Cheesesteak Tortellini in Creamy Parmesan Sauce

Tonight, we’re making **Cheesesteak Tortellini in Creamy Parmesan Sauce**! It’s a super yummy dish that combines two favorites: cheesy cheesesteak and soft tortellini pasta. Imagine a rich and creamy parmesan sauce coating every piece. It’s pure comfort food that’s surprisingly easy to make.

This dish is a fun mix of Italian and American flavors. You get the classic taste of a Philly cheesesteak with the satisfying chewiness of tortellini. The creamy parmesan sauce ties everything together perfectly. It’s a guaranteed crowd-pleaser for family dinners or even a fancy date night in.

Why this Cheesesteak Tortellini is Special 

This recipe isn’t your average pasta dish. It’s special because it combines the savory, meaty flavors of a cheesesteak with the delicate, cheesy taste of tortellini. The creamy sauce adds another layer of richness, making this a truly unique and unforgettable meal. The unexpected pairing of cheesesteak and tortellini creates a delightful surprise in every bite. If you’re a fan of cheesecakes, check out our recipe for The Ultimate Cheesecake Brownies!

 Ingredients You’ll Need

Let’s gather our ingredients! We’ll need things for the cheesesteak filling and the creamy parmesan sauce. Don’t worry, it’s all easy to find at the grocery store.

 For the Cheesesteak Filling 

* **1 pound thinly sliced ribeye or sirloin steak:** Ask the butcher to slice it thin for you, or freeze it for a bit to make slicing easier.
* **1 large onion:** Any color onion works! Yellow or white are great choices.
* **1 green bell pepper:** You can also use red, yellow, or orange for extra color.
* **1 cup sliced mushrooms (optional):** If you love mushrooms, add them in!
* **8 slices provolone cheese:** This melts beautifully into the filling.
* **2 tablespoons olive oil:** For cooking the veggies and steak.
* **1 teaspoon salt:** To bring out the flavors.
* **1/2 teaspoon black pepper:** For a little bit of spice.

 For the Creamy Parmesan Sauce 

* **4 tablespoons butter:** Unsalted butter is best.
* **2 cloves garlic:** Minced or finely chopped.
* **4 tablespoons all-purpose flour:** This helps thicken the sauce.
* **2 cups heavy cream:** This makes the sauce extra creamy.
* **1 cup milk:** To balance the richness of the cream.
* **1 cup grated Parmesan cheese:** The star of the sauce!
* **1/2 teaspoon salt:** To season the sauce.
* **1/4 teaspoon black pepper:** For a touch of spice.
* **1 teaspoon Italian seasoning:** Adds a delicious herby flavor. You could use dried oregano and basil instead.

 

Making the Cheesesteak Filling 

Let’s get cooking! First, we’ll make the delicious cheesesteak filling. For a fun twist on cheesesteak, try our Philly Cheesesteak Stuffed Cheesy Breadsticks.

Sautéing the Vegetables 

1. **Prep the veggies:** Slice the onion and bell pepper into thin strips. If using mushrooms, slice those too.
2. **Heat the oil:** Grab a large skillet or frying pan. Put it on the stove over medium heat. Add the olive oil and let it warm up.
3. **Cook the veggies:** Add the onions, bell peppers, and mushrooms (if using) to the hot pan. Cook them for about 5-7 minutes, stirring often, until they get soft and slightly browned.

Cooking the Steak 

1. **Add the steak:** Push the cooked veggies to one side of the pan. Add the thinly sliced steak to the other side.
2. **Cook to your liking:** Cook the steak for 3-5 minutes per side, or until it’s cooked how you like it. For medium-rare, cook it less; for well-done, cook it longer. Remember it’s thinly sliced, so it cooks quickly!
3. **Break it up:** As the steak cooks, use a spatula to break it into smaller pieces.

 Combining the Filling 

1. **Mix it up:** Once the steak is cooked, mix it with the veggies in the pan.
2. **Add the cheese:** Place the provolone cheese slices on top of the steak and veggie mixture.
3. **Melt the cheese:** Turn the heat to low and cover the pan with a lid. Let the cheese melt completely, creating a gooey, cheesy filling. Stir everything together until it’s well combined. Now, your amazing cheesesteak filling is ready!

 Preparing the Creamy Parmesan Sauce 

Now, let’s make the creamy parmesan sauce that will make this dish extra special!

 Making the Roux 

1. **Melt the butter:** In a medium saucepan, melt the butter over medium heat.
2. **Whisk in the flour:** Once the butter is melted, add the flour all at once. Whisk quickly and constantly for about 1-2 minutes. This creates a roux, which will thicken the sauce. The roux should be smooth and light golden in color. Don’t let it brown too much!

Adding the Liquids

1. **Pour in the cream:** Slowly pour in the heavy cream while whisking constantly. This prevents lumps from forming.
2. **Add the milk:** Next, slowly pour in the milk while continuing to whisk. Keep whisking until the sauce starts to thicken. It should coat the back of a spoon.

 Incorporating the Parmesan Cheese

1. **Reduce heat:** Lower the heat to low and stir in the grated Parmesan cheese.
2. **Season the sauce:** Add the salt, pepper, and Italian seasoning.
3. **Stir until melted:** Keep stirring until the cheese is completely melted and the sauce is smooth and creamy. Taste it and add a little more salt or pepper if you need to. Yum! Your creamy parmesan sauce is done! For another great breakfast option, try our Ultimate Breakfast Casserole. Looking for a sweet treat? These Mini Cinnamon Rolls are amazing!

 Assembling the Cheesesteak Tortellini 

Almost there! Let’s put it all together. You might also enjoy our decadent No-Bake Chocolate Raspberry Tart for a delightful dessert.

Cooking the Tortellini 

1. **Boil water:** Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the water – it helps season the tortellini.
2. **Cook the tortellini:** Carefully add the tortellini to the boiling water. Cook it according to the package directions. Usually, it takes about 8-10 minutes.
3. **Cook al dente:** You want the tortellini to be “al dente,” which means “to the tooth” in Italian. It should be cooked through but still firm to the bite. Don’t overcook it!
4. **Drain the tortellini:** Once cooked, drain the tortellini in a colander.

 Combining Everything Together 

1. **Combine filling and sauce:** In a large bowl, gently mix the cheesesteak filling and the creamy parmesan sauce. For information on healthy eating habits, check out this article: Healthy Eating for Beginners.
2. **Add the tortellini:** Add the drained tortellini to the bowl with the filling and sauce.
3. **Mix gently:** Toss everything together carefully until the tortellini is evenly coated with the sauce and filling. Don’t stir too hard, or the tortellini might break.
4. **Adjust the sauce:** If the sauce seems too thick, you can add a little bit of the pasta water, a tablespoon at a time, until you reach your desired consistency.
5. **Serve immediately:** Serve your delicious Cheesesteak Tortellini in Creamy Parmesan Sauce right away! It’s best enjoyed hot and fresh. Looking for more info on pasta? Check out this resource: Is Pasta Healthy?

 Frequently Asked Questions 

Can I use a different type of cheese?

Sure! Instead of provolone, try mozzarella, American cheese, or even a blend of Italian cheeses in the filling. For the sauce, Asiago or Romano cheese would add a sharper flavor. Just remember, different cheeses will change the taste a bit. Using a milder cheese might need a bit more salt.

 Can I make this dish ahead of time? 

Yes! You can make the cheesesteak filling and the parmesan sauce ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. When ready to eat, cook the tortellini and reheat the filling and sauce separately before combining. Don’t reheat the tortellini – cook it fresh.

 What can I serve with Cheesesteak Tortellini? 

This dish is pretty rich, so a simple side dish is best. A fresh green salad with a light vinaigrette, some crusty garlic bread, or roasted vegetables like broccoli or asparagus would all be delicious. Steamed green beans would also be yummy! You could also pair this with our Crispy Fried Cornbread.

 Can I use different pasta instead of tortellini? 

Absolutely! Try using other filled pastas like ravioli or even shells. Penne, rotini, or farfalle (bowtie pasta) would also work well. Just remember, different pasta shapes might have slightly different cooking times, so check the package directions. Since you aren’t using filled pasta, you could add some ricotta cheese to the sauce for extra creaminess.

 Tips and Variations 

Let’s make this recipe even better!

* **Mushroom Magic:** Try using different types of mushrooms like cremini, portobello, or even wild mushrooms for a deeper, earthier flavor in your filling.
* **Spice It Up:** Add a pinch of red pepper flakes to the filling or sauce for a little heat. A dash of hot sauce works too!
* **Sneaky Greens:** Mix in some chopped spinach with the filling while the cheese is melting. It’ll wilt right in and add extra vitamins!
* **Meat Swap:** Instead of steak, use ground beef, Italian sausage, or even chicken for a different twist. Cook them just like you would the steak.
* **Veggie Power:** Make it vegetarian by skipping the meat and adding more veggies. Roasted eggplant, zucchini, or bell peppers would be delicious. You can also use plant-based “steak” crumbles.

Conclusion 

**Cheesesteak Tortellini in Creamy Parmesan Sauce** is a truly special dish that combines comfort food with a touch of elegance. It’s packed with flavor, surprisingly easy to make, and sure to impress your family and friends. The creamy parmesan sauce perfectly complements the savory cheesesteak filling and tender tortellini. Give this recipe a try and share your cheesy creation with us! We bet you’ll love it!

 

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