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This hearty cheesesteak tortellini has been my weeknight dinner savior for months. It combines the rich flavors of Philadelphia's famous sandwich with pillowy cheese-filled pasta for an unforgettable comfort food experience.
I first created this dish when my Philadelphia-born neighbor came for dinner. He was skeptical about "deconstructing" his beloved cheesesteak, but after one bite, he asked for the recipe to take home to his mother.
Ingredients
- Cheese tortellini: fresh pasta pockets provide the perfect vehicle for the sauce and cook in minutes
- Olive oil: creates the foundation for sautéing with a clean flavor that doesn't overwhelm
- Large onion: caramelizes beautifully to add sweetness that balances the savory elements
- Beef steak: use ribeye or sirloin for the most authentic cheesesteak flavor and tender texture
- Salt and pepper: essential seasoning that enhances the natural flavors of the beef
- Beef broth: creates depth and richness in the sauce while picking up all the browned bits from cooking
- Worcestershire sauce: adds umami complexity that makes the sauce irresistible
- Provolone cheese: melts beautifully with a slight tang that cuts through the richness
Step-by-Step Instructions
- Cook the Tortellini:
- Boil tortellini according to package directions until they float to the surface and are tender but still slightly firm. This usually takes 3 to 5 minutes for fresh tortellini and 7 to 9 minutes for frozen. Be careful not to overcook or they'll become mushy in the final dish.
- Caramelize the Onions:
- Heat olive oil in a large, deep skillet over medium heat until shimmering. Add sliced onions and cook for 8 to 10 minutes, stirring occasionally. You want them soft and golden with some caramelization for sweetness. This patience builds incredible flavor.
- Brown the Beef:
- Increase heat to medium high and add cubed beef to the onions. Season with salt and pepper. Cook without stirring too frequently to allow a beautiful brown crust to develop on each piece, about 3 to 4 minutes total. The beef should still be slightly pink inside.
- Create the Sauce Base:
- Pour in beef broth and Worcestershire sauce, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Bring to a simmer and let the liquid reduce slightly for 5 minutes to concentrate the flavors.
- Combine and Finish:
- Reduce heat to low and gently fold in the drained tortellini, coating each piece in the savory sauce. The pasta will absorb some of the liquid and flavors. Sprinkle provolone evenly over everything and cover with a lid for 2 to 3 minutes until the cheese melts into a gooey blanket.
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My absolute favorite part of this dish is watching the provolone melt and stretch as you pull your fork through it. It reminds me of my grandmother's baked pasta dishes where we'd fight over who got the cheesiest portion.
Perfect Pairings
This hearty dish pairs wonderfully with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity cut through the richness of the cheesy pasta. For a complete meal, consider garlic bread or a crusty baguette to soak up every last bit of the flavorful sauce.
Make Ahead Options
You can prepare components of this dish in advance to make dinner assembly even faster. Cook the tortellini a day ahead, toss with a little olive oil to prevent sticking, and refrigerate. The beef and onion mixture can also be prepared and refrigerated separately. When ready to serve, reheat the beef mixture, add a splash more broth if needed, then combine with the tortellini and finish with cheese.
Flavor Variations
While traditional cheesesteaks feature beef and provolone, this recipe welcomes creative interpretations. Try adding sautéed bell peppers and mushrooms for a veggie packed version. For spice lovers, incorporate sliced hot cherry peppers or a dash of red pepper flakes. Some Philadelphians might argue for using American cheese instead of provolone for authentic flair.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare this dish in advance. Cook everything except the final cheese melting step. Refrigerate in an airtight container for up to 2 days. When ready to serve, reheat gently in a skillet, then add the cheese and cover until melted.
- → What sides pair well with Cheesesteak Tortellini?
This hearty dish pairs beautifully with a simple green salad, roasted vegetables, or garlic bread. The freshness of vegetables provides nice contrast to the rich, cheesy pasta.
- → Can I use frozen tortellini?
Absolutely! Frozen tortellini works perfectly in this dish. Just cook according to package directions, which may take a few minutes longer than fresh tortellini.
- → What's the best cut of beef to use?
Ribeye or sirloin steak work best as they're tender and flavorful. For a budget-friendly option, flank steak or chuck steak thinly sliced against the grain will also work well.
- → How can I make this dish spicier?
To add heat, incorporate sliced jalapeños or a pinch of red pepper flakes when cooking the onions. You could also add a dash of hot sauce to the beef broth mixture.
- → Can I make this vegetarian?
Yes! Substitute the beef with portobello mushrooms or plant-based meat alternatives. Replace the beef broth with vegetable broth for a delicious vegetarian version that maintains the savory flavor profile.