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Cheesesteak Tortellini

A satisfying fusion dish that combines cheese-filled pasta with savory beef and peppers in a rich, creamy sauce, bringing together two beloved comfort foods in one weeknight-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound cheese tortellini (fresh or frozen)
  • 1 pound thinly sliced ribeye steak or deli roast beef
  • 1 large green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 8 oz cream cheese, softened
  • 1 cup beef broth
  • 1 cup shredded provolone cheese
  • ½ cup heavy cream
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Method
 

  1. Bring a large pot of salted water to boil. Add tortellini and cook according to package directions until tender. The pasta should float to the surface when done. Reserve ½ cup pasta water before draining, then set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers, cooking for 5-6 minutes until softened and slightly caramelized. Push vegetables to one side of the pan.
  3. Add the sliced steak to the empty side of the skillet. Cook for 2-3 minutes, breaking apart with a spatula until no longer pink. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Reduce heat to medium-low. Add softened cream cheese to the skillet, stirring until it begins to melt. Slowly pour in beef broth and heavy cream, whisking constantly to prevent lumps.
  5. Add the cooked tortellini to the skillet, tossing gently to coat each piece with the creamy sauce. Sprinkle in the shredded provolone cheese, stirring until melted and incorporated. If the sauce seems too thick, add reserved pasta water one tablespoon at a time. Season with salt and pepper to taste.

Notes

Budget-friendly substitutions: Use ground beef instead of steak, swap provolone for mozzarella, or substitute half-and-half for heavy cream. Don't overcook the steak or it becomes tough. Add cream cheese gradually to prevent lumps. Keep heat at medium-low when making sauce to prevent breaking. Reserve pasta water for adjusting consistency. Refrigerate leftovers for up to 3 days. Reheat gently with a splash of milk or broth. Does not freeze well due to cream-based sauce.