We’ve taken the iconic Philly cheesesteak and given it a fresh twist by pairing it with tender tortellini pasta creating a hearty fusion dish that’s perfect for busy weeknights. Our Cheesesteak Tortellini Pasta Recipe combines juicy steak shaved onions and melted cheese with the chew of pasta for an irresistible comfort food experience.
This easy-to-make meal draws from Philadelphia’s street food roots while adding our innovative spin to elevate your dinner routine. You’ll love how simple ingredients come together for bold flavors that satisfy everyone at the table.
Ingredients
In our Cheesesteak Tortellini Pasta Recipe, we gather simple yet flavorful ingredients that blend the iconic Philly cheesesteak vibes with hearty tortellini for a quick, satisfying meal. Below, we list them in the order they’re typically used, with precise measurements and prep notes to ensure accuracy and ease.
Main Components
- Tortellini pasta: 1 pound (454 grams) of fresh or frozen cheese-filled tortellini – cook al dente as the base for our dish, providing a chewy contrast to the tender steak.
- Steak: 1 pound (454 grams) of thinly sliced ribeye or sirloin steak – slice it against the grain for tenderness, as it’s the star protein that brings bold, juicy flavors reminiscent of classic Philly streets.
- Onions: 2 medium yellow onions, thinly sliced – sauté these first to build a sweet, caramelized foundation that enhances the overall cheesesteak essence.
- Bell peppers: 2 large green bell peppers, thinly sliced – add these after the onions for a fresh, crunchy texture that balances the richness.
- Garlic: 4 cloves, minced – incorporate midway through cooking to infuse aromatic depth without overpowering the other elements.
- Cheese: 8 ounces (227 grams) of shredded provolone cheese – melt this over the top for that gooey, irresistible cheesesteak finish we all crave.
- Olive oil: 2 tablespoons – use this to sear the steak and veggies, ensuring everything cooks evenly with a light, flavorful sheen.
- Seasonings: 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning – season to taste as you go, elevating the dish’s robust profile.
This selection keeps our recipe straightforward and scalable, perfect for busy weeknights while delivering authentic, comforting tastes.
Equipment Needed
To prepare our Cheesesteak Tortellini Pasta Recipe seamlessly, we need a few key tools that ensure efficient cooking and assembly. These items help us handle the sautéing of steak and vegetables, boiling the tortellini, and combining everything for that perfect, hearty meal.
Here’s a detailed list of the essential equipment:
- Large Pot: For boiling the cheese-filled tortellini to al dente perfection. We suggest one with a capacity of at least 8 quarts to accommodate the pasta without overflow.
- Skillet or Frying Pan: A 12-inch non-stick or cast-iron skillet works best for searing the thinly sliced ribeye or sirloin steak, along with caramelizing the onions and bell peppers. This builds the bold, savory flavors central to our recipe.
- Cutting Board and Sharp Knife: Use a sturdy cutting board paired with a sharp chef’s knife for slicing onions, bell peppers, and mincing garlic quickly and safely.
- Colander: Essential for draining the cooked tortellini. Opt for a medium-sized colander to avoid losing any pieces down the drain.
- Measuring Cups and Spoons: Accurate measurements are key for seasonings and ingredients like olive oil. We recommend a set of stainless steel measuring cups and spoons for precision in our recipe.
- Tongs or Wooden Spoon: For stirring and flipping ingredients in the skillet. Heat-resistant tongs provide better control when handling the steak to achieve that ideal sear.
- Mixing Bowl: A large mixing bowl to combine the cooked components before serving, ensuring even distribution of cheese and flavors.
By having these tools ready, we can transition smoothly from prepping ingredients to creating a comforting, flavorful dish that highlights the essence of a classic Philly cheesesteak with a pasta twist.
Instructions
We make preparing our Cheesesteak Tortellini Pasta straightforward and fun with these step-by-step directions that highlight bold flavors and textures. Let’s transform simple ingredients into a savory dish packed with the essence of a Philly classic.
Prep
First, we gather and prepare our ingredients to ensure everything cooks smoothly. Start by thinly slicing 1 pound of ribeye or sirloin steak against the grain for tender results. Next, peel and slice 2 medium yellow onions into thin rings and core and slice 2 large green bell peppers into strips for that essential caramelized base. Mince 4 cloves of garlic finely to release its aromatic punch.
- Tortellini: Measure out 1 pound of cheese-filled tortellini and set it aside in a dry mixing bowl.
- Cheese: Shred 8 ounces of provolone cheese if not pre-shredded, ensuring it’s ready for melting.
- Seasonings: In a small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, and any other preferred spices like Italian seasoning for easy access.
This prep sets the stage for quick cooking and lets the juicy steak and sweet vegetables shine.
Cook
We move to the stovetop where the magic happens, building layers of flavor through precise cooking techniques.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced onions and bell peppers, stirring with tongs for 5-7 minutes until they soften and caramelize to a golden brown, releasing their sweet aroma.
- Push the vegetables to one side of the skillet and add the thinly sliced steak. Sear the steak for 2-3 minutes per side until it reaches medium-rare doneness, then mix it with the vegetables for even flavor infusion.
- In a separate large pot, bring 4 quarts of salted water to a rolling boil. Add the 1 pound of tortellini and cook according to package instructions, typically 7-9 minutes, until al dente with a slight chew. Drain using a colander and set aside to prevent overcooking.
Throughout this process, we monitor temperatures closely—aim for 135°F internal for the steak using a thermometer if available—to guarantee a hearty, comforting texture.
Assemble
Finally, we combine the cooked elements into a cohesive, mouthwatering meal that melds everything together.
- In the same skillet with the steak and vegetables, add the minced garlic and stir for 1 minute until fragrant. Toss in the drained tortellini and mix thoroughly to coat with the flavorful juices.
- Sprinkle 8 ounces of shredded provolone cheese over the mixture and stir gently until it melts into a gooey, creamy blanket, enhancing the dish’s savory depth.
- Serve immediately in bowls, garnishing with extra cheese if desired, for a warm, satisfying bite that captures the iconic cheesesteak essence with a pasta twist.
Make-Ahead Instructions
To keep our Cheesesteak Tortellini Pasta Recipe simple and efficient for busy evenings, we often prepare components in advance without compromising the dish’s bold flavors and textures. This approach allows us to focus on quick assembly and reheating, ensuring a hearty meal that retains its authentic Philly-inspired taste.
Prepping Ingredients Ahead
We recommend starting by preparing the fresh ingredients up to 24 hours in advance to save time during cooking. Here’s how:
- Slice the steak: Thinly slice 1 pound of ribeye or sirloin steak and store it in an airtight container in the refrigerator. This prevents oxidation and keeps the meat tender.
- Chop the vegetables: Dice 2 medium yellow onions and 2 large green bell peppers, then place them in separate sealed bags or containers. Adding a sprinkle of salt helps preserve their crunch and enhances caramelization later.
- Mince the garlic: Prepare 4 cloves of minced garlic and store it in a small jar with a bit of olive oil to maintain its pungent flavor.
Cooking Components in Advance
For even more convenience, we can partially cook elements up to 2 days ahead. Focus on these steps to build the dish’s foundation:
- Caramelize the vegetables: In a skillet, heat 2 tablespoons of olive oil over medium heat and cook the onions and bell peppers until softened and slightly browned. Let them cool, then transfer to a refrigerated container. This step locks in their sweet, savory notes.
- Sear the steak: Quickly sear the sliced steak in the same skillet until just browned, avoiding overcooking. Store it separately in the fridge to preserve its juicy texture—refrigeration helps retain moisture for up to 48 hours.
- Boil the tortellini: Cook 1 pound of cheese-filled tortellini until al dente, then drain and toss with a light coating of olive oil to prevent sticking. Store in an airtight container in the refrigerator.
Storage and Reheating Tips
Proper storage is key to maintaining the dish’s melted cheese goodness and overall freshness. We suggest the following guidelines:
- Refrigeration durations: Use the table below for optimal storage times to ensure safety and quality.
| Component | Make-Ahead Time | Storage Method | Notes |
|---|---|---|---|
| Sliced steak | Up to 24 hours | Airtight container | Keep below 40°F to avoid spoilage. |
| Chopped vegetables | Up to 24 hours | Sealed bags or containers | Prevents sogginess; add to skillet directly. |
| Caramelized vegetables | Up to 48 hours | Refrigerated container | Reheats well; stir gently to revive texture. |
| Seared steak | Up to 48 hours | Airtight container | Re-sear briefly before assembling. |
| Cooked tortellini | Up to 48 hours | Oiled and sealed | Retains al dente bite; avoid freezing. |
When you’re ready to serve, reheat the components in a skillet over medium heat, combine with seasonings and 8 ounces of shredded provolone cheese, and stir until everything is warm and creamy. This method ensures our Cheesesteak Tortellini Pasta stays as flavorful and comforting as if freshly made.
Conclusion
We’ve loved blending the iconic Philly cheesesteak with tortellini to create a dish that’s both nostalgic and innovative. It’s our go-to for quick, satisfying meals that bring everyone together.
This recipe shows how simple tweaks can elevate weeknight dinners without losing that comforting essence. We’re confident you’ll make it a staple in your kitchen—enjoy the bold flavors and easy prep.
Frequently Asked Questions
What is Cheesesteak Tortellini Pasta?
Cheesesteak Tortellini Pasta is a creative twist on the classic Philly cheesesteak, combining cheese-filled tortellini with juicy steak, onions, bell peppers, and melted provolone. This hearty dish offers bold flavors and comforting tastes, making it perfect for quick weeknight dinners while honoring Philadelphia’s street food heritage.
What ingredients are needed for Cheesesteak Tortellini Pasta?
You’ll need 1 pound of cheese-filled tortellini, 1 pound of thinly sliced steak (like ribeye or sirloin), 2 medium yellow onions, 2 large green bell peppers, 4 cloves of minced garlic, 8 ounces of shredded provolone cheese, 2 tablespoons of olive oil, and basic seasonings. These simple ingredients create a flavorful, scalable meal.
How do I prepare Cheesesteak Tortellini Pasta?
Start by prepping ingredients: slice steak, chop onions and bell peppers. Cook onions and peppers in a skillet until caramelized, then sear the steak. Boil tortellini until al dente, combine everything in the skillet, and top with melted provolone. Serve warm for a comforting, easy dish that takes about 30 minutes.
What equipment is required for this recipe?
You’ll need a large pot for boiling tortellini, a skillet for cooking steak and veggies, a cutting board and sharp knife for prep, a colander for draining pasta, measuring cups and spoons, and tongs or a spoon for stirring. These basic tools ensure smooth preparation of this flavorful pasta dish.
Can I make Cheesesteak Tortellini Pasta ahead of time?
Yes, prepare sliced steak, chopped veggies, and minced garlic up to 24 hours in advance. Partially cook vegetables and steak, or boil tortellini up to 48 hours ahead, then store in the fridge. Reheat gently on the stove to maintain flavors, making it ideal for busy schedules.
How long does it take to make this recipe?
The entire recipe takes about 30-40 minutes, including prep and cooking time. It’s designed for quick weeknights: boil tortellini while caramelizing veggies and searing steak, then combine for a fast, delicious meal without compromising on taste.
Are there any variations or substitutions for the ingredients?
Absolutely, swap ribeye for sirloin or another lean steak, use different cheeses like mozzarella if provolone isn’t available, or add mushrooms for extra veggies. For a lighter version, opt for whole wheat tortellini. These changes keep the dish hearty and flavorful while accommodating dietary preferences.