Print

Cheesy Philly Cheesesteak Tortellini

Cheesy Philly Cheesesteak Tortellini
Print Recipe

Cheesy Philly Cheesesteak Tortellini wraps the iconic Philly cheesesteak flavors into a comforting, creamy pasta dish featuring tender cheese tortellini, juicy ribeye steak, sautéed bell peppers and onions, and a rich provolone and cream cheese sauce. Perfect for quick weeknight dinners, this indulgent and satisfying recipe balances bold flavors and creamy textures for a cozy, flavorful meal.

Ingredients

Scale

Pasta

  • Cheese tortellini, 12 oz (fresh or frozen)

Protein

  • Thinly sliced ribeye steak, 8 oz

Vegetables

  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced

Cheeses & Dairy

  • 4 oz provolone cheese, sliced
  • 4 oz cream cheese
  • 2 tbsp butter

Liquids & Oils

  • 2 tbsp olive oil
  • 1 cup beef broth
  • Reserved pasta water, about ½ cup (optional)

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1/2 tsp smoked paprika

Instructions

  1. Prepare the Steak and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak seasoned with salt, pepper, and smoked paprika. Cook for 2-3 minutes until browned but still juicy. Remove the steak from the skillet and set aside. In the same skillet, add butter and sauté the diced onions and bell peppers until softened and caramelized, about 5-7 minutes. Add minced garlic and cook for an additional minute.
  2. Cook the Tortellini: Meanwhile, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, typically 3-5 minutes. Drain, reserving about half a cup of pasta water, and set the tortellini aside.
  3. Make the Creamy Cheese Sauce: Reduce heat to medium-low. Add cream cheese to the skillet with the sautéed vegetables, stirring until melted and smooth. Slowly pour in the beef broth while mixing to combine. Add sliced provolone cheese and stir until fully melted into a velvety sauce. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
  4. Combine All Ingredients: Return the cooked steak to the skillet, stirring to coat it with the creamy cheese sauce. Gently fold in the cooked tortellini, ensuring every piece is evenly coated with sauce. Cook for an additional 2 minutes to allow flavors to meld.
  5. Serve and Enjoy: Remove from heat and serve immediately. Garnish with fresh parsley or additional shredded provolone cheese for a flavorful finishing touch.

Notes

  • Use thinly sliced steak to ensure quick cooking and tender bites.
  • Do not overcook tortellini; slightly firm pasta maintains perfect texture when combined with sauce.
  • Reserve some pasta water to naturally thin the sauce if needed without diluting flavor.
  • Melt cheese slowly over low heat to prevent curdling and ensure smooth sauce consistency.
  • Season in layers by adding salt and pepper at different stages for enhanced depth of flavor.

Nutrition

Keywords: Philly cheesesteak, tortellini, creamy pasta, steak recipe, comfort food, quick dinner, cheesy sauce

Find it online: https://emillycooks.com/cheesy-philly-cheesesteak-tortellini/