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Philly Cheesesteak Tortellini Pasta features creamy cheese sauce, tender tortellini, shaved steak, sauteed onions and peppers, and provolone cheese.

Perfect Philly Cheesesteak Tortellini Pasta

This recipe combines the comforting flavors of Philly cheesesteak with cheesy tortellini pasta. Tender cheese-filled tortellini are smothered in a creamy, cheesy sauce loaded with thinly sliced steak, onions, and peppers for a delightful and easy-to-make meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound thinly sliced steak Ribeye or sirloin
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • Salt and pepper to taste
  • Optional: Mushrooms, thinly sliced
  • 20 ounces cheese tortellini fresh or dried
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk whole milk recommended
  • 1 cup beef broth
  • 8 ounces cream cheese, softened
  • 1 cup shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: Pinch of red pepper flakes

Equipment

  • Large skillet or cast-iron pan
  • Spatula
  • Large pot
  • Colander
  • Large saucepan
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Heat the olive oil in a large skillet or cast iron pan over medium-high heat.
  2. Add the thinly sliced steak and cook, breaking it up with a spatula, until browned. Season with salt and pepper. Don't overcrowd the pan; you may need to cook the steak in batches.
  3. Remove the steak from the skillet and set aside.
  4. Add the sliced onion and bell pepper (and mushrooms, if using) to the skillet and cook until softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper.
  5. Return the cooked steak to the skillet with the vegetables and mix well. Keep warm.
  6. While the cheesesteak is cooking, bring a large pot of salted water to a boil.
  7. Add the tortellini and cook according to package directions. Drain well.
  8. In a large saucepan, melt the butter over medium heat.
  9. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  10. Gradually whisk in the milk and beef broth until smooth.
  11. Bring the mixture to a simmer, stirring constantly, until it begins to thicken.
  12. Reduce the heat to low and stir in the softened cream cheese until melted and smooth.
  13. Add the provolone, mozzarella, and Parmesan cheeses and stir until melted and the sauce is creamy.
  14. Stir in the garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
  15. Add the cooked tortellini to the creamy cheese sauce and toss to coat.
  16. Gently fold in the Philly cheesesteak mixture.
  17. Serve immediately, garnished with extra shredded cheese or chopped fresh parsley, if desired.

Notes

Use high-quality steak for the best flavor. Thinly slice the steak for an authentic texture. Don't overcook the steak. Soften the cream cheese to avoid lumps in the sauce. Customize your toppings with mushrooms, hot peppers, or extra cheese sauce. You can prepare the cheesesteak mixture and cheese sauce ahead of time. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or skillet. For a spicy kick, add red pepper flakes or use spicy provolone. Bake the pasta with extra cheese at 350°F (175°C) until bubbly and golden brown for a cheesesteak tortellini bake.