If you crave the bold flavors of a classic Philly cheesesteak but want to shake things up, this Cheesesteak Tortellini Recipe is exactly what you need. It masterfully combines tender sirloin steaks, vibrant bell peppers, and onions with creamy cheese tortellini nestled in a luscious heavy cream sauce, all crowned with melted provolone. The result is a perfect marriage of savory, comforting richness and elegant pasta – a dish that’s surprisingly simple to make yet guaranteed to impress any crowd. Trust me, once you try this Cheesesteak Tortellini Recipe, it will quickly become a beloved dinner staple in your home.
Ingredients You’ll Need
Every ingredient in this Cheesesteak Tortellini Recipe plays a crucial role, bringing texture, flavor, or that velvety richness that makes the dish irresistible. Whether it’s the Montreal steak seasoning weaving all the flavors together or the tender cheese tortellini soaking up the creamy sauce, the components come together in perfect harmony.
- Olive oil: Just a teaspoon provides the necessary fat to sear the steaks and soften the veggies without overpowering the other flavors.
- Philly sirloin steaks: The star protein, tender and flavorful, giving this dish its authentic cheesesteak vibe.
- Green bell pepper: Adds a fresh, slightly sweet crunch and vibrant color to the recipe.
- Yellow onion: Provides sweetness and softness that balances the meat and pepper beautifully.
- Montreal steak seasoning: A robust spice blend that infuses the steak and vegetables with that signature cheesesteak punch.
- Frozen cheese tortellini: Convenient and cheesy, it’s the comfort factor everyone will adore.
- Heavy cream: Creates the luscious sauce that ties every bite together with creamy decadence.
- Shredded provolone cheese: Melts into the dish adding that iconic melted cheese taste you expect from a cheesesteak.
How to Make Cheesesteak Tortellini Recipe
Step 1: Heat the Pan
Start by heating 1 teaspoon of olive oil in a large sauté pan over medium-high heat. This step is key to achieving that perfect sear on the sirloin steaks and ensuring the vegetables cook evenly without burning. A hot pan means everything cooks quickly and locks in flavor.
Step 2: Cook Steaks and Veggies
Place the Philly sirloin steaks on one side of the pan while adding the sliced green bell pepper and yellow onion on the other. This clever technique lets each element cook at its ideal pace. Sprinkle 1 ½ teaspoons of Montreal steak seasoning evenly over both the meat and veggies. Cook the steaks according to package instructions until they’re tender and juicy. Meanwhile, let the peppers and onions soften but retain a slight crispness for texture. Once both are cooked, stir the steaks and vegetables together for that true cheesesteak mix.
Step 3: Add Tortellini and Cream
Next, add the entire bag of frozen cheese tortellini along with 1 pint of heavy cream right into the pan. Bring the mixture to a gentle boil, then lower to a simmer and cover the pan. Let everything cook together for about 10 minutes, stirring occasionally to prevent sticking. The tortellini will absorb the rich cream and mingle with the savory steak and veggies, creating a sauce that’s nothing short of dreamy.
Step 4: Melt the Cheese
Once the tortellini is tender and the sauce is creamy, sprinkle 1 cup of shredded provolone cheese over the top. Cover the pan again and allow the cheese to melt completely, adding that irresistible gooey layer that transforms this dish into genuine comfort food. Serve immediately while warm and enjoy every cheesy, meaty bite of this Cheesesteak Tortellini Recipe.
How to Serve Cheesesteak Tortellini Recipe
Garnishes
If you want to elevate your presentation, fresh garnishes like chopped parsley or basil add a burst of green and freshness that balances the richness. A light sprinkle of cracked black pepper or even some crushed red pepper flakes can add a little bite if you like a touch of heat.
Side Dishes
This dish is perfectly hearty on its own, but you can serve it with a crisp green salad dressed with vinaigrette to cut through the richness. Garlic bread or a warm baguette is also a great companion to soak up any leftover sauce on your plate.
Creative Ways to Present
For a fun twist, serve this Cheesesteak Tortellini Recipe in shallow bowls garnished with a drizzle of extra virgin olive oil or a sprinkle of grated Parmesan cheese. You can even top it with thinly sliced pickled jalapeños for an exciting flavor contrast that nods to the original Philly cheesesteak’s appetite for boldness.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cheesesteak Tortellini into an airtight container and refrigerate for up to 3 days. The flavors actually meld even more after sitting, making for an even tastier next-day meal.
Freezing
If you want to save some for later beyond a few days, you can freeze this dish in freezer-safe containers for up to 2 months. Keep in mind the texture of the tortellini might soften slightly after freezing, but it will still be delicious.
Reheating
To reheat, warm gently in a skillet over medium-low heat, stirring occasionally so the cream sauce loosens and the cheese melts back in. You can add a splash of cream or milk if it feels too thick when reheating. Avoid microwaving if possible to keep the best texture.
FAQs
Can I use a different type of steak for this recipe?
Absolutely! While Philly sirloin steaks are classic and convenient, you can use ribeye, flank, or even thinly sliced skirt steak for a similar effect. Just adjust cooking times based on the thickness.
Is it possible to make this recipe vegetarian?
Yes, by substituting the sirloin with hearty sautéed mushrooms or seitan and using vegetable broth with the cream, you can create a delicious vegetarian version that still captures the essence of the original dish.
Can I use a different cheese in place of provolone?
Provolone brings that authentic cheesesteak flavor, but mozzarella, fontina, or a mild cheddar will also work beautifully for melting and flavor balance.
How do I know when the tortellini is fully cooked?
The tortellini will cook in about 10 minutes when simmered covered with the cream. It’s ready when tender but still firm to the bite. Taste-testing a piece is the best way to check.
Can I prepare this recipe ahead of time for a party?
You can cook the dish up to the point before melting the cheese, refrigerate it, and then reheat with the cheese added right before serving. This helps keep the cheese gooey and fresh for guests.
Final Thoughts
Sharing this Cheesesteak Tortellini Recipe with you feels like passing along a little treasure that’s both comforting and exciting. It’s one of those rare dishes that combines the best of Italian comfort food with the unmistakable charm of a Philly cheesesteak. Whether it’s a weeknight family dinner or a casual gathering, give it a try—you’re going to love how effortlessly it comes together and how delicious it tastes. Happy cooking!
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Cheesesteak Tortellini Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cheesesteak Tortellini recipe brings the classic Philly cheesesteak flavors into a creamy, comforting pasta dish. Featuring sirloin steaks sautéed with bell peppers and onions, combined with cheese-filled tortellini in a rich heavy cream sauce, this quick and easy skillet meal is perfect for a hearty weeknight dinner. Ready in just 20 minutes, it offers a delicious fusion of Italian and American favorites all in one pan.
Ingredients
Meat and Vegetables
- 1 package (4 count) Philly Sirloin Steaks
- 1 green bell pepper, sliced
- ½ yellow onion, sliced
Seasonings
- 1 teaspoon olive oil
- 1 ½ teaspoons Montreal steak seasoning
Pasta and Dairy
- 1 bag (19 ounces) frozen cheese tortellini
- 1 pint heavy cream
- 1 cup shredded provolone cheese
Instructions
- Heat the Pan: In a large sauté pan, heat 1 teaspoon of olive oil over medium-high heat. This preps the pan for even cooking of the steaks and vegetables.
- Cook Steaks and Veggies: Add the Philly sirloin steaks to one side of the pan, and the sliced green bell pepper and yellow onion to the other side. Sprinkle 1 ½ teaspoons of Montreal steak seasoning over both. Cook steaks according to package instructions, while sautéing the peppers and onions until crisp-tender. Once done, stir together to combine the steaks and vegetables.
- Add Tortellini and Cream: Pour the frozen 19-ounce cheese tortellini and 1 pint of heavy cream into the pan with the steak and veggies. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pan and let it simmer for 10 minutes, stirring occasionally to prevent the tortellini from sticking. This will cook the pasta fully and allow flavors to meld.
- Melt the Cheese: After the tortellini is cooked, sprinkle 1 cup of shredded provolone cheese evenly over the top. Replace the lid and leave it for a few minutes until the cheese melts completely. Serve immediately while hot for the best taste and texture.
Notes
- You can substitute provolone cheese with mozzarella or cheddar for variation.
- For a spicier kick, add crushed red pepper flakes when sautéing the vegetables.
- Use fresh tortellini if preferred, adjusting simmer time as fresh pasta cooks faster.
- Ensure to stir occasionally while simmering to prevent the cream sauce from scorching at the bottom.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.
