Name: Philly Cheesesteak Tortellini Pasta : Creamy, Cheesy, and Loaded with Flavor
Ingredients: 1 lb cheese tortellini (fresh or frozen); 1 tbsp olive oil; ½ lb thinly sliced steak (ribeye or sirloin); 1 small onion, sliced; 1 green bell pepper, sliced; ½ red bell pepper, sliced; 2 cloves garlic, minced; ½ cup heavy cream; ½ cup beef broth; 1 cup shredded provolone or mozzarella cheese; Salt & pepper, to taste; Optional: chopped parsley or hot sauce for garnish

Description

Two comfort food classics collide in this dreamy pasta dish! Tender steak, caramelized onions, and crisp bell peppers meet cheesy tortellini in a rich, creamy sauce that tastes just like a Philly cheesesteak—only fork-friendly. Perfect for weeknight dinners, potlucks, or any time you need a serious comfort-food fix.

Ingredients

Scale

1 lb cheese tortellini (fresh or frozen)
1 tbsp olive oil
½ lb thinly sliced steak (ribeye or sirloin)
1 small onion, sliced
1 green bell pepper, sliced
½ red bell pepper, sliced
2 cloves garlic, minced
½ cup heavy cream
½ cup beef broth
1 cup shredded provolone or mozzarella cheese
Salt & pepper, to taste
Optional: chopped parsley or hot sauce for garnish

Instructions

Cook the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain, drizzle lightly with olive oil, and reserve ¼ cup pasta water for later.
Sear the steak: Heat olive oil in a large skillet over medium-high heat. Pat steak dry and season with salt and pepper. Sear for 1–2 minutes until lightly browned, then remove from pan.
Sauté the veggies: In the same skillet, cook onions and peppers for 5–7 minutes until softened and slightly caramelized. Add garlic for the last minute, stirring until fragrant.
Make the creamy sauce: Pour in beef broth and heavy cream. Simmer 3–4 minutes. Reduce heat to low and gradually add cheese, stirring until smooth.
Combine: Return steak and tortellini to the pan. Toss gently to coat everything in the sauce. Adjust consistency with reserved pasta water if needed. Taste and season with salt and pepper.
Serve: Scoop into bowls, garnish with parsley or hot sauce, and enjoy immediately. Pair with garlic bread or a crisp green salad.

Notes

Avoid grainy sauce: Add cheese over low heat to prevent it from seizing.
Make ahead: Cook pasta, steak, and veggies separately; combine with sauce when ready.
Cheese variations: Mix provolone with mozzarella or cream cheese for extra creaminess.
Pasta swap: Cheese ravioli, rigatoni, penne, or fettuccine work perfectly.
Vegetarian option: Replace steak and beef broth with mushrooms and vegetable broth.