Name: Philly Cheesesteak Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American fusion
Ingredients: 1 tablespoon neutral oil (sunflower, canola, or vegetable); 1 lb thinly shaved beef steak; 1 onion, peeled and diced; 2 cloves garlic, minced; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 cup chicken stock; 1 tablespoon smooth Dijon mustard; ½ cup milk; 8 oz sliced provolone cheese, torn into small pieces; 4 oz American cheese or Cooper cheese (optional; can substitute all provolone if preferred); 1 lb cheese tortellini, cooked al dente according to package instructions; Fresh parsley, chopped, for garnish

A Philly cheesesteak reimagined: tender, cheese-filled tortellini tossed in a rich, creamy provolone sauce with shaved steak, onions, and a hint of Dijon mustard. This recipe brings together the bold, savory flavors of a classic sandwich with the cozy comfort of pasta in a one-pot masterpiece. Philly Cheesesteak Tortellini

Why You’ll Love This Recipe

I love how this dish fuses two comfort food favorites into one. It’s perfect for weeknights when I want something hearty and satisfying without spending hours in the kitchen. The combination of melty cheese, juicy beef, and creamy sauce wrapped around pillowy tortellini hits every comfort food craving. Plus, it’s a one-pan meal—fewer dishes, more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon neutral oil (sunflower, canola, or vegetable)
1 lb thinly shaved beef steak
1 onion, peeled and diced
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup chicken stock
1 tablespoon smooth Dijon mustard
½ cup milk
8 oz sliced provolone cheese, torn into small pieces
4 oz American cheese or Cooper cheese (optional; can substitute all provolone if preferred)
1 lb cheese tortellini, cooked al dente according to package instructions
Fresh parsley, chopped, for garnish

Directions

I start by heating an empty stainless steel or cast‑iron skillet over medium‑high heat for about 5 minutes. Then I add the oil and swirl to coat the pan.
I roughly chop the shaved beef into bite‑sized pieces.
I scatter the beef and diced onion into the hot pan, seasoning with salt and pepper. I let it cook undisturbed for 4–6 minutes until the bottom is nicely browned.
Then I stir to break up the meat and let it cook for another 2–4 minutes until there’s no more pink. I add garlic and cook, stirring, for about 30 seconds to a minute until fragrant.
I pour in the chicken stock and Dijon mustard, bringing it to a boil while scraping up the browned bits from the bottom.
I add the milk and scatter the provolone and American (or Cooper) cheese on top. Stirring constantly, I wait until everything is fully melted and combined.
I fold in the cooked tortellini and stir gently. I remove the pan from the heat, cover it, and let it sit for 3 minutes.
I give it one final stir and serve it with fresh chopped parsley.

Servings and timing

This recipe makes about 5 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes use all provolone if I’m out of American or Cooper cheese—it still turns out delicious, just a bit less creamy.
For a kick of heat, I like to stir in a pinch of crushed red pepper flakes or a splash of hot sauce.
When I want a veggie boost, I add some sautéed mushrooms or bell peppers along with the onions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently over medium heat on the stovetop with a splash of milk or chicken stock to loosen up the sauce. The microwave works too—just stir halfway through to make sure it heats evenly.

FAQs

What kind of steak works best for this recipe?

I usually go for thinly shaved beef, like ribeye or sirloin. If I can’t find it pre-shaved, I partially freeze a steak and slice it thin myself.

Can I make this dish ahead of time?

Yes, I’ve made it a few hours ahead and kept it warm in a covered pan. Just be sure to stir it gently before serving to keep the sauce smooth.

Can I freeze Philly Cheesesteak Tortellini?

I don’t recommend freezing it because the cheese sauce can separate when thawed and reheated. It’s best enjoyed fresh or refrigerated.

What cheese can I use instead of provolone?

If I’m out of provolone, I’ve used mozzarella or fontina for a similar melt and mild flavor. Even Swiss works if I want a sharper edge.

How do I keep the cheese sauce from clumping?

I make sure to tear the cheese into small pieces and stir constantly over medium heat until fully melted. Adding the milk before the cheese also helps it incorporate smoothly.

Conclusion

Philly Cheesesteak Tortellini is my go-to when I want rich, cheesy, and satisfying comfort food that doesn’t take a ton of effort. It’s everything I love about a cheesesteak, but in a creamy, pasta-packed dish that always gets rave reviews at the dinner table.