Cheesesteak Tortellini Recipe

Introduction

Cheesesteak Tortellini is a comforting fusion dish that combines the hearty flavors of a classic Philly cheesesteak with tender cheese-filled tortellini. Creamy cheese sauce, sautéed steak, and vegetables come together for an indulgent yet easy-to-make meal perfect for weeknights.

Ingredients

• 1 pound fresh cheese tortellini
• 1 pound thinly sliced ribeye steak (or shaved steak)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 ounces sliced mushrooms (optional)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of red pepper flakes (optional)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces shredded provolone cheese
• 4 ounces shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)
• Chopped fresh parsley
• Grated Parmesan cheese
• Hot sauce (optional)

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, and mushrooms if using. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. Add minced garlic during the last minute and stir until fragrant. Remove the vegetables from the skillet and set aside.
2. Step 2: Increase the heat to high and add the thinly sliced steak to the hot skillet in a single layer. Cook in batches if necessary to avoid overcrowding. Sear the steak for 1-2 minutes per side until browned and cooked through. Use a spatula to chop the steak into smaller pieces as it cooks.
3. Step 3: Return the sautéed vegetables to the skillet with the steak. Add Worcestershire sauce, salt, black pepper, garlic powder, onion powder, and red pepper flakes if using. Stir well to combine and cook for another 2-3 minutes. Remove from heat and set aside.
4. Step 4: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth, slightly golden roux.
5. Step 5: Gradually whisk in the milk, about 1/2 cup at a time, making sure each addition is fully incorporated before adding more. Continue whisking until smooth and lump-free.
6. Step 6: Bring the sauce to a simmer, stirring constantly. Simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
7. Step 7: Remove the sauce from heat and stir in provolone and mozzarella cheeses until fully melted and smooth. Season with salt, black pepper, and nutmeg if using. Adjust thickness with a splash of milk if needed.
8. Step 8: Meanwhile, bring a large pot of salted water to a boil. Cook the fresh cheese tortellini according to package instructions, usually 3-5 minutes, until tender and floating.
9. Step 9: Drain the tortellini well and avoid overcooking to prevent mushiness.
10. Step 10: Add the tortellini to the skillet with the cheesesteak filling and toss gently to coat. Pour the cheese sauce over the mixture and stir gently until everything is evenly coated.
11. Step 11: Serve immediately garnished with chopped parsley and grated Parmesan. Offer hot sauce on the side for extra heat if desired.

Tips & Variations

• Use ribeye or another tender cut to ensure quick cooking and great flavor.
• For a vegetarian version, substitute steak with sautéed mushrooms and add extra bell peppers.
• Fresh tortellini works best, but frozen can be used—just adjust the cooking time accordingly.
• Add a pinch of smoked paprika for a subtle smoky depth in the cheese sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the cheese sauce if it thickens. This dish is best enjoyed fresh but holds up well to reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked steak for this recipe?

Yes, you can use pre-cooked steak, but for best flavor and texture, quick-searing thinly sliced raw steak is recommended. If using pre-cooked steak, add it at the very end just to warm through.

Is it possible to make the cheese sauce dairy-free?

You can substitute dairy milk with unsweetened plant-based milk and use dairy-free cheese alternatives. Keep in mind the sauce texture and flavor might vary slightly.

Cheesesteak Tortellini Recipe

Print Recipe

★★★★★

5 from 125 reviews

Cheesesteak Tortellini is a rich and comforting dish that combines tender, thinly sliced ribeye steak with sautéed vegetables, all tossed with cheese-filled tortellini and smothered in a creamy provolone and mozzarella cheese sauce. This fusion recipe brings together the classic flavors of a Philly cheesesteak with the satisfying textures of pasta, perfect for a hearty weeknight dinner.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesesteak Filling

• 1 pound thinly sliced ribeye steak (or shaved steak)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 ounces sliced mushrooms (optional)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of red pepper flakes (optional)

Cheese Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces shredded provolone cheese
• 4 ounces shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)

Other Ingredients

• 1 pound fresh cheese tortellini
• Chopped fresh parsley, for garnish
• Grated Parmesan cheese, for garnish
• Hot sauce, for serving (optional)

Instructions

1. Sauté Vegetables: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add sliced onions, bell peppers, and mushrooms (if using) and cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add minced garlic in the last minute, stirring until fragrant, then remove vegetables and set aside.
2. Cook Steak: Increase heat to high and add thinly sliced steak in a single layer, working in batches if necessary to avoid overcrowding. Sear steak 1-2 minutes per side until browned and cooked through, chopping into smaller pieces with a spatula as it cooks.
3. Combine Steak and Vegetables: Return vegetables to skillet with steak. Add Worcestershire sauce, salt, black pepper, garlic powder, onion powder, and red pepper flakes if using. Stir well and cook for another 2-3 minutes to meld flavors. Remove from heat and set aside.
4. Make Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until roux is smooth and slightly golden.
5. Add Milk: Gradually whisk in milk, about 1/2 cup at a time, fully incorporating before adding more. Continue whisking until sauce is smooth and lump-free.
6. Simmer Sauce: Bring sauce to a simmer over medium heat, stirring constantly. Simmer 5-7 minutes until thickened enough to coat the back of a spoon.
7. Add Cheese and Season: Remove sauce from heat and stir in shredded provolone and mozzarella until melted and creamy. Season with salt, black pepper, and nutmeg (if using). Adjust thickness with additional milk if needed.
8. Cook Tortellini: Bring large pot of salted water to a boil. Cook fresh cheese tortellini according to package instructions, about 3-5 minutes, until tender and floating. Drain well, avoiding overcooking.
9. Combine Tortellini and Filling: Add drained tortellini to skillet with cheesesteak mixture. Toss gently to combine and coat tortellini with the filling.
10. Add Cheese Sauce: Pour cheese sauce over tortellini and cheesesteak mixture. Stir gently to evenly coat all ingredients.
11. Serve: Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese. Provide hot sauce on the side for those who desire extra heat. Enjoy fresh and hot.

Notes

• Use fresh cheese tortellini for best texture, but frozen can also work if cooked properly.
• For spicier flavor, increase the amount of red pepper flakes or add hot sauce to the cheese sauce directly.
• If you prefer a lighter sauce, reduce the amount of cheese or use low-fat milk.
• Make sure not to overcrowd the pan when searing steak to ensure proper browning.
• Leftovers can be refrigerated and reheated gently on the stovetop or microwave.

Keywords: cheesesteak, tortellini, comfort food, pasta, steak, cheese sauce, dinner recipe, skillet meal