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Featured image showcasing delicious Cheesesteak Tortellini, a fusion of Italian pasta and Philadelphia flavors.

Cheesesteak Tortellini Ultimate Easy Dinner

This recipe combines the iconic flavors of a Philly cheesesteak with the convenience of tortellini. Tender ribeye steak, provolone cheese, and creamy sauce fill pasta pockets for a comforting and delicious meal. It's an easy dinner that's sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound thinly sliced ribeye steak, finely chopped
  • 1 medium yellow onion, finely diced
  • 4 ounces provolone cheese, shredded for filling
  • 2 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt for filling
  • 1/4 teaspoon black pepper for filling
  • 1 tablespoon olive oil
  • 1 pound fresh tortellini cheese or plain
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 4 ounces provolone cheese, shredded for sauce
  • 1/4 teaspoon salt for sauce
  • 1/8 teaspoon white pepper
  • Optional: Sliced green bell peppers
  • Optional: Sautéed mushrooms
  • Optional: Extra shredded provolone cheese for topping

Equipment

  • large skillet
  • medium saucepan
  • large pot
  • colander
  • mixing bowls
  • whisk
  • Spoon
  • knife
  • cutting board

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add diced onion and cook until softened and translucent, about 5 minutes.
  3. Add finely chopped steak and cook, breaking it up with a spoon, until browned, about 7-10 minutes. Ensure the steak is cooked through.
  4. Drain off any excess grease.
  5. Remove from heat and stir in shredded provolone cheese, softened cream cheese, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined and the cheese is melted. Let cool slightly.
  6. Bring a large pot of salted water to a boil.
  7. Add tortellini and cook according to package directions, usually about 3-5 minutes, or until al dente.
  8. Drain tortellini and set aside.
  9. In a medium saucepan, melt butter over medium heat.
  10. Whisk in flour and cook for 1 minute, creating a roux.
  11. Gradually whisk in milk until smooth.
  12. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
  13. Remove from heat and stir in shredded provolone cheese, salt, and white pepper until the cheese is melted and the sauce is smooth.
  14. Add cooked tortellini to the cheese sauce and gently toss to coat.
  15. Optional: Stir in sautéed green bell peppers and mushrooms.
  16. Serve immediately, garnished with extra shredded provolone cheese, if desired.

Notes

For best results, use high-quality ribeye steak and provolone cheese. Be careful not to overcook the tortellini. Plain tortellini is preferred to allow the cheesesteak flavor to shine. Feel free to experiment with adding sautéed mushrooms, green bell peppers, or a touch of cheese whiz for a more authentic cheesesteak flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.