Description

Cheesesteak Tortellini is a delicious fusion dish that combines the iconic flavors of a Philly cheesesteak with tender cheese-filled tortellini pasta. Tender ribeye or sirloin steak is seared to perfection, then simmered with sautéed onions and green bell peppers in a creamy provolone and Parmesan sauce. This hearty and flavorful meal offers a unique twist on classic cheesesteak night, perfect for a satisfying and comforting dinner.

Ingredients

Pasta

1 pound (16 ounces) refrigerated cheese tortellini

Steak and Seasoning

1 ½ pounds thinly sliced steak, ribeye or sirloin, patted dry
½ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper

Cooking Fats and Aromatics

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

Sauce Ingredients

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

Garnish

2 tablespoons fresh parsley, chopped (for serving)

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Instructions

Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until just al dente. Drain and set aside, tossing with a small drizzle of olive oil to prevent sticking.
Season Steak: While the water heats, pat the steak dry and season it evenly with kosher salt and black pepper.
Sear Steak: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer, working in batches if needed, and sear without moving for 2 to 3 minutes until a crust forms. Flip and cook for about 1 minute more. Transfer the steak to a plate and keep the browned bits in the skillet.
Sauté Vegetables: Reduce heat to medium and add the butter. Once melted, add the sliced onion and green bell pepper. Cook for 7 to 8 minutes, stirring occasionally, until softened and beginning to caramelize.
Add Garlic: Stir in the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Make Roux and Add Broth: Sprinkle the flour over the vegetables, stirring and cooking for 1 minute to coat evenly. Slowly pour in the beef broth while stirring to prevent lumps.
Add Cream and Worcestershire Sauce: Stir in the heavy cream and Worcestershire sauce. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Melt Cheeses: Reduce heat to low and gradually add the shredded provolone a handful at a time, stirring until melted before adding more. Then add the grated Parmesan and stir until the sauce is smooth and creamy.
Combine Steak and Tortellini: Return the seared steak and any juices to the skillet, then gently fold in the cooked tortellini until everything is well coated and warmed through. If the sauce is too thick, add a small splash of beef broth or heavy cream to reach desired consistency.
Serve: Sprinkle with fresh chopped parsley and serve immediately while the sauce is creamy and the cheese is melted.

Notes

Use thinly sliced ribeye or sirloin steak for tender, flavorful results.
Do not overcook the tortellini; it will finish cooking in the sauce to avoid mushiness.
Shredding provolone from a block rather than using pre-shredded cheese ensures better melting and smoother sauce.
If the sauce thickens too much upon standing, loosen with additional beef broth or cream before serving.
For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American