Cheesesteak Tortellini
This Cheesesteak Tortellini is a rich and comforting one-pan dish that blends tender sliced beef, cheese-stuffed tortellini, sautéed peppers, and a creamy, seasoned sauce. It’s a quick and delicious twist on the classic Philly cheesesteak.
Ingredients
- 16 oz Cheese Tortellini (Fresh or Frozen)
- 1 tablespoon Olive Oil
Cheesesteak Filling
- 1 pound Beef Steak (thinly sliced)
- 1 tablespoon Olive Oil
- 1 Onion, thinly sliced
- 1 Green Bell Pepper, thinly sliced
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Provolone Sauce
- 2 tablespoon Butter
- 2 tablespoon Flour
- 2 cups Heavy Whipping Cream
- 1 cup Provolone Cheese Shredded
- 1 teaspoon Dried Oregano
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente.
- Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add sliced beef, diced onions, and green bell peppers. Sprinkle with Italian seasoning and cook, stirring often, until the beef is browned and the vegetables are tender.
- Season with salt and pepper to taste, then remove from heat and set aside.
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour to create a smooth roux.
- Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the sauce begins to thicken.
- Reduce the heat and stir in shredded provolone cheese and Italian seasoning. Stir until the cheese is melted and the sauce is smooth.
- Season with salt and pepper to taste.
- Return the skillet with the cheesesteak filling to the stovetop. Add the cooked tortellini and pour in the provolone sauce.
- Gently toss everything together until well combined and heated through on low heat.
- Serve immediately. For extra flavor, top with more shredded provolone and a light sprinkle of Italian seasoning.
Video
Recipe Tips
For the best flavor and texture, sear the beef slices on high heat just until browned, then remove them from the pan before making the sauce. This keeps the beef tender and prevents it from overcooking while you build a rich, creamy base for the tortellini.
