🥩🧀 Philly Cheesesteak Tortellini Pasta

All the bold, savory flavors of a classic Philly cheesesteak — tender steak, sautéed peppers and onions, and melty cheese — tossed with cheesy tortellini in a creamy, rich sauce. Comfort food meets pasta night perfection.

📝 Ingredients

For the Steak

1 lb (450 g) sirloin or ribeye, thinly sliced
1 tbsp olive oil
Salt and freshly cracked black pepper

For the Pasta

1 lb (450 g) cheese tortellini
4 cups water
Pinch of salt

For the Cheesesteak Sauce

1 tbsp butter
1 small onion, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 tbsp Worcestershire sauce
½ cup beef broth
½ cup heavy cream
1 cup shredded provolone or mozzarella

👩‍🍳 Directions

1️⃣ Cook the Tortellini

Bring salted water to a boil and cook tortellini according to package instructions. Drain and set aside.

2️⃣ Cook the Steak

Heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper. Cook 2–3 minutes per side until browned but still tender. Remove from skillet and set aside.

3️⃣ Sauté the Vegetables

In the same skillet, melt butter. Add sliced onion and bell pepper. Cook 5–6 minutes until softened and lightly caramelized. Stir in garlic and cook for 30 seconds until fragrant.

4️⃣ Make the Sauce

Add Worcestershire sauce and beef broth. Simmer for 2–3 minutes to reduce slightly. Stir in heavy cream and shredded cheese. Cook until melted and smooth.

5️⃣ Combine & Serve

Return steak and cooked tortellini to the skillet. Toss gently until evenly coated and heated through. Serve warm and enjoy that creamy, cheesy goodness.

📊 Nutritional Information

(Per Serving – Approximate, Serves 4)

Calories: 760
Protein: 42 g
Carbohydrates: 58 g
Fat: 42 g
Fiber: 3 g

Rich, hearty, and packed with flavor — this Philly Cheesesteak Tortellini Pasta is a guaranteed crowd-pleaser for weeknight dinners or cozy weekends.