Cheesesteak Tortellini
This Cheesesteak Tortellini is the easiest one-pot pasta recipe the whole family will love. With the same flavors as a classic Philly Cheesesteak sandwich, every bite it rich, creamy, and so so delicious.
Servings: 4 servings
Ingredients
- 1-1 1/2 pounds shaved beef (ribeye or sirloin)
- 2 tablespoons neutral oil (avocado or canola) divided
- 1 tablespoon salted butter
- 1 large green bell pepper thinly sliced or chopped
- 1 large yellow onion thinly sliced or chopped
- 3 garlic cloves minced
- 1 teaspoon Worcestershire sauce
- 4 cups beef broth
- 20 ounce package refrigerated cheese tortellini
- 1 cup heavy cream
- 8 ounces slices or shredded Provolone or American cheese
- salt and black pepper to taste
- Garnish: fresh parsley
Instructions
- Heat a large skillet or Dutch oven over high heat until just smoking. Add 1 tablespoon of the oil, then lay in the shaved beef in a single layer. Work in two batches if needed.
- Season generously with salt and pepper and let it sear undisturbed for about 60 seconds, then quickly toss for another 30–45 seconds, just until browned. Transfer to a plate and set aside.
- Reduce heat to medium-high. Add the remaining oil and the butter to the same pan. Once the butter melts, add the bell pepper and onion. Cook, stirring occasionally, until softened, about 6–7 minutes.
- Stir in the garlic and cook for 30 seconds more. Season with a pinch of salt and pepper.
- Pour in the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a steady simmer.
- Add the tortellini to the broth and stir to submerge. Cook, stirring occasionally, until the tortellini is tender and the broth has reduced and thickened slightly, about 5–7 minutes.
- Pour in the heavy cream and stir gently. Let it come back to a gentle bubble and simmer for 1–2 minutes, until the sauce looks silky and clings to the tortellini.
- Add the seared beef back to the pan along with any juices on the plate. Stir gently just until the beef is warmed through, about 1 minute. Taste and adjust salt and pepper.
- Turn off the heat and lay the provolone slices in an overlapping layer across the top. Cover with a lid (or a sheet of foil) and let sit for 2–3 minutes, until the cheese is fully melted and gooey. Sprinkle with parsley if using.
Notes
Storage:
Store any leftover cheesesteak tortellini pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through with a splash of water or stock as needed.
You can also freeze this pasta for up to 2 months, but we can't guarantee the texture will be as delicious once thawed.
Tips:
- Buy the refrigerated tortellini. This will cook the quickest in the skillet with the pasta.
- Sear the beef first. You want good caramelization so it's crucial to cook it at the beginning. After it's browned, then you can remove it to a plate and scrape up those delicious browned bits to form the base of the sauce.
- Always add the cream towards to the end. You don't want the sauce to break or curdle, so this helps to prevent that.
- Once you add the cheese, you can shut off the heat. It will melt naturally just with the residual heat of the and a lid on top for the perfect gooey bite.
- If you are trying to shave or thinly slice the beef yourself, pop the steak into the freezer for 10 to 15 minutes to help it firm up. It will be much easier to cut.
- Swap steak with ground beef. You can opt to use ground beef in place of the steak. Simply cook and crumble in the skillet, season with salt and pepper, and remove from the pan before proceeding through the rest of the recipe.
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