Cheesesteak Tortellini
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I still remember the first time I combined two comfort-food worlds — Philly cheesesteak and pillowy tortellini — and how that rich, cheesy bite felt like a hug from two dinner classics at once. This Cheesesteak Tortellini is a great weeknight showstopper: quick to pull together, forgiving, and utterly satisfying. If you like a cream-forward, cheesy pasta with tender, thin-sliced beef, you’ll find this an easy way to give ordinary tortellini a flavor-packed upgrade. For another take on tortellini in a rich provolone sauce, you can compare techniques with this cheesesteak tortellini in rich provolone sauce.
Why you’ll love this dish
This recipe marries the savory, seared-sliced-steak character of a cheesesteak with the comforting texture of cheese-filled tortellini. The heavy cream and provolone create a silky sauce that clings to every curve of the pasta. It’s:
- Fast: about 20–30 minutes from start to finish.
- Flexible: swap meat types or stretch it for picky eaters.
- Crowd-pleasing: adults and kids both love the creamy cheese and tender beef.
“A surprising family favorite — all the cheesesteak flavor tucked inside tender tortellini. Ready in under 30 minutes and gone in 10.” — a quick kitchen test from my weekend crowd
The cooking process explained
Quick overview of what you’ll do so you can plan: sear the thin-sliced steak briefly and set it aside; soften the sliced onion until sweet; cook the tortellini (fresh or frozen) until tender; combine steak and onions with cream and shredded provolone to make a glossy sauce, then toss with the cooked tortellini and finish with parsley. You’ll use one skillet for the meat and onion, and either the same skillet or a pot for the pasta — minimal cleanup.
Gather these items
- 1 lb cheese tortellini (fresh or frozen) — fresh cooks faster; frozen is perfectly fine.
- 1 lb thinly sliced steak (sirloin, shaved beef, or ribeye). (Can swap for chicken or turkey.)
- 1 small onion, thinly sliced.
- 2 cups provolone cheese, shredded (use a high-quality provolone for better melt and flavor).
- 1 cup heavy cream.
- 2 tablespoons olive oil.
- Salt and pepper to taste.
- Chopped parsley for garnish (optional).
Notes/substitutions inline:
- For a lighter sauce, replace half the heavy cream with whole milk and add 1 tablespoon butter for richness.
- If you like roasted vegetables with pasta, see how they pair in this autumn-style dish: autumn chicken dinner with cheese tortellini and roasted vegetables.
Step-by-step instructions
- Prep: Slice the steak into thin strips if not already shaved. Shred the provolone and slice the onion.
- Cook tortellini: Bring a large pot of salted water to a boil. Cook fresh tortellini 2–4 minutes, frozen 6–8 minutes, until al dente. Reserve 1/2 cup pasta water, then drain.
- Sear steak: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak lightly with salt and pepper. Add steak in a single layer and sear 1–2 minutes per side until just browned — you want tenderness, not overcooked meat. Transfer steak to a plate.
- Soften onion: Add remaining 1 tablespoon olive oil to the skillet. Reduce heat to medium and add sliced onion. Cook, stirring, 5–7 minutes until translucent and starting to caramelize.
- Build the sauce: Lower heat to medium-low. Pour in heavy cream and stir to deglaze any fond from the pan. Add shredded provolone a handful at a time, stirring until smooth. If sauce seems too thick, loosen with reserved pasta water a tablespoon at a time.
- Combine: Return the steak (and any accumulated juices) to the skillet. Stir to coat with sauce and warm through for a minute.
- Toss with pasta: Add drained tortellini to the skillet and gently fold until every piece is coated. Taste and adjust salt and pepper.
- Finish and serve: Plate the tortellini, sprinkle chopped parsley on top, and serve hot.
Timing: total active time ~20–30 minutes. Serves 4.
Best ways to enjoy it
- Serve in shallow bowls so the creamy sauce pools around the tortellini.
- Side ideas: a crisp green salad with lemon vinaigrette, roasted broccoli, or garlic bread to mop up sauce.
- Wine pairings: a medium-bodied Chardonnay or a light Merlot complements the creamy provolone and beef.
- For a heartier meal, serve alongside roasted mushrooms or a simple arugula salad tossed with Parmesan.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days. Cool completely before sealing.
- Reheat stovetop: Gently warm in a skillet over low heat with a splash of milk or cream to loosen the sauce; stir frequently to prevent separation.
- Microwave: Cover and reheat in 30–45 second increments, stirring between bursts. Add a tablespoon of milk if sauce has tightened.
- Freezing: You can freeze up to 2 months, but cream-based sauces may separate on thawing. To freeze, cool quickly, place in a freezer-safe container, and thaw overnight in the fridge before gently reheating. For best texture, consider freezing the cooked steak separately from the tortellini and sauce.
Food safety: keep hot foods above 140°F if holding briefly; refrigerate within two hours of cooking (one hour if above 90°F ambient).
Pro chef tips
- Don’t overcook the steak: thin slices cook very fast; aim for medium-rare to medium so they remain tender when tossed with pasta.
- Use the fond: after searing the steak, deglaze the pan with a splash of cream or a bit of pasta water — those brown bits are flavor gold.
- Cheese matters: freshly shredded provolone melts smoother than pre-shredded blends (which often contain anti-caking agents).
- Make it ahead: cook steak and onions in advance and refrigerate. Finish with warmed cream and cheese, then fold in freshly cooked tortellini at serving time to keep textures bright.
- For another filling-tortellini idea and technique variations, check this autumn pairing inspiration: autumn chicken dinner with tortellini.
Creative twists
- Chicken or turkey swap: use thin-sliced chicken breast or leftover rotisserie chicken for a milder flavor.
- Veg-forward: omit the meat, add mushrooms, bell peppers, and spinach for a vegetarian version; boost umami with a splash of soy sauce or Worcestershire.
- Spicy kick: fold in 1/2 teaspoon crushed red pepper flakes when adding cream or top with pickled jalapeños.
- Smoky provolone or smoked gouda will add a different depth; blue cheese crumbles give a sharp bite.
- Slow-cooker version: brown the steak and onions, then combine with tortellini and cream toward the end — see similar crock-pot approaches for timing and texture.
Your questions answered
Q: Can I use frozen tortellini and still get a good result?
A: Yes — frozen tortellini works great. Just follow package times (often 6–8 minutes) and reserve some pasta water to adjust the sauce if needed.
Q: Can I make this ahead for meal prep?
A: Prep the steak and onions up to 24 hours ahead and refrigerate. Reheat gently with cream and finished cheese, then add freshly cooked tortellini at serving to preserve texture.
Q: Is there a lighter dairy option?
A: For a lighter sauce, substitute half the heavy cream with whole milk and add a tablespoon of butter for richness. The sauce will be less glossy but still delicious.
Q: What’s the best way to keep the steak tender?
A: Slice very thin across the grain or use pre-shaved steak. Sear briefly over high heat and don’t cook it long after adding to the sauce.
Conclusion
If you want alternative takes on cheesesteak tortellini — from a Philly-style spin to crock-pot convenience — these resources show different techniques and adaptations: find a classic riff at Philly Cheesesteak Tortellini – Accidental Happy Baker, another home-friendly version at Cheesesteak Tortellini – Foodie With Family, and a slow-cooker approach at Crock Pot Cheesesteak Tortellini – The Country Cook. Enjoy experimenting — this recipe is a flexible, fast way to serve big cheesesteak flavor with minimal fuss.
Cheesesteak Tortellini
Ingredients
Method
- Slice the steak into thin strips if not already shaved. Shred the provolone and slice the onion.
- Bring a large pot of salted water to a boil. Cook fresh tortellini for 2–4 minutes, or frozen for 6–8 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak lightly with salt and pepper. Add steak in a single layer and sear for 1–2 minutes per side until just browned. Transfer steak to a plate.
- Add the remaining 1 tablespoon of olive oil to the skillet. Reduce heat to medium and add sliced onion. Cook, stirring, for 5–7 minutes until translucent and starting to caramelize.
- Lower heat to medium-low. Pour in heavy cream and stir to deglaze any fond from the pan. Add shredded provolone a handful at a time, stirring until smooth. If sauce seems too thick, loosen with reserved pasta water a tablespoon at a time.
- Return the steak (and any accumulated juices) to the skillet. Stir to coat with sauce and warm through for a minute.
- Add drained tortellini to the skillet and gently fold until every piece is coated. Taste and adjust salt and pepper.
- Plate the tortellini, sprinkle chopped parsley on top, and serve hot.
