The Philly cheesesteak is reimagined in this irresistible cheesesteak tortellini smothered in rich, creamy, cheesy provolone sauce. And no need to miss the hoagie! Grab it and soak up all that heavenly sauce that’s left in the bowl!
Cheesesteak Tortellini in Rich Provolone Sauce
After getting back from a weekend trip to Reading, Pennsylvania just outside of Philadelphia the other night, I had a package each of shaved steak and fresh tortellini from Wegman’s that needed to be used up. Inspiration for this dish came from the Philly cheesesteak my husband had in Reading.
All of the components of an excellent cheesesteak sandwich are there with the tender, cheese filled tortellini standing in for the hoagie roll. But don’t mourn the bread! Just grab some Individual Garlic Bread Braids, a slice or two of Garlic Pizza, or make some garlic bread with Garlic Bread Spread to sop up all of that wonderfully cheesy sauce.
Philly Cheesesteak Tortellini Pasta
To make this fast Philly cheesesteak tortellini recipe, you’ll need the following ingredients:
- steak
- onion
- garlic
- kosher salt
- black pepper
- chicken stock
- Dijon mustard
- milk
- provolone cheese
- tortellini
- parsley
- American or Cooper cheese, optional but tasty
I love making this cheesesteak tortellini in rich provolone sauce using just a bit of American or Cooper cheese to increase the creaminess of the sauce. If you prefer to, you can skip adding the American or Cooper and use all provolone cheese, but the other two are so good at I encourage you to try it!
Philly Cheesesteak Tortellini
Place an empty stainless steel or cast-iron skillet over medium high heat for about 5 minutes. Drizzle the oil into a frying pan. Swirl the pan to coat it.
Roughly chop the shaved beef into bite sized pieces. If using store bought shaved steak, you’ll simply need to pile it up on a cutting board and run a knife across it and chop it roughly five or six times to break it up into bite sized pieces.
If you’re using a whole steak to begin with, trim the fat from the steak and cut it crosswise into 3-inch slabs. Put those slabs on a plate and freeze for an hour to make it easier to shave. After an hour, shave the steak diagonally against the grain. You want it as thin as possible, and then you need pile it up on the cutting board and roughly chop it 8 or 10 times.
Scatter the shaved beef over the hot oil then scatter the diced onions over that. Sprinkle the salt and pepper over the top, and let it cook undisturbed (no stirring!!!) for 4 to 6 minutes, or until nicely browned on the underside.
Now continue cooking while stirring to break up the meat for an additional 2 to 4 minutes, or until the meat is no longer pink anywhere. Sprinkle in the garlic and cook, stirring constantly, until the garlic is fragrant; about 30 seconds to 1 minute.
Add the chicken stock to the pan and bring to a boil, stirring well and being sure to scrape the bottom of the pan.
Pour the milk into the pan. Distribute the torn provolone and American cheese pieces over the top of the meat. Cook, stirring constantly, until the cheese is fully melted and incorporated into the milk.
Stir in the tortellini and stir gently. Remove the pan from the heat and cover for 3 minutes. Remove the lid and stir gently again.
Serve with a sprinkling of chopped fresh parsley.
Cheesesteak Tortellini
Rate RecipeEquipment
- 1 frying pan
- 1 stockpot for cooking the tortellini
- 1 chef's knife
- 1 cutting board
- 1 slotted spoon with a long handle
- 1 colander
Ingredients
- 1 tablespoon neutral oil sunflower, canola, or vegetable
- 1 lb thinly shaved beef steak See Notes
- 1 onion peeled and diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt (I use Diamond Crystal. If you use Morton's please halve the amount of salt.)
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken stock
- 1 tablespoon smooth Dijon mustard
- 1/2 cup milk
- 8 ounces sliced provolone cheese torn into small pieces
- 4 ounces American cheese or cooper cheese torn into small pieces, can substitute all provolone cheese if preferred
- 1 pound cheese tortellini cooked al dente according to package instructions.
- fresh parsley
Instructions
- Place an empty stainless steel or cast-iron skillet over medium high heat for about 5 minutes. Drizzle the oil into a frying pan. Swirl the pan to coat it.
- Roughly chop the shaved beef into bite sized pieces. (See notes)
- Scatter the shaved beef over the hot oil then scatter the diced onions over that. Sprinkle the salt and pepper over the top, and let it cook undisturbed (no stirring!!!) for 4 to 6 minutes, or until nicely browned on the underside. Now continue cooking while stirring to break up the meat for an additional 2 to 4 minutes, or until the meat is no longer pink anywhere. Sprinkle in the garlic and cook, stirring constantly, until the garlic is fragrant; about 30 seconds to 1 minute.
- Add the chicken stock and Dijon mustard to the pan and bring to a boil, stirring well and being sure to scrape the bottom of the pan.
- Pour the milk into the pan. Distribute the torn provolone and American cheese pieces over the top of the meat and cook, stirring constantly, until the cheese is fully melted and incorporated into the milk.
- Stir in the tortellini and stir gently.
- Remove the pan from the heat and cover for 3 minutes. Remove the lid and stir gently again.
- Serve with a sprinkling of chopped fresh parsley.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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