Name: Philly Cheesesteak Tortellini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 teaspoon olive oil; 1 4 count package Philly Sirloin Steaks*; 1 green bell pepper; ½ yellow onion; 1 ½ teaspoon Montreal steak seasoning*; 1 19 ounce bag frozen cheese tortellini; 1 pint heavy cream; 1 cup shredded provolone cheese

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Creamy, cheesy, hearty and delicious with thinly sliced steak, peppers, onions, and cheese tortellini, this Philly Cheesesteak Tortellini uses convenience items to make a delicious main dish pasta recipe that’s ready in about 20 minutes!

A serving of Philly Cheesesteak Tortellini in a white dish being served with a fork.

Hello busy weeknight dinner. Hello mama who’s too tired to cook. I’ve got you covered with this ridiculously easy one dish pasta recipe. You’d never guess that this Philly Cheesesteak pasta starts off with convenience items!

It’s creamy and hearty and full of philly cheesesteak flavors but it only requires a few minutes to put on the table. All the ease of a busy weeknight meal and a restaurant taste to boot, this cheesesteak pasta recipe is sure to become a new family favorite!

Montreal steak seasoning, heavy whipping cream, a green bell pepper, an onion, shredded provolone cheese, seasoned Sirloin Philly Steak, and a bag of frozen Cheese Tortellini on a red and white checked handkerchief.

Here’s what you’ll need for this recipe:

1 package of quick steaks, philly sirloin steaks, or steak ums. Approximately 4 individual steaks.

What are quick steaks or steak ums? It’s simply very finely sliced steak that is frozen together into individual portions for quick cooking. It’s real steak and it actually tastes really good. They have just been prepared to be super convenient.

1 green bell pepper cut into strips
½ onion cut into strips
1 ½ tsp Montreal steak seasoning, if you have another variety of steak seasoning you love feel free to use that instead!
1 (19 ounce package) frozen cheese tortellini
1 pint of heavy cream

If you’re looking to cut calories, you can substitute half and half, but the sauce won’t come out as creamy and rich.

1 cup of shredded provolone cheese
1 tsp olive oil

How to Make Philly Cheesesteak Tortellini:

Four steaks cook in a sauté pan with slices of green pepper and onion.

In a saute pan, heat the oil over medium high heat. Carefully add the steaks on one side of the pan and the peppers and onions to the other side. Sprinkle the steak seasoning over the steaks and veggies.

The steaks, onions, and peppers and stirred together with a wooden spoon.

2. Cook the steaks according to the directions on the package. By the time the steaks are cooked the peppers and onions will also be cooked crisp tender. Stir them together.

The frozen tortellini and heavy cream are added to the pan.

3. Next add the frozen tortellini and heavy cream. Bring this to a boil and then reduce the heat to a simmer. Cover the pan and let this simmer for 10 minutes. Stirring occasionally.

Shredded cheese is stirred into the mixture.

4. Sprinkle the cheese over the pasta and again place the lid back on the top. Let this heat just long enough to melt the cheese and then serve!

Serving Suggestions:

I like to serve this pasta with these Easy Pull Apart Garlic Rolls and a green salad for an easy weeknight dinner.

A wooden spoon sits in the sauté pan with the Philly Cheesesteak Tortellini.

Philly Cheesesteak Tortellini is also great made with leftover roast beef or leftover thinly sliced steaks. To prepare with leftover meat, simply start with step 2 and add the meat at the same time as the tortellini and cream.

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