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