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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/cheesesteak-tortellini-recipe/