini first, drain, then use the same pot for searing and sauce.

You’ll get the same flavor with fewer dishes—chef’s kiss, IMO.

What if my sauce is too thin?

Simmer a minute longer to reduce, stir in more cheese, or add a tablespoon of grated Parmesan. As a last resort, whisk 1 teaspoon cornstarch into a splash of cold broth and add while simmering.

How spicy is it?

Mild by default. The red pepper flakes add warmth; omit them or dial up with hot peppers if you like chaos (in a good way).

Final Thoughts

Philly cheese steak tortellini pasta is comfort food with swagger—big flavors, fast timing, and zero pretension.

It’s the kind of dinner that makes Tuesday feel like a celebration and leftovers feel like a reward. Keep the steak tender, the sauce silky, and your seasoning on point, and you’ll have a repeat-worthy hit. Serve it up, take a bow, and accept your new role as “the person who makes the good pasta,” FYI.