What happens when you combine two comfort food favorites—Philly cheesesteak and cheesy tortellini pasta? You get cheesesteak tortellini, a creamy, savory dish that’s guaranteed to satisfy your cravings. This recipe takes the classic flavors of a cheesesteak—juicy steak, melted cheese, and sautéed veggies—and mixes them with soft, cheesy tortellini. It’s perfect for busy weeknights, meal prep, or when you want to switch up your pasta game.
Ingredients:
- 1 large package cheese tortellini pasta
- 1 lb thinly sliced beef (I used flank steak)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 3 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 cup sliced mushrooms (optional)
- 1/2 cup beef broth
- 1 cup shredded cheese (provolone, American or a sharp cheddar)
- Parsley (for garnishing)
- Salt and pepper to taste
Instructions:
1. Cook the cheese tortellini pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the butter over medium-high heat. Add the sliced onions and mushrooms (if using) and sauté until soft. Add the thinly sliced beef and Worcestershire sauce to the skillet and cook until browned and cooked through.
3. Add the beef broth and the cooked cheese tortellini to the skillet with the beef and vegetable mixture. Toss gently to combine.
4. Sprinkle the cheese over the top of the pasta mixture. Cover the skillet with a lid and let it sit for a few minutes until the cheese is melted and bubbly.
5. Garnish with freshly chopped parsley and enjoy!
Cheesesteak Tortellini
What happens when you combine two comfort food favorites—Philly cheesesteak and cheesy tortellini pasta? You get cheesesteak tortellini, a creamy, savory dish that’s guaranteed to satisfy your cravings. This recipe takes the classic flavors of a cheesesteak—juicy steak, melted cheese, and sautéed veggies—and mixes them with soft, cheesy tortellini. It’s perfect for busy weeknights, meal prep, or when you want to switch up your pasta game.
Ingredients
- 1 large package cheese tortellini pasta
- 1 lb thinly sliced beef (I used flank steak)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 3 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 cup sliced mushrooms (optional)
- 1/2 cup beef broth
- 1 cup shredded cheese (provolone, American or a sharp cheddar)
- Parsley (for garnishing)
- Salt and pepper to taste
Instructions
1. Cook the cheese tortellini pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the butter over medium-high heat. Add the sliced onions and mushrooms (if using) and sauté until soft. Add the thinly sliced beef and Worcestershire sauce to the skillet and cook until browned and cooked through.
3. Add the beef broth and the cooked cheese tortellini to the skillet with the beef and vegetable mixture. Toss gently to combine.
4. Sprinkle the cheese over the top of the pasta mixture. Cover the skillet with a lid and let it sit for a few minutes until the cheese is melted and bubbly.
5. Garnish with freshly chopped parsley and enjoy!