Love my Philly Cheesesteak? This Cheesesteak Tortellini has all those same flavors, but with cheese-filled tortellini! Tender steak, peppers, and onions are tossed in a creamy, cheesy sauce for a hearty, fun-to-eat dinner.
If you love this fun take on a Philly cheesesteak, try my Philly Cheesesteak Sloppy Joes for another tasty variation!
Ingredients & Substitutions
- Cheese tortellini: Refrigerated cheese tortellini makes this dinner quick and easy. You can use frozen tortellini, too; cook it according to the package directions.
- Steak: Thinly sliced ribeye or sirloin works well for that classic Philly cheesesteak flavor. Pat the steak dry before cooking to help it brown nicely.
- Kosher salt and black pepper: Season the steak and adjust the seasoning in the sauce to taste.
- Olive oil and butter: Olive oil helps sear the steak, while butter (I prefer unsalted butter to have more control over the salt in the dish) adds flavor to the onions and peppers.
- Onion and green bell pepper: These bring the classic cheesesteak flavor to the dish. You can use a different color bell pepper if that is what you have.
- Garlic: Freshly minced garlic adds flavor to the sauce.
- All-purpose flour: Helps thicken the sauce so it coats the tortellini.
- Beef broth: Builds the savory base of the sauce. Keep a little extra on hand in case you need to thin the sauce before serving.
- Heavy cream: Makes the sauce creamy and rich. I recommend heavy cream for the best texture.
- Worcestershire sauce: Adds a savory, slightly tangy flavor that works well with the beef.
- Provolone and Parmesan: Shred the provolone from a block for the smoothest melt. Parmesan adds a salty, nutty flavor. Freshly grated Parmesan works best.
- Fresh parsley: Adds a pop of color when sprinkled over the finished dish. It is optional, but nice for serving.
Tips for Making Cheesesteak Tortellini
- Pat the steak dry. Removing excess moisture helps the steak develop a nice brown crust when seared.
- Cook the steak in batches. Spread the steak in a single layer, leaving room between the pieces. Crowding the skillet can cause the steak to steam instead of brown.
- Don’t overcook the tortellini. Cook it just until al dente, since it will finish warming in the sauce. This helps keep the pasta from getting too soft.
- Let the vegetables soften. Give the onion and bell pepper the full 7 to 8 minutes to cook. This helps bring out their sweetness and builds flavor in the sauce.
- Shred the cheese from a block. For the smoothest, creamiest sauce, shred the provolone from a block and grate the Parmesan fresh. Pre-shredded cheese often contains anti-caking agents that can keep it from melting as smoothly.
- Keep the heat low when adding the cheese. Stir in the provolone and Parmesan gradually over low heat, allowing each addition to melt before adding more. This helps the sauce stay smooth and creamy.
- Save a little extra broth or cream. The sauce will thicken as it sits. A splash of beef broth or heavy cream will help loosen it before serving.
- Serve it right away. This dish is at its creamiest just after cooking, while the cheese sauce is smooth and the tortellini is tender.
FAQs
What is the best steak to use for Cheesesteak Tortellini?
Ribeye and sirloin are both great choices. Ribeye has more marbling for a rich flavor, while sirloin is a leaner option. Slice the steak thinly so it cooks quickly and is easy to eat with the tortellini.
Can I use frozen tortellini?
Yes! Cook the frozen tortellini according to the package directions, stopping when it is just al dente. Drain it before adding it to the sauce.
Can I use a different cheese?
Yes! Provolone gives this dish its classic cheesesteak flavor, but mozzarella is another good melting option. You can keep the Parmesan for extra flavor.
Can I add mushrooms?
Absolutely! Sliced mushrooms would be a delicious addition. Cook them with the onions and bell pepper until softened before adding the garlic.
How do I keep the cheese sauce smooth?
Reduce the heat to low before adding the cheese. Stir in the provolone a handful at a time, letting each addition melt before adding more. Add the Parmesan and stir until smooth. Avoid boiling the sauce after adding the cheese, as high heat can make it grainy.
Can I make Cheesesteak Tortellini ahead of time?
This dish is best served right after cooking, when the sauce is creamy and the tortellini is tender. You can prep the vegetables and slice the steak ahead of time to make dinner easier.
What can I serve with Cheesesteak Tortellini?
Serve it with a simple side salad, sheet pan roasted vegetables, or garlic breadsticks. Since the tortellini and creamy sauce make this a hearty meal, a fresh side is a nice balance.
How To Store Cheesecake Tortellini
Refrigerator: Store leftover Cheesesteak Tortellini in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm leftovers in a skillet over medium-low heat, stirring gently. Add a splash of beef broth or heavy cream to loosen the sauce as it warms. You can also reheat individual portions in the microwave, stirring halfway through and adding a little liquid if needed.
Freezer: I don’t recommend freezing this dish. The cream and cheese sauce may separate when thawed, and the tortellini can become too soft.
Cheesesteak Tortellini
Ingredients
- 1 pound (16 ounces) refrigerated cheese tortellini
- 1 ½ pounds thinly sliced steak, ribeye or sirloin, patted dry
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 tablespoon garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (16 ounces) beef broth
- 1 ¼ cups (297.5 g) heavy cream
- 1 tablespoon Worcestershire sauce
- 1 ½ cups (169.5 g) provolone, shredded from a block, not pre-shredded
- ½ cup (50 g) Parmesan, grated
- 2 tablespoons fresh parsley, chopped (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until just al dente. The tortellini will finish cooking in the sauce.
- Drain the tortellini and set aside. Toss with a small drizzle of olive oil to keep it from sticking together.
- While the water heats, season the steak with the kosher salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the steak in a single layer, working in batches if needed. Sear for 2 to 3 minutes without moving it, until a good crust forms. Flip and cook for about 1 minute more.
- Transfer the steak to a plate. Leave the browned bits and juices in the skillet.
- Reduce the heat to medium and add the butter. Once melted, add the onion and green bell pepper.
- Cook for 7 to 8 minutes, stirring occasionally, until the vegetables have softened and are starting to caramelize.
- Add the garlic and cook for 1 minute, stirring constantly.
- Sprinkle the flour over the vegetables. Stir and cook for 1 minute, coating the vegetables evenly.
- Slowly pour in the beef broth while stirring to help prevent lumps.
- Add the heavy cream and Worcestershire sauce. Stir to combine.
- Bring the sauce to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon but is still loose and pourable.
- Reduce the heat to low. Add the provolone a handful at a time, stirring until melted before adding more.
- Add the Parmesan and stir until melted and the sauce is smooth.
- Return the steak and any accumulated juices to the skillet.
- Add the cooked tortellini. Gently fold everything together until the tortellini is coated and the steak is warmed through.
- If the sauce is too thick, add a small splash of beef broth or heavy cream and stir until it reaches your preferred consistency.
- Sprinkle with fresh parsley and serve immediately while the sauce is creamy and the cheese is melted.
Did you make this recipe?
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