I remember the first time I had a really great cheesesteak. It was at a little corner shop, the kind with faded paint and a line out the door at lunchtime. The smell of sizzling meat, sauteed onions, and melted cheese was pure magic.
That experience has stuck with me, and I’ve always been on the lookout for ways to capture those flavors in new and exciting ways. This creamy cheesesteak tortellini recipe is just that – a delicious combination of classic cheesesteak ingredients with the comforting warmth of cheesy tortellini. It’s a weeknight dinner win that the whole family will love.
Why you’ll love this Creamy Cheesesteak Tortellini with Cheesesteak Tortellini Recipe
- It combines the comforting flavors of a Philly cheesesteak with the satisfying chew of cheese tortellini.
- This creamy cheesesteak tortellini recipe is quick and easy to make, perfect for busy weeknights.
- It’s a crowd-pleaser! Everyone loves the combination of cheesy pasta and savory beef.
- The recipe is customizable. You can easily adjust the amount of beef, vegetables, and cheese to suit your preferences.
- It’s a great way to use up leftover steak or vegetables.
- This dish is also surprisingly budget-friendly, especially when using affordable cuts of beef. For another flavorful dish, check out this Ruth’s Chris Creamed Spinach Recipe.
Ingredients
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced beef steak (such as sirloin or ribeye)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup beef broth
- 1 cup heavy cream
- 4 ounces provolone cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
Step 1
Cheesesteak tortellini recipe makes every moment feel velvety. Cook the tortellini according to package directions. Drain well and set aside to prevent sticking.
Step 2
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and cook until browned, about 3-5 minutes. Be careful not to overcrowd the pan; work in batches if necessary to ensure even browning. Remove the browned beef from the skillet and set aside.
Step 3
In the same skillet, add the sliced onion and green bell pepper. Cook until softened, about 5-7 minutes, stirring occasionally. Add the mushrooms and minced garlic; cook for another 3-5 minutes until mushrooms are tender and fragrant.
Step 4
Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. These browned bits add a ton of flavor to the sauce! Bring the mixture to a simmer.
Step 5
Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and add the shredded provolone cheese. Stir continuously until the cheese is melted and the sauce is smooth and creamy.
Step 6
Return the cooked beef to the skillet. Add the cooked tortellini and toss gently to coat everything evenly with the provolone sauce. Be careful not to over-stir, as the tortellini can break apart easily.
Step 7
Season with salt and black pepper to taste. Simmer for a few minutes to allow the flavors to meld together. Taste and adjust seasoning as needed.
Step 8
Serve immediately, garnished with fresh parsley and grated Parmesan cheese for an extra touch of flavor and presentation. A sprinkle of red pepper flakes can add a nice kick if you like a little heat.
Variations, pairings, and serving ideas
Variations
Want to kick things up a notch? Try adding a pinch of red pepper flakes to the sauce for a bit of heat. You could also incorporate other vegetables like roasted red peppers or spinach for added nutrients and flavor. Feel free to experiment with different types of cheese – mozzarella or white cheddar would both be delicious substitutes for provolone.
For a lighter version, you can use reduced-fat cream cheese and milk instead of heavy cream. Keep in mind that this will alter the texture of the sauce, making it slightly less rich and creamy. You can also add a dollop of ricotta cheese on top of each serving for extra creaminess and flavor.
If you’re looking for a vegetarian option, you can easily swap out the beef for plant-based steak strips or extra mushrooms. Consider adding some sun-dried tomatoes for a burst of umami flavor.
Pairings
This creamy cheesesteak tortellini is delicious on its own, but it also pairs well with a variety of side dishes. A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta. Garlic bread or breadsticks are also a great addition for soaking up the extra sauce.
For a heartier meal, consider serving it with roasted vegetables like broccoli, asparagus, or Brussels sprouts. These vegetables add a healthy dose of fiber and nutrients to the meal. As Cook Reel explains in this guide to the best creamed spinach recipe, sometimes a simple vegetable side dish is all you need to make a great meal perfect, and you can open this in a new tab (target=”_blank”).
A light and crisp white grape juice, such as Pinot Grigio or Sauvignon Blanc, would also pair well with this dish. The acidity of the grape juice helps to cut through the richness of the cream sauce.
Serving ideas
For an elegant presentation, serve the creamy cheesesteak tortellini in shallow bowls and garnish with a generous sprinkle of fresh parsley and grated Parmesan cheese. A drizzle of olive oil adds a touch of shine and flavor. You can also top each serving with a dollop of ricotta cheese or a spoonful of pesto for extra flavor and visual appeal.
If you’re serving this dish at a potluck or buffet, keep it warm in a slow cooker or chafing dish. This will prevent the pasta from drying out and ensure that it stays at the perfect serving temperature. Remember to stir occasionally to prevent the bottom from sticking.
For a casual weeknight meal, simply serve the tortellini straight from the skillet. Don’t be afraid to get creative with your garnishes! A sprinkle of red pepper flakes, a drizzle of hot sauce, or a handful of chopped green onions can all add a unique touch to the dish.
Storage and make-ahead tips
Storage
Leftover creamy cheesesteak tortellini can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let the pasta cool completely before storing it to prevent condensation from forming, which can make it soggy.
To reheat, gently warm the tortellini on the stovetop over low heat, adding a splash of beef broth or milk to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it, as this can make the pasta tough.
Freezing is not recommended, as the sauce may separate and the pasta may become mushy upon thawing. However, if you must freeze it, store it in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Make-ahead
This creamy cheesesteak tortellini can be partially prepared ahead of time to save time on busy weeknights. You can cook the beef, onions, peppers, and mushrooms ahead of time and store them in the refrigerator for up to 2 days. Then, when you’re ready to make the dish, simply reheat the mixture and add the cream, cheese, and cooked tortellini.
You can also cook the tortellini ahead of time and store it in the refrigerator. Toss it with a little olive oil to prevent it from sticking together. When you’re ready to add it to the sauce, simply reheat it in the microwave or on the stovetop for a few minutes.
The sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to use it, simply reheat it on the stovetop over low heat, stirring occasionally until it’s smooth and creamy.
Common mistakes when making Creamy Cheesesteak Tortellini
- Overcooking the tortellini: Be sure to cook the tortellini according to package directions and avoid overcooking it, as this can make it mushy.
- Not browning the beef properly: Browning the beef is essential for developing a rich and flavorful sauce. Be sure to brown the beef in batches and avoid overcrowding the pan.
- Not scraping up the browned bits: The browned bits on the bottom of the skillet add a ton of flavor to the sauce. Be sure to scrape them up with the beef broth.
- Overcooking the sauce: Avoid overcooking the sauce, as this can cause it to thicken too much or separate.
- Adding too much salt: Be careful not to add too much salt, as the cheese and beef broth are already quite salty.
Final notes
This creamy cheesesteak tortellini recipe is a delicious and satisfying meal that’s sure to become a family favorite. It’s quick and easy to make, customizable, and packed with flavor. Don’t be afraid to experiment with different variations and pairings to create your own signature dish.
Remember to brown the beef properly, scrape up the browned bits, and avoid overcooking the tortellini or sauce. With a little practice, you’ll be able to whip up this dish in no time. So gather your ingredients, put on some music, and get ready to enjoy a delicious and comforting meal.
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Creamy Cheesesteak Tortellini
This Creamy Cheesesteak Tortellini recipe combines the best of both worlds: the comforting flavors of a classic Philly cheesesteak and the cheesy goodness of cheese tortellini, all smothered in a rich provolone sauce. A quick and satisfying meal that’s sure to become a family favorite.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced beef steak (such as sirloin or ribeye)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup beef broth
- 1 cup heavy cream
- 4 ounces provolone cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and cook until browned, about 3-5 minutes. Remove beef from the skillet and set aside.
- In the same skillet, add the sliced onion and green bell pepper. Cook until softened, about 5-7 minutes. Add the mushrooms and minced garlic; cook for another 3-5 minutes until mushrooms are tender.
- Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and add the shredded provolone cheese. Stir until the cheese is melted and the sauce is smooth.
- Return the cooked beef to the skillet. Add the cooked tortellini and toss to coat everything evenly with the provolone sauce.
- Season with salt and black pepper to taste. Simmer for a few minutes to allow the flavors to meld together.
- Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
Notes
For a spicier version, add a pinch of red pepper flakes to the sauce. You can substitute the provolone with mozzarella or white cheddar cheese if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg