Philly Cheesesteak Tortellini
A bold, savory fusion of tender steak, sautéed onions and peppers, melty provolone cheese, and cheese-stuffed tortellini—bringing together the best of Philly cheesesteak and Italian pasta in one skillet.
Ingredients
- 12 oz cheese tortellini fresh or refrigerated
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- ¾ lb ribeye or sirloin steak, thinly sliced sliced against the grain
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 2 tablespoons butter for cheese sauce
- 2 tablespoons all-purpose flour for cheese sauce
- 1 cup milk or heavy cream
- 1 cup shredded provolone cheese
- ½ cup shredded cheddar cheese
- to taste salt and black pepper
- 2 tablespoons reserved pasta water optional, for thinning sauce
Instructions
- Cook cheese tortellini according to package instructions. Drain and set aside, reserving 2 tablespoons of pasta water.
- In a large skillet, heat olive oil over medium heat. Add sliced peppers and onions and sauté until softened and slightly charred, about 7 minutes.
- Remove vegetables from the skillet. Add thinly sliced steak and cook for 2–3 minutes per side until browned. Season with garlic powder, Worcestershire sauce, salt, and pepper.
- Return peppers and onions to the skillet. Stir together and remove from heat.
- In a separate saucepan, melt butter over medium heat. Add flour and whisk to form a roux.
- Slowly add milk or cream while whisking until smooth. Stir in provolone and cheddar until melted and creamy. If too thick, add reserved pasta water.
- Combine the cooked tortellini, steak, peppers, onions, and cheese sauce in the skillet. Toss gently to coat everything evenly.
- Serve immediately, garnished with extra shredded cheese if desired.
Notes
For a spicier version, add jalapeños or hot sauce. This dish can also be made with mushrooms instead of steak for a vegetarian twist. Store leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk or broth.