Philly Cheesesteak Tortellini Pasta
Philly Cheesesteak Tortellini Pasta is a cozy, casserole-style dinner that combines juicy steak, caramelized peppers and onions, tender tortellini, and a creamy provolone sauce all in one bubbling, golden dish.
Imagine the sizzle of steak, the sweet aroma of melting onions, and gooey cheese stretching with every forkful, making your kitchen feel like the heart of a neighborhood diner. Recipes like this remind me of childhood nights everyone gathered close, the table full of warmth, familiar flavors, and plenty of second helpings. What sets this version apart? It’s weeknight-friendly, uses simple shortcuts, and delivers that iconic Philly flavor with the comforting twist of a pasta bake. Settle in, because this is the kind of comfort food that makes your house feel like home.
Why You’ll Love This Cozy Pasta Bake
- Ultimate cheesy comfort: Every forkful is packed with melty provolone, juicy steak, and tender tortellini rich, creamy, and satisfyingly gooey.
- Nostalgic Philly flavors: This dish brings all the savory, peppery notes of a classic Philly cheesesteak, but with the playful twist of a creamy pasta bake.
- Quick and family-friendly: Whether it’s a hectic Tuesday or a cozy weekend dinner, you’ll have this crave-worthy meal ready in under an hour no fuss, just lots of smiles.
- Perfect for gathering: The warm, bubbling casserole style makes it a hit for sharing at family tables or potlucks seriously, watch it disappear fast.
- Approachable comfort food: No fancy skills required, just everyday ingredients you love, much like my Creamy Ribeye Steak it’s heartfelt, practical, and perfectly homey.
Ingredients You’ll Need
- Cheese Tortellini: Soft, pillowy tortellini bring a cozy, cheesy bite to every forkful. You can use fresh or frozen whatever’s easiest from your market.
- Thin-Sliced Steak: Ribeye, sirloin, or flank steak all work beautifully. Thin slices mean quick, tender cooking leftover steak from last night is perfect, too!
- Bell Peppers: A mix of red and green peppers for that signature sweet-and-earthy Philly flavor and vibrant color.
- Yellow Onion: Sliced thin for melting into those sautéed peppers, bringing just the right sweetness and a nostalgic, diner aroma.
- Provolone Cheese: Creamy and meltable, provolone gives the classic Philly Cheesesteak vibe. Feel free to swap with mozzarella, American, or a cheddar blend.
- Heavy Cream or Half-and-Half: For a dreamy, velvety sauce. Want it lighter? Try evaporated milk or a splash of milk.
- Beef Broth: Deepens the savory flavor and brings everything together.
- Tomato Paste & Worcestershire Sauce: For a tangy, umami punch.
- Olive Oil, Garlic, Salt, Black Pepper: Pantry must-haves for sautéing and seasoning.
- Optional Extras: Sprinkle with red pepper flakes for a little heat, or add Cheesy Chicken Spinach Pasta inspiration with leftover chicken. Garnish with parsley or basil for a fresh lift.
For a vegetarian twist, swap steak for sautéed mushrooms or plant-based strips. This dish is all about cozy flexibility!
How to Make Philly Cheesesteak Tortellini Pasta
- Boil the Tortellini
Bring a big pot of salted water to a gentle boil. Drop in the tortellini and cook just until they’re soft and pillowy don’t overdo it. Drain and set aside; the steam rising up is a little preview of comfort ahead. - Sear the Steak
Heat olive oil in a large skillet until shimmering and just fragrant. Sear the steak slices in a single layer, letting them brown. Once they’re signaling that savory aroma, slip them onto a plate to rest. - Sauté the Veggies
In go more oil, then the onions and bell peppers. Cook, stirring, until they’re lightly golden and luscious soft those caramelized edges make all the difference. - Add Garlic & Deglaze
Stir in garlic until it’s just fragrant. Pour in the beef broth and carefully scrape up any browned bits; that’s pure flavor gold. - Create the Creamy Sauce
Mix in tomato paste and Worcestershire, stirring until blended. Lower the heat and swirl in the cream, then add provolone, stirring, until smooth and melty. - Combine & Finish
Nestle the steak and cooked tortellini back into the skillet. Stir gently to coat everything in that dreamy sauce, let it simmer so flavors mingle. - Optional: Oven Finish for Cheese Bliss
For extra golden, bubbly cheese, transfer everything to a casserole, top with more provolone, and broil just until melty and irresistible.
Craving more cozy steak pasta combos? Try my Garlic Parmesan Steak Shells.
Tips for the Best Results
- Pick a tender steak: Ribeye or sirloin gives you those melt-in-your-mouth bites, but flank works too just slice it super thin across the grain for the juiciest texture.
- Don’t overcook tortellini: Stop at al dente, so it’s pillowy, not mushy, and holds up to the creamy sauce.
- Sauté veggies with love: Let onions and peppers caramelize and soften to bring out sweetness without turning them to mush.
- Get that bubbly cheese: Layer provolone on top and let it melt until gooey and golden finish under the broiler if you crave those crispy edges.
- Quick comfort tip: Short on time? Use pre-cooked steak or even leftover roast beef for that perfect weeknight shortcut no flavor lost!
Want more secrets for creamy, steak-filled comfort? Check out Creamy Steak Potato Peppercorn Soup for another cozy, skillet-friendly dinner idea!
Variations & Substitutions
Go vegetarian: Swap out the steak for sautéed mushrooms or a mix of roasted veggies think zucchini or eggplant. You’ll get all the cozy cheesesteak flavor without the meat.
Protein flexibility: Not a fan of beef? Use cooked ground chicken, turkey, or even shredded rotisserie chicken for a family-friendly twist. You can riff on this Creamy Cheesy Sausage Potato vibe too!
Cheese swaps: Provolone is classic, but mozzarella, Monterey Jack, or even pepper jack melt beautifully. Mix and match what you have on hand for extra creaminess or a subtle kick.
Gluten- and dairy-free options: Use gluten-free tortellini (many stores carry great options now) and substitute plant-based cream and cheese to suit your needs without sacrificing those melty, comforting textures.
Fun add-ins: Fold in sautéed mushrooms, hot peppers, or shower the top with crispy onions before serving for extra savoriness and crunch.
How to Store Leftovers
- Fridge Storage: Let the Philly Cheesesteak Tortellini Pasta cool completely, then transfer it to an airtight container. It’ll keep its creamy texture best if eaten within three days.
- Freezer Option: This pasta can be frozen for easy meal prep. Pack portions in freezer-safe containers, layering plastic wrap over the top to prevent freezer burn. Thaw overnight in the fridge before reheating.
- Reheating Tips: Warm gently on the stovetop with a splash of cream or broth to revive that creamy sauce. The microwave works too, just stir halfway and avoid blasting it too hot.
- Preventing Mushiness: Try not to overcook the tortellini initially, especially if you plan to store leftovers, so the pasta stays pleasantly tender and never mushy after reheating.
- A Cozy Make-Ahead Meal: These tips also make Philly Cheesesteak Tortellini Pasta a smart pick for prepping ahead on busy weeks comfort food, always close at hand!
Perfect Pairings
- Crusty Bread Bliss: A slice of warm, golden baguette is magic for mopping up all that cheesy, creamy sauce. It turns every bite into pure comfort.
- Fresh Green Salads: Balance the richness with a crisp green salad tossed in a zippy vinaigrette think baby arugula or crunchy romaine, maybe with a few sweet cherry tomatoes.
- Roasted Veggies: Slide a tray of roasted mushrooms, asparagus, or Brussels sprouts alongside for a cozy, veggie-filled supper that takes the meal to homestyle heights.
- Family-Friendly Drinks: Pour a round of sippable drinks; bold red wine or sparkling grape juice brings fun and flavor for everyone at the table.
- Leftover Twist: Reheat leftovers and tuck them into a hoagie roll for a Philly cheesesteak-tortellini sandwich like your favorite pasta and sub rolled into one nostalgic lunch!
Philly Cheesesteak Tortellini Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook tortellini until al dente. Drain and set aside.
- Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat.
- Add steak in a single layer and sear for 2–3 minutes per side until browned. Remove and set aside.
- Add remaining olive oil to the same skillet. Cook onions and bell peppers for 5–7 minutes until soft.
- Stir in garlic and cook for 30 seconds.
- Pour in beef broth to deglaze the pan, scraping up browned bits.
- Stir in tomato paste and Worcestershire sauce.
- Lower heat and add cream. Slowly stir in provolone until smooth.
- Return steak to the skillet and add cooked tortellini.
- Gently stir and simmer for 2–3 minutes.
- Remove from heat, garnish with herbs, and serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I prep Philly Cheesesteak Tortellini Pasta ahead of time?
Absolutely! You can assemble the whole dish up to a day in advance just leave off the final cheese topping. Cover and refrigerate, then add cheese and bake when you’re ready. Your kitchen will fill with those savory, nostalgic aromas in no time.
What’s the best way to reheat without drying it out?
Gently reheat portions on the stovetop with a splash of cream or broth stirred in to revive that luscious, creamy sauce. The microwave also works just warm in short bursts, pausing to stir, so everything stays gooey and delicious.
Can I use leftover steak or roast beef for this recipe?
Yes, and I love this shortcut! Leftover steak (even roast beef slices) brings loads of flavor and makes the process extra quick on busy nights. Just slice it thin and fold it in at the end to keep everything tender and cozy.
Is there a way to make it less rich but still creamy?
Definitely try swapping heavy cream for half-and-half or even evaporated milk for a lighter feel. You’ll still get that dreamy, velvety sauce, just with a touch less richness. Don’t worry, the melty cheese and peppers keep every bite comforting!
