This philly cheesesteak tortellini brings the flavors of the classic sandwich into one skillet, with seared beef, peppers, onion, and melted provolone over cheese tortellini, ready in about 35 minutes.
Thin slices of sirloin cook in minutes, the vegetables soften in the same pan, and the cheese filled pasta soaks up the beefy juices. It is a filling weeknight dinner that needs only a salad on the side.
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Why This Philly Cheesesteak Tortellini Recipe Works
It tastes like the sandwich. Sweet onion, green pepper, tender beef, and stretchy provolone are the same ingredients you would find in a classic cheesesteak, just served over pasta instead of a roll.
The pasta does double duty. Cheese tortellini brings its own creamy filling, so you do not need a heavy sauce. The pan juices coat the pasta and the melted provolone ties everything together.
Prep is quick. Thin slices of beef sear in a few minutes, and the pasta boils while the vegetables cook, so dinner moves fast.
Ingredients for Philly Cheesesteak Tortellini
- 19 ounces refrigerated or frozen cheese tortellini
- 1 teaspoon kosher salt, for the pasta water
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 pound thinly sliced beef sirloin
- 2 cups shredded provolone cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Cheese tortellini. Fresh or frozen both work. Cook it just until it floats and the filling is hot.
Sirloin. Thin slices cook fast and stay tender. Freeze the steak for 15 minutes first to make slicing easier.
Provolone. Mild and melty, it gives the signature cheesesteak flavor. Shred it yourself for the smoothest melt.
Onion and bell pepper. Cook them until soft with a little color for sweetness.
Olive oil. One tablespoon is enough to soften the vegetables and sear the beef.
How to Make Philly Cheesesteak Tortellini
1. Boil the pasta Cook the tortellini in salted water according to the package directions, then drain and set aside.
2. Soften the vegetables Heat the olive oil in a large skillet over medium heat. Cook the onion and pepper for 5 to 6 minutes, until tender with light browning.
3. Sear the beef Raise the heat to medium high, add the sliced beef, and cook for 3 to 4 minutes, stirring, until browned and cooked through to 145 degrees F.
4. Season the skillet Sprinkle the salt and pepper over the beef and vegetables and stir to combine.
5. Add the pasta Fold the tortellini into the skillet and toss gently so every piece picks up the pan juices.
6. Melt the cheese Turn the heat to low, scatter the provolone over the top, cover the pan, and cook for 2 to 3 minutes until the cheese melts.
How to Serve Philly Cheesesteak Tortellini
Serve the pasta with a crisp Italian house salad to balance the rich cheese. Add air fryer garlic bread slices for dipping in the pan juices, plus air fryer asparagus or parmesan garlic roasted brussels sprouts for a vegetable side. A sprinkle of crushed red pepper on top adds gentle heat.
How to Store and Reheat Philly Cheesesteak Tortellini
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth, or in the microwave, until it reaches 165 degrees F. Freezing is not ideal, since the melted cheese and pasta turn soft after thawing.
Tips and Variations for Philly Cheesesteak Tortellini
Slice the beef thin. Partially frozen steak slices thin and cooks fast, so the pieces stay tender.
Do not crowd the pan. Cook the beef in two batches if your skillet is small so it browns instead of steaming.
Salt the water. Use 1 teaspoon of salt in the pasta water, since the dish uses very little added salt.
Shred your own cheese. Packaged shreds contain anti caking starch, so a block of provolone melts more smoothly.
Add mushrooms. Sliced mushrooms cooked with the onion add an earthy flavor.
Boost the flavor. A spoonful of Worcestershire sauce stirred in with the beef adds depth.
Flag the allergens. This dish contains wheat, eggs, and dairy, so label it for guests with allergies.
Handle the beef safely. Wash your hands after touching raw beef, and for general guidance on safe cooking temperatures, see the FDA safe food handling guidance.
Frequently Asked Questions About Philly Cheesesteak Tortellini
What is philly cheesesteak tortellini made of?
It combines cheese tortellini, thin sliced beef, sauteed onion and green pepper, and melted provolone, all tossed in one skillet.
Can I make philly cheesesteak tortellini with ground beef?
You can. Brown 1 pound of ground beef until it reaches 160 degrees F, drain the fat, and continue with the same steps.
How do I reheat philly cheesesteak tortellini?
Warm it in a skillet with a splash of water or broth over medium heat until it reaches 165 degrees F, stirring often.
Which cheese can replace provolone?
White American cheese, mozzarella, or Swiss all melt well and taste close to a classic cheesesteak.
Can I use fresh instead of frozen pasta?
Yes. Fresh tortellini cooks in about 3 minutes, while frozen takes 5 to 6 minutes, so follow the package directions.
Philly Cheesesteak Tortellini Pasta
Equipment
- Large pot
- Large skillet
- Colander
- Cutting board
Ingredients
Main Ingredients
- 19 oz cheese tortellini two 9 to 10 ounce packages, fresh or frozen
- 1 tsp kosher salt for the pasta water
- 1 tbsp olive oil
- 1 yellow onion sliced
- 1 green bell pepper sliced
- 1 lb thinly sliced beef sirloin
- 2 cup shredded provolone cheese
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil the tortellini in salted water as the package directs, then drain.
- Soften the vegetables. Heat the oil over medium heat and cook the onion and pepper for 5 to 6 minutes until tender.
- Brown the beef. Add the sirloin over medium high heat and cook for 3 to 4 minutes until browned and 145 degrees F.
- Combine. Season with the salt and pepper, then fold in the drained tortellini.
- Melt the cheese. Top with provolone, cover over low heat for 2 to 3 minutes, and serve hot.
