Cheesesteak Tortellini Recipe

Introduction

Cheesesteak Tortellini is a delicious fusion dish that brings together the flavors of a classic cheesesteak sandwich with tender cheese-filled tortellini. Creamy, savory, and loaded with tender beef and peppers, this meal is sure to satisfy your comfort food cravings in a unique and tasty way.

Ingredients

• 1 lb beef sirloin or ribeye, thinly sliced
• 1 package (20 oz) cheese tortellini
• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• ½ teaspoon black pepper
• Salt to taste
• ¼ teaspoon red pepper flakes (optional for heat)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside, reserving about ½ cup of the pasta water in case you need to thin the sauce later.
2. Step 2: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the thinly sliced beef in a single layer. Sear for 2-3 minutes until browned, then flip and cook for another 1-2 minutes. Remove the beef from the skillet and set it aside.
3. Step 3: In the same skillet, add the sliced onions and bell peppers. Sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Step 4: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Italian seasoning, black pepper, and a pinch of salt. Lower the heat to medium, then add the heavy cream.
5. Step 5: Slowly stir in the shredded provolone cheese, letting it melt and create a smooth, creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
6. Step 6: Return the cooked beef to the skillet and stir to coat in the sauce. Add the drained tortellini and toss everything together until evenly combined. Let it simmer for 1-2 minutes so the flavors meld together.
7. Step 7: Garnish with chopped fresh parsley and red pepper flakes if desired. Serve hot and enjoy this rich, creamy cheesesteak-inspired tortellini dish.

Tips & Variations

• For a smoky flavor, try using smoked provolone cheese or add a dash of smoked paprika to the sauce.
• Substitute beef with thinly sliced chicken or turkey for a lighter version.
• If you prefer more heat, increase the red pepper flakes or add a splash of hot sauce.
• Use fresh tortellini instead of packaged for a more delicate texture.
• Adding sautéed mushrooms can enhance the dish with extra umami flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of cream or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of provolone?

Yes, mozzarella or cheddar cheeses can work well as substitutes, though provolone offers the most authentic cheesesteak flavor and creamy melt.

Is it possible to make this recipe vegetarian?

Absolutely. Omit the beef and add extra vegetables like mushrooms, zucchini, or eggplant. You can also use a plant-based beef substitute if you prefer.

Cheesesteak Tortellini Recipe

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★★★★★

4.6 from 99 reviews

This Cheesesteak Tortellini recipe combines the rich flavors of classic cheesesteak with tender cheese-filled tortellini, sautéed veggies, and a creamy provolone sauce. It’s a comforting, hearty dish perfect for a satisfying dinner that brings together Italian pasta and Philadelphia cheesesteak inspiration in one skillet meal.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American-Italian Fusion

Ingredients

Scale 1x2x3x

Meat

• 1 lb beef sirloin or ribeye, thinly sliced

Pasta

• 1 package (20 oz) cheese tortellini

Vegetables

• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2 cloves garlic, minced

Liquids and Sauces

• 1 tablespoon olive oil
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 cup heavy cream

Seasonings and Cheese

• 1 teaspoon Italian seasoning
• 1 ½ cups shredded provolone cheese
• ½ teaspoon black pepper
• Salt to taste
• ¼ teaspoon red pepper flakes (optional for heat)

Garnish

• Fresh parsley, chopped

Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Once cooked, drain the tortellini, reserving about ½ cup of the pasta water for later use if needed to thin the sauce. Set the tortellini aside.
2. Sear the Beef: Heat a large skillet over medium-high heat and add the olive oil. When hot, add the thinly sliced beef in a single layer. Sear the beef for 2-3 minutes until browned, then flip and cook for an additional 1-2 minutes. Remove the beef from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add the sliced onions and green bell peppers. Sauté for about 3-4 minutes until the vegetables soften. Add the minced garlic and cook for another 30 seconds until fragrant, stirring frequently to avoid burning.
4. Make the Provolone Sauce: Pour the beef broth and Worcestershire sauce into the skillet, scraping the browned bits off the bottom to enhance flavor. Stir in the Italian seasoning, black pepper, and a pinch of salt. Reduce the heat to medium, then slowly add the heavy cream while stirring. Gradually add the shredded provolone cheese, stirring constantly until the cheese melts smoothly into the sauce. If the sauce becomes too thick, add a little of the reserved pasta water to reach your desired consistency.
5. Combine Everything: Return the cooked beef back to the skillet and stir to coat it in the creamy provolone sauce. Add the drained tortellini and gently toss everything together until well combined. Let the mixture simmer for 1-2 minutes to meld the flavors.
6. Serve and Garnish: Remove from heat and garnish the dish with freshly chopped parsley and optional red pepper flakes for a touch of heat. Serve immediately while hot and enjoy this creamy, cheesy tortellini with a cheesesteak twist.

Notes

• Reserve some pasta water when draining tortellini to adjust sauce thickness as needed.
• Use ribeye for a richer flavor or sirloin for a leaner option.
• Adjust red pepper flakes to control the heat level or omit if preferred mild.
• For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative, but sauce may be less rich.
• Ensure to slice beef thinly for quick searing and tender bite.

Keywords: Cheesesteak, Tortellini, Creamy Sauce, Provolone, Italian, Beef, Weeknight Dinner, One-Pan Meal