Cheesesteak Tortellini Pressure Cooker Recipe
The Philly cheesesteak is reimagined in this irresistible cheesesteak tortellini smothered in rich, creamy, cheesy provolone sauce.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 tablespoon neutral oil such as sunflower, canola, or vegetable
- 1 lb thinly shaved beef steak See Notes
- 1 onion peeled and diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt I use Diamond Crystal. If you use Morton's please halve the amount of salt.
- ½ teaspoon freshly ground black pepper
- 1 cup chicken stock
- 1 tablespoon smooth Dijon mustard
- ½ cup milk
- 8 ounces sliced provolone cheese torn into small pieces
- 4 ounces American cheese or cooper cheese torn into small pieces, can substitute all provolone cheese if preferred
- 1 pound cheese tortellini cooked al dente according to package instructions
- fresh parsley for garnish
Instructions
Cooking instructions
- Heat 1 tablespoon of neutral oil in a large pan over medium-high heat until shimmering.
- Add the diced onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the thinly shaved beef steak and cook until browned, about 5 to 7 minutes. Season with kosher salt and black pepper.
- Pour in the chicken stock and add the Dijon mustard. Stir to combine.
- Bring to a gentle simmer for 5 minutes and then reduce the heat to low.
- Add the milk and torn provolone cheese, stir gently until the cheese melts.
- Mix in the cooked tortellini until well-coated with the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
For the best results, ensure the steak is thinly shaved and the tortellini is not overcooked before adding it to the sauce.