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–+ servings
Philly cheesesteak tortellini in rich provolone sauce garnished with chopped parsley in a blue rimmed speckled bowl on a table with a blue and white striped linen

Cheesesteak Tortellini

Rebecca Lindamood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!

Equipment

  • 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

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.
 
 

Nutrition

Calories: 722kcalCarbohydrates: 47gProtein: 52gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 150mgSodium: 1731mgPotassium: 543mgFiber: 4gSugar: 6gVitamin A: 658IUVitamin C: 2mgCalcium: 768mgIron: 5mg

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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