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Best Cheesesteak Tortellini Ever

This Cheesesteak Tortellini recipe combines the classic flavors of a Philly cheesesteak with the comforting form of pasta. Tender cheese-filled tortellini are tossed in a creamy, savory sauce loaded with thinly sliced steak, peppers, and onions, then topped with melted provolone for an unforgettable weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound thinly sliced steak ribeye or sirloin
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 bell pepper green or red
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • 20 ounces cheese tortellini fresh or frozen
  • 4 slices provolone cheese, halved
  • Optional: Chopped fresh parsley for garnish
  • Optional: Red pepper flakes for garnish

Equipment

  • Large skillet or Dutch oven
  • knife
  • cutting board
  • wooden spoon
  • whisk
  • measuring cups and spoons
  • Oven (optional)

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the thinly sliced steak and cook for 2-3 minutes, or until browned on all sides. Work in batches if necessary to avoid overcrowding the pan.
  3. Remove the steak from the skillet and set aside.
  4. Add the sliced onion and bell pepper to the skillet and cook over medium-low heat for 8-10 minutes, or until softened and slightly caramelized.
  5. Stir in the garlic powder, onion powder, salt, and pepper.
  6. Add the cooked steak back to the skillet with the vegetables.
  7. Mix well and set aside.
  8. In the same skillet, melt the butter over medium heat.
  9. Add the minced garlic and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic!
  10. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly.
  11. Gradually whisk in the beef broth, making sure to break up any lumps.
  12. Bring the mixture to a simmer, then reduce the heat to low.
  13. Stir in the heavy cream, milk, Parmesan cheese, and Worcestershire sauce.
  14. Season with salt and pepper to taste.
  15. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
  16. Add the cooked cheese tortellini to the skillet with the creamy sauce and cheesesteak filling.
  17. Gently toss to combine.
  18. Top with the halved provolone cheese slices.
  19. Either bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly, OR broil on low for 2-3 minutes, keeping a close eye so the cheese doesn't burn.
  20. Garnish with chopped fresh parsley and red pepper flakes (if desired).
  21. Serve immediately.

Notes

For best results, use thinly sliced steak. Partially freezing the steak for 30 minutes before slicing can help. Don't overcook the steak or it will be tough. Caramelizing the onions and peppers is crucial for authentic flavor. Deglaze the pan with beef broth or red wine after cooking the steak and vegetables to add depth to the sauce. Adjust the sauce thickness by simmering longer or adding more milk/broth. Variations: Add red pepper flakes for spice, sauté mushrooms, stir in shredded lettuce and diced tomatoes, add cream cheese for extra creaminess, or deglaze with dry white wine. Leftovers can be stored in the refrigerator for up to 3 days.