Name: Cheesesteak Tortellini Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb cheese tortellini (fresh or frozen); 1 lb beef steak (such as ribeye or flank steak), thinly sliced; 1 tablespoon olive oil; 1 onion, sliced; 1 bell pepper, sliced; 2 cloves garlic, minced; 1 cup beef broth; 1/2 cup heavy cream; 1 cup provolone cheese, shredded; 1/2 cup mozzarella cheese, shredded; Salt and pepper to taste

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Cheesesteak Tortellini Pasta is a mouthwatering dish that brings together the comforting flavors of a classic cheesesteak sandwich with the cheesy, tender goodness of tortellini. The combination of sautéed beef, bell peppers, onions, and a creamy cheese sauce creates an irresistible meal that's sure to become a weeknight favorite. This dish is perfect for meat and cheese lovers looking for a quick, satisfying dinner that delivers on flavor and comfort.

Ingredients

1 lb cheese tortellini (fresh or frozen)

1 lb beef steak (such as ribeye or flank steak), thinly sliced

1 tablespoon olive oil

1 onion, sliced

1 bell pepper, sliced

2 cloves garlic, minced

1 cup beef broth

½ cup heavy cream

1 cup provolone cheese, shredded

½ cup mozzarella cheese, shredded

Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by cooking the tortellini according to the package instructions. Once cooked, I drain it and set it aside.

In a large skillet, I heat the olive oil over medium-high heat. I then add the thinly sliced beef and cook it until it’s browned and cooked through, about 5-7 minutes. After that, I remove the beef from the skillet and set it aside.

Using the same skillet, I add the sliced onion, bell pepper, and minced garlic. I sauté them for 3-4 minutes, until they’re softened and aromatic.

Next, I pour in the beef broth and let it simmer for 2-3 minutes to reduce slightly.

I add the heavy cream and stir everything together. I let it simmer for another 2 minutes until the sauce thickens up.

Then, I stir in the shredded provolone and mozzarella cheese until they melt and the sauce becomes smooth and creamy.

Finally, I return the cooked beef and tortellini to the skillet, tossing everything together until it’s all evenly coated in that luscious cheese sauce. I season with salt and pepper to taste and serve immediately.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Variations

Vegetarian Version: To make this dish vegetarian, you could substitute the beef with portobello mushrooms or another hearty vegetable, such as zucchini or eggplant.

Different Cheeses: If provolone and mozzarella aren’t your favorites, feel free to experiment with other cheeses like cheddar, gouda, or even parmesan for a different flavor profile.

Add Some Heat: For a spicy kick, I love adding a pinch of red pepper flakes when I sauté the vegetables.

Storage/Reheating

Storage: If I have any leftovers, I store them in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, I pop it in the microwave for about 1-2 minutes, or warm it on the stovetop over low heat, adding a splash of milk or broth to loosen up the sauce if needed.

FAQs

Can I use a different type of meat for this recipe?

Yes! While beef steak is traditional, you can easily swap it out for chicken, turkey, or even a plant-based protein if you prefer. Just adjust the cooking times accordingly.

Can I use frozen tortellini?

Absolutely! I often use frozen tortellini, and it works perfectly fine in this recipe. Just make sure to follow the package instructions for cooking times.

How can I make this dish spicier?

If I’m in the mood for a bit of spice, I add a pinch of red pepper flakes when cooking the vegetables or stir in a bit of hot sauce at the end for some heat.

Can I make this dish ahead of time?

This dish is best enjoyed fresh, but I’ve stored leftovers in the fridge and reheated them the next day, and it still tastes delicious. Just be sure to store the sauce separately if possible to maintain the creamy texture.

What can I serve this with?

I love serving this Cheesesteak Tortellini Pasta with a side of garlic bread or a simple green salad to balance out the richness of the dish.

Conclusion

Cheesesteak Tortellini Pasta is a fun and delicious twist on the classic cheesesteak sandwich. With its creamy cheese sauce, tender beef, and satisfying tortellini, this dish has quickly become one of my go-to weeknight meals. Whether you’re feeding a family or looking for something comforting to enjoy solo, this recipe is sure to please. It’s quick, flavorful, and guaranteed to make any cheesesteak lover’s day.

Recipe:

Cheesesteak Tortellini Pasta

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

Cheesesteak Tortellini Pasta is a mouthwatering dish that combines the flavors of a classic cheesesteak sandwich with the cheesy goodness of tortellini. Tender beef, bell peppers, onions, and a creamy cheese sauce make for a quick and satisfying dinner.

Instructions

Cook the tortellini according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook for 5-7 minutes until browned and cooked through. Remove beef and set aside.
In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and aromatic.
Pour in the beef broth and let it simmer for 2-3 minutes to reduce slightly.
Add the heavy cream, stirring to combine. Let it simmer for another 2 minutes until the sauce thickens.
Stir in the shredded provolone and mozzarella cheese until melted and smooth.
Return the cooked beef and tortellini to the skillet, tossing to coat evenly in the sauce. Season with salt and pepper to taste. Serve immediately.