Description
This Creamy Cheesesteak Tortellini recipe combines tender seared sirloin steak with a rich, velvety cheese sauce and tender cheese-filled tortellini. Enhanced with caramelized onions, garlic, and flavorful seasonings, this hearty and comforting dish brings the classic Philly cheesesteak flavors into a delightful pasta form, perfect for an indulgent weeknight dinner.
Ingredients
Scale
Meat and Seasonings
- 1 lb sirloin steak or ribeye, thinly sliced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 tbsp Worcestershire sauce
Sauté
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, finely sliced
- 3 cloves garlic, minced
Sauce
- 1 cup beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded provolone or mozzarella cheese
- 2 tbsp cream cheese
- 1 tsp cornstarch mixed with 2 tsp water (optional)
Pasta and Garnish
- 20 oz refrigerated cheese tortellini
- 1 tsp fresh parsley, chopped
- 2 tbsp grated Parmesan (optional)
Instructions
- Prepare Ingredients: Slice the sirloin steak thinly against the grain, slice the onion finely, and mince the garlic cloves. Gather all other ingredients to ensure a smooth cooking process.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. In batches, sear the thinly sliced beef for 1–2 minutes until nicely browned. Season the beef with salt, black pepper, paprika, and onion powder. Remove beef and set aside.
- Caramelize Onions: Using the same skillet, melt butter over medium heat. Add the sliced onions and cook for 10–12 minutes, stirring occasionally until they become golden and caramelized. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the Sauce: Deglaze the skillet by pouring in Worcestershire sauce and beef broth. Allow to simmer for 2–3 minutes, scraping up any browned bits from the bottom. Stir in the heavy cream. Reduce heat to low, then add cream cheese and shredded provolone or mozzarella, stirring until the cheese melts and the sauce is smooth.
- Cook Tortellini: Meanwhile, cook the cheese tortellini in salted boiling water according to package directions (typically 3–5 minutes) until al dente. Drain well and set aside.
- Combine and Thicken: Add the seared beef and cooked tortellini to the cheese sauce in the skillet. Gently stir to coat everything evenly. If the sauce needs thickening, stir in the cornstarch slurry and simmer for another 2–3 minutes until the sauce reaches the desired consistency.
- Garnish and Serve: Remove from heat and sprinkle with freshly chopped parsley and grated Parmesan cheese. Serve immediately to enjoy the creamy, cheesy goodness.
Notes
- For best results, slice the steak thinly against the grain to ensure tenderness.
- Using a mix of provolone and mozzarella adds a nice balance of flavor and meltability.
- If you prefer a thicker sauce, the cornstarch slurry can be added; omit if you like it thinner.
- Caramelizing the onions adds a sweet depth of flavor, so take your time with this step.
- Use freshly grated Parmesan for the best garnish flavor.
