Cheesesteak Tortellini Pressure Cooker Recipe
This pressure cooker cheesesteak tortellini is drenched in a rich provolone and American cheese sauce, with juicy beef and pillowy pasta for a cozy one-pot dinner that comes together quickly and feeds the whole family.
Equipment
- 1 Skillet large
- 1 Cutting board and knife
- 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 fresh or deli-sliced
- 1 onion peeled and diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt Diamond Crystal; halve if using Morton's
- 0.5 teaspoon freshly ground black pepper
- 1 cup chicken stock savory but mild
- 1 tablespoon smooth Dijon mustard adds tang
- 0.5 cup milk
- 8 ounces provolone cheese sliced and torn small
- 4 ounces American or cooper cheese or all provolone if preferred
- 1 pound cheese tortellini cooked al dente
- Fresh parsley for garnish
Instructions
Instructions
- Heat neutral oil in a skillet over medium-high heat.
- Add shaved beef steak and brown for 3–4 minutes, then remove and set aside.
- Sauté diced onion in the same skillet until softened, about 5 minutes.
- Add minced garlic, kosher salt, and black pepper. Cook for 1 minute until fragrant.
- Pour in chicken stock and mustard, scraping up browned bits.
- Add milk and bring sauce to a simmer.
- Add torn provolone and American cheese; stir until melted and smooth.
- Return cooked beef to skillet and coat with sauce.
- Fold in cooked tortellini and simmer for a few minutes to heat through.
- Top with fresh parsley and serve hot.
Notes
Store leftovers in the fridge for up to 4 days or freeze for later. Reheat gently with a splash of milk if needed.