Description
Philly Cheesesteak Tortellini Pasta is a hearty and flavorful fusion dish that combines the best elements of a classic Philly cheesesteak with creamy tortellini. Tender slices of steak, sautéed with caramelized onions and bell peppers, are tossed in a rich and creamy cheese sauce made with provolone or cheddar. The cheesy mixture coats perfectly cooked tortellini, creating a comforting and satisfying meal. Ideal for weeknight dinners or a cozy family gathering, this dish offers all the savory, cheesy goodness of a Philly cheesesteak in a pasta-inspired twist.
Ingredients
Scale
This delicious Philly Cheesesteak Tortellini Pasta requires a mix of pantry staples and fresh ingredients that come together to create a savory, creamy, and indulgent meal.
For the Pasta:
- 1 pound (450g) cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil (for cooking the steak)
- 1 pound (450g) sirloin steak or ribeye, thinly sliced (or use steak tips)
- Salt and black pepper to taste
For the Cheesesteak Filling:
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced (green or red)
- 2 cloves garlic, minced
- 1/2 cup beef broth (or water)
- 1 tablespoon Worcestershire sauce (optional, but adds extra depth)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (or heavy cream for extra richness)
- 1 1/2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
- 1/2 cup grated Parmesan cheese (for added flavor and creaminess)
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Ingredient Highlights:
- Tortellini: This stuffed pasta creates a hearty base for the dish, absorbing all the savory juices from the steak and vegetables while adding an indulgent texture.
- Sirloin Steak: Thinly sliced steak adds the tender, savory flavor of a traditional Philly Cheesesteak, making the dish rich and satisfying.
- Provolone Cheese: Provolone is the classic choice for Philly Cheesesteak sandwiches due to its smooth, melt-in-your-mouth quality, making it perfect for this creamy pasta dish.
- Bell Peppers and Onions: Caramelized onions and bell peppers provide sweetness and crunch, adding balance to the rich steak and cheese combination.
- Beef Broth: Adds a savory depth to the dish, creating a flavorful base for the cheesesteak filling.
Instructions
Step-by-Step Instructions
Follow these easy steps to create the most delicious Philly Cheesesteak Tortellini Pasta.
1. Cook the Tortellini:
- Bring a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to the package instructions. Fresh tortellini typically cooks in 2-4 minutes, while frozen tortellini will take a few extra minutes.
- Drain the tortellini, but reserve about 1/2 cup of pasta water to use later for adjusting the sauce’s consistency. Set the tortellini aside.
2. Prepare the Cheesesteak Filling:
- Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, and season with salt and black pepper. Sear the steak for about 2-3 minutes, stirring occasionally, until it’s browned and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers. Sauté them for about 5-7 minutes, stirring occasionally, until they become soft and caramelized.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1 minute, making sure it doesn’t burn.
- Deglaze the Pan: Pour in the beef broth (or water), stirring to deglaze the pan and lift up any browned bits stuck to the bottom of the skillet. This step adds depth to the flavor. Let it simmer for 2-3 minutes until the liquid reduces slightly.
- Season: Stir in Worcestershire sauce, oregano, garlic powder, and smoked paprika (if using). This mixture should be rich, aromatic, and flavorful.
- Add the Steak Back In: Return the cooked steak to the skillet, stirring everything together to combine. Let it simmer for an additional 2 minutes while you prepare the cheese sauce.
3. Make the Cheese Sauce:
- Prepare the Roux: In a separate medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Continue whisking for about 1-2 minutes to form a smooth roux (paste). This step helps thicken the cheese sauce.
- Add Milk: Gradually whisk in the whole milk (or heavy cream for a richer sauce). Stir constantly to avoid lumps, and cook for 3-5 minutes until the sauce begins to thicken.
- Add Cheese: Lower the heat and stir in the shredded provolone cheese and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is creamy. Taste the sauce and season with salt and pepper to your preference.
- Adjust the Consistency: If the cheese sauce is too thick, add a bit of the reserved pasta water to loosen it up until you reach the desired consistency.
4. Combine the Ingredients:
- Toss the Pasta with Steak and Vegetables: Add the drained tortellini to the skillet with the steak, peppers, and onions. Gently toss to combine and coat the pasta with the flavorful mixture.
- Pour the Cheese Sauce: Slowly pour the creamy cheese sauce over the pasta mixture. Stir gently to coat the tortellini and the steak-vegetable mixture with the cheese sauce.
5. Serve:
- Garnish and Serve: Once everything is evenly mixed, transfer the Philly Cheesesteak Tortellini Pasta to serving plates. Optionally, garnish with chopped fresh parsley or chives for added freshness and color. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 400-500 calories