Cheesy Philly Steak Tortellini Skillet

This one came together on a night when I wanted something comforting but didn’t want to think too hard. The kind of night where the fridge light stays on a little longer than usual and you’re half-hoping something will suggest itself. I had shaved steak tucked in the freezer, tortellini in the pantry, and just enough energy to stand at the stove without committing to a whole production.

Philly cheesesteaks have always felt like cozy food to me. Not fancy, not delicate. Just hot, melty, messy in a good way. Turning that idea into a skillet pasta felt natural, almost lazy—in the best sense. One pan, a wooden spoon, steam fogging up the window. Bell peppers softening fast, onions going sweet before you really notice. The steak cooks quickly, like it always does, and suddenly the kitchen smells like something serious is happening.

The tortellini makes it feel more filling than a sandwich ever could. Pillowy, a little chewy, catching the cream and cheese in all the corners. This isn’t one of those meals you rush through. It’s the kind you scoop into bowls and sit down with, even if you meant to eat standing up. It cools fast enough that you can’t wait too long. And then halfway through, you’re already thinking about the leftovers, if there will be any.

Sometimes there aren’t.

What You’ll Need

Nothing complicated here, which is part of the appeal. A big skillet helps—something wide enough that everything has room without piling up too much. A pot for boiling the tortellini, nothing fancy. A colander you trust. A spoon that feels good in your hand, since you’ll be stirring more than you think.

You’ll want the heat to behave, too. Medium-high at first, then backing off when things get creamy. This is one of those recipes where you’re adjusting the flame by feel, not numbers. Keep paper towels nearby for grease. Keep a bowl ready for the steak when it comes out of the pan. It’s a little dance, but a familiar one. By the time the cheese goes in, you’ll already know how it’s going to turn out.

Ingredients

Shaved beef steak (1 pound): Thinly sliced steak that cooks quickly in the skillet.
Cheese tortellini (3 cups): Refrigerated or fresh tortellini pasta.
Provolone-mozzarella cheese blend (2 cups, shredded): A smooth-melting cheese mixture.
Heavy whipping cream (1½ cups): Forms the base of the sauce.
Bell peppers (2, diced): Any color works. Red feels sweeter, green feels classic.
Yellow onion (½, diced): Adds mild onion flavor.
Olive oil (1 tablespoon): Used for sautéing.
Seasoned salt (1 teaspoon): A blended seasoning mix.
Worcestershire sauce (1 teaspoon): A savory liquid seasoning.
Salt (to taste): For additional seasoning.
Black pepper (to taste): Adds mild heat and flavor.

How to Make It

The tortellini goes first, boiling away in salted water while everything else waits its turn. You drain it when it’s just tender, not falling apart, and let it sit while the skillet heats up. Olive oil slides across the pan, bell peppers and onions hitting the surface with that immediate sizzle. They soften quickly, edges relaxing, colors brightening, the onion losing its sharpness almost right away.

The shaved steak goes in next, spreading out without much effort. It cooks fast, turning from pink to browned in minutes, soaking up the heat and the lingering oil. You season it while it’s still moving, seasoned salt and Worcestershire stirred through without ceremony. There’s usually a bit of liquid to deal with, so you clear it out, tipping the pan carefully, letting the steak and vegetables rest together in a bowl nearby.

Lower heat now. The cream goes into the empty skillet, warming gently. Not boiling, not rushing. Cheese follows, handful by handful, melting down into something smooth and thick. You stir slowly, watching it come together, seasoning lightly with salt and pepper when it feels right.

Then everything comes back. Tortellini first, then the steak and vegetables, folded into the sauce until coated and glossy. The skillet feels full at this point. Heavy. You give it a few turns, let it sit just long enough to thicken, and that’s it. No garnish needed. Just heat, cheese, and steam.

Notes & Little Things I’ve Tried

I’ve swapped cheeses depending on what’s in the fridge. All provolone makes it sharper. All mozzarella makes it stretchier. A little white American melts beautifully if you sneak some in. I’ve added mushrooms once—sliced thin, cooked with the peppers. Not traditional, but not bad.

If the sauce feels too thick, a splash of pasta water loosens it without changing the flavor much. If it’s thin, it thickens on its own as it sits. Sometimes I forget the Worcestershire and don’t realize until the first bite. It’s fine. Different, but fine.

Leftover steak from another meal works too, though shaved beef really does something specific here. The way it breaks up, the way it clings to the pasta. Hard to explain. Easier to just use it.

Serving & Pairing Ideas

This is a bowl-on-the-couch kind of dinner. Big spoon, no distractions. A simple green salad on the side feels nice if you’re trying to balance things out, though it’s not necessary. Garlic bread fits, obviously. Something crisp, something to drag through the sauce.

Drinks stay simple. Iced tea. Soda. A cold beer if that’s your thing. Nothing fancy. The skillet does all the talking. Sometimes I add extra black pepper at the table, sometimes not. Depends on the day.

Storing It for Later

Leftovers go into a container once everything cools down, sauce thickened and settled. It keeps its shape surprisingly well. The tortellini holds up, the steak stays tender. Reheating works best on the stove with a splash of cream or milk, stirred slowly until it relaxes again.

The microwave works too, though you’ll want to stop and stir once or twice. It’s not worse the next day—just different. A little quieter. Still good. Sometimes even better when eaten straight from the container, standing at the counter, not really planning to finish it but doing so anyway.

If Something Goes Weird

If the sauce breaks or looks grainy, the heat was probably too high. Lower it, stir, give it time. It usually smooths out. If the steak feels tough, it may have cooked too long. Shaved beef doesn’t ask for much—just a quick pass through the pan.

Too salty? Add more pasta or a splash of cream. Too bland? Black pepper helps more than you think. If everything feels dry, you didn’t ruin it. It just needs a little liquid and a minute.

FAQ

One Last Bite

This is one of those meals that doesn’t pretend to be anything else. Cheesy, filling, familiar. It comes together fast and disappears just as quickly. Even when you tell yourself you’ll save some for later. Sometimes you do. Sometimes you don’t. Either way, the skillet gets scraped clean, and that feels about right.

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