You know those days when you just want something extra comforting for dinner? Like, you want cheese, pasta, hearty meat, creamy sauce—all the good stuff in one bite? Well, let me introduce you to your new best friend: Cheesesteak Tortellini.
This dish is basically the food equivalent of a big cozy blanket on a chilly night. We’re talking tender, cheese-filled tortellini tossed in a dreamy, creamy provolone sauce with juicy beef, sweet caramelized onions, and colorful peppers. It’s all the magic of a Philly cheesesteak but with a pasta twist that’ll have everyone at the table asking for seconds (and thirds).
This is the kind of meal I love to make when I want something that’s easy enough for a weeknight but still feels a little special—like a warm hug after a long day. Plus, it’s a total crowd-pleaser! Whether you’re feeding a hungry family, hosting a casual dinner with friends, or just treating yourself (because you deserve it), Cheesesteak Tortellini is a guaranteed win.
Alright, let’s dive right into the deliciousness.
Ingredients You’ll Need
This recipe serves about 6–8 people, depending on how big your servings are (and trust me, they’re going to want big servings!). Here’s what you’ll need:
For the Dish:
1 pound ground beef (or thinly sliced steak strips if you want a more authentic cheesesteak vibe)
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 package (19 oz) cheese-filled tortellini (fresh or frozen both work)
1 cup heavy cream
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
Optional Garnishes:
Fresh parsley, chopped
Crushed red pepper flakes
Extra shredded provolone (because more cheese = more happiness)
STEPS: Let’s Get Cooking
Step 1: Sauté the Veggies
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and red bell pepper. Sauté for about 5 to 7 minutes, stirring occasionally, until they get soft and start to caramelize a bit. You’ll know they’re ready when your kitchen starts to smell absolutely incredible.
Step 2: Brown the Beef
Push the veggies over to one side of the skillet and add your ground beef (or thinly sliced steak if you’re going the traditional route). Cook it until it’s browned and no longer pink, breaking it up into small, bite-sized pieces with a wooden spoon. Once the beef is cooked through, stir in the minced garlic and let it cook for another minute until fragrant.
Step 3: Cook the Tortellini
While your beef and veggies are working their magic, bring a large pot of salted water to a boil. Toss in the tortellini and cook according to the package instructions until they’re perfectly al dente. Don’t overcook them—they’ll cook a little more once you mix them into the sauce. Drain and set aside.
Cheesesteak Tortellini: Bringing All the Comfort to Your Table
Alright, now that we’ve got our beef, veggies, and tortellini ready to go, it’s time to pull it all together into one creamy, cheesy, irresistible dish. This is where the real magic happens! Trust me, once you stir everything together, it’s going to look (and smell) like pure comfort food heaven.
STEPS: Making That Creamy, Dreamy Sauce
Step 4: Create the Creamy Sauce
Turn the heat down to low on your skillet with the beef and veggies. Now, pour in the heavy cream and give everything a good stir to combine. It might not look super thick at first, but hang tight — it’s about to get so luscious.
Step 5: Melt in the Cheese
Gradually sprinkle in the shredded provolone and grated Parmesan cheeses, stirring constantly. You want the cheeses to melt into the cream, creating a rich and smooth sauce that clings perfectly to every bite. Keep stirring to avoid any lumps. At this point, the sauce is going to look glossy and cheesy and completely irresistible.
Step 6: Season It Up
Sprinkle in the Italian seasoning and season with salt and pepper to taste. A little bit of seasoning goes a long way here, enhancing all those savory flavors without overpowering the creamy, cheesy goodness.
Step 7: Bring It All Together
Now for the best part — add the cooked tortellini to the skillet. Gently toss everything together so the tortellini get beautifully coated in that dreamy provolone sauce. Be gentle while stirring so the tortellini don’t break apart.
If your sauce seems a little too thick (especially if it sat for a few minutes while you cooked the pasta), just add a splash of the reserved pasta water or a bit more cream to thin it out. You’re aiming for a silky sauce that hugs the tortellini without being too heavy.
Tips for the Best Cheesesteak Tortellini
Use steak for authenticity: If you have the time, thinly sliced steak (like ribeye) brings a really classic cheesesteak flavor to this dish. Just make sure to slice it super thin so it cooks quickly and stays tender.
Don’t overcook the tortellini: Fresh tortellini cook fast—usually just a few minutes. Keep a close eye so they stay tender and don’t turn mushy.
Add some heat if you like: If you’re into a little spice, throw in a few sliced jalapeños when you cook the onions and peppers, or sprinkle a pinch of cayenne into the sauce.
Play with the cheese: Provolone is traditional for cheesesteaks, but if you love a sharper flavor, you can mix in a little mozzarella or even a bit of cheddar for a twist.
Make it ahead: This dish reheats beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of cream or milk when reheating to loosen up the sauce.
Cheesesteak Tortellini: Your New Favorite Weeknight Dinner
We’ve sautéed, simmered, and stirred our way to a seriously crave-worthy meal. Before we wrap things up, let’s tackle a few common questions you might have when making this delicious Cheesesteak Tortellini. Whether you’re wondering about ingredient swaps or how to store leftovers, I’ve got you covered.
Frequently Asked Questions About Cheesesteak Tortellini
1. Can I use frozen tortellini instead of fresh?
Absolutely! Frozen tortellini works just as well. Just be sure to cook it according to the package directions. You might need to add an extra minute or two to the cooking time.
2. What’s the best type of steak to use if I don’t want ground beef?
Ribeye is my top pick for that classic Philly cheesesteak flavor. Just slice it really thin against the grain. If you can’t find ribeye, flank steak or sirloin are good options too.
3. Can I make this dish ahead of time?
Yes, you can! Prepare everything as directed, then let it cool and store it in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of cream or milk to refresh the sauce.
4. How spicy is this recipe?
As written, it’s not spicy at all. If you want to add a little kick, try tossing in some sliced jalapeños when you sauté the veggies or sprinkle a little cayenne pepper into the sauce.
5. What can I use instead of heavy cream?
If you want a lighter option, you can substitute half-and-half or even whole milk. Just know the sauce won’t be quite as rich and creamy, but it’ll still be delicious.
6. Can I freeze Cheesesteak Tortellini?
I wouldn’t recommend freezing it. Cream sauces tend to separate and get grainy after freezing. This dish is best enjoyed fresh or refrigerated for a few days.
7. How can I make this vegetarian?
Skip the beef and load it up with extra veggies like mushrooms, spinach, or even roasted zucchini. You’ll still have all that creamy, cheesy goodness without the meat.
Final Thoughts: Why You Need Cheesesteak Tortellini in Your Life
If you’re anything like me, once you try this Cheesesteak Tortellini, you’re going to wonder where it’s been all your life. It’s hearty, it’s creamy, it’s packed with flavor, and it’s one of those meals that feels like a big reward at the end of a long day.
Plus, it’s super flexible—you can swap the beef for steak, add extra veggies, tweak the cheese, or spice it up exactly how you like it. It’s a recipe that’s easy enough for a weeknight but special enough to serve when you have friends or family over.
I hope you love this recipe as much as my family does. If you try it out, be sure to come back and let me know how it turned out. I’d love to hear if you added your own twist or found a new favorite way to make it!
Happy cooking and even happier eating!
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Cheesesteak Tortellini
Description
Cheesesteak Tortellini is the ultimate comfort food mash-up. Tender cheese-filled tortellini are tossed in a creamy provolone sauce with savory beef, sweet caramelized onions, and colorful peppers. It brings all the bold, hearty flavors of a classic Philly cheesesteak into a rich and satisfying pasta dish. Perfect for feeding a crowd or treating yourself to a cozy night in.
Ingredients
For the Dish
1 pound ground beef (or thinly sliced steak strips for a more authentic cheesesteak)
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 package (19 oz) cheese-filled tortellini (fresh or frozen)
1 cup heavy cream
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
Optional Garnishes
Fresh parsley, chopped
Crushed red pepper flakes
Extra shredded provolone
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and red bell pepper, and sauté for 5 to 7 minutes, until softened and slightly caramelized. Push the veggies to one side of the pan and add the ground beef (or steak strips). Cook until browned and no longer pink, breaking it into small pieces with a wooden spoon. Stir in the minced garlic and cook for 1 minute, until fragrant.
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
Reduce the heat to low on the skillet with the beef and veggies. Pour in the heavy cream and stir to combine. Gradually add the shredded provolone and grated Parmesan cheeses, stirring constantly until melted and smooth. Season the sauce with Italian seasoning, salt, and pepper to taste.
Add the cooked tortellini to the skillet with the beef and sauce. Toss gently to coat the tortellini evenly in the creamy provolone sauce. If the sauce is too thick, thin it out with a splash of reserved pasta water or additional cream.
Garnish with fresh parsley, crushed red pepper flakes, or extra shredded provolone if desired. Serve hot and enjoy a cheesy, savory twist on a classic favorite.
Notes
Using thinly sliced steak will give you a more traditional cheesesteak flavor, but ground beef is a quicker and equally delicious option. Make sure not to overcook the tortellini, as they will continue to cook slightly once mixed with the hot sauce. For a spicier version, add some sliced jalapeños or a pinch of cayenne pepper to the sauce.
