How to Make Cheesesteak Tortellini | Easy Steak and Cheese Tortellini

Philly cheesesteak fans, this one’s about to change your dinner routine. Imagine tender steak, pillowy pasta, and a rich provolone cheese sauce coming together in one wildly comforting bowl. That’s exactly what this cheesesteak tortellini delivers—classic sandwich flavors, minus the mess, plus extra creaminess. And yes, the hoagie still gets invited. Who’s letting that sauce go to waste?

This dish nails the balance between cozy and indulgent. Learning How To Make Philly Cheesesteak Tortellini is easier than you think, and the payoff is huge. Juicy steak, sautéed onions, and cheese-filled Tortellini Pasta get coated in a silky provolone sauce that clings to every bite. IMO, this is comfort food doing the absolute most—in the best way.

Looking for a fun twist on weeknight dinners? How To Make Cheesesteak Tortellini at home means no grill, no sandwich assembly, and way more sauce. This Steak And Cheese Tortellini brings bold flavor without complicated steps, making it perfect for busy nights when you still want something impressive.

This recipe belongs in your rotation of crave-worthy Pasta Dinner Recipes and hearty Beef Dishes. It’s creamy, filling, and guaranteed to earn repeat requests. Whether you call it  Cheesesteak Tortellini Pasta or crown it the Ultimate Cheesesteak Tortellini, one thing’s certain—this dish doesn’t play around.

Love experimenting with Tortellini Recipes that go beyond basic marinara? Grab a spoon, grab that hoagie, and get ready to clean the bowl. FYI, leftovers rarely survive past day one.

How to Make Cheesesteak Tortellini | Easy Steak and Cheese Tortellini

This cheesesteak tortellini brings all the bold flavors of a Philly cheesesteak into a creamy, comforting pasta dish. Tender steak, sautéed onions, and cheese-filled tortellini are coated in a rich provolone-based sauce that’s perfect for scooping up with a hoagie on the side.

Equipment

• Large frying pan or skillet
• Stockpot for boiling tortellini
• Sharp chef’s knife
• Cutting board
• Long-handled slotted spoon
• Colander

Ingredients

• 1 tablespoon neutral oil (sunflower, canola, or vegetable)
• 1 pound thinly shaved beef steak (see notes)
• 1 onion, peeled and finely diced
• 2 garlic cloves, minced
• 1 teaspoon kosher salt (use half if substituting Morton’s)
• ½ teaspoon freshly ground black pepper
• 1 cup chicken stock
• 1 tablespoon smooth Dijon mustard
• ½ cup milk
• 8 ounces provolone cheese, sliced and torn into small pieces
• 4 ounces American or Cooper cheese, torn into small pieces (or use all provolone)
• 1 pound cheese tortellini, cooked al dente according to package directions
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat a stainless steel or cast-iron skillet over medium-high heat for about 5 minutes. Add oil and swirl to coat.
2. Roughly chop the shaved steak into bite-size pieces and spread it in the hot pan. Add onions, salt, and pepper. Cook undisturbed for 4–6 minutes until browned underneath.
3. Stir and break up the meat. Continue cooking for 2–4 minutes until no pink remains. Add garlic and cook briefly until fragrant.
4. Add chicken stock and Dijon mustard. Bring to a boil, scraping the bottom of the pan.
5. Stir in milk, then add provolone and American cheese. Cook while stirring until fully melted and creamy.
6. Gently fold in the cooked tortellini until evenly coated.
7. Remove from heat, cover, and rest for 3 minutes. Uncover, stir gently, garnish with parsley, and serve.

Notes

• Store-bought shaved steak only needs a few rough chops to become bite-sized.
• If using whole steak, trim fat, partially freeze, shave thinly against the grain, then chop.