When my son and daughter were younger, our weekends were always filled with family dinners that brought everyone together. It was one of those Sundays where we were all running late, juggling errands and rushing to finish everything.
I had planned to make a classic steak sandwich for dinner, but my son, who had recently discovered a love for pasta, begged for something with tortellini. I thought, “Why not combine the best of both worlds?” I decided to take the flavors of a Philly cheesesteak and turn them into a creamy, cheesy tortellini dish.
As I sautéed the ribeye, the aroma filled the kitchen, reminding me of those quick weeknight dinners from my own childhood, when my grandmother would stir together hearty, comforting meals to feed our big family. I couldn’t help but smile as my kids eagerly watched, eyes wide with anticipation. What started as a rushed dinner idea soon became a family favorite, with everyone eagerly digging in.
This Cheesesteak Tortellini has become more than just a meal; it’s a reminder of those perfect moments—when a simple, spontaneous dish can bring everyone together. It’s a recipe that continues to bring warmth to our kitchen and holds a special place in our hearts.
Short Description
Cheesesteak Tortellini is a hearty, creamy pasta dish that combines tender ribeye steak, sautéed peppers and onions, and cheese tortellini tossed in a luscious provolone sauce—bringing a Philly-inspired twist to weeknight comfort food.
Key Ingredients
- 12 oz cheese tortellini
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup cream cheese (optional but adds creaminess)
- 1½ cups provolone cheese, shredded
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Tools Needed
- Large skillet
- Medium pot
- Tongs or slotted spoon
- Wooden spoon or silicone spatula
- Knife and cutting board
- Cheese grater (if shredding provolone from a block)
Cooking Instructions
Step 1: Boil the Tortellini
Bring a medium pot of salted water to a boil. Cook cheese tortellini according to the package instructions, usually 3–5 minutes until they float. Drain and set aside.
Step 2: Sear the Steak
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced ribeye and sear for 1–2 minutes per side, just until browned. Don’t overcook—it should still be tender. Transfer the steak to a plate and cover to keep warm.
Step 3: Sauté the Vegetables
In the same skillet, reduce heat to medium. Add sliced onion and bell pepper. Cook for 5–7 minutes until soft and slightly caramelized. Stir in the minced garlic and cook for 1 minute more until fragrant.
Step 4: Create the Cream Sauce
Lower the heat to low. Pour in the heavy cream and stir well. If using, add the cream cheese and stir until it melts into the sauce, forming a smooth base.
Step 5: Add the Provolone
Gradually stir in the shredded provolone cheese, letting it melt before adding more. Stir constantly until the sauce becomes smooth and creamy with no lumps.
Step 6: Bring Everything Together
Return the cooked ribeye and drained tortellini to the skillet. Gently stir to coat everything evenly in the sauce. Let it simmer for 1–2 minutes for the flavors to combine.
Step 7: Season and Serve
Add salt, pepper, and red pepper flakes to taste. Give it a final stir. Turn off the heat and sprinkle with freshly chopped parsley before serving.
Why You’ll Love This Recipe
– Bold flavor from steak, cheese, and veggies
– Comforting, creamy texture perfect for cold nights
– Quick and simple, done in about 30 minutes
– Easily customizable with veggies or spice level
– Crowd-pleasing for family dinners or guests
Mistakes to Avoid & Solutions
Overcooking the Steak: Thin slices only need a quick sear. If it’s gray and tough, it’s gone too far. Cook on high heat just until browned, then remove.
Curdled Sauce: Adding cheese too quickly to high heat can cause clumps. Always reduce to low heat before stirring in cheese gradually.
Watery Sauce: Don’t skip draining the tortellini well. Water left on the pasta can thin the sauce. If sauce still ends up thin, simmer for a few more minutes uncovered.
Cheese Doesn’t Melt Smoothly: Use freshly shredded provolone instead of pre-shredded, which often contains anti-caking agents that prevent smooth melting.
Mushy Vegetables: Sauté bell peppers and onions just until tender, not too soft, to maintain texture and flavor contrast.
Serving and Pairing Suggestions
Serve it hot as a cozy dinner main dish.
Add a side of garlic bread or a crusty baguette to soak up that creamy sauce.
Pair with a crisp green salad dressed in balsamic vinaigrette for freshness.
For drinks, a dry white wine like Sauvignon Blanc or a light red like Pinot Noir works beautifully.
Serve family-style in a large dish or plated individually with a sprinkle of parsley and fresh cracked pepper.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Not recommended due to the dairy-based sauce separating upon thawing.
Reheat on stovetop: Add a splash of cream or milk and stir over medium heat until warmed through.
Microwave: Use medium power in 1-minute intervals, stirring between, until hot. Cover loosely to avoid drying out.
Avoid overheating: This can cause the cheese to separate. Gentle heat is key.
FAQs
1. Can I use a different cut of beef instead of ribeye?
Yes. Flank steak or sirloin can work too—just slice it thinly against the grain and avoid overcooking.
2. What’s a good substitute for provolone cheese?
Mozzarella or white cheddar can work in a pinch, though the flavor will be milder.
3. Is cream cheese necessary?
No, but it adds a silkier texture. Skip it if you prefer a lighter sauce.
4. Can I make this vegetarian?
Absolutely. Leave out the steak and double the veggies—mushrooms and spinach are great options.
5. How spicy is it with red pepper flakes?
It’s only mildly spicy. Start with a pinch and increase to your liking, or leave it out entirely.
Tips & Tricks
Chill steak slightly before slicing—it’s easier to cut thin, even strips.
Prep everything first—this recipe comes together fast once you start cooking.
Use fresh tortellini for the best texture; frozen can get soggy if overcooked.
Let sauce rest for a minute before serving—it thickens beautifully.
Add mushrooms or spinach in Step 3 for extra nutrients and heartiness.
Recipe Variations
1. Philly Chicken Tortellini
Swap ribeye for thin-sliced chicken breast. Sear just like the steak, and follow all other steps the same. The result is lighter but still full of flavor.
2. Spicy Southwest Twist
Use pepper jack instead of provolone, add a pinch of cumin to the cream, and toss in roasted corn and black beans in Step 6. A splash of lime before serving brings it all together.
3. Mushroom Lover’s Version
Skip the meat and add 8 oz of sautéed cremini or portobello mushrooms in Step 3. Their umami richness pairs wonderfully with the creamy cheese sauce.
4. Lighter Version
Use half-and-half instead of heavy cream, skip the cream cheese, and use lean sirloin. Add more vegetables like zucchini or spinach for balance.
5. Baked Cheesesteak Tortellini
After combining everything, transfer to a baking dish. Top with extra provolone and bake at 375°F for 10–15 minutes until bubbly and golden on top.
Final Thoughts
This Cheesesteak Tortellini is more than just a dinner; it’s a way to blend tradition with modern comfort. Each bite is a fusion of savory flavors and creamy textures, evoking the kind of nostalgia that makes family meals memorable. It’s a dish that shows how simple ingredients, when combined with a little creativity, can turn an ordinary day into something special.
Cheesesteak Tortellini
Print ThisIngredients
- 12 oz cheese tortellini
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup cream cheese (optional but adds creaminess)
- 1½ cups provolone cheese, shredded
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Boil the Tortellini
Bring salted water to a boil. Cook tortellini according to the package (3–5 minutes until they float). Drain and set aside.
Step 2: Sear the Steak
Heat olive oil in a skillet over medium-high heat. Sear sliced ribeye for 1–2 minutes per side. Remove and cover to keep warm.
Step 3: Sauté the Vegetables
In the same skillet, cook sliced onion and bell pepper for 5–7 minutes. Add minced garlic and cook for 1 minute.
Step 4: Make the Cream Sauce
Lower heat to low. Stir in heavy cream and cream cheese (if using) until smooth.
Step 5: Add the Provolone
Gradually stir in shredded provolone, melting each batch before adding more. Stir until smooth and creamy.
Step 6: Combine Everything
Return the ribeye and tortellini to the skillet. Stir to coat in the sauce and simmer for 1–2 minutes.
Step 7: Season and Serve
Season with salt, pepper, and red pepper flakes. Stir, garnish with parsley, and serve.
