Philly Cheesesteak Tortellini Pasta
Philly Cheesesteak Tortellini Pasta is a one-skillet comfort food dinner that combines tender cheese tortellini with seared shaved beef, sauteed peppers and onions, and a creamy provolone sauce. Ready in under 40 minutes and loved by the whole family.
Equipment
- 1 Large Skillet or Cast Iron Pan 12-inch recommended
- 1 Large Pot for boiling tortellini
- 1 Colander for draining pasta
- 1 Cutting Board and Sharp Knife
- 1 Wooden Spoon or Silicone Spatula
Ingredients
Main Ingredients
- 20 oz cheese tortellini fresh or refrigerated preferred
- 1 lb shaved ribeye steak or shaved beef ask butcher for thinly shaved cut
- 1 large green bell pepper sliced thin
- 1 large yellow onion sliced thin
- 8 oz mushrooms optional, sliced
- 3 cloves garlic freshly minced
Sauce and Seasoning
- 1 cup beef broth low sodium recommended
- 1 tbsp Worcestershire sauce adds umami depth
- 4 oz cream cheese cut into small pieces for easy melting
- 6 slices provolone cheese or shredded mozzarella
- 2 tbsp olive oil divided
- to taste salt and black pepper
- pinch red pepper flakes optional for heat
Instructions
- Boil a large pot of salted water and cook the tortellini according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over high heat. Add the shaved beef in a single layer and sear without stirring for 2 minutes.
- Stir the beef and cook for another minute until browned. Season with salt, pepper, and Worcestershire sauce. Remove from the skillet and set aside.
- Lower the heat to medium. Add more olive oil if needed, then add the sliced onions and bell peppers to the same skillet.
- Cook the onions and peppers for 6 to 8 minutes, stirring occasionally, until softened and lightly caramelized.
- Add mushrooms and garlic to the skillet. Cook for 3 more minutes until the mushrooms shrink and the garlic smells fragrant.
- Pour in the beef broth and stir to pick up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Add the cream cheese in small pieces and stir until fully melted into the broth, forming a smooth sauce.
- Return the cooked beef to the skillet. Add the drained tortellini and toss everything together gently.
- Top with sliced or shredded provolone. Cover the skillet with a lid for 2 minutes until the cheese melts completely.
- Taste and adjust salt and pepper. Serve hot directly from the skillet.
Notes
Use shaved ribeye for the most authentic cheesesteak flavor. Do not overcook the tortellini - cook just to al dente. Sear the beef in batches for better browning. Swap provolone for mozzarella if preferred. Add a splash of beef broth when reheating leftovers to loosen the sauce.