Looking for a weeknight meal that brings the bold flavor of cheesesteak into the comforting realm of creamy pasta? This Creamy Cheesesteak Tortellini is a game changer. It blends tender shaved beef, sautéed bell peppers, and onions in a luxuriously creamy, cheesy sauce—all tossed with pillowy tortellini. It’s indulgent, satisfying, and ready in under 30 minutes.

What makes this dish shine is how it captures that classic Philly cheesesteak flavor but transforms it into a one-pan pasta dinner. Whether you’re serving it to family or guests, it’s the kind of meal that earns requests for seconds and recipe shares after the first bite.

What Kind of Tortellini Should I Use?

Refrigerated cheese tortellini works best for this dish since it cooks quickly and holds up well to the rich sauce. You can also use frozen tortellini—just cook it according to package directions before adding it in. For added flavor, spinach and cheese or three-cheese blends are great choices.

Ingredients for the Creamy Cheesesteak Tortellini

20 oz cheese tortellini (refrigerated or frozen)
1 lb shaved beef (or very thinly sliced steak)
1 tbsp olive oil
1 tbsp butter
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp Worcestershire sauce
½ tsp Italian seasoning
¾ cup beef broth
1 cup heavy cream
4 oz cream cheese, cubed
1 ½ cups shredded provolone cheese
Salt and pepper to taste

How To Make the Creamy Cheesesteak Tortellini

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.

Step 2: Sauté the Veggies

In a large skillet over medium heat, add olive oil and butter. Once melted, add the sliced onions and bell peppers. Cook until softened and slightly caramelized, about 6-8 minutes.

Step 3: Brown the Beef

Add the shaved beef to the skillet. Sear until browned and cooked through. Stir in garlic, Worcestershire sauce, and Italian seasoning. Let it cook for another 2 minutes.

Step 4: Make the Creamy Sauce

Pour in the beef broth and heavy cream, stirring to deglaze the pan. Add the cream cheese and stir until melted. Sprinkle in the shredded provolone cheese and stir until the sauce is smooth and creamy.

Step 5: Combine Everything

Add the cooked tortellini to the skillet and toss to coat. Season with salt and pepper to taste. Simmer for 2-3 minutes until everything is well combined and heated through.

How to Serve and Store Creamy Cheesesteak Tortellini

Serve hot with a sprinkle of chopped parsley or red pepper flakes for added flair. A crisp green salad or garlic bread makes the perfect sidekick.

To store leftovers, place in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of cream or milk to bring back the sauce’s creaminess.

Frequently Asked Questions

How can I make this dish lighter?

Swap out the heavy cream for half-and-half and use reduced-fat cream cheese and cheese tortellini.

Can I use chicken instead of beef?

Absolutely! Thinly sliced chicken breast or rotisserie chicken works beautifully with this creamy sauce.

What’s the best way to reheat leftovers?

Reheat on the stovetop with a splash of cream or milk to keep the sauce from drying out.

Can I make this ahead of time?

You can prep the veggies and meat in advance, but it’s best to cook the sauce and pasta fresh for the creamiest texture.

What other cheeses can I use?

Mozzarella or white cheddar can replace provolone if needed, or try a smoky gouda for added depth.

Want More Pasta Dinner Ideas?

If you love how comforting this Creamy Cheesesteak Tortellini is, you’ll enjoy these other creamy and satisfying pasta recipes:

📌 Save this recipe to your Pinterest board so you can make it again whenever the craving hits.

And I’d love to see your take on it! Did you use chicken or stick with beef? Add mushrooms? Share your twist in the comments.

Come hang out with me on Pinterest @NinaDishes for more delicious weeknight ideas and cozy comfort food inspiration.

Creamy Cheesesteak Tortellini

Author: Nina Klatten
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This Creamy Cheesesteak Tortellini is a cozy one-pan dinner packed with Philly-style flavors. Shaved beef, sautéed peppers, onions, and cheesy tortellini are folded into a rich cream sauce that’s fast enough for weeknights and indulgent enough for company.

Instructions

1. Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.

2. In a large skillet over medium heat, heat olive oil and butter. Add sliced onions and bell peppers. Cook for 6-8 minutes until softened and lightly caramelized.

3. Add the shaved beef to the skillet and cook until browned. Stir in garlic, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes.

4. Add the beef broth and heavy cream. Stir well to deglaze the pan. Add cream cheese and melt it into the sauce. Stir in provolone until smooth.

5. Return the cooked tortellini to the skillet. Toss to coat in the creamy sauce. Simmer for 2-3 minutes until heated through. Adjust salt and pepper to taste.