Cheese Steak Tortellini is a delicious twist on two classic favorites—Philadelphia cheesesteak and cheesy tortellini. This recipe combines tender slices of steak, sautéed peppers and onions, and creamy cheese-filled tortellini for a hearty meal that’s both comforting and easy to make. It’s perfect for those nights when you want something satisfying but don’t want to spend hours in the kitchen.
Ingredients
To make our delicious Cheese Steak Tortellini, we carefully select ingredients that bring out the rich flavors and creamy texture this dish is known for. Below you’ll find everything organized for easy prep and cooking.
Cheese Tortellini
- 1 package (9 oz) of cheese tortellini (fresh or frozen works best)
- Use cheese-filled tortellini to achieve that classic creamy bite in every forkful
Steak and Vegetables
| Ingredient | Preparation | Quantity |
|---|---|---|
| Ribeye steak | Thinly sliced | 8 oz |
| Bell peppers | Julienne (thin strips) | 1 medium (any color) |
| Yellow onion | Thinly sliced | 1 medium |
| Garlic | Minced | 2 cloves |
| Olive oil | For sautéing | 2 tablespoons |
We recommend using ribeye for its tenderness and flavor, but any flank or sirloin steak sliced thin will work well.
Sauce and Seasonings
- 2 tablespoons unsalted butter to enrich the sauce
- 1 cup heavy cream for smooth, velvety texture
- 1 cup shredded provolone cheese for that authentic cheese steak flavor
- Salt and freshly ground black pepper to taste
- 1 teaspoon Italian seasoning to enhance savory notes
- Red pepper flakes (optional) to add a subtle kick
Equipment Needed
To prepare our Cheese Steak Tortellini recipe with ease and precision, gathering the right equipment is essential. Here is a list of tools that will help us achieve the perfect texture and blend of flavors.
- Large Pot
We use this for boiling the cheese tortellini until al dente. Make sure it’s big enough to allow the tortellini to cook evenly without sticking.
- Large Skillet or Sauté Pan
Ideal for cooking the thinly sliced ribeye steak and sautéing the bell peppers, onions, and garlic. A wide surface promotes even browning and prevents overcrowding.
- Wooden Spoon or Silicone Spatula
Best for stirring the ingredients gently while cooking to prevent tearing the tortellini or overcooking the steak.
- Colander
For draining the cooked tortellini after boiling.
- Measuring Cups and Spoons
Critical for measuring out precise amounts of butter, heavy cream, and seasonings like Italian seasoning and red pepper flakes.
- Cutting Board and Sharp Knife
To finely slice the steak, dice the bell pepper, and chop the onion and garlic for maximum flavor release.
- Cheese Grater
To freshly shred the provolone cheese, which melts beautifully into the creamy sauce.
| Equipment | Purpose |
|---|---|
| Large Pot | Boil tortellini |
| Large Skillet | Sear steak and sauté vegetables |
| Wooden Spoon/Spatula | Stir ingredients carefully |
| Colander | Drain cooked tortellini |
| Measuring Cups/Spoons | Measure sauce ingredients and seasonings |
| Cutting Board & Knife | Prep vegetables and slice steak |
| Cheese Grater | Freshly shred provolone cheese for sauce |
Prep Work
Before we dive into cooking, thorough prep work sets the stage for a smooth process and flavorful results. Let’s get everything ready step-by-step to ensure our Cheese Steak Tortellini cooks perfectly.
Preparing the Steak
- Pat the 8 oz thinly sliced ribeye steak dry using paper towels to promote a good sear.
- Season both sides generously with salt, black pepper, and a sprinkle of Italian seasoning for aromatic depth.
- If preferred, add a pinch of red pepper flakes for a subtle kick.
- Let the steak sit at room temperature for 10 minutes to ensure even cooking.
- Slice the steak into bite-size strips if not already done, for easier eating and even distribution in the dish.
Chopping Vegetables
- Dice the medium yellow onion into thin slices, about ¼ inch thick, to ensure they soften nicely and blend into the sauce.
- Remove the seeds and membranes from the medium bell pepper and cut into similarly thin strips to maintain balanced texture.
- Mince 2 cloves of garlic finely to release their robust flavor into the dish.
- Use a sharp knife and sturdy cutting board for consistent cuts and safety.
Cooking Tortellini
- Bring a large pot of salted water to a rolling boil.
- Add 9 oz of cheese tortellini to the boiling water—fresh or frozen works fine.
- Stir gently to prevent sticking.
- Cook tortellini according to package instructions, typically 3-5 minutes until al dente.
- Drain tortellini thoroughly using a colander and set aside, reserving a small cup of pasta water for adjusting sauce consistency if needed.
| Prep Task | Key Details | Recommended Tools |
|---|---|---|
| Preparing Steak | Season well, slice thin, rest 10 minutes | Sharp knife, paper towels |
| Chopping Vegetables | Thin slices for onions and peppers, minced garlic | Cutting board, sharp knife |
| Cooking Tortellini | Boil salted water, cook al dente 3-5 minutes | Large pot, colander |
Cooking Instructions
Let’s transform our Cheese Steak Tortellini ingredients into a rich and flavorful dish by following these straightforward steps.
Cooking the Steak and Vegetables
- Preheat a large skillet over medium-high heat until it’s hot but not smoking.
- Add 1 tablespoon of unsalted butter and swirl to coat the pan.
- Carefully place the seasoned thinly sliced ribeye steak in a single layer. Cook for 1-2 minutes per side until beautifully browned but still tender.
- Remove the steak from the skillet and set aside to rest. This locks in juices and maintains the steak’s tenderness.
- In the same skillet, add a little more butter if needed, then toss in the sliced bell pepper and yellow onion.
- Sauté the vegetables for 5-6 minutes, stirring occasionally, until they become soft and slightly caramelized.
- Add the minced garlic and cook for another 30 seconds until fragrant, stirring continuously to avoid burning.
Making the Sauce
- Reduce the skillet heat to medium and melt 2 tablespoons of unsalted butter.
- Gradually whisk in 1 cup of heavy cream to create a smooth base.
- Slowly incorporate 1 cup of shredded provolone cheese, stirring constantly until the cheese fully melts and the sauce thickens.
- Season the sauce with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon Italian seasoning, and optional ⅛ teaspoon red pepper flakes for a gentle kick.
- Keep the sauce warm on low heat, stirring occasionally to maintain its creamy texture.
Combining Tortellini with Steak and Sauce
- Drain the 9 oz of cooked cheese tortellini, reserving about ¼ cup of the pasta water.
- Add the tortellini to the skillet with the creamy sauce, stirring gently to coat every piece evenly.
- Return the rested steak slices and sautéed vegetables to the skillet.
- Toss everything together carefully, adding reserved pasta water a tablespoon at a time if the sauce needs loosening.
- Cook for an additional 2 minutes on low heat, allowing all flavors to meld and the dish to heat through perfectly.
“Our Cheese Steak Tortellini is ready when the pasta is creamy, the steak is tender, and the peppers and onions add a hint of sweetness to every bite.”
| Step | Ingredient | Time/Temperature | Notes |
|---|---|---|---|
| Cooking steak | Thinly sliced ribeye | 1-2 min per side, med-hi heat | Brown without overcooking |
| Sauté vegetables | Bell pepper, onion | 5-6 min, med-hi heat | Soft and caramelized |
| Add garlic | Minced garlic | 30 seconds, med heat | Stir constantly |
| Make sauce | Butter, cream, provolone | Medium heat | Whisk until cheese melts |
| Season sauce | Salt, pepper, spices | To taste | Adjust spiciness with red flakes |
| Combine all | Tortellini, steak, veg | Low heat, 2 min | Toss gently, add pasta water if needed |
With these clear and precise steps, our Cheese Steak Tortellini will emerge creamy, hearty, and packed with the iconic Philly cheesesteak flavors we crave.
Assembly and Serving
Once the cheese steak tortellini is cooked, it’s time to bring all the flavors together and present this comforting dish beautifully. Proper assembly and thoughtful plating enhance both the visual appeal and the dining experience.
Plating the Cheese Steak Tortellini
- Use a large shallow bowl or a wide plate to showcase the creamy cheese steak tortellini.
- Gently twirl the tortellini with steak, peppers, and onions to evenly distribute ingredients.
- Spoon the rich provolone cream sauce over the tortellini, making sure each bite bursts with flavor.
- Arrange a few tender steak slices and sautéed peppers and onions on top for a vibrant presentation.
- Leave a little space around the edges of the plate to keep the dish looking clean and inviting.
Suggested Garnishes
To elevate our cheese steak tortellini visually and flavor-wise, we recommend these garnishes:
| Garnish | Purpose | Quantity | Notes |
|---|---|---|---|
| Fresh chopped parsley | Adds color and fresh herbal brightness | 1 tablespoon | Sprinkle evenly over the dish |
| Grated Parmesan cheese | Enhances cheesiness and texture | 1-2 tablespoons | Optional for extra cheesy richness |
| Crushed red pepper flakes | Adds a subtle heat contrast | Pinch to taste | Use sparingly to avoid overpowering creamy sauce |
| Freshly ground black pepper | Adds a mild spicy depth | To taste | Grind on top just before serving |
“Garnishing your cheese steak tortellini with fresh parsley and Parmesan not only adds brightness but also complements the rich, creamy elements perfectly.”
By assembling with care and choosing garnishes thoughtfully, our cheese steak tortellini becomes a dish that excites the senses and invites us to savor every bite.
Make-Ahead and Storage Tips
To enjoy our Cheese Steak Tortellini fresh or save time on busy days, following these make-ahead and storage tips will ensure the dish maintains its creamy texture and rich flavor.
Make-Ahead Preparation
- Cook the steak and vegetables ahead of time: Sauté the thinly sliced ribeye steak, bell pepper, and onion as instructed. Store them in an airtight container and refrigerate for up to 2 days.
- Prepare the sauce in advance: Whip up the creamy butter, heavy cream, and provolone sauce, then cool it quickly. Refrigerate in a sealed container for up to 2 days.
- Boil the tortellini just before serving: To prevent the pasta from sticking and losing texture, cook tortellini fresh and mix it with the pre-made components.
Storage Instructions
Proper storage preserves the dish’s freshness and safety. Here is a clear guideline for Cheese Steak Tortellini storage:
| Component | Storage Method | Maximum Storage Time | Notes |
|---|---|---|---|
| Steak and Vegetables | Airtight container, refrigerated | 2 days | Store separately from pasta and sauce |
| Creamy Sauce | Airtight container, refrigerated | 2 days | Reheat gently to avoid curdling |
| Cooked Tortellini | Airtight container, refrigerated | 1 day | Best cooked fresh but can store briefly |
| Assembled Dish | Airtight container, refrigerated | 1-2 days | Reheat carefully, stirring occasionally |
Reheating Guidelines
- Reheat the sauce and steak mixture in a skillet over low heat, stirring gently. Add a splash of heavy cream or milk if the sauce thickens excessively.
- Warm the cooked tortellini separately by briefly boiling water or microwaving with a damp paper towel to maintain moisture.
- Combine all components once warmed and toss gently to blend flavors without breaking the tortellini.
Pro Tip: Avoid freezing assembled Cheese Steak Tortellini as creamy sauces can separate, and pasta texture may degrade. Instead, freeze steak and vegetables separately if needed.
By following these tips, we keep our Cheese Steak Tortellini delicious and ready to enjoy anytime with the iconic flavors freshly intact.
Conclusion
This Cheese Steak Tortellini recipe brings together bold flavors and creamy textures in a way that’s both satisfying and simple to make. It’s a perfect choice for those nights when you want something comforting without spending hours in the kitchen.
With just a few quality ingredients and straightforward steps, we can create a dish that feels indulgent yet approachable. Plus, the make-ahead tips make it even easier to enjoy this hearty meal anytime.
Give this recipe a try and experience how effortlessly delicious a Philly cheesesteak-inspired pasta can be. We’re confident it’ll become a favorite in your dinner rotation.
Frequently Asked Questions
What is Cheese Steak Tortellini?
Cheese Steak Tortellini is a fusion dish combining the flavors of a classic Philadelphia cheesesteak with cheesy tortellini pasta, featuring tender steak, sautéed peppers and onions, and a creamy cheese sauce.
What type of steak is best for this recipe?
Ribeye steak is recommended due to its tenderness and flavor, but flank or sirloin steak can be used as alternatives.
Can I prepare parts of the dish in advance?
Yes, you can cook the steak and vegetables ahead of time and store them in an airtight container for up to 2 days. The sauce can also be prepared in advance.
How should I store leftover Cheese Steak Tortellini?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing as it may affect the creamy texture.
How do I reheat Cheese Steak Tortellini without drying it out?
Reheat gently on the stove or microwave, adding a splash of cream or milk if needed to maintain the sauce’s creaminess.
Is this recipe suitable for busy weeknights?
Yes, this dish is quick and easy to make, perfect for a hearty and comforting meal on busy nights.
What kitchen equipment do I need for this recipe?
You will need a large pot for boiling tortellini, a skillet or sauté pan for cooking steak and vegetables, plus basic utensils like measuring spoons, knives, and stirring spoons.
How do I make the sauce for Cheese Steak Tortellini?
The sauce is made by melting butter, then combining heavy cream and shredded provolone cheese, seasoned with salt, pepper, and Italian seasoning.
Can I add spice to the dish?
Yes, optional red pepper flakes can be added to the sauce or as a garnish to add a little heat.
How should I plate Cheese Steak Tortellini for best presentation?
Twirling the tortellini on the plate and arranging the steak slices and sautéed vegetables on top creates an appealing look. Garnish with parsley, Parmesan, or crushed red pepper flakes.