Philly Cheesesteak Tortellini Pasta

This Philly Cheesesteak Tortellini Pasta brings together all the comfort of a classic sandwich with the creamy goodness of cheesy pasta. Tender strips of seared beef mix with sautéed onions, peppers, mushrooms, and melty provolone over pillowy tortellini for a hearty meal that comes together in under thirty minutes and satisfies big appetites.

I first whipped this up on a hectic school night and it instantly became a staple in our house The layers of flavor and gooey cheese make it irresistible every time

Ingredients

• Cheese tortellini: Look for fresh or refrigerated for the softest bite and richest cheese flavor
• Olive oil: Choose extra virgin for best results and a hint of fruitiness
• Large onion: Sliced thin for caramelizing and boosting natural sweetness
• Green bell pepper: Adds color crunch and authentic cheesesteak flavor
• Mushrooms: Go for cremini or baby bella for a deeper earthy taste
• Thinly sliced beef steak: Ribeye or sirloin work best for tenderness and classic cheesesteak style
• Salt and pepper: Freshly ground pepper and kosher salt offer the brightest seasoning
• Beef broth: Low sodium gives you control over the recipe’s salt level and ups the umami
• Worcestershire sauce: Adds a deep savory character you cannot miss
• Shredded provolone cheese: Melts smoothly and delivers signature Philly taste opt for deli blocks over pre-shredded

Step-by-Step Instructions

Cook the Tortellini:

Boil a large pot of salted water and cook tortellini according to package directions until just al dente Drain and place aside keeping the pasta slightly firm for added texture

Sauté the Vegetables:

In a large nonstick or cast iron skillet heat olive oil over medium heat Once shimmering add onions green bell pepper and mushrooms Stir regularly and cook for about eight minutes or until veggies are softened and onions are golden This step adds major flavor so take your time

Brown the Beef:

Add thinly sliced beef steak to the skillet with vegetables Spread it in an even layer and let it sear undisturbed for one to two minutes Flip and cook for another two minutes or until just browned Sprinkle with salt and pepper as it sears so seasoning hits the meat directly

Simmer the Sauce:

Pour beef broth and Worcestershire into the skillet and stir to scrape any browned bits off the bottom Reduce heat and let everything simmer together for five minutes to develop a rich savory sauce that clings to the other ingredients

Combine Pasta and Finish:

Add cooked tortellini to the skillet Gently toss with tongs so every piece is coated in the sauce and mixed with veggies and beef Sprinkle provolone cheese evenly over the top Cover the skillet for two to three minutes until the cheese melts into gooey ribbons

Pin

Provolone is my personal favorite because it melts perfectly and brings that signature Philly cheesesteak flavor to every bite I will never forget the first time I made this my family gathered around the stove for extra samples before it even hit the dinner table

Storage Tips

Let the pasta cool completely before storing Transfer to airtight containers and refrigerate for up to three days Freeze portions individually to prevent clumping and thaw overnight in the fridge before reheating A quick reheat in a skillet with a splash of beef broth keeps everything moist and flavorful

Ingredient Substitutions

No provolone on hand Try mozzarella gouda or Monterey Jack For a different protein swap in thinly sliced chicken Use whole wheat tortellini or even penne when cheese filled pasta is not available Bell peppers of any color and red onion both work well here

Serving Suggestions

Serve with a crisp green salad for a refreshing balance or tuck leftovers into a hoagie roll for a unique twist on the traditional Philly sandwich Garlic bread makes a fantastic side and the cheesy sauce works great as a dip too

Philly Cheesesteak Origins

Inspired by the iconic Philadelphia sandwich this dish captures all the best parts in a single skillet Using steak onions and provolone goes back to the original cheesesteak’s roots but the tortellini delivers a playful Italian American mashup

Recipe FAQs

→ Can I substitute other cheese for provolone?

Yes, provolone can be swapped with mozzarella or Swiss for a slightly different flavor and melt. Cheddar also works well for extra sharpness.

→ What kind of steak works best?

Ribeye or sirloin are great choices due to their tenderness and beefy flavor. Thinly sliced cuts are essential for best texture.

→ Can I use frozen tortellini?

Absolutely—cook frozen tortellini according to package instructions before adding it to the skillet with the beef and vegetables.

→ How long does this dish keep in the fridge?

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth if needed.

→ Are there good vegetable substitutions?

Feel free to add roasted red peppers, spinach, or zucchini for extra color and nutrition, or omit mushrooms if you prefer.