Philly Cheesesteak Tortellini

Why You’ll Love This Recipe

I love how this dish brings together the hearty flavors of a Philly cheesesteak with the comforting appeal of creamy pasta. It’s a one-pan wonder that’s perfect for busy evenings when I want something delicious without spending hours in the kitchen. The combination of convenience ingredients and bold flavors makes it a go-to in my dinner rotation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon olive oil

• 1 package (approximately 4 individual steaks) of quick steaks, Philly sirloin steaks, or Steak-ums

• 1 green bell pepper, cut into strips

• ½ yellow onion, cut into strips

• 1½ teaspoons Montreal steak seasoning (or your favorite steak seasoning)

• 1 (19-ounce) bag frozen cheese tortellini

• 1 pint heavy cream

• 1 cup shredded provolone cheese

Directions

1. In a large sauté pan, I heat the olive oil over medium-high heat. I add the steaks on one side of the skillet and the peppers and onions on the other. I sprinkle the steak seasoning over everything.

2. I cook the steaks according to the package directions. By the time the steaks are done, the peppers and onions are crisp-tender. I stir them together to combine.

3. Next, I add the frozen tortellini and heavy cream to the pan. I bring it to a boil, then reduce the heat to a simmer. I cover the pan and let it simmer for 10 minutes, stirring occasionally to prevent sticking.

4. Once the tortellini is cooked through, I sprinkle the shredded provolone cheese over the pasta. I cover the pan again and let it heat just until the cheese melts. Then, it’s ready to serve!

Servings and Timing

This recipe serves 6 people and takes about 20 minutes from start to finish—5 minutes of prep time and 15 minutes of cooking.

Variations

• Use leftover meat: If I have leftover roast beef or thinly sliced steak, I skip the first step and add the meat when I add the tortellini and cream.

• Add mushrooms: For extra flavor, I sometimes sauté sliced mushrooms with the peppers and onions.

• Spice it up: I add a pinch of crushed red pepper flakes or use spicy steak seasoning for a kick.

• Cheese options: While provolone is traditional, I occasionally use mozzarella or a blend of Italian cheeses for a different flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce. Alternatively, I microwave it in 30-second intervals, stirring in between, until heated through.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, I can use fresh tortellini. I just adjust the simmering time to about 5 minutes or until the tortellini is cooked through.

What can I substitute for heavy cream?

I can use half-and-half or whole milk, but the sauce won’t be as rich and creamy as with heavy cream.

Can I make this dish ahead of time?

Yes, I can prepare the dish ahead of time and reheat it when ready to serve. I store it in the refrigerator and reheat gently, adding a little cream or milk to loosen the sauce if needed.

Is there a vegetarian version of this recipe?

To make a vegetarian version, I omit the steak and add more vegetables like mushrooms, zucchini, or spinach. I also ensure the tortellini is cheese-filled and not meat-filled.

Can I freeze this dish?

I don’t recommend freezing this dish, as the cream sauce may separate, and the tortellini can become mushy upon reheating.

Conclusion

Philly Cheesesteak Tortellini is a delightful fusion of two beloved comfort foods, bringing together the savory flavors of a classic cheesesteak with the creamy indulgence of pasta. It’s quick, easy, and sure to become a favorite in my meal rotation. Whether I’m cooking for family or just craving something hearty and satisfying, this dish hits the spot every time.

Philly Cheesesteak Tortellini

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• Author: Mia
• Total Time: 20 minutes
• Yield: 6 servings

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Description

A creamy one-pan pasta packed with quick steak, peppers, onions, provolone, and cheesy tortellini—your favorite sandwich, pasta-style in just 20 minutes.

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Ingredients

1 teaspoon olive oil

1 package (about 4 individual) quick steaks or Steak-ums

1 green bell pepper, cut into strips

½ yellow onion, cut into strips

1½ teaspoons Montreal steak seasoning (or preferred steak seasoning)

1 (19-ounce) bag frozen cheese tortellini

1 pint heavy cream

1 cup shredded provolone cheese

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Instructions

Heat olive oil in a large sauté pan over medium-high heat.

Add steak to one side of the skillet and peppers/onions to the other. Sprinkle all with steak seasoning.

Cook steaks per package directions; stir with peppers and onions once done.

Add frozen tortellini and heavy cream to the pan. Bring to a boil, reduce to simmer, cover, and cook for 10 minutes, stirring occasionally.

Sprinkle shredded provolone over the cooked tortellini. Cover again and heat until cheese is melted.

Serve hot and enjoy!

 

Notes

Fresh tortellini can be used; reduce simmer time to 5 minutes.

Add mushrooms or red pepper flakes for flavor variation.

Mozzarella or Italian cheese blends can substitute for provolone.

Use leftover roast beef or steak for a shortcut.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course, One-Pot Meals
• Method: Sautéed, One-Pan
• Cuisine: American