Creamy Cheesesteak Tortellini Recipe
Introduction
This Cheesesteak Tortellini brings together the rich flavors of classic cheesesteak sandwich ingredients in a comforting pasta dish. It’s a quick and satisfying meal that combines tender steak, savory onions, creamy sauce, and cheesy tortellini for an irresistible dinner option.
Ingredients
- 12 oz tortellini (fresh or frozen)
- 8 oz steak strips
- 1 medium onion, thinly sliced
- 4 oz provolone cheese, sliced or shredded
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Instructions
- Step 1: Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Step 2: In a large skillet, heat olive oil or butter over medium-high heat. Add the steak strips and cook until browned, about 3–4 minutes.
- Step 3: Add the sliced onions to the skillet and cook until softened and caramelized, about 5–7 minutes.
- Step 4: Reduce heat to medium, pour in the heavy cream, and stir to combine with the steak and onions. Let it simmer for 2–3 minutes until slightly thickened.
- Step 5: Add the cooked tortellini to the skillet and toss gently to coat.
- Step 6: Stir in the provolone cheese until melted and the sauce is creamy. Season with salt and pepper to taste. Serve immediately.
Tips & Variations
- Use seasoned steak strips or add garlic and herbs for extra flavor in the sauce.
- Swap provolone for mozzarella or cheddar for a different cheesy twist.
- Add sautéed bell peppers or mushrooms with the onions to boost veggie content.
- For a lighter version, substitute cream with half-and-half or milk, but the sauce will be less rich.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave in short bursts, stirring occasionally to keep the cheese from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini directly without thawing?
Yes, you can cook frozen tortellini straight from the freezer according to package instructions; just add a minute or two to the cooking time if needed.
What type of steak works best for this recipe?
Thinly sliced ribeye, sirloin, or flank steak work well because they cook quickly and remain tender.
PrintCreamy Cheesesteak Tortellini Recipe
A delicious twist on the classic cheesesteak, this Cheesesteak Tortellini combines tender steak strips, sautéed onions, creamy sauce, and provolone cheese tossed with perfectly cooked tortellini for a rich and comforting pasta dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Pasta
- 12 oz refrigerated cheese tortellini
For the Filling
- 8 oz steak strips
- 1 medium onion, thinly sliced
For the Sauce
- 1 cup heavy cream
- 4 oz provolone cheese, sliced or shredded
- 1 tbsp olive oil or butter (for cooking)
- Salt and pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, typically about 3 to 5 minutes. Drain and set aside, reserving a small amount of pasta water.
- Sauté the Steak and Onions: While the tortellini cooks, heat olive oil or butter in a large skillet over medium-high heat. Add the steak strips and cook until browned and cooked through, about 3 to 4 minutes. Remove the steak to a plate. In the same skillet, add the sliced onions and sauté until they become soft and caramelized, approximately 5 to 7 minutes. Return the steak to the pan with the onions.
- Prepare the Cream Sauce and Combine: Lower the heat to medium and pour in the heavy cream, stirring to combine with the steak and onions. Add the provolone cheese and stir until melted and the sauce is creamy. Season with salt and pepper to taste. Add the drained tortellini to the skillet, tossing gently to coat everything evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
Notes
- Use fresh or refrigerated tortellini for the best texture.
- Be careful not to overcook the steak to retain tenderness.
- For extra flavor, add a pinch of garlic powder or fresh herbs such as parsley.
- If provolone is unavailable, mozzarella cheese can be used as a substitute.
- This dish can be prepared ahead and reheated gently on the stovetop with a splash of cream or milk.
Keywords: Cheesesteak Tortellini, Steak pasta, Creamy tortellini recipe, Provolone cheese pasta, Easy stovetop pasta
