Cheesesteak Tortellini
This flavorful Cheesesteak Tortellini combines thinly shaved beef, rich cheese, and al dente pasta into a comforting one-pan meal ready in just 30 minutes.
Equipment
- 1 frying pan
- 1 stockpot for cooking tortellini
- 1 chef's knife
- 1 cutting board
- 1 slotted spoon with long handle
- 1 colander
Ingredients
Main ingredients
- 1 tablespoon neutral oil sunflower, canola, or vegetable
- 1 lb thinly shaved beef steak
- 1 onion peeled and diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt use Diamond Crystal, halve if using Morton's
- ½ teaspoon freshly ground black pepper
- 1 cup chicken stock
- 1 tablespoon smooth Dijon mustard
- ½ cup milk
- 8 oz sliced provolone cheese torn into small pieces
- 4 oz American or Cooper cheese torn into bits or use all provolone
- 1 lb cheese tortellini cooked al dente
- fresh parsley for garnish
Instructions
Instructions
- Heat neutral oil in a skillet over medium-high heat until hot.
- Add beef steak and brown for 4-5 minutes, then remove and keep warm.
- Cook diced onion in same pan until soft, about 3-4 minutes.
- Add garlic, salt, and pepper. Stir and cook for 1 minute until fragrant.
- Pour in chicken stock and stir in Dijon mustard. Bring to a simmer.
- Add milk and torn provolone cheese. Stir until cheese fully melts.
- Return browned steak to skillet. Stir to combine with sauce.
- Cook tortellini separately per package instructions, drain when al dente.
- Add tortellini to skillet and mix gently to coat with sauce.
- Serve hot with chopped parsley on top.
Notes
For best flavor, always brown the beef before pressure cooking and use provolone cheese for that classic cheesesteak touch.