Step 3: Make the Cheesesteak Sauce
- Reduce the heat to medium-low.
- Pour in the heavy cream and beef broth, stirring gently.
- Add Dijon mustard and crushed red pepper flakes.
- Slowly sprinkle in the shredded provolone cheese, stirring continuously until fully melted and smooth.
- If the sauce is too thick, add a bit of the reserved pasta water to achieve a creamy consistency.
Step 4: Combine Everything
- Add the cooked tortellini and seared beef back into the skillet with the sauce and vegetables.
- Toss gently to coat the tortellini and beef evenly with the cheesy sauce.
- Taste and adjust seasoning if needed.
Step 5: Serve and Garnish
- Transfer the Cheesesteak Tortellini to serving plates or a large serving dish.
- Garnish with fresh parsley and additional shredded cheese if desired.
- Serve hot with garlic bread or a fresh side salad for a complete meal.
Tips for Perfect Cheesesteak Tortellini
- Beef choice matters: Ribeye is ideal for tenderness, but sirloin is a great, leaner option.
- Cheese variety: Provolone is classic, but a mix of mozzarella and cheddar adds extra gooeyness.
- Vegetable twist: Feel free to add mushrooms or red bell peppers for more flavor.
- Make it ahead: Cook beef and vegetables separately, then assemble and reheat before serving for a fast weeknight version.
Cheesesteak Tortellini is a game-changer for anyone who loves the Philly cheesesteak but wants something with pasta flair. Each forkful is creamy, cheesy, and packed with the smoky, savory flavors of a classic sandwich—perfect comfort food for any day of the week.
If you want, I can also make a quick 30-minute version of this recipe that’s even faster for weeknights, keeping all the cheesesteak flavor intact.
Do you want me to do that?
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