If you’ve ever craved the cozy satisfaction of a Philly cheesesteak but wanted the soul-warming depth of a creamy pasta, this recipe is your dream on a dinner plate. Philly Cheesesteak Tortellini brings together the best of both worlds—savory steak, sweet bell peppers and onions, and pillowy cheese tortellini, all enveloped in a rich, creamy provolone sauce. Even better? You can have it on the table in just about 20 minutes.
This dish is an ideal fusion of speed, simplicity, and indulgent comfort. Whether you’re racing the dinner clock on a weekday or treating yourself on a cozy weekend, this pasta is ready to serve up happiness. If that sounds like your kind of meal, be sure to subscribe for more creative recipes like Southern Squash Casserole and Mediterranean Orzo with Roasted Vegetables.
From Philly to Pasta – How This Recipe Was Born
A Family Favorite Reinvented
I first whipped up this Philly Cheesesteak Tortellini on a chilly Thursday when time was short and everyone was hangry. I stared into the fridge, saw leftover grilled steak and half an onion, and suddenly the idea hit me—why not turn the classic Philly cheesesteak into something creamy and carb-loving?
That night, I tossed the ingredients into a skillet, added some heavy cream, and dumped in a bag of frozen cheese tortellini I had tucked away for “emergencies.” I didn’t measure a single thing precisely. But when my kids inhaled their plates and my husband went back for thirds, I knew we had a winner.
Now, we’ve made this recipe dozens of times—and it never disappoints. It even stands tall next to weeknight hits like our Santa Fe Chicken or the saucy Chinese Beef and Broccoli.
Why This Recipe Works
There’s a magical comfort in dishes that feel familiar yet fresh. The thinly sliced steak gives it that signature cheesesteak vibe. Meanwhile, cheese tortellini offers both structure and richness. The peppers and onions bring color and sweetness, and Montreal steak seasoning kicks it all up a notch.
By using pre-sliced steak and frozen tortellini, you drastically cut down prep time without compromising flavor. The cream and melted provolone turn everything into a velvety dream that clings to every bite.
This is a one-pan miracle that delivers layers of savory, creamy, and cheesy flavor with every forkful.
Ingredients & Prep Breakdown
Here’s What You’ll Need
| Ingredient | Amount |
|---|---|
| Olive Oil | 1 tsp |
| Philly Sirloin Steaks (4-ct) | 1 package |
| Green Bell Pepper | 1 |
| Yellow Onion (½) | 1/2 |
| Montreal Steak Seasoning | 1½ tsp |
| Frozen Cheese Tortellini | 19 oz (1 bag) |
| Heavy Cream | 1 pint |
| Shredded Provolone Cheese | 1 cup |
Essential Tools & Quick Swaps
You’ll only need a single large sauté pan with a lid. This one-skillet method makes cleanup blissfully easy.
Substitution Options:
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Beef: Leftover roast beef or flank steak works beautifully.
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Cream: Swap with half-and-half for a lighter version.
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Provolone: Mozzarella or Monterey Jack are solid alternatives.
Tortellini is key here—its cheesy filling adds depth and texture. But you could swap it for plain pasta if you’re in a pinch. Just don’t skip the cream and cheese—those are non-negotiables!
Step-by-Step Cooking Method & Tips
How to Make Philly Cheesesteak Tortellini
Step 1 – Sear the Steak and Veggies:
In a large sauté pan, heat olive oil over medium-high heat. Add the steak slices to one side, bell pepper and onion to the other. Season generously with Montreal steak seasoning.
Step 2 – Cook Through and Combine:
Let everything cook for about 6–8 minutes. The steak should brown nicely while the peppers and onions soften to a crisp-tender texture. Stir to mix.
Step 3 – Simmer Tortellini in Cream:
Pour in the frozen cheese tortellini and pint of heavy cream. Bring the mixture to a gentle boil. Once bubbling, reduce the heat to a low simmer. Cover and let cook for 10 minutes, stirring occasionally.
Step 4 – Finish with Cheese:
Sprinkle the provolone over everything, cover the pan again, and let the cheese melt into a gooey layer of bliss. Serve hot.
Pro Cooking Tips
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Don’t overcook the steak: Remove from heat as soon as it’s just done.
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Use full-fat cream for richness: It’s worth it.
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Stir occasionally while simmering: Helps the sauce thicken evenly.
Looking for more creamy comfort? Try our Creamy Tuscan Orzo or Stuffed Zucchini with Spinach and Ricotta.
Serving Suggestions, Pairings & Storage
Perfect Pairings for Philly Cheesesteak Tortellini
This rich and savory pasta pairs well with lighter sides. A crisp salad like Lemon Zucchini Bread (yes, it’s great as a side or sweet ending) or Red Snapper with Creamy Creole Sauce for a surf and turf twist.
Garlic bread or herbed focaccia also complements the creamy sauce beautifully. A glass of iced tea, red wine, or citrus sparkling water helps balance the richness.
Storing & Reheating
Refrigerate:
Store in airtight containers for up to 4 days.
Reheat:
Warm gently on the stovetop with a splash of cream or milk to rehydrate the sauce. For a quick microwave option, use 30-second bursts and stir in between.
Freeze:
You can freeze cooked portions in airtight containers for up to a month. Just thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I double the recipe?
Absolutely. Use a larger skillet or Dutch oven, and keep an eye on simmer time—it may take a couple extra minutes.
Can I make it low-carb?
Try it with cauliflower gnocchi or even sautéed zucchini ribbons. You’ll keep the creamy sauce and beefy flavor, minus the carbs.
Is this kid-friendly?
Very! Most kids love cheesy pasta, and the steak is tender and flavorful. You can even chop it smaller for little ones.
What if I don’t like peppers or onions?
Skip them—or replace with mushrooms or spinach. The beauty of this recipe is in its flexibility.
Can I prep this for meal prep?
Yes! Divide it into containers, let it cool, and refrigerate. It reheats well throughout the week for lunches or fast dinners.
Conclusion
Philly Cheesesteak Tortellini delivers everything you crave in comfort food—rich flavor, creamy texture, and hearty satisfaction, all in just one pan. It’s a quick weeknight fix with the soul of a Sunday dinner. Whether you’re cooking for family or just feeding yourself something indulgent, this dish will warm you up from the inside out.
Next, keep the comfort going with Honey Pineapple Grilled Chicken or brighten your table with Mediterranean Pasta Salad.
Print
Philly Cheesesteak Tortellini – Creamy 20-Minute Dinner
- Total Time: 20
- Yield: 6 servings
Description
Philly Cheesesteak Tortellini is a creamy, cheesy, and hearty 20-minute dinner packed with tender sirloin, sautéed peppers and onions, and cheese tortellini in a rich cream sauce.
Ingredients
• 1 teaspoon olive oil
• 1 4-count package Philly Sirloin Steaks
• 1 green bell pepper, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1 1/2 teaspoons Montreal steak seasoning
• 1 19-ounce bag frozen cheese tortellini
• 1 pint heavy cream
• 1 cup shredded provolone cheese
Instructions
1. Heat olive oil in a large sauté pan over medium-high heat.
2. Add steak to one side of the pan, peppers and onions to the other.
3. Sprinkle Montreal steak seasoning over everything.
4. Cook steaks according to package directions; stir everything together once veggies are crisp-tender.
5. Add frozen tortellini and heavy cream to the pan.
6. Bring to a gentle boil, then reduce heat and cover.
7. Simmer for 10 minutes, stirring occasionally.
8. Sprinkle provolone cheese on top, cover again until melted.
9. Serve hot with optional garnish of fresh parsley or red pepper flakes.
Notes
– For a lighter version, use half-and-half instead of heavy cream.
– Leftover roast beef can be substituted for sirloin.
– You can add mushrooms or spinach for extra veggies.
– Mozzarella or Monterey Jack work as cheese substitutes.
– Not suitable for freezing due to the cream-based sauce.
- Prep Time: 5
- Cook Time: 15
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 435
- Sugar: 4
- Sodium: 384
- Fat: 38
- Saturated Fat: 23
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 11
- Fiber: 1
- Protein: 13
- Cholesterol: 123