Philly Cheesesteak Tortellini Pasta

This hearty Philly Cheesesteak Tortellini Pasta transforms two beloved classics into one indulgent weeknight meal. The rich, cheesy tortellini paired with tender sirloin steak delivers all the flavors of a Philadelphia sandwich in a comforting pasta dish that's ready in just half an hour.

I first created this recipe when my teenage son brought three hungry friends home without warning. The empty plates and requests for seconds told me this mashup was a keeper. Now it's our go-to meal when comfort food cravings hit but time is limited.

Ingredients

• Olive oil: creates the perfect base for sautéing without overwhelming the other flavors
• Philly sirloin steak: provides authentic flavor and tender texture when sliced thinly
• Green bell pepper: adds fresh crunch and classic Philly cheesesteak authenticity
• Yellow onion: brings sweetness when caramelized properly
• Steak seasoning: creates depth of flavor throughout the dish
• Refrigerated cheese tortellini: saves time while providing pockets of cheesy goodness
• Half and half: creates a silky sauce that binds everything together
• Provolone cheese: melts beautifully and delivers that authentic Philly cheesesteak flavor

Step-by-Step Instructions

Preparation of Ingredients:

Gather and prep all ingredients before heating your pan. Slice the steak as thinly as possible against the grain for maximum tenderness. Cut vegetables uniformly to ensure even cooking and presentation in every bite.

Sautéing the Steak and Vegetables:

Heat olive oil in a large sauté pan until it shimmers but doesn't smoke. Add steak strips first to get a good sear before adding vegetables. When adding bell peppers and onions, arrange in an even layer to promote caramelization. The steak seasoning should be sprinkled from about 8 inches above the pan to ensure even distribution. Cook until onions become translucent and slightly golden at the edges.

Incorporating the Tortellini and Half and Half:

Pour half and half slowly around the edges of the pan rather than directly on the meat to prevent temperature shock. Add tortellini in a single layer if possible. When bringing to a boil, watch carefully as dairy can boil over quickly. Reduce to a gentle simmer where you see occasional bubbles breaking the surface. Stir gently with a wooden spoon to preserve the delicate pasta shape.

Adding the Cheese:

Sprinkle cheese evenly rather than in one mound to promote consistent melting. Replace the lid immediately to trap steam that helps melt the cheese perfectly. Avoid stirring during this final melting phase to maintain that beautiful cheese pull when serving.

Save This

The provolone cheese is truly the secret weapon in this recipe. I discovered this after trying various cheese combinations. My husband actually declared this better than his favorite restaurant cheesesteak after I switched to a high quality aged provolone that melts into the creamiest texture.

Storage and Reheating

This pasta stores beautifully in an airtight container in the refrigerator for up to three days. The flavors actually intensify overnight as the ingredients meld together. When reheating, add a splash of milk or half and half to revive the creamy sauce that may have thickened in the refrigerator. Heat gently on the stovetop or at 50% power in the microwave, stirring occasionally to ensure even warming without overcooking the pasta.

Customization Options

Turn up the heat by adding crushed red pepper flakes or sliced jalapeños for a spicy version. For a more authentic Philadelphia taste, swap the provolone for Cheez Whiz or American cheese. Mushrooms make an excellent addition for extra umami flavor and heartiness. For a lighter version, use whole wheat tortellini and substitute the half and half with evaporated milk mixed with a little cornstarch to maintain creaminess with less fat.

Serving Suggestions

Serve this hearty pasta with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Warm garlic bread makes an excellent accompaniment for soaking up every bit of the creamy sauce. For entertaining, portion into individual gratin dishes, top with extra cheese, and broil briefly for an impressive presentation with crispy edges.

Common Queries

→ Can I use a different type of pasta instead of cheese tortellini?

Yes, you can substitute the cheese tortellini with regular pasta shapes like penne or farfalle, but you might want to add extra cheese to maintain the creamy richness that comes from the filled tortellini. Cook the pasta separately according to package directions, then add it to the steak mixture.

→ What cut of beef works best for this dish?

Sirloin steak is recommended as it's tender and flavorful, but you could also use ribeye or strip steak. For a budget-friendly option, consider using thinly sliced chuck steak. The key is to slice the meat very thinly against the grain for the most tender result.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare the components ahead of time. Cook the steak and vegetables, then refrigerate. When ready to serve, reheat gently and continue with adding the tortellini, half-and-half, and cheese. The pasta may absorb more liquid during storage, so you might need to add a splash more half-and-half when reheating.

→ What can I substitute for half-and-half?

If you don't have half-and-half, you can make your own by combining equal parts whole milk and heavy cream. Alternatively, use all heavy cream for a richer dish or whole milk for a lighter version. For a dairy-free option, unsweetened coconut cream or a non-dairy cooking cream can work, though the flavor profile will change slightly.

→ What sides pair well with this pasta dish?

This hearty pasta works well with light sides like a simple green salad with vinaigrette, roasted asparagus, or garlic bread. If you're serving a larger gathering, consider starting with a light soup like tomato bisque or adding a vegetable side like sautéed broccoli to balance the richness of the pasta.

→ Can I add mushrooms to this dish?

Absolutely! Mushrooms are a fantastic addition and complement the flavors nicely. Slice 8 ounces of white or cremini mushrooms and add them when sautéing the peppers and onions. They'll add an earthy depth that pairs wonderfully with the steak and cheese flavors.