Oh my gosh, you guys – this Philly Cheesesteak Tortellini Pasta is my latest kitchen obsession! It all started when I was craving those classic Philly cheesesteak flavors but wanted something a little more… well, pasta-y. So I took everything we love about a good cheesesteak – the juicy steak, melty provolone, those perfect caramelized peppers and onions – and tossed it with pillowy cheese tortellini. The result? Pure comfort food magic.
Here’s the best part: this dish comes together in about 30 minutes flat. I first made it on one of those crazy weeknights when my family was starving and I needed something fast. Now it’s in our regular rotation because everyone goes wild for it. The tortellini soaks up all that creamy, cheesy goodness while still letting the steak and veggies shine. Trust me, this is one of those meals that’ll have everyone asking for seconds!
Why You’ll Love This Philly Cheesesteak Tortellini Pasta
This recipe has become my go-to for so many reasons – let me tell you why it might become yours too:
- Weeknight lifesaver: Ready in 30 minutes flat – perfect when you’re hangry and need dinner NOW
- Flavor bomb: All the classic cheesesteak taste wrapped up in comforting cheesy pasta
- Crowd pleaser: My picky kids and steak-loving husband both clean their plates every time
- One-pan wonder: Minimal cleanup (music to any busy cook’s ears!)
Seriously, what’s not to love? The way the tortellini soaks up that creamy sauce while still keeping its perfect bite… mmm, I’m getting hungry just thinking about it!
Ingredients for Philly Cheesesteak Tortellini Pasta
Here’s everything you’ll need to make this flavor-packed dish come together perfectly. I’m pretty particular about these ingredients because each one plays a special role in creating that authentic Philly cheesesteak taste we all crave:
- 1 teaspoon olive oil – Just enough to get things sizzling without making it greasy
- 4 slices Philly sirloin steak (about 12 oz) – Thinly sliced against the grain for maximum tenderness
- 1 green bell pepper – Thinly sliced into strips (I like mine about 1/4-inch thick)
- 1/2 yellow onion – Finely diced so it melts into every bite
- 2 teaspoons steak seasoning – My secret weapon for that authentic steakhouse flavor
- 19 oz refrigerated cheese tortellini – Fresh is best here, trust me on this one
- 1 pint half and half – Creates that lusciously creamy sauce base
- 1 cup shredded provolone cheese – The classic Philly cheesesteak cheese that melts like a dream
Pro tip: Have all your ingredients prepped and ready to go before you start cooking – this dish comes together fast once you get rolling!
How to Make Philly Cheesesteak Tortellini Pasta
Okay, let’s get cooking! This dish comes together so quickly – you’ll be amazed how these simple steps transform into something so incredibly delicious. Here’s exactly how I make it:
Cooking the Steak and Vegetables
First things first – grab your favorite large skillet (I use my trusty cast iron) and heat it over medium-high heat. Add that teaspoon of olive oil – just enough to coat the bottom. When the oil shimmers, toss in your thinly sliced steak. Oh, that sizzle sound is music to my ears!
Let the steak get nice and browned, about 2-3 minutes per side. Then push it to one side and add your peppers and onions. This is when your kitchen starts smelling AMAZING! Cook everything together until the veggies soften but still have a bit of crunch, about 5 minutes. Sprinkle in that steak seasoning and give it all a good stir – now we’re talking!
Combining the Sauce and Pasta
While your steak and veggies are doing their thing, cook the tortellini according to package directions – but shave a minute off the cooking time since it’ll finish in the sauce. Drain it and set aside.
Now back to your skillet – reduce the heat to medium and pour in the half and half. Let it come to a gentle simmer (about 2 minutes) – you’ll see little bubbles around the edges. This is when you’ll add the shredded provolone, a handful at a time, stirring constantly. Watch the magic happen as it melts into the creamiest, dreamiest sauce!
Finally, add the cooked tortellini and gently stir everything together until each piece is coated in that luscious sauce. I like to let it all hang out together for about a minute so the flavors really mingle. Serve immediately while it’s hot and gooey – your taste buds will thank you!
Tips for the Best Philly Cheesesteak Tortellini Pasta
After making this dish countless times (seriously, my family won’t let me stop!), I’ve picked up some tricks that take it from good to “oh my gosh, what is this magic?” level:
- Fresh is best: Splurge on refrigerated tortellini – the texture makes all the difference compared to dried
- Season to taste: Start with 2 tsp steak seasoning, then add more at the end if needed
- Don’t overcook: Undercook tortellini by 1 minute since it’ll finish in the hot sauce
- Cheese matters: Shred your own provolone – pre-shredded doesn’t melt as smoothly
Follow these simple tips and you’ll have restaurant-quality pasta at home – pinky promise!
Ingredient Substitutions for Philly Cheesesteak Tortellini Pasta
Listen, I get it – sometimes you gotta work with what you’ve got! Here are my tried-and-true swaps when I’m missing something:
- No provolone? Mozzarella works in a pinch, though it’s milder. For extra kick, try pepper jack!
- Vegetarian? Swap steak for portobello mushrooms – they soak up flavors beautifully.
- No half and half? Whole milk + 2 tbsp butter makes a decent stand-in.
Just remember – each change tweaks the final flavor, so adjust seasonings to taste!
Serving Suggestions for Philly Cheesesteak Tortellini Pasta
This dish is hearty enough to stand alone, but I love pairing it with a crisp side salad or garlic bread to soak up every last drop of that creamy sauce. For game nights, I’ll sometimes serve it with crispy onion rings – total indulgence, but oh so worth it!
Storing and Reheating Philly Cheesesteak Tortellini Pasta
Leftovers? No problem! Store any extra pasta in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – I like to warm it in a skillet over medium-low heat with a splash of milk to keep the sauce creamy. Microwaving works too, but stir every 30 seconds to prevent that cheese sauce from breaking. Pro tip: The tortellini might soak up some sauce overnight, so don’t be shy about adding a little extra half and half when you reheat!
Philly Cheesesteak Tortellini Pasta FAQs
I get asked about this recipe all the time – here are answers to the questions that pop up most often:
Can I freeze leftovers?
Technically yes, but I don’t recommend it. The creamy sauce tends to separate when thawed, and the tortellini gets mushy. If you must freeze, do it without the sauce and make fresh sauce when reheating.
Is there a low-fat option?
You can swap half and half for whole milk and use reduced-fat cheese, but honestly? The full-fat version tastes SO much better. Maybe just have a smaller portion!
Can I use frozen tortellini?
Absolutely! Just adjust cooking time according to package directions. The texture won’t be quite as perfect as fresh, but it’ll still be delicious.
What if I can’t find Philly steak?
Regular sirloin works great – just slice it super thin against the grain. For quicker prep, some grocery stores sell pre-sliced “cheesesteak meat” in the meat department.
How spicy is this dish?
Not at all unless you want it to be! The steak seasoning adds flavor more than heat. For a kick, add some crushed red pepper flakes when cooking the veggies.
Nutritional Information
Just a quick note – these nutrition estimates can vary based on your specific ingredients and brands. Like with any homemade dish, your mileage may vary depending on how generous you are with the cheese (no judgment here – I’ve been known to add an extra handful or two myself!).
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Philly Cheesesteak Tortellini Pasta – Irresistible 30-Minute Comfort Food
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A delicious fusion of Philly cheesesteak flavors and cheese tortellini for a hearty meal.
Ingredients
- 1 teaspoon of olive oil
- 4 slices of Philly sirloin steak
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, finely diced
- 2 teaspoons of steak seasoning (adjust to taste)
- 19 ounces of refrigerated cheese tortellini
- 1 pint of half and half
- 1 cup of shredded provolone cheese
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add Philly sirloin steak, bell pepper, and onion. Cook until steak is browned and vegetables are tender.
- Add steak seasoning and stir well.
- Cook tortellini according to package directions, then drain.
- Add half and half to the skillet and bring to a simmer.
- Stir in provolone cheese until melted.
- Add cooked tortellini to the skillet and mix well. Serve hot.
Notes
- Use fresh tortellini for best results.
- Adjust steak seasoning to your preference.
- Serve with a side salad for a complete meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Philly cheesesteak, tortellini, pasta, easy dinner
