Description
Cheesesteak Tortellini is a delicious fusion dish that combines the best of two culinary worlds: the savory flavors of a Philly cheesesteak with the creamy, comforting texture of Italian tortellini. Tender, thinly sliced steak, sautéed onions, and bell peppers are mixed with cheese-filled tortellini and topped with melted provolone or American cheese to create a hearty, indulgent meal. Whether you’re a fan of the classic cheesesteak or an Italian pasta lover, this recipe offers something for everyone. Perfect for a cozy weeknight dinner or a fun twist on a party dish, Cheesesteak Tortellini is sure to satisfy!
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
For the Cheesesteak Filling:
- 1 lb thinly sliced beef steak (such as ribeye or sirloin)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
For the Provolone Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded provolone cheese
- Salt and pepper to taste
Instructions
Cook the tortellini:
Cook the tortellini according to package instructions
until al dente. Drain and toss with 1 tablespoon of olive
oil to prevent sticking. Set aside.
Prepare the cheesesteak filling:
In a large skillet, heat 1 tablespoon of olive oil over
medium-high heat.
Add the sliced beef, onion, and green pepper. Cook,
stirring frequently, until the beef is browned and the
vegetables are tender. Season with salt and pepper.
Set aside.
Make the provolone sauce:
In a saucepan, melt butter over medium heat. Whisk in
flour to form a roux. Gradually add milk, whisking
continuously to prevent lumps.
Continue cooking until the sauce thickens. Reduce heat
to low and stir in shredded provolone cheese until
melted and smooth. Season with salt and pepper.
Combine and serve:
Combine the cooked tortellini, cheesesteak filling, and
provolone sauce in the skillet. Toss gently to coat the
tortellini and filling evenly with the sauce.
Heat through, then serve immediately, garnished with
additional provolone if desired.
Notes
- Choosing the Right Steak:
- Ribeye is the traditional cut used for cheesesteaks due to its marbling, which makes it flavorful and tender. However, if you prefer a leaner option, sirloin or flank steak can also work well. For an extra tender bite, slice the steak thinly against the grain.
- Tortellini Options:
- While cheese-filled tortellini is most commonly used in this recipe to emphasize the creamy, cheesy flavor, meat-filled tortellini can be an excellent choice for those who want an even heartier dish. Choose tortellini that cooks al dente for the best texture.
- Cheese Choices:
- Provolone is the go-to cheese for its mild flavor and meltability, but American cheese or Cheez Whiz can provide a more classic cheesesteak flavor. If you’re feeling adventurous, try smoked Gouda or mozzarella for a unique twist.
- Vegetable Add-Ins:
- Onions and bell peppers are a staple in any cheesesteak, adding sweetness and depth. For extra flavor, consider adding mushrooms or even hot peppers for a spicy kick. You can adjust the vegetables based on your preferences.
- Melting the Cheese:
- For a creamy finish, melt the cheese directly into the dish by stirring it in or broil it in the oven with cheese on top for a bubbly, golden crust. This step is key to achieving the perfect gooey texture that makes this dish stand out.
- Make-Ahead and Storage Tips:
- This dish is easy to make ahead by preparing the steak and vegetables in advance. Store them separately in the fridge for up to two days. When ready to serve, simply cook the tortellini and reheat the steak and veggies before combining everything together.
- Leftovers can be stored in an airtight container for 2-3 days or frozen for up to 3 months. Reheat with a splash of water or broth to keep the pasta from drying out.
- Serving Suggestions:
- Pair Cheesesteak Tortellini with a light side salad, garlic bread, or roasted vegetables for a balanced meal. A glass of red wine or a cold iced tea makes a great beverage accompaniment to this hearty dish.