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Creamy Cheesesteak Tortellini is presented as the featured image for this delicious recipe.

Creamy Cheesesteak Tortellini

This Creamy Cheesesteak Tortellini recipe combines the classic flavors of a Philly cheesesteak with the comfort of Italian pasta. Tender steak, sautéed peppers and onions, and gooey cheese are tossed with cheese tortellini in a creamy, flavorful sauce for a satisfying and easy-to-make meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ribeye or sirloin steak, thinly sliced
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 4 ounces provolone cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped parsley, for garnish optional
  • Red pepper flakes, for garnish optional
  • Hot sauce, for garnish optional

Equipment

  • Large skillet or Dutch oven
  • cutting board
  • knife
  • Garlic mincer
  • measuring cups and spoons
  • Spatula or spoon

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the steak and cook until browned and cooked through, about 3-5 minutes. Remove from the skillet and set aside.
  3. Add another tablespoon of olive oil to the skillet. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant. Season with salt and pepper.
  4. Pour in the beef broth and Worcestershire sauce and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Add the heavy cream and cream cheese and stir until the cream cheese is melted and the sauce is smooth.
  6. Reduce the heat to low and simmer for 5-10 minutes, allowing the sauce to thicken slightly.
  7. Add the tortellini to the sauce and cook according to package directions, or until tender.
  8. Stir in the cooked steak and provolone cheese. Cook until the cheese is melted and gooey, about 1-2 minutes.
  9. Serve immediately, garnished with your favorite toppings such as chopped parsley, red pepper flakes, and hot sauce.

Notes

For best results, use a good quality steak and freshly grated cheese. Don't overcook the steak, and simmer the sauce gently to prevent it from separating. This dish can be made ahead of time and reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days. To spice it up, add a pinch of red pepper flakes or a dash of hot sauce to the sauce. Feel free to add other veggies to the sauce, such as mushrooms, spinach, or broccoli. You can use ground beef, chicken, or plant-based steak substitute instead of steak. Mozzarella, white American cheese, or even cheddar cheese would be delicious in place of provolone.