Philly Cheesesteak Tortellini

Ingredients

• 454 g (1 lb)thinly sliced ribeye or skirt steak
• 1 packagecheese-filled tortellini
• 227 g (8 oz)provolone cheese
• about 150 g (1 cup)sautéed onions
• about 150 g (1 cup)green bell peppers
• about 70 g (1 cup)mushrooms
• about 30 g (1 cup)spinach or broccoli
• about 110 g (1 cup)sharp cheddar or gouda
• 1 packagegluten-free tortellini

Instructions

1. 1

   Brown the beef

   Heat a large frying pan over medium heat. Cook the thinly sliced beef until browned and tender, then set it aside.

2. 2

   Soften the vegetables

   In the same pan, cook the onions, bell peppers and mushrooms until soft and caramelised.

3. 3

   Cook the tortellini

   Boil the cheese tortellini in salted water until al dente. Drain it, keeping a little pasta water aside.

4. 4

   Make the sauce

   In a saucepan over medium heat, melt butter and whisk in flour to make a roux. Gradually stir in milk and continue until the mixture thickens.

5. 5

   Melt in cheese

   Add shredded provolone, or your preferred cheese, and stir until it melts into a creamy sauce.

6. 6

   Combine the filling

   Toss the cooked tortellini with the sautéed vegetables and beef.

7. 7

   Coat and garnish

   Pour the cheese sauce over the mixture and stir gently to coat. Finish with freshly cracked black pepper and parsley.

What is Philly cheesesteak tortellini?

A Philly cheesesteak is an American sandwich associated with Philadelphia, traditionally made with thinly sliced beef and often paired with cheese and cooked onions. This pasta version carries those savoury flavours into a dish built around filled tortellini.

Beef, soft vegetables and a creamy cheese sauce make a substantial combination. The tortellini adds its own cheese filling, so the result is particularly rich and comforting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 28g protein, 50g carbs, 25g fat.

The tortellini and vegetables supply most of the carbohydrates, while the beef and cheese contribute protein. Cheese and the beef also account for much of the fat. Serve a moderate portion with salad or other vegetables for a more balanced plate.

Choosing the beef and vegetables

Beef: Thinly sliced ribeye or skirt steak cooks quickly and suits the cheesesteak-inspired flavours. Brown it in a single layer where possible, working in batches if the pan is crowded.

Vegetables: Onions, green bell peppers and mushrooms bring sweetness and savoury depth. The ingredient list also includes spinach or broccoli, though the method does not say when to add it.

Getting the tortellini right

Pasta: Boil the tortellini in salted water only until al dente, following the timing on its packet. Filled pasta can turn soft quickly, so check it before the suggested cooking time is up.

Pasta water: The method asks you to reserve a little before draining. It can help loosen the sauce if it becomes too thick when everything is combined.

Building a smooth cheese sauce

Roux: The method starts with butter and flour, then adds milk gradually. Whisk as you pour to help the mixture thicken evenly.

Cheese: Add shredded provolone, or the preferred cheese, once the sauce has thickened. Stir until melted, then coat the pasta gently rather than mixing vigorously.

Timing and doneness

The recipe gives a total time of 40 minutes, but does not specify individual cooking times. Prepare the beef and vegetables while keeping an eye on the tortellini so it does not overcook.

Look for browned, tender beef and vegetables that are soft and caramelised. The finished sauce should cling to the pasta without making the filling collapse.

What to serve alongside

This is a rich, filling main, so a crisp green salad or simply dressed vegetables make a fresh contrast. Serve promptly while the cheese sauce is smooth and warm.

The ingredient list and method differ in a few places: the method calls for butter, flour, milk, salt, black pepper and parsley, while these are not listed as ingredients. It also does not explain when to add the listed spinach or broccoli, cheddar or gouda, or gluten-free tortellini.

Recipe notes & tips

• Slice the beef thinly so it browns quickly and stays tender.
• Avoid crowding the pan when browning the beef; cook it in batches if needed.
• Cook the tortellini just until al dente, checking the packet for its suggested timing.
• Reserve a little pasta water before draining to loosen the sauce if necessary.
• Add the cheese gradually and stir until it melts before combining everything.
• Check the tortellini packet if using gluten-free pasta, as its cooking time may differ.

Variations

• Use gluten-free pasta: Choose the listed gluten-free tortellini in place of standard tortellini.
• Swap the cheese: Use sharp cheddar or gouda instead of provolone for a different flavour.
• Choose another cheese sauce: The recipe description suggests Cheez Whiz as an alternative to provolone.
• Add greens: Use the listed spinach or broccoli alongside the other vegetables.
• Adjust the vegetables: Change the balance of onions, peppers and mushrooms to suit your preference.

Common mistakes to avoid

• Crowding the beef: It can steam instead of browning; cook it in batches if the pan is full.
• Overcooking tortellini: It can become too soft; check it early and stop at al dente.
• Adding milk too quickly: The roux can turn lumpy; pour the milk in gradually while whisking.
• Overheating the cheese sauce: The texture can become less smooth; melt the cheese over moderate heat.
• Mixing too roughly: Filled pasta can break; fold the sauce and other ingredients together gently.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave, stirring carefully; add a small splash of milk or water if the sauce has thickened.

Frequently asked questions