This dish is my celebration of comfort and creativity: tender cheese tortellini bathed in a savory cream sauce that pulls unmistakable inspiration from a classic sandwich. I first combined these flavors on a rainy weeknight when I wanted the satisfying bite of a cheesesteak without the fuss of bread or a long wait. The results were so comforting that it quickly became a weeknight favorite—rich, slightly tangy, and brightened by sweet peppers and onions. What makes this version special is how it balances indulgence with approachability. The steak is thinly sliced and seared quickly so it stays tender, while a spoonful of tomato paste and a dash of Worcestershire bring that familiar umami note. Provolone folds into the sauce, creating silkiness that clings to every tortellini pocket. Serve it for a cozy dinner, a small gathering, or as a show-stopping pasta course when you want something a little different.

Ingredients

• Cheese tortellini: Use 20 ounces (about 1 pound 4 ounces) refrigerated or frozen cheese tortellini. Fresh refrigerated tortellini cooks faster and has a silkier bite; Buitoni and store-made are reliable choices.
• Beef or steak: 10 to 12 ounces thinly sliced ribeye or flank steak, trimmed and cut against the grain into 1/4-inch slices. Ribeye gives rich flavor; flank is leaner—both sear quickly.
• Olive oil: 2 tablespoons extra-virgin olive oil for searing and sweating vegetables. Use a robust, fresh oil for better flavor.
• Yellow onions: 1 large (about 8 ounces) thinly sliced. Yellow onions caramelize well and provide the sweet backbone of this dish.
• Bell peppers: 1 large green or mixed-color pepper, thinly sliced. Red or orange peppers add sweetness; green keeps it closer to the sandwich profile.
• Garlic cloves: 3 cloves minced. Fresh garlic gives bright aroma—avoid pre-minced for the best flavor if possible.
• Provolone or cheese sauce: 4 ounces provolone slices or 1 cup prepared cheese sauce. If using slices, shred or tear for faster melting into the sauce.
• Beef broth: 1 cup low-sodium beef broth to build savory depth; adjust salt later to taste.
• Heavy cream or half-and-half: 1/2 cup heavy cream for a luxuriously rich sauce or use 1/2 cup half-and-half for a slightly lighter texture.
• Tomato paste: 1 tablespoon tomato paste for color and concentrated umami—bloom it briefly in the pan to deepen flavor.
• Worcestershire sauce: 1 teaspoon for the classic savory tang that echoes the original sandwich.
• Salt and black pepper: Kosher salt and freshly ground black pepper to taste; start modest and finish after combining the elements.
• Optional: 1/4 teaspoon red pepper flakes for a touch of heat and 2 tablespoons chopped fresh basil or parsley for brightness at the end.

Instructions

Prepare the ingredients: Bring a large pot of salted water to a boil for the tortellini. While it heats, thinly slice the steak against the grain and season lightly with salt and pepper. Slice the onion and pepper into thin strips and mince the garlic. Having everything prepped keeps the searing and sauce assembly swift and controlled. Cook the tortellini: Add the tortellini to the boiling water and cook according to package directions until just tender. Reserve 1/2 cup of the pasta water before draining; that starchy liquid helps emulsify the sauce. Drain and set aside, keeping the pasta warm. Sear the steak: Heat a large skillet over high heat with 1 tablespoon olive oil until shimmering. Add the steak in a single layer and sear quickly, about 1 minute per side for medium-rare, depending on thickness. Remove the steak and tent loosely with foil to rest—carryover cooking will finish it. Cook the vegetables: Reduce heat to medium and add remaining 1 tablespoon oil. Add sliced onion and peppers and a pinch of salt; cook, stirring occasionally, until deeply softened and edges are browned, about 8 to 10 minutes. Add garlic in the final 30 seconds to avoid burning. Build the sauce: Stir in the tomato paste and cook briefly to remove rawness. Add beef broth and Worcestershire sauce, scraping up fond from the skillet. Let it reduce for 2 minutes, then stir in the cream and bring to a gentle simmer. Add shredded provolone or cheese sauce and whisk until smooth. If the sauce is too thick, loosen with reserved pasta water, a tablespoon at a time. Finish and assemble: Return sliced steak to the skillet to heat through and fold in the drained tortellini, tossing to coat each piece. Taste and adjust salt and pepper, and add red pepper flakes if using. Finish with chopped basil or parsley and serve immediately with extra cheese on the side.

Storage Tips

Cool leftover tortellini quickly and store in airtight containers in the refrigerator for up to 3 days. Keep the sauce and pasta together if you plan to eat within that window; for longer storage, freeze sauce and steak separately in freezer-safe containers for up to 3 months, and cook fresh tortellini to maintain texture. Reheat gently on the stovetop over low heat with a splash of broth to revive creaminess; high heat causes separation.

Ingredient Substitutions

For a lighter version, swap heavy cream for half-and-half or whole milk thickened with 1 teaspoon cornstarch mixed into a tablespoon of cold water. Use mushrooms or thinly sliced seitan to make it vegetarian; if using plant-based beef replacements, add a savory boost with a teaspoon of miso or extra Worcestershire. To make it gluten-free, choose certified gluten-free tortellini and ensure Worcestershire and broth are gluten-free varieties.

Serving Suggestions

Serve this with a bright, peppery arugula salad dressed in lemon and olive oil to cut richness, or roasted broccoli for a warm vegetable side. For a party, portion into small shallow bowls with a sprinkling of chopped parsley and grated provolone, and offer crusty garlic bread for sopping up sauce. A light, chilled white wine or a citrus-forward beer pairs nicely to cleanse the palate.

Cultural Background

This plate is a fusion that honors the storied Philadelphia sandwich known for thinly sliced beef, sautéed onions, peppers, and melting cheese. By integrating those same components into Italian stuffed pasta, the dish celebrates cross-cultural comfort food: Italian pasta technique meets American sandwich flavors. The Worcestershire and tomato paste replicate elements of the sandwich’s savory profile while the pasta format offers a different textural experience.

Seasonal Adaptations

In summer, use sweet, sun-ripened red and yellow peppers and finish with a handful of fresh basil for brightness. In cooler months, swap peppers for roasted root vegetables and add a splash of red wine to the sauce for depth. During the holidays, scale up quantities and bake briefly with extra provolone on top for a bubbly, shareable casserole-style presentation.

Meal Prep Tips

For meal prep, divide components into portion-sized containers: sauce with steak in one compartment and cooked tortellini in another to avoid sogginess. Reheat together in a skillet over low heat with 1 to 2 tablespoons broth to reunite the sauce and pasta. Label containers with date and consume refrigerated within 3 days or freeze for longer storage. Use shallow containers for quicker chilling.

This Philly cheesesteak flavored tortellini is the kind of dish that rewards small, attentive steps: quality steak, patient caramelization, and careful sauce assembly. Make it your own by adjusting the creaminess and heat, and enjoy the satisfying combination of two classic comfort flavors in every bite.