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Philly Cheesesteak Tortellini Pasta

Philly Cheesesteak Tortellini Pasta
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Philly Cheesesteak Tortellini Pasta is a hearty, cheesy pasta dish that fuses the iconic flavors of a Philly cheesesteak sandwich with tender cheese tortellini, enveloped in a creamy provolone cheese sauce with sautéed steak, bell peppers, and onions. Quick to prepare and customizable, this comfort food favorite is great for family dinners and delivers bold, satisfying flavors with every bite.

Ingredients

Scale

Core Ingredients

  • 1 package (about 9–12 oz) cheese tortellini
  • 8 oz thinly sliced ribeye or sirloin steak
  • 1 bell pepper, sliced
  • 1 medium onion, sliced
  • 4 oz provolone cheese, shredded or sliced
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pinch of garlic powder

Instructions

  1. Prepare the Steak and Vegetables: Heat olive oil in a large skillet over medium-high heat. Season thinly sliced steak lightly with salt and pepper. Sauté steak until browned but still tender, about 3-4 minutes. Remove steak and set aside. In the same skillet, add sliced onions and bell peppers and cook for 5-7 minutes until soft and caramelized.
  2. Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions until al dente. Drain tortellini, reserving about half a cup of pasta water, and set aside.
  3. Make the Creamy Cheese Sauce: Reduce skillet heat to medium. Add butter and minced garlic to the sautéed vegetables. Once fragrant, pour in heavy cream and stir gently. Gradually add provolone cheese in small batches, stirring until melted and smooth. Season the sauce with salt, pepper, and a pinch of garlic powder.
  4. Combine and Finish: Return cooked steak and tortellini to the skillet. Toss gently to coat everything evenly with the creamy cheese sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it. Cook for another 2-3 minutes to heat through and blend flavors perfectly.

Notes

  • Use fresh, thinly sliced ribeye or sirloin steak for best tenderness and flavor.
  • Do not overcook tortellini; cook until just al dente for the best texture.
  • Slowly caramelize the peppers and onions to develop their natural sweetness.
  • Add provolone cheese gradually over low heat to ensure a smooth, creamy sauce.
  • Reserve pasta water to adjust sauce consistency without diluting flavor.

Nutrition

Keywords: Philly cheesesteak, tortellini pasta, creamy pasta, easy dinner, Italian-American, cheesy pasta, weeknight meal

Find it online: https://marygourmet.com/philly-cheesesteak-tortellini-pasta/