Philly Cheesesteak Tortellini – A Comfort Food Twist You’ll Love
Imagine the savory flavors of a classic Philly cheesesteak – tender beef, caramelized onions, peppers, and gooey melted cheese – all tossed with pillowy cheese-filled tortellini. That’s exactly what this Philly Cheesesteak Tortellini delivers: a hearty, one-pan comfort food that brings together the best of pasta and America’s favorite sandwich.
This dish is perfect for busy weeknights, family dinners, or even game-day feasts. It’s quick, filling, and packs a punch of flavor in every bite. If you love cheesy pasta and crave the bold taste of a Philly cheesesteak, this recipe is about to become a new favorite.
Ingredients (Serves 4)
For the Dish:
- 1 lb (16 oz) cheese tortellini (fresh or refrigerated)
- 1 lb thinly sliced beef sirloin or ribeye (you can also use shaved steak)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp Italian seasoning
For the Cheese Sauce:
- 1 cup shredded provolone cheese (or mozzarella)
- ½ cup shredded cheddar cheese
- 2 tbsp cream cheese
Step by Step Cooking Guide
- Cook the tortellini – Boil tortellini in salted water according to package directions. Drain and set aside.
- Sear the beef – Heat 1 tbsp olive oil in a skillet over medium-high heat. Add thinly sliced beef and cook until browned (2–3 minutes). Remove and set aside.
- Sauté vegetables – In the same skillet, add another tbsp of olive oil. Sauté onions, garlic, and peppers until softened and caramelized (5–6 minutes).
- Make the sauce – Pour in beef broth, Worcestershire sauce, heavy cream, salt, pepper, and Italian seasoning. Stir well and simmer for 3–4 minutes.
- Add cheese – Stir in cream cheese, provolone, and cheddar until melted into a creamy sauce.
- Combine everything – Add cooked tortellini and beef back into the skillet. Toss until pasta is fully coated in sauce.
- Serve hot – Garnish with extra shredded cheese or fresh parsley if desired.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serving Size: 4 servings
Tips & Variations
- Meat options: Swap beef for ground beef or shredded rotisserie chicken.
- Cheese lovers: Add American cheese for a more authentic Philly cheesesteak flavor.
- Spicy kick: Toss in jalapeños or red pepper flakes for heat.
- Lighter option: Use half-and-half instead of heavy cream.
- Make it baked: Transfer everything to a baking dish, sprinkle with extra cheese, and broil for 5 minutes until bubbly.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Protein | 36 g |
| Carbohydrates | 48 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 6 g |
Healthy Alternatives
- Gluten-Free: Use gluten-free tortellini or stuffed pasta.
- Low-Carb/Keto: Replace tortellini with zucchini noodles or spaghetti squash.
- Dairy-Free: Substitute dairy cheese with vegan cheese alternatives and coconut cream instead of heavy cream.
- Lean option: Use ground turkey or chicken breast instead of beef.
Serving Suggestions
This Philly Cheesesteak Tortellini is a rich and hearty main course that pairs wonderfully with garlic bread, a crisp Caesar salad, or roasted vegetables. It’s indulgent enough for a weekend comfort meal but quick enough to whip up on a busy weeknight.
If you’re a fan of cheesesteaks or pasta (or both!), this dish is the perfect fusion you didn’t know you needed.
FAQ’s
Q1: Can I make Philly Cheesesteak Tortellini ahead of time?
Yes, you can prepare the dish, store it in an airtight container, and reheat it. Add a splash of cream or broth when reheating to keep it creamy.
Q2: What kind of cheese works best?
Provolone is traditional for cheesesteaks, but mozzarella, cheddar, or even American cheese will work beautifully.
Q3: Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight and reheat gently.
Q4: Do I have to use beef ribeye?
No, ribeye adds the best flavor, but you can use shaved steak, sirloin, or even ground beef.
Q5: Can I make it vegetarian?
Yes! Swap the beef with mushrooms, spinach, or extra peppers for a veggie-packed version.
