The Night the Cheesesteak Met Tortellini (and My Family Cheered)
You ever stare at your fridge thinking, “How did I end up with leftover steak and a half-bag of tortellini?” Welcome to Monday at my place. Honestly, this recipe was born from one of those slightly frazzled nights where I just needed dinner to be both fun and filling, and memories of Philly cheesesteaks from a road trip popped into my head. Had to improvise! My family’s still debating if this counts as a genuine cheesesteak (my cousin Steve, born in Jersey, says: absolutely not—it’s better). On a side-note, I totally forgot about the salad I was going to serve, but no one missed it.
Why You'll End Up Loving This (or At Least Making it Twice)
I usually make this on days when everyone can’t agree if they want pasta or sandwiches. Honestly, my kids think I’m some kind of magician because they get their cheesesteak cravings and cheesy pasta moods fixed in one go (it saves me washing up two pans—don’t judge). Also, I completely flubbed my first attempt: added too much cheese, the whole thing turned into a stringy blob. The second time, though, nailed it. And I figured out you don’t need to chase down the fanciest steak—any thinly sliced beef works.
Stuff You'll Need (with a Few Workarounds)
- 1 pack (about 9 oz or 250g) cheese tortellini (fresh or frozen—I’ve even used plain ravioli in a pinch)
- ½ pound (225g-ish) thinly sliced steak (ribeye is the classic, but sirloin is fine, and I once used leftover roast beef, honestly not bad at all)
- 1 green bell pepper, sliced (red works too—yellow, if you fancy)
- ½ medium onion, sliced thin (or a big one if you’re in the mood)
- 1-2 cloves garlic, minced (sometimes I just use the pre-minced jar stuff—it’s Tuesday, sue me)
- 1 tablespoon olive oil, or whatever oil you have
- 1.5 cups shredded provolone or mozzarella cheese (I know purists will say whiz, but shhhh)
- Salt and pepper, a good few dashes
- A heaping tablespoon of cream cheese or sour cream (only if you want it extra creamy—I do after long days)
How To Throw This Together (Mistakes Welcome)
- Boil your tortellini according to the package instructions. When I’m impatient I start this before anything else, so it's ready when I need it. Drain, set aside—don’t stress if they’re a little overdone, the sauce covers a multitude of sins.
- In a big skillet, heat the oil on med-high. Toss in the peppers and onions. Saute until soft and a little golden, about 5 minutes. Sometimes mine end up a bit on the crispy side if I wander off—no harm done.
- Slide in the beef and garlic. Stir it all around until the beef isn’t pink anymore (just a couple minutes). Season with a pinch of salt and a decent bit of pepper. This is where I usually sneak a piece of steak to 'check for doneness' (purely research, obviously).
- Add cooked tortellini to the skillet. Give everything a big stir (don’t panic if stuff is sticking to the pan—just scrape it up, it’s all flavor).
- Toss in the shredded cheese and the cream cheese/sour cream if you’re using. Keep stirring until cheese melts and gets all cozy with the pasta. It might look a bit gluey at first, but as you keep mixing, it smooths out. Actually, I find it works better if you add cheese in batches...
- Once everything looks gooey but not like soup, take it off the heat. Taste for seasoning—a few more dashes of pepper never hurt anyone (except, maybe, Grandma Olga who hated spicy).
Random Notes From the "Oops!" Files
- If you use frozen tortellini, they take an extra minute or two, don’t be fooled by what the bag says.
- One time I dumped in all the cheese at once—it clumped up fierce. So layer it in, or use a lower heat!
- My partner always claims it’s better cold. I think it’s a noodle thing, but hey, try it and see.
The "Tinkering Closet": Variations I Braved (Plus One Flop)
- Chicken instead of steak totally works—especially if it’s what you have leftover.
- Mushrooms: toss in a handful if you’re a fan. I didn’t even pre-cook them once and they were still fine.
- I once folded in a splash of barbecue sauce. Don’t. Just don’t.
- For a slightly healthier vibe, use spinach tortellini and add in arugula at the end (wilted greens are my secret trick for adulting).
Equipment (But Seriously, Don’t Panic)
- Large skillet or even a wok (a regular old nonstick pan works—promise)
- Colander (or you can use a slotted spoon if you forgot to buy one like me last summer)
- Wooden spoon or, I'll admit, I sometimes just shake the pan when I'm in a hurry.
Storing Leftovers—If You Happen To Have Any
Okay, so this keeps in the fridge for up to 3 days in an airtight container, but I once found a lonely serving hiding behind the milk after four and it was still fine. Reheat gently or eat cold (per my better half’s odd suggestion). Truth is, in my house, this dish rarely sees sunrise.
How I Actually Serve It (Don’t Tell the Food Police)
I like to pile it into colorful bowls with a bit more cheese melted on top. Side of pickle spears if you feel like really riding the cheesesteak train; one time, I made garlic bread and the kids nearly lost their minds. Also, it pairs weirdly well with a crisp lager (check out my favorite guide to beer styles here if you need a nudge).
Lessons From the "Should Have Slowed Down" Department
- Once, I cranked up the heat to melt cheese faster—big mistake, burned bits everywhere. Let it melt slowly—trust me.
- I thought I could skip salting until the end but it ended up bland. Season as you cook because everything tastes better when it's all had time to know each other.
FAQ (Real Questions, Answered Over Coffee or Text Messages)
- Can I use chicken tortellini?
- Yep, definitely. Actually, any tortellini. Even spinach ones. It just takes on the personality of whatever you use, right?
- What kind of steak should I use?
- Whatever you’ve got. Ribeye is classic, flank or sirloin works if you slice it thin. I even used deli roast beef once—no shame.
- Can you freeze this?
- Sort of. It comes out a little mushy after thawing, but it's still tasty if you don't mind losing some texture.
- Where do I find good tortellini?
- I like the fresh ones in the refrigerator section at the store. Or, order from a specialty shop if you want to go fancy—I sometimes get mine from Eataly when I'm feeling extravagant.
- Is this actually a cheesesteak?
- Depends who you ask! If you want the full Philly experience, I’d probably direct you here instead. But if you want cozy, cheesy bliss in under 30, this wins.
Honestly, every time I make this, I find some new little trick or mistake to build on. That’s just cooking, isn’t it? If you make it, let me know how yours turns out—bonus points if someone at your table does the happy dance (it always happens in my kitchen). And if you forget the salad, I won’t tell.
Ingredients
- 1 lb cheese tortellini (fresh or refrigerated)
- 8 oz ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup shredded provolone cheese
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Cook the tortellini according to package instructions. Drain and set aside.
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2Heat olive oil in a large skillet over medium-high heat. Add the ribeye steak strips and cook for 2-3 minutes until browned. Remove steak and set aside.
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3In the same skillet, add sliced onion and bell pepper. Sauté for 4-5 minutes until softened.
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4Reduce heat to medium. Add heavy cream to the skillet, stirring to combine. Add shredded provolone cheese and stir until the sauce is smooth and melted.
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5Return cooked tortellini and steak to the skillet. Toss everything together until well coated. Season with salt and black pepper.
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6Serve immediately, garnished with additional provolone if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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