Name: Cheesesteak Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp neutral oil (sunflower, canola, or vegetable); 1 lb thinly shaved beef steak; 1 onion, diced; 2 cloves garlic, minced; 1 tsp kosher salt (adjust if using Morton’s); ½ tsp ground black pepper; 1 cup chicken stock; 1 tbsp Dijon mustard; ½ cup milk; 8 oz provolone cheese, torn; 4 oz American or Cooper cheese, cut into pieces (or use all provolone); 1 lb cheese tortellini, cooked al dente; Fresh parsley for garnish

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Cheesesteak Tortellini—a creamy, indulgent fusion of Philly cheesesteak flavor and cheese-stuffed tortellini—is about to earn a spot in your dinner rotation. This dish delivers everything you crave: rich, melty cheese; tender beef; savory aromatics; and perfectly cooked pasta. It’s elegant yet comforting, satisfying yet efficient—a real winner for those nights you’re craving big flavor without fuss.

Why You’ll Love Cheesesteak Tortellini

Decadently Cheesy: The blend of provolone and optional American or Cooper cheese gives this dish a luscious, velvety sauce.
One-Pan Wonder: Everything—from cooking the meat to melting the cheese and folding in the tortellini—happens in one skillet for minimal cleanup.
Ultimate Comfort Food: Combines the iconic flavors of a Philly cheesesteak with pasta comfort for a cozy, hearty meal.
Quick & Convenient: Ready in about 30 minutes—perfect for busy weeknights.
Highly Customizable: You can opt for all provolone for a purer flavor or mix in American or Cooper cheese for extra creaminess.

Ingredients

(Rewritten for clarity and flow)

1 tbsp neutral oil (sunflower, canola, or vegetable)
1 lb thinly shaved beef steak (e.g., sirloin)
1 onion, diced
2 cloves garlic, minced
1 tsp kosher salt (adjust if using Morton’s)
½ tsp freshly ground black pepper
1 cup chicken stock
1 tbsp Dijon mustard
½ cup milk
8 oz provolone cheese, torn into small pieces
4 oz American or Cooper cheese, cut into small pieces (Alternatively, you can use all provolone if preferred.)
1 lb cheese tortellini, cooked al dente
Fresh parsley, for garnish

Step-by-Step: How to Make Cheesesteak Tortellini

Preheat an empty stainless-steel or cast-iron skillet over medium-high for 5 minutes. Swirl in the oil to coat.
Roughly chop the shaved beef into bite-sized pieces.
Add the beef and diced onion to the skillet. Sprinkle with salt and pepper. Let it cook without stirring for 4–6 minutes until the bottom develops a deep, golden-brown sear.
Continue cooking for another 2–4 minutes, stirring occasionally, until the meat is fully browned with no pink remaining.
Add the garlic and sauté while stirring for 30 seconds to 1 minute, just until fragrant.
Pour in the chicken stock and Dijon mustard. Bring the mixture to a boil, making sure to scrape up all the flavorful browned bits from the bottom of the pan.
Pour in the milk and sprinkle the cheese evenly over the beef. Stir continually until the cheese has melted into a smooth, creamy sauce.
Gently fold in the cooked tortellini. Remove from heat, cover, and let rest for 3 minutes.
Uncover and gently stir again. Garnish with chopped parsley before serving.

Helpful Tips

Achieve Ideal Browning: Let the meat sit undisturbed to develop a nice crust before stirring.
Prevent Sauce Separation: Stir the cheese continuously into the warm liquid for a silky consistency.
Adjust Salt Wisely: Use less salt if your beef is already seasoned or if using salty cheese.
Select the Right Pan: A heavy-bottomed skillet helps with even cooking and browning.
Let It Rest: The 3-minute steam time after adding the pasta helps flavors meld beautifully without overcooking.

Substitutions And Variations

Meat Options: Swap shaved steak for leftover roast beef or even ground beef for convenience.
Cheese Choices: Use all provolone for purity, or mix in American/Cooper cheese for extra creaminess.
Cream Alternatives: Substitute half-and-half for milk if you prefer an even richer sauce—but expect a denser texture.
Veggie Additions: Throw in bell peppers, mushrooms, or frozen onions and peppers to bulk up nutrition and flavor.
Slow Cooker Version: You can adapt this to a crock pot using ground beef, broth, spices, tortellini, and cheese. Cook low for 6 hours or until creamy.

Storage Instructions

Refrigeration: Place leftovers in an airtight container and keep refrigerated for up to 3 days.
Reheating: Warm gently in a skillet or microwave, stirring to restore the creamy texture. Add a splash of milk if needed.
Freezing: Freeze in a freezer-safe container for up to 6 weeks. Thaw in the fridge before reheating—note the sauce may slightly change in texture.

Nutritional Information

Approximate per-serving values (for 5 servings):

Calories: ~722 kcal
Carbs: ~47 g
Protein: ~52 g
Fat: ~36 g (Saturated ~17 g, Unsaturated ~11 g)
Note: One cup of plain tortellini typically contains about 248 calories, 38 g of carbohydrates, 5.8 g of fat, and 11 g of protein. When combined with beef, cheese, and sauce, the full dish becomes a hearty, nutrient-rich meal.

Serving Suggestions

Garlic Bread: Perfect for sopping up the creamy sauce—like garlic braids, slices, or pull-apart rolls.
Green Salad: A fresh tossed salad adds textural contrast and brightness.
Steamed Veggies: Light vegetables like green beans or broccoli balance out the richness.
Wine Pairing: A crisp Chardonnay or light Pinot Noir would complement the cheesy, savory flavors beautifully.

Frequently Asked Questions About Cheesesteak Tortellini

Q: Can I make this vegetarian?
Yes—substitute the steak with hearty veggies like mushrooms or use a plant-based meat alternative. Adjust seasoning accordingly.

Q: Can I use frozen tortellini?
Absolutely. Thaw or cook it directly; timing may vary slightly—just keep an eye on when it’s al dente.

Q: How thick is the sauce?
Rich but pourable—designed to coat the tortellini and cling comfortably to each bite.

Q: Can I lighten the recipe?
Substitute milk for heavy cream, reduce cheese quantities, or use leaner cuts of meat. Veg additions like spinach help boost volume without extra calories.

Q: Preferred cooking vessel?
A sturdy skillet (stainless or cast-iron) is ideal for even heat and browning.

Conclusion

Thanks so much for stopping by and checking out this Cheesesteak Tortellini recipe! I love how it brings together the indulgent flavors of a Philly cheesesteak with the comforting familiarity of pasta—all in one delicious, quick-to-make skillet meal. It’s one of those dishes I find myself craving on chilly nights, and it never fails to deliver both flavor and comfort. I hope you enjoy making (and eating!) it as much as I do. Here’s to simple, satisfying meals and the joy of sharing them—happy cooking, and may your kitchen be filled with cheesy, meaty goodness!

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