Name: One Pot Cheesesteak Tortellini Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound steak, cut into bite-size pieces; 1 small onion, sliced; 1 large green bell pepper, sliced; 2 tablespoons butter; 1 teaspoon garlic salt; 1 teaspoon onion powder; ½ teaspoon black pepper; 2 cups milk; 19 ounces frozen cheese tortellini; 2 ½ cups shredded mozzarella provolone blend cheese

Jump to Recipe· 3.9 from 5 reviews

I am absolutely in love with this One Pot Cheesesteak Tortellini Recipe because it takes all the best parts of a classic cheesesteak and turns them into a cozy, cheesy pasta dish that’s ready in under 40 minutes. The tender steak mixed with sautéed peppers and onions swirls effortlessly through cheesy, pillowy tortellini, all coated in a velvety provolone-mozzarella sauce. It’s like your favorite sandwich met your favorite Italian comfort food, and they instantly became best friends in one pot.

Why You’ll Love This One Pot Cheesesteak Tortellini Recipe

One of the things I adore most about this recipe is how the flavor profile perfectly balances meaty, savory steak with sweet sautéed peppers and onions, all melted into cheese that’s rich but never overpowering. The combination of provolone and mozzarella cheeses creates a creamy sauce that hugs every bite of tortellini. It’s comfort food elevated in such a simple way, and every mouthful feels like a warm hug. Whenever I make it, I find myself sneaking seconds because it’s just that addictive.

Beyond the incredible taste, I love how effortless this dish is to prepare. Since everything cooks in one pot, you spend less time washing up and more time enjoying your meal. It’s perfect for busy weeknights when I want something satisfying but don’t want to spend all evening in the kitchen. Plus, this dish feels fancy enough to serve guests or cozy enough for a family dinner, so it’s incredibly versatile. Whenever I pull it together, it feels like I’m treating myself and my loved ones to something special without any fuss.

Ingredients You’ll Need

This image shows seven small white dishes arranged on a white marbled surface. In the top right, a large silver bowl holds many yellow tortellini pasta. To the left of it, a white bowl is filled with chunks of raw red meat. Below the large bowl, from left to right, there is a small white bowl with sliced green bell peppers, a small glass bowl with thick white cream, a small white bowl filled with shredded white cheese, another white bowl holding a yellowish cream or butter, and a tiny white dish containing a mix of spices in different shades of beige, brown, and black. The scene is bright and clear, with all items neatly spaced out. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this One Pot Cheesesteak Tortellini Recipe are refreshingly straightforward but each one plays a crucial role in delivering the signature flavor and texture I love. From the tender steak to the bright green peppers, every item brings something irreplaceable to the pot.

1 pound steak, cut into bite-size pieces: I find that using a good quality cut like sirloin or ribeye adds fantastic flavor and tenderness.
1 small onion, sliced: This adds sweetness and depth once it’s sautéed with the peppers.
1 large green bell pepper, sliced: It brings the perfect mild crunch and color contrast.
2 tablespoons butter: Butter enriches the whole dish and gives the steak a silky finish.
1 teaspoon garlic salt: A quick way to infuse garlicky goodness into the steak and veggies.
1 teaspoon onion powder: This boosts the savory notes without overpowering the other flavors.
½ teaspoon black pepper: For just the right hint of heat and spice.
2 cups milk: This is the creamy base for the sauce, making every bite feel luscious.
19 ounces frozen cheese tortellini: The star pasta – soft, cheesy, and perfect for soaking up the sauce.
2 ½ cups shredded mozzarella provolone blend: Combines the meltiness of mozzarella with the tang of provolone to make a dreamy cheese sauce.

Directions

Step 1: Start by seasoning your steak pieces with the garlic salt, onion powder, and black pepper to ensure every bite is packed with flavor right from the start.

Step 2: Heat the butter in a large skillet over medium-high heat. Once melted, add the steak and cook it until it just starts to brown and develop a little color, about 3-4 minutes. This step is key for locking in the juicy, savory flavor.

Step 3: Toss in the sliced onions and green bell peppers. Sauté everything together for about 5 minutes until the vegetables are tender and have softened their natural sweetness.

Step 4: Pour in the milk carefully, then add the frozen tortellini right on top. Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 6-8 minutes. Stir occasionally to prevent sticking and make sure the tortellini cooks evenly until it’s tender and has soaked up that creamy goodness.

Step 5: When the pasta is ready, stir in 2 cups of the shredded mozzarella provolone blend until melted and silky.

Step 6: Sprinkle the remaining cheese over the top, cover with a lid, and let it sit for about 2-3 minutes off the heat until the cheese melts into an irresistible golden blanket.

Step 7: If you want to add a fresh pop of color, garnish with freshly chopped parsley. Serve hot and get ready to enjoy one of the coziest meals you’ll make all week.

Servings and Timing

This One Pot Cheesesteak Tortellini Recipe comfortably serves 4 hungry people. The prep time is a quick 10 minutes, mostly spent slicing and seasoning, and the cook time is about 25 minutes. Altogether, you’re looking at roughly 35 minutes from start to finish, which means you can have a delicious homemade dinner on the table even on busier nights. There’s no need to worry about resting or cooling time – it’s best served immediately while the cheese is still melty and the flavors are fresh.

How to Serve This One Pot Cheesesteak Tortellini Recipe

A close-up view of a cheesy casserole held by a silver spoon featuring three main layers: a bottom layer with yellow corn kernels, a middle layer with green bell pepper slices, and a top layer with small cooked brown sausage pieces mixed with melted white and orange cheese. The dish is creamy with stretches of cheese visible on the spoon. Some small green herb pieces are sprinkled on top, adding a fresh touch. The casserole dish underneath is white, and the surface seen behind has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with a crisp side salad to cut through the richness. Something simple like a baby spinach salad with a tangy vinaigrette or a crunchy Caesar salad complements the creamy tortellini and tender steak beautifully. Roasted or steamed green veggies, like broccoli or asparagus, also work well and add a nice color contrast on the plate.

For garnishing, freshly chopped parsley or a sprinkle of crushed red pepper flakes adds a fresh and slightly spicy kick that really elevates the presentation and taste. I also sometimes drizzle a little olive oil or a squeeze of fresh lemon juice on top for brightness. When it comes to drinks, a chilled glass of Pinot Grigio or a light lager pairs wonderfully with the cheesy, savory flavors. If you prefer non-alcoholic options, iced tea with lemon or sparkling water with a slice of lime feel refreshing alongside.

This recipe is a total crowd-pleaser whether you’re hosting a casual weeknight dinner, feeding a family, or bringing a comforting dish to a potluck. I always recommend serving it hot right from the stove to enjoy the gooey cheese at its best. Portion sizes are generous but you can easily customize them depending on your appetite. I usually dish out big bowls because everyone loves going back for seconds!

Variations

I’ve experimented with a few ways to switch up the One Pot Cheesesteak Tortellini Recipe to keep it fresh and fit any dietary needs or flavor preferences. For a gluten-free version, I substitute the regular tortellini with gluten-free cheese-filled pasta or even gluten-free gnocchi, which surprisingly pairs so well with the sauce and steak.

If you want to lighten things up or make it vegetarian-friendly, try using plant-based steak substitutes or hearty mushrooms like portobello or cremini for a similar meaty texture. You can also swap out the dairy milk for almond or oat milk and use a vegan shredded cheese blend to make this dish completely dairy-free—just be mindful of cooking times to keep the cheese sauce creamy and melty.

For a little flavor twist, I like to add a splash of Worcestershire sauce to the steak before cooking or mix in some sautéed jalapeños for a spicy kick. Cooking the steak and vegetables separately can also deepen their flavors before combining with the pasta. Baking the top with extra cheese for a few minutes in the oven transforms this into a bubbly, golden casserole that’s perfect for a cozy night in.

Storage and Reheating

Storing Leftovers

To store leftovers, I usually transfer the One Pot Cheesesteak Tortellini into airtight containers once it has cooled to room temperature. Glass or BPA-free plastic containers work best to keep flavors fresh and avoid any fridge odors. Stored properly, it will stay delicious for 3 to 4 days in the refrigerator. Be sure to keep the lid sealed tightly to maintain the sauce’s creamy texture and prevent the pasta from drying out.

Freezing

I’ve found that while this dish can be frozen, the texture of the tortellini changes slightly after thawing. If you want to freeze it, spread the cooled dish into a freezer-safe container and leave a little space at the top since the cheese sauce might expand. Wrap it tightly with plastic wrap before popping it in the freezer. It will keep well for up to 2 months. When ready to eat, it’s best to thaw overnight in the fridge before reheating to help preserve the flavors and texture.

Reheating

When it comes to reheating, I recommend using a stovetop method for the best results. Place the leftovers in a skillet over medium-low heat and add a splash of milk or water to loosen the sauce while stirring gently until it’s heated through. This keeps the pasta moist and the cheese sauce creamy. Avoid microwaving straight from frozen to prevent rubbery texture and uneven heating. If using a microwave, reheat in short bursts and stir frequently to distribute heat.

FAQs

Can I use a different type of pasta instead of tortellini?

Absolutely! While I love cheese tortellini for its creaminess and texture, you can swap in other filled pastas like ravioli or even small shapes like penne or rotini. Just adjust cooking time accordingly since different pastas may take longer or shorter to cook through.

What cut of steak works best for this recipe?

I prefer tender cuts like sirloin or ribeye because they cook quickly and stay juicy. You can also use flank or skirt steak if sliced thinly against the grain. Avoid tougher cuts that require long cooking times as this dish cooks relatively quickly.

Can I make this recipe vegan?

Yes! You can replace the steak with meaty mushrooms or plant-based beef alternatives, swap dairy milk for plant-based milk, and use vegan cheese shreds that melt well. Just pick brands with good melting characteristics for the best sauce texture.

Is it possible to prepare this recipe ahead of time?

You can prep the vegetables and steak in advance, even season the steak ahead and store separately. I prefer cooking it fresh because the cheese sauce is best right after cooking, but leftovers reheat well if needed.

How spicy is this dish? Can I adjust the heat level?

This dish is mildly spiced with just black pepper and garlic salt, making it very approachable. If you like heat, feel free to add sliced jalapeños, crushed red pepper flakes, or a dash of hot sauce when cooking the veggies for an extra kick.

Conclusion

I really hope you give the One Pot Cheesesteak Tortellini Recipe a try soon—it’s one of those rare dishes that feels both indulgent and effortless at the same time. From the way the tender steak mingles with cheesy tortellini, to the creamy, savory sauce that pulls it all together, every bite is a celebration of comfort food done right. I can’t wait to hear how much you and your family love it just as much as I do!