Cheesesteak Tortellini
Cheesesteak Tortellini brings all the flavors of a Philly cheesesteak to a bowl of cheesy pasta! Tender steak, peppers, and onions are tossed with cheese-filled tortellini in a creamy provolone sauce. It is a hearty, satisfying dinner that makes cheesesteak night a little different!
Servings: 6 people
Calories: 917kcal
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.
Nutrition
Serving: 1portion | Calories: 917kcal