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Cheesesteak Tortellini: A Comfort Food Fusion You’ll Love

If you’re craving the rich, hearty flavors of a classic Philly cheesesteak but want something quicker, twist it into a pasta dish with Cheesesteak Tortellini. This recipe combines tender beef, sautéed vegetables, and melty cheese-stuffed tortellini for a meal that’s both comforting and indulgent. Perfect for weeknight dinners or a cozy weekend treat, this dish is a celebration of savory flavors in every bite.

Ingredients

For the main dish:

• 1 pound (450g) cheese tortellini (store-bought or homemade)
• 1 pound (450g) thinly sliced beef (ribeye or sirloin works best)
• 1 medium onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional, for smoky flavor)

For the sauce:

• 1 cup heavy cream
• ½ cup beef broth
• 1 teaspoon Dijon mustard
• 1 cup shredded provolone cheese (or mozzarella blend)
• ¼ teaspoon crushed red pepper flakes (optional, for a little heat)

Garnish (optional):

• Fresh parsley, chopped
• Extra shredded cheese

Step-by-Step Method

Step 1: Cook the Tortellini

1. Bring a large pot of salted water to a boil.
2. Add the cheese tortellini and cook according to the package instructions until al dente (usually 2–4 minutes).
3. Drain and set aside, reserving about ½ cup of the pasta water for the sauce.

Step 2: Prepare the Beef and Vegetables

1. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon of olive oil and sear the thinly sliced beef until browned but still tender (about 2–3 minutes per side). Avoid overcooking.
3. Remove the beef from the skillet and set aside.
4. In the same skillet, add the remaining olive oil and butter.
5. Sauté onions and bell peppers until soft and slightly caramelized (about 5–7 minutes).
6. Add garlic, salt, black pepper, and paprika, cooking for an additional 1 minute until fragrant.

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