Cheesesteak Tortellini is the perfect marriage of two beloved comfort foods—the iconic Philly cheesesteak and rich, cheesy tortellini. This dish brings together tender slices of steak, sautéed peppers and onions, and a creamy cheese sauce that coats every bite of pillowy tortellini.
Whether you’re looking for a cozy winter meal or a hearty dish to enjoy year-round, this recipe is an absolute winner. Inspired by the bold flavors of a classic cheesesteak but with an Italian twist, it’s easy to make, incredibly satisfying, and perfect for a family dinner.
Let’s dive into this mouthwatering Cheesesteak Tortellini recipe!
Table of Contents
Ingredients
For the Cheesesteak Filling:
- 1 lb ribeye steak, thinly sliced (or substitute with sirloin or shaved beef)
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
For the Pasta & Sauce:
- 12 oz cheese tortellini (fresh or frozen)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup beef broth
- 1 cup shredded provolone cheese (or cheese blend of provolone and mozzarella)
- ½ teaspoon Dijon mustard (optional, for extra depth)
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
For Garnish:
- Fresh parsley, chopped
- Extra shredded cheese (for topping)
Instructions
Step 1: Prepare the Steak
- Slice the steak thinly. If using ribeye or sirloin, ensure it’s cut into very thin strips for the best texture.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the sliced steak and cook for about 2-3 minutes until browned. Remove from the skillet and set aside.
Step 2: Sauté the Veggies
- In the same skillet, add the onions and bell peppers. Sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for an additional 30 seconds.
- Return the steak to the pan, add Worcestershire sauce, salt, and black pepper, and stir everything together. Remove from heat and set aside.
Step 3: Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Cook the cheese tortellini according to package instructions. Drain and set aside.
Step 4: Make the Cheese Sauce
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in 1 tablespoon of flour, cooking for 1 minute to remove the raw flour taste.
- Slowly whisk in heavy cream and beef broth, stirring continuously to prevent lumps.
- Add the provolone cheese, stirring until fully melted and smooth.
- Season with Dijon mustard, paprika, and red pepper flakes if using.
Step 5: Combine Everything
- Add the cooked tortellini to the cheese sauce, stirring to coat evenly.
- Gently fold in the steak and sautéed veggies.
- Cook for 1-2 more minutes on low heat to let the flavors meld together.
Step 6: Serve & Garnish
- Serve hot, garnished with fresh parsley and extra shredded cheese.
- Enjoy your Cheesesteak Tortellini, a comforting blend of Philly cheesesteak and creamy Italian pasta!
Tips & Variations
🔥 Cheese Options: While provolone is the classic choice for a cheesesteak, you can also use white American cheese, mozzarella, or even a blend of cheddar for a sharper taste.
🔥 Protein Swaps: Not a fan of beef? Substitute with chicken or even mushrooms for a vegetarian twist.
🔥 Make it Spicy: Add sliced jalapeños or a drizzle of hot sauce for an extra kick.
🔥 Gluten-Free Option: Use gluten-free tortellini and swap the flour for cornstarch in the sauce.
What to Serve with Cheesesteak Tortellini
This dish is rich and flavorful on its own, but here are some perfect sides to complement it:
- Garlic Bread: A crispy slice of garlic bread is perfect for soaking up the extra cheese sauce.
- Side Salad: A fresh, tangy arugula or Caesar salad balances the richness.
- Roasted Veggies: Serve with roasted asparagus, zucchini, or broccoli for extra nutrition.
Why You’ll Love This Recipe
✅ Easy to make – Ready in under 30 minutes!
✅ Perfect fusion of flavors – The Philly cheesesteak meets cheesy pasta in a delicious way.
✅ Great for all seasons – Cozy enough for winter but light enough for summer.
✅ Customizable – Easily tweak ingredients to suit your preferences.
Cheesesteak Tortellini
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian Fusion
Description
Try this mouthwatering Cheesesteak Tortellini recipe! A fusion of Philly cheesesteak and creamy pasta, perfect for any season.
Ingredients
For the Cheesesteak Filling:
- 1 lb ribeye steak, thinly sliced (or substitute with sirloin or shaved beef)
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
For the Pasta & Sauce:
- 12 oz cheese tortellini (fresh or frozen)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup beef broth
- 1 cup shredded provolone cheese (or cheese blend of provolone and mozzarella)
- ½ teaspoon Dijon mustard (optional, for extra depth)
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
For Garnish:
- Fresh parsley, chopped
- Extra shredded cheese (for topping)
Instructions
Step 1: Prepare the Steak
Slice the steak thinly. If using ribeye or sirloin, ensure it’s cut into very thin strips for the best texture.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced steak and cook for about 2-3 minutes until browned. Remove from the skillet and set aside.
Step 2: Sauté the Veggies
In the same skillet, add the onions and bell peppers. Sauté for about 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds.
Return the steak to the pan, add Worcestershire sauce, salt, and black pepper, and stir everything together. Remove from heat and set aside.
Step 3: Cook the Tortellini
Bring a large pot of salted water to a boil.
Cook the cheese tortellini according to package instructions. Drain and set aside.
Step 4: Make the Cheese Sauce
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Stir in 1 tablespoon of flour, cooking for 1 minute to remove the raw flour taste.
Slowly whisk in heavy cream and beef broth, stirring continuously to prevent lumps.
Add the provolone cheese, stirring until fully melted and smooth.
Season with Dijon mustard, paprika, and red pepper flakes if using.
Step 5: Combine Everything
Add the cooked tortellini to the cheese sauce, stirring to coat evenly.
Gently fold in the steak and sautéed veggies.
Cook for 1-2 more minutes on low heat to let the flavors meld together.
Step 6: Serve & Garnish
Serve hot, garnished with fresh parsley and extra shredded cheese.
Enjoy your Cheesesteak Tortellini, a comforting blend of Philly cheesesteak and creamy Italian pasta!
Notes
- Cheese Options: While provolone is the classic choice for a cheesesteak, you can also use white American cheese, mozzarella, or even a blend of cheddar for a sharper taste.
- Protein Swaps: Not a fan of beef? Substitute with chicken or even mushrooms for a vegetarian twist.
- Make it Spicy: Add sliced jalapeños or a drizzle of hot sauce for an extra kick.
- Gluten-Free Option: Use gluten-free tortellini and swap the flour for cornstarch in the sauce.
Keywords: cheesesteak tortellini, Philly cheesesteak pasta, steak tortellini, creamy tortellini recipe, comfort food pasta, one-pan pasta dinner, fusion recipe, cheesy pasta
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prep the steak and sautéed veggies a day in advance. Store them in the fridge, then reheat and combine with freshly cooked tortellini and sauce when ready to serve.
What kind of steak works best?
Ribeye is ideal for its tenderness and flavor, but shaved beef, sirloin, or even flank steak (sliced thin against the grain) also work well.
Can I use frozen tortellini?
Absolutely. Just cook it according to package instructions and drain well before adding to the sauce.
Is there a way to lighten the sauce?
For a lighter version, swap heavy cream with half-and-half or whole milk. The sauce won’t be quite as rich, but still delicious.
