Introduction

Oh, friends, do you ever have those nights where you’re craving something super comforting, something that just hugs you from the inside, but you’re also SO over spending hours in the kitchen? Yeah, me too! That’s exactly how this Creamy Cheesesteak Tortellini came to be. It’s like a warm hug in a bowl, bursting with all the savory, cheesy goodness of a classic cheesesteak, but made ridiculously easy with tender tortellini. Seriously, this is the kind of meal that makes everyone in your house ask for seconds (and maybe even thirds!).

Why You’ll Love This Recipe

Fast: We’re talking weeknight winner fast! You can have this on the table in under 30 minutes.
Easy: No fancy techniques here. Just simple steps that anyone can follow.
Giftable: Okay, maybe not “giftable” in the traditional sense, but imagine bringing this to a potluck or a friend’s house who just had a baby. They will sing your praises!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this flavor combination. It’s a guaranteed hit!

Ingredients

Here’s what you’ll need to whip up this magical meal. Don’t worry, it’s all pretty standard stuff you might already have in your pantry!

1 package (20 oz) cheese tortellini: The star of our show! You can use fresh or frozen, whichever you prefer.
1 tablespoon olive oil: Just to get things started and help us get that delicious sear on the beef.
1 lb beef sirloin, thinly sliced: Think thinly sliced steak, like you’d get for stir-fry or, well, a cheesesteak!
1 green bell pepper, sliced: For that classic cheesesteak veggie crunch and sweetness.
1 onion, sliced: Any kind works, but yellow or white onions are my go-to here.
2 cloves garlic, minced: Because garlic makes everything better, right?
2 tablespoons butter: This is the foundation for our luscious sauce.
2 tablespoons all-purpose flour: Our thickener for that dreamy, creamy sauce.
2 cups whole milk: For the creamiest, richest sauce. You can use 2% if that’s what you have on hand, but whole milk truly shines here.
½ cup shredded provolone cheese: The quintessential cheesesteak cheese! If you can’t find it, a good melting mozzarella will work in a pinch.
½ cup grated Parmesan cheese: Adds a nice salty, nutty depth.
Salt and pepper, to taste: The finishing touches to make all the flavors pop.

How to Make It

Alright, let’s get cooking! Grab your apron, put on some good tunes, and let’s make some magic happen.

Get Your Tortellini Ready: First things first, get a pot of salted water boiling and cook your tortellini according to the package directions. Once they’re nice and tender, drain them and set them aside. We’ll bring them back into the party later!
Sear That Steak: While your tortellini is doing its thing, heat up that olive oil in a large skillet over medium-high heat. Toss in your thinly sliced beef and let it brown up nicely. Once it’s all browned, scoop it out of the skillet and set it aside. We want to keep that deliciousness for later.
Sauté Those Veggies: Now, into the same skillet (don’t you dare clean it!), add your sliced bell pepper and onion. Let them sauté until they’re nice and tender-crisp, which usually takes about 5-7 minutes. Toss in your minced garlic for the last minute of cooking – just until it smells amazing!
Start the Creamy Dream Sauce: In a separate saucepan, melt your butter over medium heat. Once it’s all melty, whisk in your flour. Keep whisking and stirring for about 1-2 minutes. This helps cook out that raw flour taste and creates a lovely roux.
Whisk in the Milk: Now, slowly, and I mean slowly, whisk in the milk, a little bit at a time. Keep whisking to make sure there are no lumps. Once all the milk is in, bring the sauce to a gentle simmer and let it cook, stirring occasionally, until it starts to thicken up. You’re looking for a nice, velvety consistency.
Cheesy Goodness: Take your thickened sauce off the heat. This is where the magic truly happens! Stir in your shredded provolone and grated Parmesan cheese. Keep stirring until it’s all melted and smooth. Oh, the cheesiness!
Season to Perfection: Taste your glorious sauce and season it with salt and pepper. You might not need much salt because of the cheeses, but a good grind of pepper is always a good idea.
Bring It All Together: Now for the grand finale! Add your cooked tortellini, your browned beef, and your sautéed veggies right into that luscious provolone sauce. Stir gently to coat everything beautifully. Let it all heat through for a couple of minutes, and then… voila! Dinner is served!

Substitutions & Additions

This recipe is pretty forgiving, so feel free to play around! Here are some ideas:

Beef: If sirloin isn’t your jam, thinly sliced chicken breast or even ground beef (cooked and drained, of course) can work wonders. For a vegetarian option, sautéed mushrooms and extra veggies would be delicious!
Veggies: Feel free to toss in some sliced mushrooms, a pinch of red pepper flakes for a little heat, or even some chopped spinach stirred in at the end.
Cheese: While provolone is classic, a blend of mozzarella and cheddar can also be yummy.
Spice: If you like a little kick, add a pinch of red pepper flakes to the vegetables while they sauté, or stir a little sriracha into the finished sauce.

Tips for Success

Here are a few little secrets I’ve learned along the way to make sure your Cheesesteak Tortellini is absolutely perfect every time.

Slice Your Beef Thinly: This is key for quick cooking and that authentic cheesesteak texture. If your beef is a little frozen, it’s actually easier to slice it super thin!
Don’t Overcook the Tortellini: Tortellini can get mushy if overcooked, especially when they’re going back into the sauce to heat through. Cook them just until al dente.
Whisk Constantly for the Sauce: This is the best way to avoid lumps and ensure a smooth, creamy sauce. Patience, my friends!
Prep Ahead: You can slice your veggies and your beef a day in advance and store them in the fridge. This makes weeknight cooking even faster!

How to Store It

Leftovers? Lucky you! This creamy dish tastes almost as good (if not better!) the next day.

Store any leftover Creamy Cheesesteak Tortellini in an airtight container in the refrigerator.
It should last for about 3-4 days.
When reheating, you might want to add a splash of milk or a little extra cheese to bring back that creamy texture. A quick stir over medium-low heat on the stovetop is usually best.

FAQs

Got questions? I’ve got answers!

Can I use dried tortellini? Yes, you absolutely can! Just cook it according to package directions, keeping in mind dried pasta will likely take a little longer than fresh.
Can I make this gluten-free? You can! Use gluten-free tortellini and a gluten-free flour blend (like a rice flour blend) for the sauce. It might alter the texture slightly, but it will still be delicious!
Is this spicy? As written, no. But if you want to add some heat, a pinch of red pepper flakes is your friend!

Creamy Cheesesteak Tortellini

A quick and easy weeknight dinner recipe that combines the comforting flavors of a cheesesteak with tender tortellini in a creamy sauce.

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Prep Time 15

Cook Time 15

Servings 4 servings

Equipment

Large skillet
Saucepan
Pot for boiling tortellini

Ingredients

Main ingredients

1 package (20 oz) cheese tortellini fresh or frozen
1 tablespoon olive oil for searing beef
1 lb beef sirloin thinly sliced
1 green bell pepper sliced
1 onion sliced (yellow or white)
2 cloves garlic minced
2 tablespoons butter for sauce
2 tablespoons all-purpose flour for sauce
2 cups whole milk or 2%
0.5 cup provolone cheese shredded
0.5 cup Parmesan cheese grated
salt to taste
pepper to taste

Instructions

Cook tortellini according to package directions. Drain and set aside.
Sear thinly sliced beef in olive oil in a large skillet over medium-high heat until browned. Remove beef and set aside.
Sauté sliced bell pepper and onion in the same skillet until tender-crisp (5-7 minutes). Add minced garlic for the last minute.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
Slowly whisk in milk, a little at a time, until smooth. Bring to a simmer and cook until thickened.
Remove sauce from heat. Stir in provolone and Parmesan cheeses until melted and smooth.
Season sauce with salt and pepper to taste.
Add cooked tortellini, browned beef, and sautéed vegetables to the sauce. Stir to coat and heat through for a couple of minutes.

Notes

This recipe is forgiving and can be customized with different meats, vegetables, or cheeses. If making ahead, add a splash of milk or extra cheese when reheating.