This fun Cheesesteak Tortellini dish mixes cheesy tortellini with all the flavors of a classic cheesesteak. It’s tasty and super easy to prepare, making dinner a breeze!
Who wouldn’t love pasta wearing a cheesesteak costume? It’s like a party in your mouth! I love serving it with some garlic bread—just perfect for soaking up every last bit of sauce!
Key Ingredients & Substitutions
Tortellini: I recommend using fresh refrigerated cheese tortellini for the best flavor. If you can’t find it, frozen is a great alternative. No tortellini? Any small pasta like bowtie or even gnocchi could work in a pinch!
Steak: Ribeye is my go-to for its tenderness and flavor, but feel free to use sirloin or flank steak if it’s more budget-friendly. For a lighter option, try chicken or even sautéed mushrooms for a vegetarian twist.
Onion & Bell Pepper: I like using a small onion and green bell pepper for sweetness and crunch. Red or yellow onions can also work here, and any type of bell pepper adds beautiful color. If you have other veggies like mushrooms or zucchini, toss them in!
Cheese: Provolone is great for that cheesy flavor, but mozzarella works fine too. If you want something sharper, try using a little cheddar or even a mix of cheeses. Just make sure they melt well!
How Do You Make Sure the Tortellini and Sauce Mix Well?
Mixing the tortellini with the sauce can make or break the dish. Here are some simple tips to ensure they come together perfectly:
- When you add the cooked tortellini to the skillet, do it gently to avoid breaking the pasta.
- Use a spatula to fold the tortellini into the sauce instead of stirring vigorously.
- If the sauce seems thick, add a splash more beef broth or cream to loosen it up for even coating.
- Make sure the pan is on low heat when you combine them; this will help keep everything creamy without overcooking the pasta.
Following these steps will help you create a delightful Cheesesteak Tortellini that everyone will love!
How to Make Cheesesteak Tortellini
Ingredients You’ll Need:
- 1 package (about 9-12 ounces) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 12 ounces ribeye steak or sirloin, thinly sliced
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup beef broth
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup heavy cream or half-and-half
- 1 cup shredded provolone cheese (or mozzarella)
- Fresh chopped parsley, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 minutes of cooking time, making it around 35 minutes in total. It’s quick enough for a weeknight dinner but fancy enough for guests!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, add the refrigerated cheese tortellini and cook them according to the package instructions until al dente. This usually takes about 3-5 minutes. Be sure to drain the tortellini and set them aside for later!
2. Sear the Steak:
In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced ribeye steak (or sirloin) and season it with salt and pepper. Cook the steak until it’s browned but still tender, which should take about 3-4 minutes. Once done, carefully remove the steak from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet, toss in your sliced onions and green bell peppers. Sauté them until they become soft and slightly caramelized—around 5 minutes should do! Add the minced garlic and sauté for an additional minute until you can smell the yummy aroma!
4. Create the Sauce:
Now it’s time to bring it all together! Stir in the oregano, beef broth, and diced tomatoes into the skillet, letting it simmer for about 5 minutes. This step helps all the delicious flavors blend nicely.
5. Mix in the Cream:
Lower the heat to low and stir in the heavy cream (or half-and-half). Once combined, return the cooked steak to the skillet and mix everything well, ensuring the steak is coated in the creamy sauce.
6. Combine with Tortellini:
Add the cooked tortellini to the skillet and gently toss it with the cheesesteak sauce, making sure every piece of pasta is coated.
7. Finish with Cheese:
Top your creation with shredded provolone cheese (or mozzarella) and cover the skillet with a lid for 2-3 minutes, allowing the cheese to melt into gooey perfection!
8. Garnish and Serve:
Finally, sprinkle fresh chopped parsley over the dish for a pop of color. Serve your Cheesesteak Tortellini warm and enjoy this delightful twist on a classic!
This recipe is a comforting blend of creamy cheese, tender steak, and colorful veggies, perfect for cozy dinners at home. Bon appétit!
Can I Use Frozen Tortellini Instead of Fresh?
Absolutely! Frozen tortellini is a great option. Just cook it according to package instructions. It might take a minute or two longer than fresh, so keep an eye on it until it’s al dente!
How Can I Make This Recipe Vegetarian?
You can easily make this dish vegetarian by omitting the steak and substituting it with sautéed mushrooms or even tempeh for a protein boost. You might also want to add more veggies like zucchini or spinach for added flavor!
What’s the Best Way to Store Leftovers?
Store any leftover Cheesesteak Tortellini in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy again, reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to revive the sauce.
Can I Make This Dish Ahead of Time?
While it’s best enjoyed fresh, you can prepare the sauce and steak in advance. Simply store them separately in the fridge, then cook the tortellini and combine everything when you’re ready to serve!
