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Creamy cheesesteak tortellini with tender steak, mushrooms, and peppers served in a large white handled casserole dish.
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Cheesesteak Tortellini

Cheesesteak Tortellini with seared steak, caramelized onions, peppers, and mushrooms, and cheese tortellini folded into a silky provolone and Parmesan cream sauce. Everything you love about a Philly cheesesteak in a bowl of pasta. Ready in 40 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: cheesesteak pasta recipe, cheesesteak tortellini, Philly cheesesteak tortellini recipe
Servings: 6
Calories: 854kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 pound cheese tortellini refrigerated
  • 2 tablespoons olive oil
  • 1½ pounds thinly sliced steak such as ribeye or sirloin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon butter
  • 1 large onion thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 2 tablespoons all purpose flour
  • 2 cups beef broth low sodium
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1½ cups provolone cheese shredded
  • ½ cup Parmesan cheese grated
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil and cook the 1 pound tortellini according to the package directions. Drain and set aside.
    Refrigerated cheese tortellini boils in salted water before being lifted from the pot with a slotted spoon.
  • While the water heats, pat the 1½ pounds sliced steak dry and season with the ½ teaspoon salt and ½ teaspoon black pepper. Heat the 2 tablespoons olive oil in a large skillet over high heat and sear the steak in a single layer for 2 to 3 minutes, just until browned. Work in batches if you need to, since crowding the pan steams the meat instead of searing it. Transfer the steak to a plate.
    Thinly sliced seasoned steak cooks in a hot skillet until the pieces are nicely browned and tender.
  • Lower the heat to medium and add the 1 tablespoon butter to the same skillet. Add the sliced onion, bell pepper, and mushrooms and cook for 6 to 7 minutes, until softened and starting to caramelize. Stir in the 3 cloves minced garlic and cook for 1 minute more.
    Mushrooms, sliced green peppers, and onions cook in a skillet before minced garlic is added and stirred through.
  • Sprinkle the 2 tablespoons flour over the vegetables and stir for 1 minute, until it coats everything. This is what thickens the sauce into something creamy that clings to the tortellini.
    Flour is sprinkled over sautéed mushrooms, peppers, and onions, then stirred thoroughly to help thicken the sauce.
  • Slowly pour in the 2 cups beef broth while stirring, then add the 1 cup heavy cream and 1 tablespoon Worcestershire sauce. Bring to a gentle simmer and cook for 3 to 4 minutes, until thickened enough to coat the back of a spoon.
    Beef broth and heavy cream are poured over sautéed vegetables, then simmered together into a creamy sauce.
  • Reduce the heat to low and stir in the 1½ cups provolone and ½ cup Parmesan, a handful at a time, until melted and smooth. Adding the cheese off the boil and in batches keeps the sauce silky instead of grainy.
    Provolone and Parmesan are stirred into the mushroom cream sauce until completely melted, thickened, and beautifully smooth.
  • Return the steak and any resting juices to the skillet, then add the cooked tortellini. Gently fold everything together until coated in the cheesy sauce and warmed through.
    Cooked tortellini and seared steak are added to the skillet, then folded into the creamy vegetable sauce.
  • Sprinkle with the 2 tablespoons parsley and serve right away, while the cheese is at its meltiest.

Notes

  1. Steak choice: Ribeye is the classic cheesesteak cut and what I used but sirloin is leaner and less expensive and works beautifully in this sauce. Use whichever is cheaper at your store that week.
  2. Sear properly: High heat, single layer, no stirring for the first minute. This is where the flavor comes from. Don't crowd the pan or the meat will steam instead of sear.
  3. Don't rush the vegetables: 6 to 7 minutes over medium heat is what gives you caramelized deeply flavored cheesesteak vegetables rather than just softened ones.
  4. Cheese off the boil: Reduce the heat to low before the cheese goes in. Add it in small batches, stirring until fully melted between each addition. This is what keeps the sauce silky instead of grainy and broken.
  5. Shred your own cheese: Pre-shredded cheese has anti-caking agents that interfere with melting. A block of provolone and a box grater makes a noticeably smoother sauce.
  6. Heavy cream only: Don't substitute with half and half or milk. The fat content is what makes the sauce genuinely rich and creamy.
  7. Serve immediately: The sauce thickens as it sits and the tortellini absorbs it. Eat it while it's hot.
  8. Reheating: Add a splash of broth or cream when reheating over low heat to loosen the sauce back up.
  9. Grainy sauce fix: If the sauce breaks, take the pan off the heat completely, add a splash of warm cream, and whisk vigorously. It sometimes comes back together.
  10. Make ahead: The sauce and steak can be made up to 2 days ahead. Cook the tortellini fresh and warm everything together over low heat when ready to serve.

Nutrition

Serving: 1serving | Calories: 854kcal | Carbohydrates: 43g | Protein: 50g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1153mg | Potassium: 788mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1203IU | Vitamin C: 21mg | Calcium: 508mg | Iron: 5mg
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