Philly Cheesesteak Tortellini Delight

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A comforting, creamy, cheesy skillet filled with tender beef, sautéed peppers and onions, and pillowy cheese tortellini — all inspired by the classic Philly cheesesteak.

Ingredients

For the Beef & Veggies

  • 1 lb ground beef or thinly sliced steak (ribeye is best)

  • 1 tablespoon olive oil (if using sliced steak)

  • 1 green bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 medium onion, sliced

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon Worcestershire sauce

For the Tortellini & Sauce

  • 1 (20–22 oz) package cheese tortellini (fresh or refrigerated)

  • 1 cup beef broth

  • 1 cup heavy cream

  • 1 tablespoon cornstarch (optional – for thicker sauce)

  • 1 cup shredded mozzarella

  • 1 cup shredded provolone (or slices torn up)

  • ¼ cup grated parmesan (optional for richness)

Optional Garnishes

  • Fresh parsley

  • Crushed red pepper

  • Extra provolone on top

Instructions

1. Cook the Tortellini

  1. Boil a pot of salted water.

  2. Cook tortellini according to package directions until just tender.

  3. Drain and set aside (toss with a bit of oil to prevent sticking).

2. Cook the Beef

If using ground beef:

  1. Add to a skillet over medium-high heat.

  2. Cook until browned; drain excess fat.

  3. Season with salt, pepper, and Worcestershire sauce.

If using sliced steak:

  1. Heat olive oil in a skillet.

  2. Sear steak slices 1–2 minutes per side.

  3. Remove from pan and set aside.

3. Sauté the Peppers & Onions

  1. In the same skillet, add peppers and onions.

  2. Cook 5–7 minutes until softened and lightly caramelized.

  3. Add garlic and cook 1 more minute.

4. Make the Creamy Cheesesteak Sauce

  1. Pour in the beef broth and heavy cream.

  2. Optional: whisk cornstarch into 2 tbsp cold water and stir in for a thicker sauce.

  3. Bring to a simmer for 2–3 minutes.

  4. Stir in mozzarella, provolone, and parmesan until melted and creamy.

5. Combine Everything

  1. Add cooked beef (or steak) back into the sauce.

  2. Fold in the cooked tortellini.

  3. Stir gently until coated in the cheesy Philly-style sauce.

6. Melt & Serve

  1. Top with extra provolone if desired and let it melt into the hot skillet.

  2. Garnish with chopped parsley or a pinch of red pepper flakes.

  3. Serve warm and enjoy the creamy, cheesy goodness!

Tips for Best Results

 Use ribeye for the closest “true” Philly flavor.
 Add mushrooms for extra richness.
 Try half provolone, half white American cheese for a classic cheesesteak taste.
 Don’t overcook the tortellini—they become too soft in the sauce.
 If the sauce thickens too much, splash in extra broth.

Estimated Calories (per serving, 6 servings)

Approx. 520–650 calories, depending on cheese amounts and whether you use cream or light alternatives.

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