Imagine twirls of cheesy tortellini tangled with juicy sirloin steak and sweet sautéed peppers, all coated in a rich, velvety cream sauce. It’s like a mash-up of your favorite sandwich and pasta night—equal parts cozy and over-the-top delicious, with just enough edge to keep it exciting.
It tastes as good when you try it with our other indulgent favorites—Strawberry Daiquiri With Vodka and No-Oven Stovetop Bread. Think East Coast diner meets Italian trattoria with a Southern flair.
The best part? It comes together fast using smart shortcuts, but still delivers bold, slow-cooked flavor. You’ll learn how to balance textures and seasonings like a pro while keeping things totally weeknight doable.
Why You’ll Be Hooked!
- I made this for a weeknight dinner after a long day, and it hit every craving—cheesy, hearty, and just indulgent enough to feel like a reward.
- It’s become my go-to when friends come over unexpectedly because it looks impressive but takes no time to pull off—no one believes it’s that easy.
- I’ve swapped in chicken or mushrooms when out of steak, and it still holds up—so versatile, it fits whatever’s in my fridge.
- It helped me ditch takeout more often; knowing I can whip this up at home with bold flavor and comfort makes eating in way more appealing.
- The taste? Rich, creamy, savory perfection—basically the pasta version of a big bear hug.
Philly Cheesesteak Tortellini Pasta Recipe
This hearty one-pan Philly Cheesesteak Tortellini Pasta blends tender steak strips, sautéed peppers and onions, cheesy tortellini, and a creamy sauce. It’s the perfect mashup of comfort food and bold flavors, bringing the essence of a cheesesteak sandwich straight to your dinner table in pasta form.
Equipment
- Large sauté pan with lid
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cup
- Tongs
Ingredients
- 1 green bell pepper
- 1 19 ounce bag frozen cheese tortellini
- 1 ½ teaspoon Montreal steak seasoning*
- 1 pint heavy cream
- 1 4 count package Philly Sirloin Steaks*
- 1 cup shredded provolone cheese
- ½ yellow onion
- 1 teaspoon olive oil
Instructions
- Heat olive oil in a large sauté pan over medium-high heat.
- Add the sirloin steaks to one side of the pan and the sliced green bell pepper and yellow onion to the other side.
- Sprinkle the Montreal steak seasoning evenly over both the steak and the vegetables.
- Cook the steaks according to the directions on the package. While they cook, the peppers and onions will become crisp-tender.
- Stir to combine the cooked steak and vegetables.
- Add the frozen cheese tortellini and heavy cream to the pan.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Cover the pan and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Once the tortellini is cooked through, sprinkle the shredded provolone cheese over the top.
- Cover again and let the cheese melt before serving.
Notes
- Use pre-sliced frozen peppers and onions to save time on prep.
- Choose a good-quality steak (like sirloin or ribeye) for the best flavor.
- Stir gently when mixing tortellini to avoid tearing the pasta.
| Calories | 435kcal |
| Carbohydrates | 11g |
| Fiber | 1g |
| Fat | 38g |
| Protein | 13g |
| Cholesterol | 123g |
