If you’re craving the bold flavors of a classic Philly cheesesteak but want to switch things up, our Cheesesteak Tortellini Pasta recipe is exactly what you need. It combines tender cheese-filled tortellini with savory steak, sautéed peppers, and onions, all tossed in a creamy cheese sauce. This dish brings the best of both worlds—comforting pasta and the iconic cheesesteak taste—in one delicious meal.
Ingredients
To create our Cheesesteak Tortellini Pasta, we gather fresh, flavorful components that highlight the cheesy, savory essence of this dish. Each ingredient plays a vital role in building layers of taste and texture.
For the Cheesesteak Tortellini
- 1 package (9 ounces) cheese-filled tortellini, preferably freshly made or refrigerated for best texture
- 12 ounces ribeye steak, thinly sliced against the grain
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil, for sautéing
- Salt and black pepper, to taste
For the Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
For Garnish
- 2 tablespoons chopped fresh parsley
- Extra shredded provolone or mozzarella, for topping
- Red pepper flakes (optional), for a spicy kick
| Ingredient Category | Ingredient | Quantity |
|---|---|---|
| Tortellini & Meat | Cheese-filled tortellini | 9 ounces (1 package) |
| Ribeye steak | 12 ounces, thinly sliced | |
| Vegetables | Green bell pepper | 1 medium, thinly sliced |
| Yellow onion | 1 medium, thinly sliced | |
| Oils & Seasonings | Olive oil | 2 tablespoons |
| Salt | To taste | |
| Black pepper | To taste | |
| Sauce Ingredients | Unsalted butter | 2 tablespoons |
| Garlic | 2 cloves, minced | |
| All-purpose flour | 2 tablespoons | |
| Whole milk | 2 cups, warmed | |
| Provolone cheese | 1 cup, shredded | |
| Mozzarella cheese | 1 cup, shredded | |
| Parmesan cheese | 1/2 cup, grated | |
| Dijon mustard | 1 teaspoon | |
| Garnish | Fresh parsley | 2 tablespoons, chopped |
| Extra shredded cheese | For topping | |
| Red pepper flakes (optional) | For heat |
Equipment Needed
To prepare our Cheesesteak Tortellini Pasta, having the right equipment streamlines the cooking process and ensures perfect results. Below is a detailed list of essential tools we need to execute each step flawlessly.
- Large pot: For boiling the cheese-filled tortellini until tender.
- Large skillet or sauté pan: Ideal for cooking the thinly sliced ribeye steak and sautéing the peppers and onions.
- Medium saucepan: To prepare the smooth and creamy cheese sauce without lumps.
- Wooden spoon or silicone spatula: For stirring the sauce and mixing ingredients gently.
- Colander or strainer: To drain the cooked tortellini efficiently.
- Sharp chef’s knife: Necessary for slicing the steak, bell pepper, and onion uniformly.
- Cutting board: A sturdy surface for safe and effective chopping.
- Measuring cups and spoons: To precisely measure butter, flour, milk, and seasonings.
- Grater: For shredding the provolone, mozzarella, and Parmesan cheeses fresh to maximize flavor.
- Whisk: Essential for blending the sauce ingredients smoothly.
- Serving dish or bowls: To present our delectable Cheesesteak Tortellini Pasta beautifully.
| Equipment | Purpose |
|---|---|
| Large pot | Boil tortellini |
| Large skillet | Sauté steak, peppers, onions |
| Medium saucepan | Prepare cheese sauce |
| Wooden spoon/spatula | Stirring and mixing |
| Colander | Drain pasta |
| Chef’s knife | Slice ingredients |
| Cutting board | Chop vegetables and meat |
| Measuring cups/spoons | Measure ingredients |
| Grater | Shred cheeses |
| Whisk | Smooth sauce consistency |
Pro tip: Using a sharp knife and uniformly slicing the steak and vegetables ensures even cooking and balanced flavors throughout the dish.
Equipping our kitchen with these tools will help us create a rich and indulgent Cheesesteak Tortellini Pasta with creamy cheese sauce, savory steak, and perfectly sautéed vegetables every time.
Prep Work
Before we dive into cooking, setting up properly is crucial for a smooth process. Our Cheesesteak Tortellini Pasta demands precise prep to layer bold flavors and creamy textures perfectly.
Preparing the Tortellini
We start by bringing a large pot of salted water to a boil. Add 9 ounces of cheese-filled tortellini and cook according to package directions, usually about 3 to 5 minutes until al dente. Stir occasionally to prevent sticking. Once cooked, drain the tortellini using a colander and set aside, reserving about ½ cup of the pasta water for the sauce adjustment later.
| Step | Details |
|---|---|
| Water | Bring to a rolling boil with salt |
| Tortellini amount | 9 ounces |
| Cooking time | 3 to 5 minutes (al dente) |
| Post-cook action | Drain, reserve ½ cup pasta water |
Slicing the Steak
Next, we focus on the 12 ounces of thinly sliced ribeye steak, integral for that authentic cheesesteak flavor. Using a sharp chef’s knife, slice the ribeye against the grain into thin strips about ¼ inch thick. This technique ensures tenderness and even cooking.
Pro Tip: Place the steak in the freezer for 15 to 20 minutes before slicing. This firms up the meat making thinner, more uniform slices easier and safer.
| Step | Details |
|---|---|
| Meat type | Ribeye steak |
| Amount | 12 ounces |
| Slice thickness | Approximately ¼ inch |
| Technique | Slice against the grain |
| Hint | Chill steak 15-20 minutes for easier slicing |
Chopping Vegetables
For the vibrant base of sautéed peppers and onions, we finely chop:
- 1 medium green bell pepper into thin strips
- 1 medium yellow onion into thin slices
These slices should be uniform for even caramelization, enhancing the dish’s savory depth.
| Vegetable | Preparation |
|---|---|
| Green bell pepper | Thin strips |
| Yellow onion | Thin slices |
Having all ingredients prepped consistently allows us to build flavor and texture layers that deliver the ultimate Cheesesteak Tortellini Pasta experience.
Directions
Follow these clear steps to create our Cheesesteak Tortellini Pasta, ensuring each element shines with bold flavors and creamy textures.
Cooking the Steak and Vegetables
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the thinly sliced ribeye steak in a single layer. Sear for 2 minutes on each side until browned but still tender. Avoid overcrowding for even cooking.
- Remove the steak from the skillet and set aside, keeping it warm.
- In the same skillet, add 1 tablespoon olive oil if needed. Toss in the chopped green bell pepper and yellow onion.
- Sauté for 5 to 7 minutes, stirring frequently until the vegetables are softened and caramelized.
- Season vegetables with a pinch of salt and pepper for enhanced flavor.
Making the Sauce
- In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.
- Add 2 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
- Sprinkle in 3 tablespoons all-purpose flour, stirring constantly to form a smooth roux. Cook for 1 to 2 minutes without browning.
- Gradually whisk in 2 cups warmed whole milk, combining well to avoid lumps.
- Continue whisking and cook until the mixture thickens and coats the back of a spoon, about 4 to 5 minutes.
- Reduce heat to low and stir in:
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- Stir until the cheeses melt completely and the sauce becomes creamy and smooth.
- If the sauce is too thick, add reserved pasta water 1 tablespoon at a time to reach desired consistency.
Combining Tortellini with Sauce and Steak
- Drain the cooked tortellini, reserving 1/2 cup pasta water.
- Add tortellini directly to the cheese sauce in the saucepan.
- Gently fold in the sautéed steak and caramelized vegetables.
- Mix until every tortellini piece is generously coated with creamy cheese sauce and combined with steak and peppers.
Final Cooking and Mixing
- Return the skillet used for steak and vegetables to low heat.
- Transfer the tortellini and sauce mixture to the skillet.
- Cook for 2 to 3 minutes, stirring occasionally to meld flavors and slightly crisp the bottom.
- Taste and adjust seasoning with salt, black pepper, or red pepper flakes for a spicy kick.
- Remove from heat and garnish with fresh chopped parsley and extra shredded cheese if desired.
Ingredient & Timing Summary
| Step | Key Ingredients | Time | Notes |
|---|---|---|---|
| Steak & Vegetables Sauté | Ribeye steak, bell pepper, onion, oil | 10-12 minutes | Avoid overcrowding steak |
| Sauce Preparation | Butter, garlic, flour, milk, cheeses | 10-12 minutes | Whisk constantly to prevent lumps |
| Tortellini Incorporation | Cheese sauce, cooked tortellini, steak, vegetables | 2-3 minutes | Use reserved pasta water as needed |
| Final Heat and Mix | All combined ingredients | 2-3 minutes | Adjust seasoning, garnish |
Serving Suggestions
To highlight the rich flavors of our Cheesesteak Tortellini Pasta, we recommend serving it with complementary sides and garnishes that enhance the dish’s indulgent character.
- Fresh Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette balances the creamy cheese sauce and savory steak.
- Garlic Bread or Breadsticks: Warm and crunchy garlic bread complements the pasta’s richness and soaks up any remaining sauce.
- Roasted Vegetables: Roasted asparagus or Brussels sprouts add a slight bitterness and texture contrast that pairs well with the tender tortellini.
- Pickled Jalapeños or Banana Peppers: For those who enjoy a touch of acidity and heat, these pickled additions cut through the creaminess of the dish.
Garnishing Ideas
Enhancing the presentation and flavor, we suggest:
| Garnish | Purpose |
|---|---|
| Freshly chopped parsley | Adds a pop of color and a subtle herbaceous note |
| Extra shredded provolone or mozzarella | Melts on top for added cheesiness |
| Red pepper flakes (optional) | Provides a gentle spicy kick for heat lovers |
| Grated Parmesan | Gives a sharp umami finish and visual appeal |
“Topping with fresh herbs and a sprinkle of extra cheese transforms our Cheesesteak Tortellini Pasta into a restaurant-quality meal.”
Beverage Pairings
Pair this hearty pasta with drinks that complement its boldness:
- Light-bodied Red Wine like Pinot Noir enhances the steak’s flavor without overpowering.
- Sparkling Water with Lemon refreshes the palate between bites.
- Craft Beer such as a pale ale provides a crisp bitterness that contrasts the creamy sauce.
With these suggestions, we can elevate our Cheesesteak Tortellini Pasta from a tasty meal to a memorable dining experience, striking the perfect balance between indulgence and refreshment.
Make-Ahead Tips
To enjoy our Cheesesteak Tortellini Pasta with maximum ease and flavor, planning ahead is key. Here are some expert tips to ensure the dish retains its delicious texture and vibrant taste when prepared in advance.
Prepare Components Separately
- Cook and cool the tortellini: Boil the cheese-filled tortellini until al dente, drain, and toss lightly with olive oil to prevent sticking. Let it cool completely before refrigerating.
- Cook the steak and vegetables: Sear the ribeye strips and sauté the bell peppers and onions as directed. Allow them to cool separately.
- Make the cheese sauce: Prepare the rich cheese sauce fully and store it in an airtight container.
Storage Guidelines
Store each component in airtight containers to preserve freshness and prevent sogginess:
| Component | Storage Container | Refrigerator Duration |
|---|---|---|
| Cooked tortellini | Airtight container | Up to 2 days |
| Steak and vegetables | Airtight container | Up to 2 days |
| Cheese sauce | Airtight container | Up to 2 days |
Reheating Instructions
For the best texture and flavor, reheat with these steps:
- Warm the cheese sauce gently over low heat, stirring frequently to maintain creaminess.
- Heat steak and veggies in a skillet over medium heat just until warmed through.
- Combine tortellini with sauce and steak mixture in the skillet, adding a splash of reserved pasta water if needed to loosen the sauce.
- Simmer for 2-3 minutes, stirring continuously to blend flavors and heat evenly.
Pro Tips
- Avoid overheating the cheese sauce to prevent separation.
- Reserve some pasta water during initial boiling; this helps loosen the sauce when reheating.
- Garnish freshly with parsley, extra cheese, and optional red pepper flakes just before serving to maintain vibrant colors and textures.
By following these make-ahead tips, we ensure our Cheesesteak Tortellini Pasta stays just as indulgent and satisfying, even on busy days or for entertaining guests.
Conclusion
This Cheesesteak Tortellini Pasta recipe brings together bold flavors and comforting textures in a way that’s sure to impress. Whether you’re cooking for family or hosting friends, it offers a satisfying twist on two classic favorites.
With simple prep and straightforward steps, it’s a versatile dish that fits into busy weeknights or leisurely weekend meals. Give it a try and enjoy the rich, creamy, and savory experience that only this unique combination can deliver.
Frequently Asked Questions
What is Cheesesteak Tortellini Pasta?
Cheesesteak Tortellini Pasta is a creative dish combining cheese-filled tortellini, thinly sliced ribeye steak, sautéed bell peppers and onions, all mixed in a creamy cheese sauce. It blends classic Philly cheesesteak flavors with comforting pasta.
What ingredients are needed for this recipe?
You’ll need cheese-filled tortellini, ribeye steak, green bell pepper, yellow onion, olive oil, butter, garlic, flour, milk, provolone, mozzarella, Parmesan cheeses, Dijon mustard, and optional garnishes like parsley and red pepper flakes.
How do you prepare the steak for this dish?
Chill the ribeye steak first, then slice it thinly against the grain to ensure tenderness. Cook the slices quickly in a hot skillet to sear both sides.
What equipment is required to make this pasta?
You need a large pot, a large skillet, a medium saucepan, a wooden spoon or spatula, a colander, a sharp chef’s knife, cutting board, measuring cups and spoons, a grater, and a whisk.
How long should I cook the tortellini?
Boil the tortellini in salted water for 3 to 5 minutes until al dente, then reserve some pasta water for the sauce and drain the rest.
Can I make Cheesesteak Tortellini Pasta ahead of time?
Yes, cook and cool the tortellini, steak, and vegetables separately. Store in airtight containers for up to two days, then gently reheat the sauce and combine everything before serving.
What are good side dishes to serve with this pasta?
Pair it with fresh green salad, garlic bread, roasted vegetables, or pickled jalapeños/banana peppers to complement the rich flavors.
Which beverages go well with this dish?
Try a light-bodied red wine, sparkling water with lemon, or a craft beer to balance the hearty and cheesy flavors.
How do I make the cheese sauce creamy?
Start by making a roux with butter and flour, then gradually whisk in warmed milk and melt in provolone, mozzarella, and Parmesan cheeses until smooth and creamy.
What garnishes enhance Cheesesteak Tortellini Pasta?
Fresh parsley, extra shredded cheese, red pepper flakes, and grated Parmesan add color, flavor, and a touch of spice for a more indulgent presentation.