Cheesesteak Tortellini Bliss

This hearty cheesesteak tortellini bliss combines two beloved comfort foods into one irresistible dish. The creamy cheese sauce envelops tender steak slices, sautéed vegetables, and pillowy cheese tortellini for a meal that satisfies every craving in just 30 minutes.

I first created this recipe when trying to satisfy my Philadelphia born husband's craving for a cheesesteak while using up tortellini in our fridge. The combination was such a hit that it's become our Friday night tradition when we want something special without the fuss.

Ingredients

• Fresh or frozen cheese tortellini: provides the perfect pillowy pasta base with extra cheesy goodness inside
• Steak: choose sirloin, ribeye, or flank for the best texture when sliced thin
• Bell peppers: both red and green add sweetness, color, and nutritional value
• Yellow onion: caramelizes beautifully giving depth and natural sweetness
• Provolone cheese: authentic to Philly cheesesteaks, melts perfectly into the sauce
• Heavy cream: creates a luxurious sauce that coats everything beautifully
• Beef broth: adds savory depth and thins the cream to perfect consistency
• Worcestershire sauce: brings umami richness that enhances the beef flavor

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Cook tortellini according to package directions usually 2 to 4 minutes for fresh and 5 to 7 for frozen. Be careful not to overcook as they will continue cooking slightly when added to the sauce. Drain thoroughly but do not rinse to help the sauce cling better.

Sauté the Vegetables:

Heat olive oil in a large skillet over medium heat until shimmering. Add sliced onions and bell peppers, cooking until they soften and develop caramelized edges, about 5 to 7 minutes. Stir occasionally to prevent burning. The caramelization process creates natural sweetness that balances the rich sauce. Add minced garlic and cook just until fragrant, about 30 seconds to prevent bitterness.

Cook the Steak:

Increase heat to medium high and add butter to the same skillet. Once bubbling, add the thinly sliced steak in a single layer if possible. Season generously with salt and freshly cracked pepper. Cook for 2 to 3 minutes per side until nicely browned but still slightly pink inside as it will continue cooking in the sauce. Add Worcestershire sauce and stir to coat the meat, allowing it to quickly caramelize.

Make the Cheese Sauce:

Reduce heat to medium and pour beef broth into the skillet, scraping up all the flavorful browned bits from the bottom. These bits contain concentrated flavor. Slowly pour in the heavy cream while stirring constantly. Add both cheeses a handful at a time allowing each addition to melt before adding more. Keep stirring until you have a smooth, velvety sauce that coats the back of a spoon.

Combine Everything:

Return the steak and vegetables to the pan, folding them into the cheese sauce to coat completely. Gently add the cooked tortellini and toss everything together with care to avoid breaking the pasta. Allow the mixture to simmer for 1 to 2 minutes so the tortellini can absorb some of the sauce flavors.

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The provolone cheese is truly the secret star of this dish. After experimenting with different cheese combinations, I found that authentic provolone provides that distinct tangy sharpness that defines a Philadelphia cheesesteak. My husband always steals a pinch of it while I'm cooking and claims it's for quality control purposes.

Make Ahead and Storage

This cheesesteak tortellini can be prepared up to two days ahead and stored in an airtight container in the refrigerator. The flavors actually develop and meld beautifully overnight, making it perfect for meal prep. When reheating, add a splash of milk or cream to revitalize the sauce as it tends to thicken when chilled. Warm gently on the stovetop or microwave until heated through, stirring occasionally.

Perfect Pairings

Serve this rich tortellini dish with a simple side salad dressed with lemon vinaigrette to cut through the creamy cheese sauce. The bright acidity balances the richness beautifully. A crusty garlic bread also makes an excellent companion for sopping up every last bit of the decadent sauce. For beverages, try a medium bodied red wine like Merlot or a craft amber ale to complement the savory beef flavors.

Variations to Try

While traditional cheesesteaks inspire this recipe, you can easily adapt it to your preferences. Swap the steak for chicken thighs or mushrooms for a vegetarian option. Try different tortellini fillings like spinach and cheese or mushroom for varied flavor profiles. Spicy food lovers can add sliced jalapeños or a dash of hot sauce to the cheese sauce for a kick of heat.

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Frequently Asked Questions About Recipes

→ What's the best cut of steak to use for this dish?

Sirloin, ribeye, and flank steak work best for this dish. The key is slicing the meat very thinly against the grain. Ribeye offers the most flavor due to its marbling, while sirloin provides a good balance of tenderness and cost. Flank steak works well when properly sliced thin and not overcooked.

→ Can I use a different type of pasta instead of tortellini?

Yes, while cheese-filled tortellini adds extra flavor and texture, you can substitute with other pasta shapes like penne, rotini, or farfalle. If using unfilled pasta, consider adding extra cheese to the sauce to compensate for the missing cheese filling in the tortellini.

→ How can I make this dish ahead of time?

This dish is best prepared just before serving, but you can prep components ahead of time. Slice vegetables and steak, and store separately in the refrigerator. Cook tortellini, toss with a bit of oil to prevent sticking, and refrigerate. When ready to serve, sauté vegetables and steak, make the sauce, and combine with pre-cooked pasta, heating just until warmed through.

→ Is there a way to make this dish lighter?

To create a lighter version, substitute half-and-half or milk with a tablespoon of flour for the heavy cream. Use reduced-fat cheese and less of it. Increase the ratio of vegetables to pasta and meat, and consider using whole wheat or vegetable-based tortellini. You can also use lean cuts of beef like sirloin and trim any visible fat.

→ What side dishes pair well with this tortellini?

This hearty dish works well with lighter sides like a simple green salad with vinaigrette, roasted asparagus, steamed broccoli, or sautéed green beans. Garlic bread or a crusty baguette makes an excellent accompaniment for soaking up the delicious cheese sauce. For a complete meal with minimal additional effort, serve with a side of cherry tomatoes and cucumber slices.

→ Can I make this dish vegetarian?

Yes, you can create a vegetarian version by omitting the steak and substituting vegetable broth for beef broth. Consider adding mushrooms (especially portobello or cremini) sautéed until deeply browned to provide a meaty texture and umami flavor. You could also add extra bell peppers and some zucchini for additional substance and nutrition.