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A close-up photograph of a serving of Philly Cheesesteak Tortellini in a white bowl, showing the creamy sauce and tender steak.

Philly Cheesesteak Tortellini: The Ultimate One-Pan Comfort Meal

This Philly Cheesesteak Tortellini combines tender steak, peppers, onions, and cheese-filled tortellini in a creamy provolone sauce. A delicious and easy one-pan comfort meal perfect for any weeknight dinner, ready in just 40 minutes!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Ribeye Steak thinly sliced against the grain
  • 1 Yellow Onion sliced
  • 1 Green Bell Pepper sliced
  • 8 oz Mushrooms sliced
  • 3 cloves Garlic minced
  • 2 tbsp All-Purpose Flour
  • 2 cups Beef Broth
  • 1 cup Heavy Cream
  • 20 oz Refrigerated Cheese Tortellini
  • 8 oz Provolone Cheese shredded
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Equipment

  • 1 Large Skillet A 12-inch skillet works best.
  • 1 Knife
  • 1 Cutting Board

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the sliced onion, bell pepper, and mushrooms. Cook for 5-7 minutes, until softened and lightly browned. Remove from skillet and set aside.
  2. Add the thinly sliced steak to the same skillet. Season with salt and pepper. Cook until browned, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Return the cooked vegetables to the skillet. Sprinkle the flour over the steak and vegetable mixture and stir to coat. Cook for 1 minute.
  4. Gradually pour in the beef broth and heavy cream, stirring constantly. Bring the mixture to a simmer.
  5. Add the refrigerated tortellini to the skillet, stirring to combine. Cover and cook for 5-7 minutes, or according to package directions, until the tortellini is tender.
  6. Remove the skillet from the heat. Stir in the shredded provolone cheese until it melts and the sauce is creamy. Serve immediately.

Notes

For the best results, use freshly shredded provolone cheese instead of pre-shredded bags.
Placing the steak in the freezer for 20-30 minutes will make it much easier to slice thinly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.