If you are on the hunt for a comforting, crowd-pleasing meal that puts a fresh spin on a classic favorite, this Philly Cheesesteak Tortellini Recipe is exactly what you need. Imagine the rich, savory flavors of a traditional Philly cheesesteak marrying the tender, pillowy goodness of cheese-filled tortellini, all wrapped up in a creamy, cheesy sauce packed with vibrant veggies. This dish brings an exciting twist to your dinner table that’s both indulgent and satisfying, guaranteed to charm everyone at your meal.
Ingredients You’ll Need
Every ingredient in this Philly Cheesesteak Tortellini Recipe plays a vital role in building both flavor and texture. From the creamy cheeses that lend gooey richness to the fresh peppers bringing crisp, bright notes, each component works in harmony to deliver a dish that’s undeniably delicious yet surprisingly simple to prepare.
- 12 oz cheese tortellini: Fresh or refrigerated tortellini offers a soft and slightly chewy base that soaks up the sauce beautifully.
- 1 lb thinly sliced steak: Ribeye or sirloin are great choices for tender, juicy meat that mimics the authentic Philly cheesesteak experience.
- 1 tbsp olive oil: Essential for browning the steak and sautéing the veggies to perfection.
- 1 green bell pepper, sliced: Adds crisp texture and a pop of fresh, slightly earthy flavor.
- 1 red bell pepper, sliced: Offers sweetness and vibrant color to brighten the dish.
- 1 small onion, sliced: Brings savoriness and a mild bite when caramelized with the steak.
- 8 oz mushrooms, sliced: Adds earthiness and meaty texture balancing the creaminess of the sauce.
- 2 cloves garlic, minced: Provides aromatic depth and a gentle kick.
- 1 cup beef broth: Rich and flavorful base to build the luscious sauce.
- 1 cup heavy cream: Gives the sauce its irresistible silky smoothness.
- 1/2 cup shredded provolone cheese: Classic Philly cheesesteak cheese that melts into gooey deliciousness.
- 1/2 cup shredded mozzarella cheese: Adds stretch and extra creaminess.
- 1 tbsp Worcestershire sauce: Boosts umami and enhances the steak’s savory profile.
- 1/2 tsp garlic powder: A little extra garlic flavor for more richness.
- 1/2 tsp onion powder: Helps round out the flavor of the sauce.
- Salt and black pepper, to taste: Seasoning essentials to bring everything together perfectly.
How to Make Philly Cheesesteak Tortellini Recipe
Step 1: Prep Your Ingredients
Start by slicing your bell peppers, onion, and mushrooms evenly to ensure they cook uniformly. Mince the garlic cloves and set aside. Thinly slice your steak if it isn’t pre-sliced to maximize tenderness. Have your cheese shredded and ready for easy melting later.
Step 2: Cook the Steak
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the thinly sliced steak, seasoning with salt, pepper, garlic powder, and onion powder. Sauté quickly, moving the meat around so it browns without overcooking. Remove the steak from the skillet and set it aside, keeping those flavorful browned bits in the pan.
Step 3: Sauté the Vegetables
In the same skillet, add the bell peppers, onion, mushrooms, and garlic. Cook over medium heat, stirring frequently, until the vegetables have softened and started to caramelize, about 5-7 minutes. This step releases those delicious natural sugars and deepens the flavor base for your sauce.
Step 4: Prepare the Creamy Sauce
Pour in the beef broth and Worcestershire sauce, scraping any brown bits from the bottom of the pan to incorporate all that flavor. Let it simmer briefly before stirring in the heavy cream. Allow the mixture to thicken gently on low heat, building that velvety texture that will coat the tortellini so well.
Step 5: Cook the Tortellini
While the sauce simmers, cook the cheese tortellini according to package directions, making sure they come out tender yet firm. Drain them well, reserving a little pasta water just in case you need to loosen the sauce later.
Step 6: Combine and Melt
Return the cooked steak to the skillet with the veggies and sauce, mixing in the cheese tortellini. Sprinkle shredded provolone and mozzarella cheese evenly on top and stir gently until all the cheese has melted into a delicious, gooey blanket wrapping every bite. Taste and adjust seasoning if needed.
How to Serve Philly Cheesesteak Tortellini Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or chives to introduce a fresh pop of color and flavor. A light dusting of crushed red pepper flakes works beautifully if you like a hint of heat that contrasts with the creamy sauce.
Side Dishes
This hearty Philly Cheesesteak Tortellini Recipe pairs wonderfully with a crisp green salad to balance richness or some garlic bread for those who want to scoop up every last bit of sauce. Steamed broccoli or roasted asparagus are also great vegetable companions.
Creative Ways to Present
Serve this dish in rustic bowls with a drizzle of extra olive oil or a sprinkle of grated Parmesan for an upscale touch. For a fun party presentation, spoon portions into individual mini skillets or casserole dishes to keep them warm and appealing right at the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Because the tortellini absorb the sauce, giving it a gentle stir before reheating helps redistribute the flavors evenly.
Freezing
You can freeze the Philly Cheesesteak Tortellini Recipe for longer storage by placing portions in freezer-safe containers. Use within 2 months for the best freshness. Thaw overnight in the refrigerator before reheating for optimal texture.
Reheating
Reheat leftovers gently in a skillet over low heat, stirring occasionally for even heating. Add a splash of beef broth or cream if the sauce has thickened too much to bring back that silky consistency. Microwave reheating works too but stir halfway through for the best results.
FAQs
Can I use a different type of cheese tortellini?
Absolutely! While cheese tortellini works perfectly for this recipe, you can experiment with spinach or mushroom-filled tortellini to add different flavor profiles and textures.
What cut of steak works best for this recipe?
Thinly sliced ribeye or sirloin is ideal because they are tender and flavorful. Avoid tougher cuts unless you plan to marinate or cook them longer beforehand.
Is it possible to make this recipe vegetarian?
Yes, simply omit the steak and add extra mushrooms or your favorite plant-based protein alternatives. You can keep the same flavorful sauce and veggies for a delicious meat-free version.
Can I make this dish ahead of time for a party?
Definitely! You can prepare the sauce and veggies in advance and cook the tortellini just before serving. Combine everything and melt the cheese right before guests arrive for a warm, freshly finished dish.
What’s the best wine pairing with Philly Cheesesteak Tortellini Recipe?
A medium-bodied red wine like a Merlot or a Zinfandel complements the savory steak and creamy sauce nicely without overpowering the flavors.
Final Thoughts
This Philly Cheesesteak Tortellini Recipe is a total crowd-pleaser that transforms a beloved sandwich into a decadent pasta dinner you’ll keep coming back to. It’s comforting, flavorful, and surprisingly easy to make—a real kitchen winner. Give it a go and watch it become one of your all-time favorite dishes to share with friends and family!
Print
Philly Cheesesteak Tortellini Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A rich and comforting Philly Cheesesteak Tortellini dish that combines tender slices of steak, sautéed peppers, onions, and mushrooms with creamy cheese tortellini in a savory, cheesy sauce. This recipe delivers all the iconic flavors of a Philly cheesesteak sandwich in a hearty and easy-to-make pasta meal perfect for weeknight dinners.
Ingredients
Protein & Cheese
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Pantry & Liquids
- 12 oz cheese tortellini (fresh or refrigerated)
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Instructions
- Prepare Ingredients: Start by slicing the green and red bell peppers, onion, and mushrooms. Mince the garlic and set all ingredients aside. Having the steak thinly sliced will make for quick and even cooking.
- Cook Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and sear until browned but still tender, about 3-5 minutes. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced bell peppers, onion, mushrooms, and garlic. Cook over medium heat until the vegetables soften and start to caramelize, approximately 5-7 minutes, stirring occasionally.
- Add Seasonings and Liquids: Stir in Worcestershire sauce, garlic powder, onion powder, salt, and black pepper to the vegetables. Pour in the beef broth and bring to a simmer.
- Cook Tortellini: Add the cheese tortellini directly to the skillet with the simmering broth and vegetables. Cook according to package instructions, usually around 3-5 minutes for fresh or refrigerated tortellini, until tender.
- Create Creamy Sauce: Reduce heat to low, stir in the heavy cream, and return the cooked steak to the skillet. Mix thoroughly and let everything warm through for an additional 2-3 minutes.
- Add Cheese and Serve: Sprinkle shredded provolone and mozzarella cheeses over the skillet. Stir gently until cheeses melt into a creamy sauce coating the tortellini and steak mixture. Adjust seasoning as needed and serve immediately.
Notes
- Use fresh or refrigerated cheese tortellini for the best texture and flavor; frozen may require longer cooking time.
- Thinly slicing the steak is key to a tender bite and quick cooking.
- Feel free to use ribeye for a richer beef flavor or sirloin for a leaner option.
- To make this dish less rich, substitute half-and-half for heavy cream.
- Adding a pinch of red pepper flakes can give the dish a nice subtle heat.
- Leftovers reheat well in a skillet over low heat or in the microwave with added splash of broth or cream to loosen the sauce.
