Creamy Cheesesteak Tortellini: Savory, Cheesy & Comfort-Loaded.

What happens when you take the iconic flavors of a Philadelphia cheesesteak and marry them with pillowy, cheese-stuffed pasta? You get Creamy Cheesesteak Tortellini—a decadent, one-pan wonder that is the ultimate definition of “comfort-loaded.”

This dish is a brilliant mashup. It trades the traditional hoagie roll for tender cheese tortellini, which acts as a perfect vessel for a rich, silky sauce infused with beefy umami.¹ We lean into the classic cheesesteak “holy trinity”: thinly sliced steak (or ground beef for a quicker weeknight version), sautéed bell peppers, and caramelized onions.

Everything is brought together in a velvety cream sauce spiked with provolone and parmesan, creating a meal that is hearty, sophisticated, and deeply satisfying. It’s the kind of dinner that feels like a big hug at the end of a long day.

Ingredients

This recipe is designed to be efficient. Using refrigerated tortellini saves time and provides a better “fresh” texture than dried.

The “Steak” & Veggie Base

1 lb (450g) flank steak (thinly sliced against the grain) OR lean ground beef
1 tbsp olive oil
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
3 cloves garlic, minced
Salt and pepper to taste
1 tsp Worcestershire sauce

The Sauce & Pasta

20 oz (approx. 600g) refrigerated cheese tortellini
1 1/2 cups heavy cream
1/2 cup beef broth²
1 cup provolone cheese, shredded (or use white American for that classic melt)³
1/2 cup Parmesan cheese, freshly grated⁴
1/2 tsp red pepper flakes (optional, for a tiny kick)

Instructions: The One-Pan Method

1. Sear the Beef

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the beef. If using sliced steak, sear quickly until browned (about 2 minutes per side) and remove to a plate. If using ground beef, cook until fully browned and drain excess fat.
Stir in the Worcestershire sauce during the last minute of browning. Remove meat from the pan and set aside.

2. Sauté the Aromatics

In the same pan (don’t wash it—those brown bits are flavor!), add the onions and peppers.
Sauté for 5–7 minutes until the onions are translucent and the peppers have softened and charred slightly at the edges.
Stir in the garlic and cook for just 60 seconds until fragrant.

3. Build the Sauce

Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Stir in the heavy cream. Bring the mixture to a gentle simmer.

4. Simmer the Tortellini

Add the refrigerated tortellini directly into the sauce.
Cover the pan and simmer for 3–5 minutes (or according to package directions) until the pasta is tender.

5. The Cheesy Finish

Turn the heat to low. Stir the cooked beef back into the pan.
Gradually fold in the provolone and parmesan cheeses until melted and the sauce is thick and glossy.
Taste and adjust with salt, pepper, and red pepper flakes. Serve immediately!

Flavor & Texture Notes

Element	The Experience
The Sauce	Incredibly silky and rich, with a deep savory note from the beef broth and Worcestershire.
The Veggies	The onions provide a subtle sweetness, while the green peppers offer that classic “cheesesteak” punch.
The Pasta	Pillowy and tender; when you bite into the tortellini, the extra cheese filling doubles down on the decadence.

Tips & Variations

Tip 1: Steak Choice

If you want the most authentic texture, use flank steak or ribeye. To slice it paper-thin, pop the meat in the freezer for 20–30 minutes before cutting; the firmness makes it much easier to get those deli-style slivers.

Tip 2: Don’t Overcook the Pasta

Refrigerated tortellini cooks very fast. Since it will continue to sit in the hot sauce while you melt the cheese, aim for just al dente.

Variation: “The Works” Tortellini

Add 4 oz of sliced cremini mushrooms in with the peppers and onions for an earthier, “loaded” cheesesteak vibe.

Variation: Lightening it Up

You can swap the heavy cream for half-and-half, though the sauce will be slightly thinner. If you do this, add an extra 1/4 cup of parmesan to help thicken the emulsion.

Storage & Reheating

Store: This pasta keeps well in an airtight container for up to 3 days in the fridge.⁵
Reheat: Creamy sauces tend to thicken significantly when cold. When reheating, add a splash of milk or beef broth before microwaving or heating on the stovetop to bring the sauce back to its original silky consistency.

FAQ

Q: Can I use frozen tortellini?

A: Yes! Just add 2–3 minutes to the simmering time. You may also need an extra splash of beef broth, as frozen pasta tends to absorb a bit more liquid.

Q: Is this spicy?

A: Not at all. The red pepper flakes are optional. The primary flavors are savory, buttery, and cheesy.

Q: Can I use chicken instead of beef?

A: Absolutely. A “Chicken Cheesesteak” version is delicious. Just swap the beef broth for chicken broth and ensure the chicken is cooked through before adding the pasta.

A New Weeknight Favorite

This Creamy Cheesesteak Tortellini proves that comfort food doesn’t have to be complicated. It’s a sophisticated, flavor-packed meal that comes together in about 30 minutes, making it a perfect candidate for your regular dinner rotation.