Description

Indulge in this creamy cheesesteak tortellini, a luscious blend of tender sirloin steak, caramelized onions, and cheese-filled tortellini all enveloped in a rich, velvety cheese sauce. Perfect for a hearty weeknight dinner, this dish combines the flavors of a classic Philly cheesesteak with comforting pasta for an easy yet impressive meal.

Ingredients

Scale

Meat and Vegetables

1 lb sirloin steak or ribeye, thinly sliced
1 medium yellow onion, finely sliced
3 cloves garlic, minced

Seasonings and Sauces

1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
1/2 tsp onion powder
1 tbsp Worcestershire sauce

Liquids

1 tbsp olive oil
2 tbsp butter
1 cup beef broth
1 cup heavy cream

Cheeses

1 1/2 cups shredded provolone or mozzarella cheese
2 tbsp cream cheese
2 tbsp grated Parmesan (optional)

Pasta

20 oz refrigerated cheese tortellini

Thickening Agent

1 tsp cornstarch mixed with 2 tsp water (optional)

Garnish

1 tsp fresh parsley, chopped

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Instructions

Prepare Ingredients: Slice the steak thinly against the grain, finely slice the onion, and mince the garlic. Gather all your ingredients to have everything ready for the cooking process.
Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef in batches and sear for 1 to 2 minutes until browned. Season the meat with salt, black pepper, paprika, and onion powder. Once browned, remove the steak from the skillet and set it aside.
Caramelize Onions and Garlic: In the same skillet, melt the butter. Add the sliced onions and cook, stirring occasionally, until they become golden and caramelized, about 10 to 12 minutes. Stir in the minced garlic and cook for an additional minute to release their aroma.
Create the Cheese Sauce: Deglaze the pan by adding Worcestershire sauce and beef broth, scrapping up any browned bits. Allow the mixture to simmer for 2 to 3 minutes. Then incorporate the heavy cream, stirring well. Reduce the heat to low, add the cream cheese and shredded provolone or mozzarella, stirring until the sauce is completely smooth and creamy.
Cook the Tortellini: Meanwhile, bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini until al dente, about 3 to 5 minutes. Drain and set aside.
Combine and Thicken: Add the seared beef and cooked tortellini to the cheese sauce. Gently stir to coat everything evenly. If the sauce needs thickening, stir in the cornstarch slurry and let it simmer for another 2 to 3 minutes until it reaches the desired consistency.
Garnish and Serve: Finish the dish by sprinkling chopped fresh parsley and grated Parmesan cheese on top. Serve the creamy cheesesteak tortellini immediately to enjoy its rich flavors and comforting textures.

Notes

To make slicing the steak easier, partially freeze the meat before cutting thin slices.
For a spicier twist, add some crushed red pepper flakes during the sauce preparation.
If you prefer a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
Make sure not to overcook the tortellini to keep it tender but firm.
Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out the sauce.