Cheesesteak Tortellini

Step 3: Make the Cheesesteak Sauce

1. Reduce the heat to medium-low.
2. Pour in the heavy cream and beef broth, stirring gently.
3. Add Dijon mustard and crushed red pepper flakes.
4. Slowly sprinkle in the shredded provolone cheese, stirring continuously until fully melted and smooth.
5. If the sauce is too thick, add a bit of the reserved pasta water to achieve a creamy consistency.

Step 4: Combine Everything

1. Add the cooked tortellini and seared beef back into the skillet with the sauce and vegetables.
2. Toss gently to coat the tortellini and beef evenly with the cheesy sauce.
3. Taste and adjust seasoning if needed.

Step 5: Serve and Garnish

1. Transfer the Cheesesteak Tortellini to serving plates or a large serving dish.
2. Garnish with fresh parsley and additional shredded cheese if desired.
3. 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?