Welcome to a culinary mashup that’s bound to become your new weeknight favorite. Combining the hearty flavors of a Philly cheesesteak with the comforting embrace of cheese-filled tortellini, this dish is a game-changer for pasta lovers and sandwich aficionados alike.
Why This Recipe Works
- It’s a creative fusion of Italian and American cuisines that delivers on flavor and comfort.
- The use of pre-made tortellini cuts down on prep time without sacrificing taste.
- Incorporating classic cheesesteak ingredients like ribeye steak, bell peppers, and onions ensures authenticity.
- Melty provolone cheese brings everything together in a gooey, delicious embrace.
- Perfect for a quick dinner that feels gourmet without the hassle.
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 package (20 oz) cheese tortellini
- 1 large bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 2 tbsp olive oil
- 1 cup beef broth
- 8 slices provolone cheese
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Pot for boiling pasta
- Colander
- Tongs
- Measuring cups and spoons
Instructions
Prep Your Ingredients
Start by thinly slicing your ribeye steak, bell pepper, and onion. This ensures they’ll cook quickly and evenly. Bring a large pot of salted water to a boil for the tortellini, but don’t add them yet. You want everything to come together at the same time.
Cook the Steak and Veggies
Heat olive oil in a large skillet over medium-high heat. Add the steak, seasoning with salt and pepper, and cook until just browned, about 2-3 minutes per side. Remove the steak and set aside. In the same skillet, add the bell pepper and onion, cooking until softened, about 5 minutes.
Boil the Tortellini
While the veggies are cooking, add the tortellini to the boiling water. Cook according to package instructions, usually about 7-10 minutes, until they float to the top. Drain and set aside.
Combine Everything
Return the steak to the skillet with the veggies. Add the beef broth and bring to a simmer. Then, add the cooked tortellini, tossing everything together. Lay the provolone cheese slices on top, cover the skillet, and let it melt for about 2 minutes.
Serve and Enjoy
Once the cheese is melted, give everything a final stir to combine. Serve hot, garnished with extra pepper if desired. This dish is best enjoyed immediately, while the cheese is still gooey.
Tips and Tricks
For an even richer flavor, consider using a mix of provolone and American cheese. If you’re short on time, pre-sliced steak from the grocery store works just fine. To add a bit of heat, throw in some sliced jalapeños with the bell peppers and onions. For a crispier finish, broil the dish for the last 2 minutes to get a golden cheese crust.
Recipe Variations
- Swap the ribeye for chicken or mushrooms for a lighter or vegetarian version.
- Use different cheeses like mozzarella or cheddar for a different flavor profile.
- Add a splash of Worcestershire sauce or soy sauce for extra umami.
- Incorporate other veggies like mushrooms or zucchini for added nutrition.
- Try using ravioli instead of tortellini for a different pasta experience.
Frequently Asked Questions
Can I make this dish ahead of time? While it’s best served fresh, you can prep the ingredients ahead of time and combine them when ready to eat. Just be sure to store everything separately in the fridge.
What’s the best way to slice the steak? For tender bites, slice the steak against the grain as thinly as possible. If it’s easier, you can also ask your butcher to slice it for you.
Can I use frozen tortellini? Absolutely! Just adjust the cooking time according to the package instructions, usually adding a minute or two to the boiling time.
Summary
This Cheesesteak Tortellini recipe is a delightful fusion of flavors that’s sure to impress. Easy to make and packed with taste, it’s perfect for a cozy dinner any night of the week.
