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Philly Cheesesteak Tortellini Bake

A rich and cheesy twist on the classic Philly cheesesteak, this tortellini bake is perfect for cozy dinners and potlucks.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1.5 pounds ribeye or sirloin steak, thinly sliced See tips for substitutes.
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, thinly sliced
  • 1 large bell pepper, thinly sliced (green or a mix)
  • 3 cloves garlic, minced
  • to taste Salt and freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 24 oz cheese tortellini (fresh or frozen)
  • 1 cup beef broth (or vegetable broth for lighter option)
  • 1 cup heavy cream (or half-and-half for lighter)
  • 1/4 cup cream cheese, softened
  • 1.5 cups shredded provolone cheese, plus extra for topping
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
Optional Add-ins
  • 1 cup mushrooms, sliced
  • 1/2 cup diced tomatoes (drained)
  • 1/2 cup frozen peas (stirred in at the end)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil; cook tortellini according to package instructions until al dente (usually 2–4 minutes for fresh/frozen). Drain and set aside.
Cooking
  1. While tortellini cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced steak in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned but not overcooked. Remove steak to a plate and tent with foil.
  2. In the same skillet, add the remaining tablespoon of oil. Add sliced onions and peppers (and mushrooms if using). Sauté 4–5 minutes until softened and edges start to caramelize. Add minced garlic and cook 30 seconds until fragrant.
  3. Pour in beef broth and scrape up any browned bits from the pan. Reduce heat to medium and simmer 2–3 minutes.
  4. Stir in heavy cream, cream cheese, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Simmer gently for 3–4 minutes until the sauce thickens slightly. Tip: simmer longer (5–7 minutes) for a thicker sauce.
  5. Reduce heat to low; stir in shredded provolone and Parmesan until fully melted and sauce is smooth. Taste and adjust seasoning.
  6. Add cooked tortellini and sliced steak back to the skillet; toss gently to coat evenly in sauce.
  7. Transfer the mix to the prepared baking dish. Sprinkle extra shredded provolone over the top.
  8. Bake for 15–20 minutes until bubbly and the top is golden. For a browned top, broil on high for 1–2 minutes—watch closely to avoid burning.
  9. Remove from oven and let rest 5 minutes. Garnish with chopped parsley and serve hot.

Notes

Leaner protein swaps: Use thinly sliced sirloin, flank steak, or even cooked shredded rotisserie chicken or turkey for a lighter version. Make-ahead: Assemble the skillet mix and tortellini, then refrigerate for up to 24 hours before baking. Freezer-friendly: Cool completely, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then bake 25–35 minutes until heated through. Serving ideas: Pair with a crisp green salad, roasted Brussels sprouts, or garlic bread.