Cheesesteak Tortellini brings together two beloved comfort foods in one delicious dish. Inspired by the classic Philly cheesesteak, this recipe transforms the iconic flavors of tender steak, melted cheese, and sautéed peppers into a creamy pasta experience. It’s a fresh twist that’s perfect for those who want something familiar yet exciting.
We love how this dish combines the rich, savory taste of cheesesteak with the satisfying bite of tortellini. It’s quick to make and ideal for busy weeknights when you want something hearty but simple. Whether you’re a cheesesteak fan or just looking to try something new, this recipe is sure to become a favorite in your dinner rotation.
Ingredients
To create our Cheesesteak Tortellini masterpiece, we need fresh and flavorful components that bring the classic Philly cheesesteak to life in every bite. Below are the categorized ingredients for an easy and delicious assembly.
For the Tortellini
- 1 pound fresh cheese tortellini (store-bought or homemade)
- Salt (for boiling water, about 1 tablespoon)
For the Cheesesteak Filling
- 1/2 pound thinly sliced ribeye steak or sirloin steak
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For the Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Optional Garnishes
- Chopped fresh parsley for color and freshness
- Sliced green onions for sharpness
- Extra shredded provolone or mozzarella for topping
- Red pepper flakes for a spicy kick
| Ingredient Category | Key Ingredients |
|---|---|
| Tortellini | 1 lb fresh cheese tortellini, salt for boiling |
| Cheesesteak Filling | ½ lb thin ribeye, olive oil, onions, peppers |
| Sauce | Butter, flour, milk, provolone, mozzarella, cheddar, mustard |
| Garnishes (Optional) | Parsley, green onions, extra cheese, red pepper flakes |
Equipment Needed
To craft our Cheesesteak Tortellini perfectly, we need to gather specific equipment that ensures seamless preparation and outstanding results. Using the right tools allows us to cook efficiently and maintain the integrity of flavors and textures throughout the process.
| Equipment | Purpose in Recipe |
|---|---|
| Large Pot | To boil fresh cheese tortellini in salted water |
| Large Skillet or Sauté Pan | For cooking thinly sliced steak, sautéing peppers, onion, and garlic |
| Wooden Spoon or Silicone Spatula | To stir and combine ingredients gently without scratching pans |
| Whisk | For blending the roux and creamy cheese sauce smoothly |
| Measuring Cups and Spoons | To measure butter, flour, milk, cheeses, and seasonings precisely |
| Chef’s Knife | For slicing steak, dicing onions, and chopping bell peppers |
| Cutting Board | Safe surface for chopping and slicing ingredients |
| Colander | To drain tortellini after boiling |
| Mixing Bowl | To combine any garnishes or optional ingredients |
Tip: Opt for a non-stick skillet to prevent the cheese sauce from sticking during the final mixing stage.
Having these tools ready and organized helps us work efficiently and preserves the rich textures of our Cheesesteak Tortellini. Let’s prepare our station to make cooking a smooth experience.
Prep Work
Before we dive into cooking, proper Prep Work sets us up for a smooth and delicious Cheesesteak Tortellini experience. Let’s get everything ready to maximize flavor and efficiency.
Preparing the Tortellini
- Bring a large pot of water to a boil and add a generous pinch of salt to season the pasta.
- Add 1 pound of fresh cheese tortellini to the boiling water.
- Cook the tortellini according to package instructions, typically 3 to 5 minutes, until al dente—firm but tender.
- Drain the tortellini using a colander, reserving about ½ cup of pasta water for later use in the sauce.
- Set aside the tortellini while we prepare the rest of the dish.
Slicing the Steak and Vegetables
Precise slicing is key to melding the classic cheesesteak flavors seamlessly in our pasta.
| Ingredient | Preparation Details |
|---|---|
| Ribeye or sirloin steak | Thinly slice into bite-sized strips for quick cooking and tender bites |
| Yellow onion | Peel and slice into thin strips to soften evenly |
| Green and red bell peppers | Core, seed, and slice thinly for balanced sweetness and crunch |
| Garlic | Mince finely to infuse rich aroma without overpowering |
- Using a sharp chef’s knife, slice all ingredients uniformly to ensure even cooking.
- Keep the steak strips as consistent in thickness as possible, around ⅛ inch, to achieve a juicy and tender texture.
Preparing the Cheese
Our cheese blend builds that signature rich and creamy profile, reminiscent of Philly cheesesteak indulgence.
- Measure out the following cheeses and set them ready to go:
| Cheese | Amount | Notes |
|---|---|---|
| Provolone | ½ cup, shredded | Mild, melting texture |
| Mozzarella | ½ cup, shredded | Smooth and creamy |
| Cheddar | ½ cup, shredded | Sharp flavor contrast |
- Have your Dijon mustard measured (1 tsp) and ready to incorporate—this adds a subtle tang that balances the richness.
- Keep the unsalted butter, all-purpose flour, and warm whole milk nearby for the sauce base to avoid delays during cooking.
By executing this detailed prep, we ensure our Cheesesteak Tortellini cooks quickly with layers of bold flavors harmoniously combined.
Cooking Instructions
Follow these clear steps to bring together the bold flavors of our Cheesesteak Tortellini. We’ll cook each component carefully for a perfect balance of tender steak, vibrant vegetables, and creamy sauce.
Cooking the Steak and Vegetables
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Add the thinly sliced ribeye or sirloin steak in a single layer. Avoid overcrowding the pan to ensure browning.
- Season the steak with salt and freshly ground black pepper. Cook for 2-3 minutes per side until browned and just cooked through. Transfer steak to a plate and set aside.
- In the same skillet, add another teaspoon of olive oil if needed. Sauté the thinly sliced yellow onion, green bell pepper, and red bell pepper over medium heat.
- Cook the vegetables, stirring occasionally, until softened and slightly caramelized, about 5-6 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant. Season the mixture lightly with salt and pepper.
Tip: Cooking the steak first and letting the vegetables develop a sear in the same pan builds deep flavor for the sauce.
Making the Sauce
- In a separate saucepan, melt 3 tablespoons of unsalted butter over medium heat.
- Sprinkle in 3 tablespoons of all-purpose flour and whisk constantly for about 1-2 minutes to create a blonde roux without browning.
- Gradually whisk in 2 ½ cups of warmed whole milk, continuing to stir until the mixture is smooth and thickened, about 4-5 minutes.
- Remove from heat and stir in the cheese blend:
- 1 cup shredded provolone
- ½ cup shredded mozzarella
- ½ cup shredded sharp cheddar
- Add 1 teaspoon Dijon mustard to enhance the cheesy richness and add depth.
- Stir gently until the cheeses melt completely and the sauce is smooth.
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | 3 tbsp | Base for roux and creaminess |
| All-purpose flour | 3 tbsp | Thickens the sauce |
| Warmed whole milk | 2 ½ cups | Creates creamy texture |
| Provolone cheese | 1 cup shredded | Mild, melty flavor |
| Mozzarella cheese | ½ cup shredded | Creamy meltiness |
| Sharp cheddar cheese | ½ cup shredded | Sharp tang and depth |
| Dijon mustard | 1 tsp | Flavor enhancer |
Combining Tortellini with Filling and Sauce
- Drain the cooked fresh cheese tortellini, reserving ½ cup of the pasta water.
- Return the skillet with the sautéed vegetables to medium heat.
- Add the cooked steak back to the skillet. Stir to combine evenly.
- Pour the creamy cheese sauce into the skillet with the steak and vegetables.
- Gently fold in the tortellini, coating each piece thoroughly.
- If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Cook for an additional 2 minutes, stirring gently, to marry all flavors and heat through.
Serve immediately with optional garnishes such as chopped fresh parsley, sliced green onions, and a sprinkle of red pepper flakes to add that extra pop of color and flavor.
Assembly and Serving
Now that we’ve prepared every element of our Cheesesteak Tortellini, it’s time to bring it all together for a delicious and visually appealing presentation. This step ensures every bite captures the perfect blend of flavors and textures.
Plating the Cheesesteak Tortellini
To plate our Cheesesteak Tortellini perfectly:
- Spoon the creamy tortellini mixture onto warm plates or into shallow bowls. Use a slotted spoon to transfer the tortellini and filling evenly, ensuring some of the rich cheese sauce coats each serving.
- Drizzle extra sauce over the top to enhance creaminess and visual appeal.
- Garnish with fresh herbs like chopped parsley or sliced green onions for a pop of color and fresh flavor contrast.
- Optionally, sprinkle red pepper flakes to add a subtle heat that complements the cheesy richness.
- Serve immediately while hot to maintain the luscious texture and satisfying warmth of the dish.
This plating method showcases the layers of tender steak, sautéed peppers, and the gooey blend of cheeses enveloping the tortellini, inviting everyone to dive in.
Suggested Side Dishes and Pairings
Pairing our Cheesesteak Tortellini with the right accompaniments rounds out the meal beautifully. Here are some complementary sides and drinks that enhance the main dish’s flavors:
| Side Dish | Flavor Profile | Why It Works |
|---|---|---|
| Garlic Bread | Buttery, crispy, garlicky | Adds crunch and extra savory notes |
| Simple Green Salad | Fresh, tangy, crisp | Balances richness with brightness |
| Roasted Brussels Sprouts | Nutty, caramelized | Adds texture and earthy depth |
| Pickled Vegetables | Tart, acidic | Cuts through the creamy cheese sauce |
For beverages, consider:
- A light-bodied red wine such as Pinot Noir to complement the steak without overpowering.
- A craft beer with mild hops, like an amber ale, to enhance the savory layers.
- Sparkling water with lemon for a refreshing palate cleanse.
By selecting sides that contrast or highlight the hearty, creamy qualities of the Cheesesteak Tortellini, we create a well-rounded and satisfying dining experience.
Make-Ahead Tips
To enjoy our Cheesesteak Tortellini with minimal fuss on busy nights, planning ahead is key. Here are our top make-ahead tips to streamline preparation without sacrificing flavor or texture.
Prepare and Store Tortellini in Advance
Cook the fresh cheese tortellini al dente according to package instructions. Drain and toss it with a small amount of olive oil to prevent sticking. Store in an airtight container in the refrigerator for up to 24 hours. When ready to use, you can add the tortellini directly to the skillet with the sauce, warming it through gently.
Cook and Refrigerate the Cheesesteak Filling
We recommend pre-cooking the thinly sliced steak, onions, and bell peppers as described in the original recipe. After caramelizing the vegetables and browning the steak, allow the mixture to cool before transferring it to an airtight container. Refrigerate for up to 2 days. This step reduces cooking time significantly on serving day.
Prepare the Cheese Sauce Base
Make the roux and whisk in the warmed milk to create the creamy sauce base ahead of time. Leave out the cheeses and Dijon mustard until assembly to keep the sauce fresh and prevent separation. Cool and store the base sauce in the refrigerator in a sealed container for up to 24 hours. Reheat gently on low heat, then stir in cheeses and mustard right before combining with tortellini and filling.
Assembly on Serving Day
Follow these simplified steps for fast assembly:
| Step | Action | Notes |
|---|---|---|
| Reheat cheese sauce base | Warm gently over low heat | Stir frequently to avoid burning |
| Add cheeses and Dijon mustard | Fold in gradually to melt completely | Ensures creamy smooth texture |
| Combine tortellini and filling | Toss with sauce until heated through | Use reserved pasta water if needed for consistency |
| Garnish | Add fresh parsley or green onions | Enhances flavor and presentation |
Pro Tip: If you want to make the dish fully ahead, assemble it completely, then cover and refrigerate. Reheat in a non-stick skillet, stirring gently, or microwave in short bursts to retain creaminess without drying out.
By dividing preparation into these make-ahead stages, we save time and stress while preserving the vibrant flavors and textures of our Cheesesteak Tortellini. This approach is perfect for meal prep or entertaining with impressive, effortless results.
Storage and Reheating Instructions
To keep our Cheesesteak Tortellini fresh and flavorful, proper storage and reheating are essential. Follow these steps to preserve the creamy texture and bold flavors that make this dish a favorite.
Storage Tips
- Allow the Cheesesteak Tortellini to cool completely at room temperature for no more than 2 hours.
- Transfer the dish into an airtight container to prevent moisture loss and absorption of other odors.
- Store the container in the refrigerator for up to 3 days for optimal freshness.
- For longer storage, freeze the tortellini in a freezer-safe container or heavy-duty freezer bag for up to 1 month.
| Storage Method | Container Type | Maximum Duration | Notes |
|---|---|---|---|
| Refrigerator | Airtight container | 3 days | Best for next-day enjoyment |
| Freezer | Freezer-safe container | 1 month | Wrap tightly to prevent freezer burn |
Reheating Instructions
To revive the creamy sauce and tender tortellini without drying out or overcooking, follow one of these reheating methods:
Stovetop Method (Recommended)
- Place the Cheesesteak Tortellini in a non-stick skillet or saucepan.
- Add 2 to 3 tablespoons of milk or reserved pasta water to loosen the sauce.
- Heat over medium-low heat, stirring frequently with a silicone spatula or wooden spoon.
- Cook until heated through, about 5–7 minutes, ensuring the sauce is smooth and creamy.
- Garnish with fresh parsley or extra cheese if desired before serving.
“Slow and gentle reheating is key to preserving the luscious texture of our creamy cheesesteak sauce and tender tortellini.”
Microwave Method
- Place a portion of tortellini in a microwave-safe dish.
- Add 1 tablespoon of milk or water to the dish and cover it with a microwave-safe lid or plastic wrap vented slightly.
- Heat at 50% power for 1-minute intervals, stirring in between to heat evenly.
- Continue until hot, about 2–3 minutes total.
- Finish with fresh herbs or cheese if desired.
Pro Tips for Best Results
- Avoid high heat when reheating to prevent breaking the sauce or overcooking the tortellini.
- Use reserved pasta water to restore sauce consistency if it becomes too thick.
- When freezing, separate portions for easier thawing and quicker reheating.
- Fully assembled tortellini can be reheated, but for the freshest texture, reheat sauce and filling separately, then combine.
By storing and reheating our Cheesesteak Tortellini correctly, we maintain the dish’s signature creaminess and bold flavors, ready to enjoy even on busy nights.
Conclusion
This Cheesesteak Tortellini recipe brings together bold flavors and creamy textures in a way that’s both satisfying and simple to prepare. It’s a versatile dish that fits perfectly into busy weeknights without sacrificing taste or comfort.
By mastering the prep and cooking steps, we can enjoy a restaurant-quality meal right at home. Whether served fresh or reheated, it’s sure to become a go-to favorite for our family and friends.
Give this recipe a try and experience how easily classic Philly cheesesteak flavors can transform into a delicious pasta dish that everyone will love.
Frequently Asked Questions
What is Cheesesteak Tortellini?
Cheesesteak Tortellini is a creamy pasta dish that combines tender steak, sautéed peppers, and melted cheese with cheese-filled tortellini, inspired by the classic Philly cheesesteak sandwich.
How long does it take to prepare Cheesesteak Tortellini?
The recipe is quick to prepare, typically taking around 30-40 minutes, making it perfect for busy weeknights.
What ingredients are needed for the dish?
Key ingredients include fresh cheese tortellini, ribeye or sirloin steak, bell peppers, onions, garlic, a blend of provolone, mozzarella, and cheddar cheeses, butter, flour, milk, and Dijon mustard.
Can I make Cheesesteak Tortellini ahead of time?
Yes, you can prepare the tortellini, steak filling, and cheese sauce in advance, then assemble and reheat the dish when ready to serve.
How do I store and reheat leftovers?
Cool completely, store in an airtight container in the fridge or freezer, and reheat gently on the stovetop adding milk or reserved pasta water to maintain creaminess, or use the microwave.
What equipment do I need to cook this recipe?
You’ll need a large pot for boiling tortellini, a skillet for cooking steak and vegetables, a wooden spoon or silicone spatula, a whisk, a chef’s knife, cutting board, colander, and measuring tools.
What side dishes pair well with Cheesesteak Tortellini?
Garlic bread, a simple green salad, roasted Brussels sprouts, or pickled vegetables pair well, along with drinks like Pinot Noir, craft beer, or sparkling water with lemon.
Is it necessary to use a non-stick skillet?
A non-stick skillet is recommended during the final sauce mixing stage to prevent sticking, ensuring a smooth and creamy result.
How should I slice the steak and vegetables?
Slice steak thinly and vegetables evenly to ensure quick, uniform cooking and optimal flavor blending in the dish.
Can I customize the cheese used in the recipe?
Yes, you can adjust the cheese blend to your taste, though provolone, mozzarella, and cheddar provide the classic creamy and melty texture essential for this dish.