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One-Pot Philly Cheesesteak Tortellini Pasta

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A creamy pasta dish capturing all the flavors of a classic Philly cheesesteak, featuring tender steak, sweet peppers, onions, and cheese-filled tortellini.

Ingredients

Scale
  • 8 oz cheese tortellini (fresh or refrigerated)
  • 1 lb steak, thinly sliced (ribeye, sirloin, or flank)
  • 1 bell pepper, thinly sliced (any color)
  • 1 onion, thinly sliced (yellow or sweet onion)
  • 2 cups beef broth (low-sodium if preferred)
  • 1 cup provolone cheese, shredded
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Warm a large pot over medium heat and add 2 tablespoons olive oil.
  2. Add the thinly sliced steak in a single layer, season with salt and pepper, and cook until browned—about 2–4 minutes.
  3. Add the sliced onion and bell pepper to the pot. Sauté until softened, about 5 minutes.
  4. Pour in 2 cups beef broth and bring the mixture to a boil.
  5. Stir in 8 oz tortellini. Reduce to a gentle boil and cook until the tortellini is tender, about 3–6 minutes.
  6. Remove from heat and stir in 1 cup shredded provolone until melted.
  7. Spoon into bowls and serve warm.

Notes

For a lighter version, swap provolone cheese for mozzarella or fontina and use vegetable broth.

Nutrition

Find it online: https://www.simplefamilydishes.com/one-pot-philly-cheesesteak-pasta/