If you’ve ever wished a Philly cheesesteak and a bowl of cheesy pasta could combine into one glorious comfort dish—this one’s for you. I took the bold, savory flavors of a classic cheesesteak sandwich and folded them into pillowy cheese tortellini, then finished it all off with a creamy, melty three-cheese sauce. It’s rich, hearty, and basically everything I want in a weeknight dinner.
This Philly Cheesesteak Tortellini Pasta is what happens when two of my favorite comfort foods collide. It’s got the juicy, seared steak, sautéed onions and peppers, and that unmistakable cheesesteak flavor, all tangled up with cheesy pasta and smothered in a homemade provolone sauce. There’s nothing traditional about it—but trust me, it works.
Here’s how I make it, along with some tricks to make it even better.
Why This Recipe Works
I’ve made plenty of pasta bakes, skillet dinners, and cheesesteak knock-offs over the years, but this combo is something special. Here’s what makes it shine:
- Cheese tortellini adds a rich, pillowy base that holds up well to the steak and sauce.
- The filling is a flavor bomb: savory steak, sweet onions, and a bit of tang from Worcestershire and balsamic.
- That cheese sauce? It’s velvety, stretchy, and layered with provolone, mozzarella, and Parmesan.
- It’s flexible—make it saucier, spicier, or even baked with extra cheese on top.
Best of all, everything can be prepped ahead and reheated without losing its magic.
Ingredients You’ll Need
For the Tortellini:
- 1 lb cheese tortellini (store-bought or homemade)
- Salt (for boiling pasta water)
For the Philly Cheesesteak Filling:
- 1 lb thinly sliced ribeye steak (or flank steak)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional but adds a nice crunch)
- 1 cup sliced mushrooms (optional)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 tbsp soy sauce (optional for depth)
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar (optional for tang)
For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk (whole or 2%)
- 1 ½ cups provolone cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
- Pinch of garlic powder (optional)
For Garnish:
- Fresh parsley, chopped
- Crushed red pepper flakes
- Extra provolone cheese (for topping, optional)
How I Make It (Step-by-Step)
1. Cook the Tortellini
I start by bringing a large pot of salted water to a boil. The tortellini only needs about 3 to 5 minutes—just long enough to get tender without falling apart. Once cooked, I drain it and toss it lightly with a bit of olive oil to keep it from sticking.
2. Make the Philly Cheesesteak Filling
In a large skillet, I heat 1 tablespoon of olive oil over medium-high heat. I toss in the sliced onions, bell peppers, and mushrooms, if using. I sauté everything until the veggies are soft and slightly caramelized—about 5 minutes.
Then I stir in the garlic, soy sauce, Worcestershire, and balsamic vinegar. I cook it for another minute, just to blend the flavors. Then I remove the veggies from the skillet and set them aside.
Next, I add the other tablespoon of olive oil and cook the steak, which I’ve seasoned with salt and pepper. Because it’s sliced thin, it only takes a few minutes to brown and cook through. Once the steak is done, I return the cooked veggies to the pan and stir everything together.
3. Make the Cheese Sauce
While the steak and veggies rest, I melt the butter in a separate saucepan over medium heat. I whisk in the flour to form a roux and cook it for about 1-2 minutes (just enough to remove that raw flour taste).
Then I slowly whisk in the milk until the sauce thickens slightly. Once it’s smooth and warm, I stir in the provolone, mozzarella, and Parmesan. The cheese melts into a thick, glossy sauce that smells amazing. I season it with salt, pepper, and a pinch of garlic powder to finish it off.
4. Combine Everything
In a large mixing bowl—or right back in the skillet if it’s big enough—I combine the cooked tortellini, cheesesteak filling, and cheese sauce. I toss it all gently to coat the pasta and evenly distribute all the steak and veggies.
5. Serve (or Bake It!)
I plate it up right away while everything’s hot and cheesy. But if I want a more casserole-style dish, I’ll transfer it to a baking dish, sprinkle on more provolone, and broil for a few minutes until bubbly and golden on top.
A sprinkle of parsley and a few crushed red pepper flakes give it that final pop of flavor.
My Tips for Extra Flavor
- Use thin-sliced ribeye if you can find it—it cooks fast and has that melt-in-your-mouth texture.
- Don’t skip the Worcestershire: It brings out the beefiness and ties everything together.
- Try smoked provolone for a deeper, cheesesteak-style vibe.
- Add some hot sauce or horseradish cream if you want heat or tang.
What I Serve With It
This dish is rich and filling, so I usually pair it with something light:
- A crisp arugula or Caesar salad
- Garlic bread (because let’s lean into the indulgence)
- Roasted broccoli or asparagus
- A cold beer or a bold red wine like Cabernet or Syrah
FAQs From My Kitchen
Q: Can I use ground beef instead of steak?
Yes—just brown it well and season heavily. It won’t be the same texture, but still tastes great.
Q: Can I make it ahead?
Definitely. You can prep the filling and cheese sauce ahead, then toss with fresh-cooked pasta right before serving. Or bake the assembled dish and reheat.
Q: Can I make it low-carb?
Swap the tortellini for zucchini noodles or roasted cauliflower florets. The cheese sauce and filling are already keto-friendly.
Q: Will it freeze well?
Yes, though the cheese sauce may separate slightly. Freeze in an airtight container and reheat gently on the stovetop with a splash of milk.
Final Thoughts
This Philly Cheesesteak Tortellini is a total comfort dish—savory, creamy, and packed with flavor in every bite. It’s not traditional, but it hits all the notes of a great cheesesteak and then some. Whether you’re feeding a crowd, meal prepping for the week, or just craving something cozy and cheesy, this one won’t let you down.
Let me know if you try it—or how you make it your own. I’ve got a feeling this one’s going to make repeat appearances in your kitchen too.
Philly Cheesesteak Meets Pasta: My Creamy Tortellini Mashup You Have to Try
Ingredients
- 1 lb cheese tortellini (store-bought or homemade)
- 1 lb thinly sliced ribeye steak (or flank steak)
- 1 tablespoon of olive oil
- 1 cup sliced bell peppers (red and green)
- 1 cup sliced onions
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot, cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced ribeye steak and cook until browned, about 3-4 minutes.
- Add the sliced bell peppers, onions, and minced garlic to the skillet. Sauté until the vegetables are soft, about 5 minutes.
- Reduce the heat to medium and stir in the heavy cream. Bring to a simmer.
- Add the provolone, mozzarella, and Parmesan cheeses to the skillet. Stir until the cheese is melted and the sauce is creamy.
- Combine the cooked tortellini with the cheese sauce and steak mixture. Stir gently to coat the tortellini evenly.
- Season with salt and pepper to taste. Serve hot.
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