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Cheesesteak Tortellini Recipe

Cheesesteak Tortellini Recipe
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★★★★★

5.2 from 9 reviews

A creamy and savory Cheesesteak Tortellini recipe that combines tender shaved beef steak with a rich cheese sauce, sautéed onions, and garlic, all tossed with al dente cheese tortellini. This comforting dish brings the flavors of a classic Philly cheesesteak into a hearty pasta dinner, topped with fresh parsley for a bright finish.

Ingredients

Scale

Meat and Vegetables

  • 1 lb thinly shaved beef steak
  • 1 onion, peeled and diced
  • 2 cloves garlic, minced

Liquids and Seasonings

  • 1 tablespoon neutral oil (sunflower, canola, or vegetable)
  • 1 teaspoon kosher salt (Diamond Crystal recommended; halve if using Morton’s)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chicken stock
  • 1 tablespoon smooth Dijon mustard
  • 1/2 cup milk

Cheese

  • 8 ounces sliced provolone cheese, torn into small pieces
  • 4 ounces American cheese or cooper cheese, torn into small pieces (can substitute with all provolone if preferred)

Pasta and Garnish

  • 1 pound cheese tortellini, cooked al dente according to package instructions
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat the Skillet: Place an empty stainless steel or cast-iron skillet over medium high heat for about 5 minutes. Drizzle in the oil and swirl to coat the pan evenly.
  2. Prepare the Beef: Roughly chop the shaved beef into bite-sized pieces for easier cooking and bite-sized portions.
  3. Cook Beef and Onions: Scatter the beef evenly over the hot oil in the pan, then add the diced onions on top. Sprinkle with salt and pepper. Let cook undisturbed for 4 to 6 minutes until the underside is nicely browned. Then stir and continue cooking for another 2 to 4 minutes until beef is fully cooked with no pink remaining. Add the minced garlic and cook, stirring constantly for 30 seconds to 1 minute until fragrant.
  4. Simmer with Stock and Mustard: Add chicken stock and Dijon mustard, stirring well and scraping the pan bottom to loosen any browned bits. Bring the mixture to a boil.
  5. Add Milk and Cheese: Pour in the milk and distribute the torn pieces of provolone and American cheeses over the top. Stir constantly until all the cheese is melted and the sauce is creamy and smooth.
  6. Toss in Tortellini: Gently fold in the cooked tortellini, mixing carefully to coat the pasta evenly with the cheese and beef sauce.
  7. Rest and Finish: Remove the skillet from the heat, cover with a lid, and let the dish rest for 3 minutes to allow flavors to meld. Remove the lid and gently stir again.
  8. Serve: Plate the tortellini and sprinkle generously with freshly chopped parsley for a fresh, aromatic finish.

Notes

  • Use thinly shaved beef steak such as ribeye or sirloin for best texture and flavor; you can ask your butcher to thinly slice it for you.
  • Adjust the salt according to your preference and the type of kosher salt you use; Diamond Crystal salt is less dense than Morton’s, so use half the amount if substituting.
  • Cook tortellini according to package instructions to al dente to avoid overcooking when mixed with sauce.
  • If desired, substitute all provolone cheese for American to maintain a consistent cheese flavor throughout.
  • For a richer sauce, you can substitute whole milk with half-and-half or cream, though this will increase fat content.

Nutrition

Keywords: cheesesteak, tortellini, beef pasta, cheesy pasta recipe, Philadelphia cheesesteak pasta, creamy cheesesteak, easy dinner, quick pasta recipe

Find it online: https://kitchenbyclara.com/cheesesteak-tortellini-recipe/