This cheesesteak tortellini recipe is my go-to dinner every weeknight. Cheese-stuffed tortellini tossed in tender steak morsels, sautéed onions, bell peppers, and savory broth is comfort food at its best. The idea of my fork picking the stretched cheese strings, plumped tortellini, followed by a steak bite, gives me chills, honestly!
Steak? Pasta? Cheese? Bell pepper? Onion? Oh my gosh. Dinner? Yes, absolutely. This was the entire conversation going on in my mind every Wednesday when I wanted to add a little more flavor to my ribeye steak with tortellini. If you say yes to a Philly cheesesteak sandwich, then why not Philly cheesesteak tortellini? I overlook the heavy cream as the flavors are fully melded with a lot of cheese and broth. One more thing to consider is choosing the right cut of steak, as you want it to be tender, not some stubborn meat that is difficult to chew. No one wants that!
Table of Contents
Why Will You Love This Recipe
- One-pan dinner: Creamy Beef Tortellini is a hearty one-pan skillet meal that everyone loves to make on weeknights.
- Better than Regular Pasta: The little cheese-filled gems (tortellini) are showstoppers. It’s better than regular cheesesteak pasta, as the cheese tortellini are the extra treat that bursts with cheese once you take a bite.
- Adaptable to Variations: It is paired well with tomato sauce, steak seasoning, and a variety of cheeses. I also love using shredded Mexican blend cheese as a topping.
Tortellini and Cheese Tortellini
Tortellini is a ring-shaped Italian pasta stuffed with various ingredients. The filling is made of minced meat, vegetables, and cheese. Cheese tortellini, on the other hand, differ only in their filling. The filling of cheese tortellini is made of ricotta, parmesan, or any other cheese, and sometimes spinach is added in addition.
Which Steak Is Best for Cheesesteak Tortellini
Ribeye and wagyu won in the case of marbling. Leaner and affordable options are sirloin and top sirloin. I personally like ribeye, but choose what fits your taste. I would not recommend the beef portions, which are tough and chewy, requiring more cooking time. Chucks, rounds, or briskets are best suited for stews, as they are tough yet flavorful and require more cooking time than other cuts.
Choosing the right cut of steak
To select “The Best” cut of steak, pay attention to these two factors.
- Marbling in Steak: Opt for the super-marbled steak. Super marbled steak refers to a cut of meat that has a rich network of intramuscular fat that naturally accumulates. The white fat veins are clearly visible in that steak.
- Thickness: The thicker the steak, the easier it is to cut it into steak cubes. Thinner slices may be overdone in this cooking time. You can control the doneness of meat through thicker bites of steak. You can make the tortellini by sautéing thinner beef slices, but I think the steak bite creates a more steak-like feel. Least, not me. I love the bite-sized slices for the bold steak flavor.
Ingredients
- 1 pack / 19 oz Cheese tortellini, any brand
- 2-pound scotch fillet, boneless ribeye cut into bite-sized cubes
- ½ cup beef broth, homemade or store-bought
- 1 medium onion, I prefer sliced red onion
- Half a green bell pepper, cut into thin strips
- Half a red bell pepper, cut into thin strips
- 1 ½ cups of shredded cheese, a mix of provolone and mozzarella
- 1 tablespoon Worcestershire sauce
- 2 tablespoons of olive oil, or any cooking oil
- 1 tsp pink Himalayan salt, or any food-grade salt
- ½ tsp black pepper
- 1 tsp chopped chives and parsley (optional for topping)
Instructions
1.Cook Cheese Tortellini Pasta
Boil the store-bought or freshly made pasta according to the package directions until al dente. Drain the al dente cheese-stuffed tortellini pasta and set aside.
2.Cook Onions and Peppers
Heat olive oil or any cooking oil in a Dutch oven over medium heat. Cook the onion, green, and red bell pepper strips in it.
Cook until they lose their firmness and turn soft and tender, without browning.
3.Add the Steak Bites
Increase the heat from medium to medium-high and add the bite-sized cubes of Ribeye steak.
Sprinkle with pink Himalayan salt and pepper, and cook, stirring them together, until the pink meat is no longer visible.
It will take approximately 4-5 minutes for the steak to become tender, brown, and well-done.
4.Simmer in Broth and Sauce
Once the beef steak bites are cooked according to your liking, it’s time to simmer in broth. Add beef broth and Worcestershire sauce, then simmer for about 5 minutes.
5.Toss the Tortellini
Once the broth is reduced after simmering, reduce the heat to low. Add cooked cheese tortellini pasta to the Dutch oven and
toss everything together.
6.Melt the Cheese
Sprinkle a mix of shredded mozzarella and provolone over our tortellini steak, replace the lid of the Dutch oven, and let the cheese melt over low heat. Check the Dutch oven occasionally to see if the cheese has melted.
7.Top and Serve
Optionally top with chopped chives, parsley, or your favorite cheese. The cheesy beef tortellini skillet is ready to enjoy for a weeknight dinner.
Tips from my kitchen
- Al Dente, all right: Different cheese tortellini have different cooking times. Follow the package instructions if using store-bought. Instructions may vary for cool-section vs. frozen packages. For fresh handmade tortellini, cook 4-5 minutes or until al dente. They are al dente when tender but slightly firm.
- Keep an eye on it while cooking pasta. Don’t overcook, as they can burst or the filling may leak. Overcooked tortellini may turn mushy, not stick to the sauce, and clump together. Watch closely while cooking. They’re ready when transparent like dumplings.
- Cut Against the Grain: Pre-cut steak bites are available in stores with the label of “steak tips” or “steak bites. If you are buying pre-cuts, that’s pretty good, and you save your time. I like to cut bite-sized cubes at home. Placing the steak in the freezer before cutting helps smooth cutting. You notice the long muscle fiber that runs in a single direction is “grain.” You must cut along them into long strips and then cut across the grain. The result? Of course, “melt in your mouth” slices.
Best Cheesesteak Tortellini For Quick One-Pan Dinner
- Total Time: 35 minutes
Description
This cheesesteak tortellini recipe is my go-to dinner every weeknight. Cheese-stuffed tortellini tossed in tender steak morsels, sautéed onions, bell peppers, and savory broth is comfort food at its best. The idea of my fork picking the stretched cheese strings, plumped tortellini, followed by a steak bite, gives me chills, honestly!
Steak? Pasta? Cheese? Bell pepper? Onion? Oh my gosh. Dinner? Yes, absolutely. This was the entire conversation going on in my mind every Wednesday when I wanted to add a little more flavor to my ribeye steak with tortellini. If you say yes to a Philly cheesesteak sandwich, then why not Philly cheesesteak tortellini? I overlook the heavy cream as the flavors are fully melded with a lot of cheese and broth. One more thing to consider is choosing the right cut of steak, as you want it to be tender, not some stubborn meat that is difficult to chew. No one wants that!
Ingredients
- 1 pack / 19 oz Cheese tortellini, any brand
- 2-pound scotch fillet, boneless ribeye cut into bite-sized cubes
- ½ cup beef broth, homemade or store-bought
- 1 medium onion, I prefer sliced red onion
- Half a green bell pepper, cut into thin strips
- Half a red bell pepper, cut into thin strips
- 1 ½ cups of shredded cheese, a mix of provolone and mozzarella
- 1 tablespoon Worcestershire sauce
- 2 tablespoons of olive oil, or any cooking oil
- 1 tsp pink Himalayan salt, or any food-grade salt
- ½ tsp black pepper
- 1 tsp chopped chives and parsley (optional for topping)
Instructions
- Cook Cheese Tortellini Pasta: Boil the store-bought or freshly made pasta according to the package directions until al dente. Drain the al dente cheese-stuffed tortellini pasta and set aside.
- Cook Onions and Peppers: Heat olive oil or any cooking oil in a Dutch oven over medium heat. Cook the onion, green, and red bell pepper strips in it. Cook until they lose their firmness and turn soft and tender, without browning.
- Add the Steak Bites: Increase the heat from medium to medium-high and add the bite-sized cubes of Ribeye steak. Sprinkle with pink Himalayan salt and pepper, and cook, stirring them together, until the pink meat is no longer visible. It will take approximately 4-5 minutes for the steak to become tender, brown, and well-done.
- Simmer in Broth and Sauce: Once the beef steak bites are cooked according to your liking, it’s time to simmer in broth. Add beef broth and Worcestershire sauce, then simmer for about 5 minutes.
- Toss the Tortellini: Once the broth is reduced after simmering, reduce the heat to low. Add cooked cheese tortellini pasta to the Dutch oven and toss everything together.
- Melt the Cheese: Sprinkle a mix of shredded mozzarella and provolone over our tortellini steak, replace the lid of the Dutch oven, and let the cheese melt over low heat. Check the Dutch oven occasionally to see if the cheese has melted.
- Top and Serve: Optionally top with chopped chives, parsley, or your favorite cheese. The cheesy beef tortellini skillet is ready to enjoy for a weeknight dinner.
Notes
- Al Dente, all right: Different cheese tortellini have different cooking times. Follow the package instructions if using store-bought. Instructions may vary for cool-section vs. frozen packages. For fresh handmade tortellini, cook 4-5 minutes or until al dente. They are al dente when tender but slightly firm.
- Keep an eye on it while cooking pasta. Don’t overcook, as they can burst or the filling may leak. Overcooked tortellini may turn mushy, not stick to the sauce, and clump together. Watch closely while cooking. They’re ready when transparent like dumplings.
- Cut Against the Grain: Pre-cut steak bites are available in stores with the label of “steak tips” or “steak bites. If you are buying pre-cuts, that’s pretty good, and you save your time. I like to cut bite-sized cubes at home. Placing the steak in the freezer before cutting helps smooth cutting. You notice the long muscle fiber that runs in a single direction is “grain.” You must cut along them into long strips and then cut across the grain. The result? Of course, “melt in your mouth” slices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
FAQ’s For This Cheesesteak Tortellini
Can I use homemade cheese tortellini?
Yes, I would love to! Homemade tortellini are the best to cook. The fresh flavors of cheese and tortellini complement the rich, tender flavor of cheesesteak.
Can I make it ahead of time?
To be honest, the taste of freshly made cheesesteak tortellini can never be beaten by frozen or stored ones. I never thought of reheating my ribeye cheesesteak as it may be overcooked or not taste as good as the fresh one. That’s why. I always try to make it right before serving. However, if you are left with some leftovers, store them in the fridge in an airtight box. Reheat with a splash of water within 2-3 days.
Can I substitute chicken for steak?
Never a fan of red meat? Don’t worry, you can enjoy it with chicken or shrimp. Just replace the steak with boneless chicken strips or bite-sized cubes and adjust the cooking time accordingly. Swap the beef broth with vegetable or chicken broth for authentic chicken flavor.
