Philly Cheesesteak Tortellini is an easy, delicious, and convenient way to cook a creamy, cheesy, meaty meal in only 20 minutes. It’s a one-pan pasta recipe with a restaurant-quality taste.
Our Philly Cheesesteak Tortellini recipe turns a traditional sliced steak sandwich into a meat and pasta meal. Today we’re skipping the stuffed sub roll and mixing the meat, sautéed veggies, melted mozzarella provolone sauce with cheese tortellini instead!
Don’t feel like cooking? I’ve got you covered! Frozen foods make this dish so easy, yet it’s a hearty dinner that tastes homemade, fresh, and absolutely delicious.
Simple philly cheesesteak recipes are hard to come up with. But thankfully I’ve got the secret! Whether you make philly cheesesteak sliders, cook crockpot philly cheesesteak, or prepare this philly cheesesteak pasta recipe, as long as you have a thinly sliced cut of meat, you can convince any hoagie fan that you’ve spent hours slaving over the skillet.
Philly Cheesesteak Tortellini Ingredients
- Olive oil: For sautéing the onions and bell peppers. You can also use canola oil, vegetable oil, avocado oil, or grapeseed oil.
- Quick steaks: Quick steaks or minute steaks make this meal super convenient. They are thinly cut and pounded pieces of beef, usually cut from the sirloin or round steak, and cook very quickly. I used the Steak-Umms brand of frozen quick steaks, but feel free to use your favorite.
- Yellow onion: Sweet Vidalia onion adds a depth of flavor to this dish.
- Green bell pepper: Complements the sweetness of the onions and adds color and texture.
- Salt
- Black pepper
- Cream cheese: I recommend using full-fat cream cheese.
- Beef broth
- Half & half: For a richer, and thicker, sauce you can substitute heavy cream for the half & half in the recipe.
- Cheese tortellini: Convenient, pre-cooked pasta that complements the creamy sauce and meat.
- Shredded mozzarella cheese: Melts well and adds a gooey, cheesy texture.
- Shredded provolone cheese: If you cannot find pre-packaged block-style provolone cheese to shred, you can ask your deli counter to slice a 4 ounce piece for you. Alternatively, you can finely chop approximately 6 slices of prepackaged deli-style sliced provolone cheese.
See the recipe card for full information on ingredients and quantities.
How to Make Philly Cheesesteak Tortellini
- Cook The Quick Steak: Cook the quick steak in hot oil until brown on both sides. Remove from the skillet but leave some of the fat to cook the onions and bell peppers. Set aside.
- Make The Veggie Mixture: Cook the onion and peppers until lightly golden brown, tender, and the onions are translucent. Mix in the cream cheese and stir until the melted.
- Bring to A Boil: Return the cooked quick steak to the skillet. Stir in the salt, pepper, beef broth, and half & half and bring the liquids to a boil.
- Simmer In Sauce: Add in the tortellini, stir, cover with a lid, and simmer until the tortellini is cooked through and the sauce has thickened.
- Melt: Remove the lid and sprinkle the mozzarella and provolone cheese on top. Replace the lid and allow the cheeses to gently melt.
- Serve: Stir the melted cheese into the pasta and sauce before serving. Enjoy!
Serving Suggestions
For best results, this Philly cheesesteak tortellini should be served while still warm and freshly made. As it sits and cools, the cheese tortellini will continue to absorb the sauce.
This hearty beef tortelini dish is a complete meal in itself. I love to serve with a side of cauliflower breadsticks or Cheesy Pull-Apart Garlic Bread to soak up any sauce left on the plate!
Looking for more easy tortellini recipes when you don’t have a lot of time? Check out my tortellini pasta salad, spinach tortellini soup, and baked tortellini recipes for inspiration.
Tips & Variations
- Cut The Cook Time: If using cheese tortellini found in the refrigerated section of your grocery store, keep in mind that the cook time may be slightly shorter than it is for the frozen tortellini. You will need to keep an eye on the cheese tortellini to ensure it is not overcooking before adding the shredded cheeses.
- Grab A Griddle: Got a Blackstone griddle? Great! You can make a Blackstone cheesesteak tortellini recipe on the griddle and skip the stovetop! While I’ve yet to try this method, it’s trending on TikTok and may be worth a try.
Proper Storage
- To Store: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
More Easy Pasta Dinner Recipes
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Philly Cheesesteak Tortellini
Serves — 4
Philly Cheesesteak Tortellini is creamy, hearty, and full of classic cheesesteak flavor. A one pan pasta meal made in 20 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1 tablespoon olive oil
- 9 ounce package quick steaks kept frozen, packaging papers removed and cut down to four smaller pieces to fit inside skillet (Steak-Umms brand)
- 1 cup diced sweet yellow onion (vidalia onion) cut into ½ inch sized pieces
- 1 cup diced green bell pepper seeds and stem removed and cut into ½ inch sized pieces
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 ounces cream cheese room temperature
- ½ cup beef broth
- 1½ cups half & half dairy creamer
- 19 ounce bag frozen cheese tortellini
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
Instructions
- To a large, 12 inch, skillet over medium-high heat add the olive oil. When the oil is hot, add the frozen pieces of quick steak.1 tablespoon olive oil, 9 ounce package quick steaks
- Allow the quick steak to cook, and brown, undisturbed for 2 minutes on the first side. Using a spatula, flip the quick steak pieces over to cook and brown the other side for an additional 2 minutes or until no pink remains. Be careful not to break up the quick steak pieces too much as you want to see larger pieces of steak in the finished dish.
- Using a slotted spatula (a fish spatula works great), remove the cooked and browned quick steak from the skillet and place it onto a plate, leaving some of the fat in the skillet to cook the onions and bell peppers. Set aside.
- To the hot skillet add the diced sweet yellow onion and diced green bell peppers. Cook for 5-6 minutes or until the vegetables are lightly golden brown, tender and the onions are translucent.1 cup diced sweet yellow onion, 1 cup diced green bell pepper
- To the cooked vegetables, add the cream cheese and stir to combine until the cream cheese has melted.2 ounces cream cheese
- Return the cooked quick steak to the skillet and add the salt, black pepper, beef broth and half & half. Gently stir to combine, being careful to not break apart the steak pieces too much.¾ teaspoon salt, ¼ teaspoon black pepper, ½ cup beef broth, 1½ cups half & half dairy creamer
- Bring the liquids to a boil and add the frozen cheese tortellini to the skillet. Stir to cover all the cheese tortellini with the liquids. Reduce the heat to low and cover the skillet with a lid.19 ounce bag frozen cheese tortellini
- Allow the philly cheesesteak tortellini to gently simmer for 10 minutes or until the cheese tortellini is cooked through and the sauce has thickened and been absorbed by the tortellini. Be sure to stir the mixture often to prevent the cheese tortellini from sticking.
- Remove the lid and add the shredded mozzarella and shredded provolone cheese to the surface of the Philly cheesesteak tortellini. Replace the lid and allow the cheeses to gently melt in the skillet for 1-2 minutes.1 cup shredded mozzarella cheese, 1 cup shredded provolone cheese
- Remove the skillet from the heat and stir the melted cheese into the pasta and sauce before serving.
Jenn’s Notes
Storage:
To Store: Leftovers can be stored in an airtight container, in the refrigerator, for 2-3 days.
Tips:
- If using cheese tortellini found in the refrigerated section of your grocery store, keep in mind that the cook time may be slightly shorter than it is for the frozen tortellini. You will need to keep an eye on the cheese tortellini to ensure it is not overcooking before adding the shredded cheeses.
- Got a Blackstone griddle? Great! You can make a Blackstone cheesesteak tortellini recipe on the griddle and skip the stovetop! While I’ve yet to try this method, it’s trending on TikTok and may be worth a try.
- If you cannot find pre-packaged block style provolone cheese to shred, you can ask your deli counter to slice a 4 ounce piece of provolone cheese for you. This will yield approximately 1 cup when shredded. Alternatively, you can finely chop approximately 6 slices of prepackaged deli style sliced provolone cheese to yield the 1 cup needed for this recipe.
- Steak-Umms brand is a very commonly found brand of quick steaks. You can certainly use your favorite brand of quick steaks for this recipe.
- For a richer, and thicker, sauce you can substitute heavy cream for the half & half in the recipe.
Nutrition Info
Calories: 939kcal | Carbohydrates: 70g | Protein: 54g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 168mg | Sodium: 1740mg | Potassium: 528mg | Fiber: 6g | Sugar: 12g | Vitamin A: 957IU | Vitamin C: 33mg | Calcium: 747mg | Iron: 5mg
