Creamy, cheesy, and packed with juicy shaved steak and tender tortellini, this Cheesy Philly Steak Tortellini Skillet is comfort food made fast. It’s the kind of one-pan dinner that hugs you from the inside — rich, satisfying, and ready in under 30 minutes. Fun fact: combining Philly cheesesteak flavors with pillowy tortellini transforms two favorites into one ridiculously cozy mashup that everyone at the table will fight over.
This recipe stands out because it’s simple to pull together, requires minimal cleanup, and pleases picky eaters and hungry adults alike. If you love quick skillet dinners, you might also enjoy a creamy pasta twist like Cheesy Cajun Garlic Chicken Rotini Skillet, which uses the same idea of bold flavors and creamy sauce in one pan. Read on — you’ll be excited to grab your skillet and get cooking!
What is Cheesy Philly Steak Tortellini Skillet?
What’s in a name? Cheesy Philly Steak Tortellini Skillet mashes up the iconic Philly cheesesteak — shaved steak, peppers, onions, and melty cheese — with cheese-filled tortellini for a pasta-meets-sandwich experience. Who thought a sandwich could go pasta? Who cares — it’s delicious!
Did someone say “the way to a man’s heart is through his stomach.”? Whether that’s true or just a fun old saying, this skillet is proof that a hearty, cheesy plate can win anyone over. Imagine stealing the best parts of a cheesesteak and tucking them into pillowy tortellini — that’s how this recipe got its cheeky name. Try it and see if it becomes your new weeknight favorite.
Why You’ll Love This:
- Comfort in every bite: The creamy cheese sauce coating tender tortellini and savory shaved steak delivers rich, satisfying comfort that warms both body and soul.
- Wallet-friendly and quick: Making this at home costs a fraction of takeout; you’ll use simple, affordable ingredients and finish in about 25–30 minutes.
- Flavor-packed toppings: Sauteed bell peppers and onions add sweetness and crunch, while provolone-mozzarella gives a silky, stretchy cheese pull that makes every forkful irresistible.
If you like hearty, cheesy skillet pastas, this one echoes the same crowd-pleasing appeal found in recipes like Cajun Steak Penne with Ranch Honey Cheese Sauce but leans more toward the classic Philly flavor profile. Ready to make something simple and sensational? Let’s go!
How to Make:
Quick Overview
This dish is straightforward: cook tortellini, saute veggies and shaved steak, make a creamy cheese sauce, then toss everything together. The texture balances tender pasta, juicy beef, and a lusciously smooth sauce. Standout elements include the creamy provolone-mozzarella sauce and the quick sear on the shaved steak that keeps it tender. Prep and cook time: about 10 minutes prep, 15–20 minutes cook, total roughly 25–30 minutes.
Ingredients
- 1 pound shaved beef steak, thinly sliced and ready to cook
- 3 cups tortellini pasta (fresh or refrigerated cheese tortellini), cooked according to package
- 2 cups shredded provolone-mozzarella cheese blend, freshly shredded for best melting
- 1 1/2 cups heavy whipping cream, room temperature for even heating
- 2 bell peppers, diced (use red and green for color)
- 1/2 yellow onion, diced
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
Directions
- Prepare the tortellini according to package instructions in salted boiling water. Drain well and set aside, reserving a few tablespoons of pasta water in case you need to loosen the sauce.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the diced bell peppers and diced yellow onion. Saute for 2–3 minutes, stirring, until they start to soften but still have a bit of crunch. Remove from the skillet and set aside with the tortellini.
- Add the shaved beef steak to the same hot skillet in an even layer. Cook for 2–4 minutes, stirring occasionally, until it’s no longer pink and begins to brown slightly. Drain any excess grease if necessary. Season the beef with 1 teaspoon seasoned salt and 1 teaspoon Worcestershire sauce. Return the sauteed peppers and onions to the skillet with the beef, toss to combine, then remove the mixture to a plate.
- Lower the heat to low. Pour in 1 1/2 cups heavy whipping cream and warm gently — do not boil. Slowly add 2 cups shredded provolone-mozzarella, stirring frequently until the cheese is fully melted and the sauce is smooth and creamy. If the sauce seems too thick, stir in 1–2 tablespoons reserved pasta water to reach desired consistency. Season with salt and freshly ground black pepper to taste.
- Return the cooked tortellini and steak-veggie mixture to the skillet. Gently stir everything together until the tortellini and steak are evenly coated in the creamy cheese sauce and heated through, about 1–2 minutes. Taste and adjust seasoning.
- Spoon into bowls and serve hot. Garnish with extra shredded cheese or chopped fresh parsley if desired.
What to Serve With:
- A crisp green salad (mixed greens, cucumber, cherry tomatoes, light vinaigrette) to cut through the richness.
- Garlic bread or crusty Italian bread for sopping up extra sauce.
- Roasted or steamed broccoli for a bright, healthy contrast.
- A light Italian-style slaw for crunch and acidity.
- Drinks: an easy red wine like Merlot, a cold lager, or sparkling water with lemon.
Top Tips for Perfecting:
- Use freshly shredded cheese: pre-shredded cheeses contain anti-caking agents that can prevent a silky melt.
- Don’t overcook the beef: shaved steak cooks fast — aim for just browned and no longer pink to keep it tender.
- Warm the cream before adding cheese: this prevents clumping and helps achieve a smooth sauce.
- Adjust sauce thickness: add reserved pasta water a tablespoon at a time if the sauce is too thick.
- Make it smoky: add a dash of smoked paprika or a few drops of liquid smoke for extra depth.
- Vegetarian swap: replace beef with sautéed mushrooms for a meat-free version that still gives umami punch.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills.
- Freezing: This dish is best refrigerated rather than frozen; cream-based sauces can separate after freezing. If you must freeze, place in a freezer-safe container for up to 1 month and expect some texture change.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to revive sauce creaminess. Microwave reheating works in short bursts, stirring between intervals, with a little added liquid to prevent drying out.
FAQs
Can I use frozen tortellini?
Yes — frozen tortellini works well. Cook according to package directions and drain before adding to the skillet.
Can I swap heavy cream for milk to lighten the dish?
You can use whole milk, but the sauce will be thinner and less rich. A mixture of milk and a tablespoon of cornstarch can help thicken it.
What other cheeses work if I don’t have provolone?
Mozzarella and Monterey Jack blend well for meltiness; Fontina or Gruyere add depth. Avoid hard, non-melting cheeses.
How do I make this spicy?
Add diced jalapeño with the peppers, a pinch of red pepper flakes, or a splash of hot sauce to the cream before adding cheese.
Can I prep this ahead of time?
You can chop veggies and shred cheese ahead. Cooked tortellini and beef can be refrigerated separately and combined quickly when ready to eat.
Is this suitable for meal prep?
Yes, portion into airtight containers and refrigerate for up to 3 days. Reheat gently to maintain texture.
Conclusion
This Cheesy Philly Steak Tortellini Skillet is a fast, homey meal that balances creamy comfort and bold Philly-style flavors — perfect for weeknight dinners and hungry families. It’s easy to customize, budget-friendly, and comes together in about half an hour, making it a go-to when you want something satisfying without fuss. If you’re curious for more twists on tortellini and cheesesteak-inspired pasta, check out this quick Philly Cheesesteak Tortellini – Accidental Happy Baker for a similar flavor profile, and this hearty Cheesy Beef Tortellini Skillet – Pumpkin ‘N Spice for another delicious skillet take. Give this recipe a try, share it with friends or family, and enjoy every cheesy, savory bite!
Cheesy Philly Steak Tortellini Skillet
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 pound shaved beef steak thinly sliced and ready to cook
- 3 cups tortellini pasta fresh or refrigerated cheese tortellini, cooked according to package
- 2 cups shredded provolone-mozzarella cheese blend freshly shredded for best melting
- 1.5 cups heavy whipping cream room temperature for even heating
- 2 bell peppers diced (use red and green for color)
- 0.5 yellow onion diced
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Prepare the tortellini according to package instructions in salted boiling water. Drain well and set aside, reserving a few tablespoons of pasta water in case you need to loosen the sauce.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the diced bell peppers and diced yellow onion. Saute for 2–3 minutes, stirring, until they start to soften but still have a bit of crunch. Remove from the skillet and set aside with the tortellini.
- Add the shaved beef steak to the same hot skillet in an even layer. Cook for 2–4 minutes, stirring occasionally, until it’s no longer pink and begins to brown slightly. Drain any excess grease if necessary. Season the beef with 1 teaspoon seasoned salt and 1 teaspoon Worcestershire sauce. Return the sauteed peppers and onions to the skillet with the beef, toss to combine, then remove the mixture to a plate.
- Lower the heat to low. Pour in 1 1/2 cups heavy whipping cream and warm gently — do not boil. Slowly add 2 cups shredded provolone-mozzarella, stirring frequently until the cheese is fully melted and the sauce is smooth and creamy. If the sauce seems too thick, stir in 1–2 tablespoons reserved pasta water to reach desired consistency. Season with salt and freshly ground black pepper to taste.
- Return the cooked tortellini and steak-veggie mixture to the skillet. Gently stir everything together until the tortellini and steak are evenly coated in the creamy cheese sauce and heated through, about 1–2 minutes. Taste and adjust seasoning.
- Spoon into bowls and serve hot. Garnish with extra shredded cheese or chopped fresh parsley if desired.