Creamy Cheesesteak Tortellini Recipe

Introduction

This Creamy Cheesesteak Tortellini is a rich and comforting dish that combines tender sirloin steak with cheesy tortellini in a luscious, creamy sauce. It’s perfect for a satisfying weeknight dinner that feels special without too much fuss.

Ingredients

• 1 package (9 oz) cheese tortellini
• 1 lb sirloin steak, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1 cup provolone cheese, shredded
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (about 3-5 minutes) until they float to the top and are tender. Drain the tortellini in a colander and set aside. Optionally, drizzle with a little olive oil to prevent sticking.
2. Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the thinly sliced sirloin steak, season with salt and pepper, and cook for about 3-4 minutes until browned and cooked to your desired doneness. Remove the steak and cover with foil to keep warm.
3. Step 3: In the same skillet, add the sliced onion and green bell pepper. Sauté for 5-7 minutes until softened and slightly caramelized.
4. Step 4: Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
5. Step 5: Pour in 1 cup of beef broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
6. Step 6: Lower the heat to medium-low and stir in 1 cup of heavy cream. Add the Worcestershire sauce and let the sauce simmer for another 3-4 minutes to thicken.
7. Step 7: Gradually add the shredded provolone cheese, stirring until melted and creamy. Adjust consistency with more broth or cream if needed.
8. Step 8: Add the cooked tortellini to the skillet with the creamy sauce and gently fold to coat. Stir in the cooked steak until evenly distributed throughout the sauce.
9. Step 9: Taste and adjust seasoning with more salt and pepper if necessary.
10. Step 10: Spoon the creamy cheesesteak tortellini into bowls or onto plates. Garnish with freshly chopped parsley for a pop of color and freshness.

Tips & Variations

• Use ribeye or strip steak for a richer flavor.
• Substitute provolone with mozzarella or fontina for a different cheese profile.
• Add sliced mushrooms along with the peppers and onions for extra depth.
• For a lighter version, swap heavy cream with half-and-half or milk, but the sauce will be less thick.
• Serve with a side salad or garlic bread to round out the meal.

Storage

Store leftover tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen cheese tortellini works well. Cook according to package instructions and proceed as directed.

How do I prevent the steak from becoming tough?

Thinly slice the steak against the grain and avoid overcooking it. Cooking it quickly over medium-high heat keeps it tender and juicy.

Creamy Cheesesteak Tortellini Recipe

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★★★★★

4.8 from 118 reviews

Creamy Cheesesteak Tortellini is a flavorful and comforting Italian-American fusion dish combining tender sirloin steak, sautéed vegetables, and cheese-filled tortellini tossed in a rich, creamy provolone sauce. Perfect for a hearty weeknight dinner, this recipe balances savory meat with luscious cream and melty cheese, garnished with fresh parsley for a burst of freshness.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 package (9 oz) cheese tortellini
• 1 lb sirloin steak, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1 cup provolone cheese, shredded
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes, until they float to the top and are tender. Drain in a colander and set aside. Drizzle with a little olive oil to prevent sticking if desired.
2. Cook Steak: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced sirloin steak, season with salt and pepper, and cook for 3-4 minutes until browned and cooked to your preferred doneness. Remove the steak and cover with foil to keep warm.
3. Sauté Vegetables: In the same skillet, add sliced onion and green bell pepper. Sauté for 5-7 minutes until softened and slightly caramelized. Add minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
4. Deglaze and Simmer: Pour in 1 cup of beef broth, scraping the bottom of the skillet to deglaze and lift any flavorful bits. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
5. Add Cream and Flavorings: Lower heat to medium-low and stir in 1 cup of heavy cream. Add 1 teaspoon Worcestershire sauce and allow the sauce to simmer for 3-4 minutes to thicken.
6. Melt Cheese into Sauce: Gradually add shredded provolone cheese to the skillet, stirring continuously until fully melted and the sauce becomes creamy. Adjust the sauce consistency with additional broth or cream as needed.
7. Combine Tortellini and Steak: Add cooked tortellini to the creamy sauce and gently fold to coat evenly. Stir in the cooked steak so it is well distributed throughout the dish.
8. Season and Serve: Taste and adjust seasoning with extra salt and pepper if necessary. Spoon the creamy cheesesteak tortellini into serving bowls or plates and garnish with freshly chopped parsley for brightness and color.

Notes

• Use thinly sliced sirloin for quick, tender cooking and authentic cheesesteak flavor.
• Drizzling cooked tortellini with olive oil prevents sticking if the sauce isn’t ready immediately.
• Feel free to substitute provolone with mozzarella or fontina for a different cheese profile.
• To reduce calories, substitute heavy cream with half-and-half, but the sauce may be less rich.
• Leftovers keep well refrigerated for 2-3 days and reheat gently on the stovetop or microwave.

Keywords: cheesesteak tortellini, creamy pasta, sirloin steak recipe, easy dinner, comfort food, Italian-American dish