Introduction

Oh, the comforting embrace of a warm, cheesy skillet meal! Does anything beat that feeling? This Cheesy Philly Steak Tortellini Skillet is one of those recipes that just wraps you up in a cozy hug. It reminds me of those weeknights when you want something absolutely delicious but don’t have a ton of time to spend in the kitchen. You know, those nights when the comfort food craving hits hard? Well, get ready, because this dish is about to become your new best friend. It’s so straightforward, you’ll be amazed at how quickly you can whip up something this satisfying.

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 30 minutes!
Easy: Minimal chopping, minimal fuss. It’s pretty much a one-pan wonder.
Giftable: While you can’t really “gift” a skillet meal directly, it’s perfect for taking to a potluck or a friend who needs a comforting meal.
Crowd-pleasing: Who can resist cheesy pasta with savory steak and veggies? It’s a surefire hit with both kids and adults.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful skillet creation:

1 pound shaved beef steak: This is key for that classic Philly steak vibe. Look for it thinly sliced in the meat section.
3 cups tortellini pasta: Fresh or frozen, your choice! I often grab the refrigerated fresh kind for a quicker cook.
2 cups shredded provolone-mozzarella cheese blend: The ultimate melty magic. Feel free to use just provolone or just mozzarella if that’s what you have on hand.
1½ cups heavy whipping cream: This makes the sauce wonderfully rich and creamy.
2 bell peppers, diced: Any color works! I love using a mix of red and green for a pop of color and sweet flavor.
½ yellow onion, diced: It adds that essential sweet and savory base.
1 tablespoon olive oil: For getting everything started.
1 teaspoon seasoned salt: This little sprinkle adds a lot of flavor without needing multiple seasonings.
1 teaspoon Worcestershire sauce: A secret ingredient that adds a touch of umami depth!
Salt and black pepper, to taste: Because every great dish needs a final seasoning touch.

How to Make It

Alright, let’s get cooking! It’s so simple, you’ll wonder why you haven’t made it before.

Get your skillet hot: Grab a large skillet and heat your olive oil over medium-high heat. You want it nice and warm, ready for action.
Brown the steak: Toss in that shaved beef steak. Break it apart with your spoon as it cooks until it’s beautifully browned.
Soften the veggies: Add your diced bell peppers and yellow onion to the skillet with the steak. Cook them for about 5-7 minutes, stirring occasionally, until they start to get nice and tender.
Flavor boost: Stir in the seasoned salt and that little bit of Worcestershire sauce. Give it a good mix to coat everything.
Creamy goodness: Pour in the heavy whipping cream. Bring it all to a gentle simmer. This is where the magic starts to happen and the sauce begins to form.
Tortellini time: Add your tortellini pasta to the skillet. Stir everything together really well so the tortellini is submerged in that delicious sauce. Cook it according to the package directions for the tortellini, until it’s perfectly tender.
Melt the cheese: Lower the heat to low. Sprinkle that shredded cheese blend all over the top of the tortellini mixture.
Cover and melt: Place a lid on the skillet and let it sit for a few minutes. This is where the cheese melts into gooey, bubbly perfection.
Season and serve: Before you dish it out, give it a taste and season with a little salt and black pepper if needed. Now, dig in and enjoy this amazing skillet meal!

Substitutions & Additions

One of the best things about this recipe is how adaptable it is! Feel free to make it your own:

Veggies: Mushrooms are a fantastic addition! Just slice them and add them with the peppers and onions. Zucchini or even a pinch of red pepper flakes for some heat would also be lovely.
Cheese: While the provolone-mozzarella blend is fantastic, you could also use cheddar, Gruyere, or a Monterey Jack for a different cheesy flavor profile.
Cream: If you want a lighter sauce, you can try using half-and-half or even evaporated milk, but it might not be quite as rich.
Steak: Chicken thighs, thinly sliced, would also work beautifully in this skillet.

Tips for Success

A few little tricks can ensure this recipe turns out perfectly every time:

Don’t Overcook the Tortellini: Keep an eye on the tortellini while it’s cooking in the sauce. You want it tender, not mushy.
Medium-High Heat for Steak: Starting with medium-high heat helps to get a nice sear on the steak and prevents it from steaming.
Prep Ahead: You can dice your peppers and onions a day in advance and store them in an airtight container in the refrigerator to save even more time on busy nights.
Adjust Cream: If the sauce seems a little too thick after adding the tortellini, you can always stir in a splash more cream or even a little pasta water if you have it.

How to Store It

Leftovers are practically a guarantee because this is so good! Let the skillet meal cool completely before storing. You can keep it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave it. You might want to add a tiny splash of milk or cream when reheating to help revive the creamy sauce.

FAQs

Can I use dried tortellini instead of fresh? Yes, you can! You’ll just need to adjust the cooking time according to the package directions. Make sure it’s cooked through in the creamy sauce.
Is it spicy? This recipe as written is not spicy, but if you like a little heat, feel free to add a pinch of red pepper flakes when you add the seasoned salt and Worcestershire sauce.
Can I make this vegetarian? Absolutely! Omit the steak and add extra veggies like mushrooms, zucchini, or broccoli. You might want to add a bit more seasoning to compensate for the lack of steak flavor.

Cheesy Philly Steak Tortellini Skillet

A comforting and quick skillet meal featuring cheesy tortellini, savory Philly-style steak, and tender vegetables, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Large skillet
lid

Ingredients

Main ingredients

1 pound shaved beef steak thinly sliced
3 cups tortellini pasta Fresh or frozen
2 cups provolone-mozzarella cheese blend shredded
1.5 cups heavy whipping cream
2 bell peppers diced, any color
0.5 yellow onion diced
1 tablespoon olive oil
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
salt and black pepper to taste

Instructions

Get your skillet hot: Grab a large skillet and heat your olive oil over medium-high heat. You want it nice and warm, ready for action.
Brown the steak: Toss in that shaved beef steak. Break it apart with your spoon as it cooks until it's beautifully browned.
Soften the veggies: Add your diced bell peppers and yellow onion to the skillet with the steak. Cook them for about 5-7 minutes, stirring occasionally, until they start to get nice and tender.
Flavor boost: Stir in the seasoned salt and that little bit of Worcestershire sauce. Give it a good mix to coat everything.
Creamy goodness: Pour in the heavy whipping cream. Bring it all to a gentle simmer. This is where the magic starts to happen and the sauce begins to form.
Tortellini time: Add your tortellini pasta to the skillet. Stir everything together really well so the tortellini is submerged in that delicious sauce. Cook it according to the package directions for the tortellini, until it's perfectly tender.
Melt the cheese: Lower the heat to low. Sprinkle that shredded cheese blend all over the top of the tortellini mixture.
Cover and melt: Place a lid on the skillet and let it sit for a few minutes. This is where the cheese melts into gooey, bubbly perfection.
Season and serve: Before you dish it out, give it a taste and season with a little salt and black pepper if needed. Now, dig in and enjoy this amazing skillet meal!

Notes

You can dice your peppers and onions a day in advance. If the sauce seems too thick when reheating, add a splash of milk or cream.