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Dinner / Cheesesteak Tortellini: A Delicious Fusion Recipe You Need to Try

Cheesesteak Tortellini: A Delicious Fusion Recipe You Need to Try

July 9, 2025 by EvelynDinner

Cheesesteak Tortellini: Prepare to have your taste buds transported to a culinary crossroads where Italian tradition meets Philly flair! Imagine the comforting, cheesy goodness of tortellini, but instead of the usual fillings, it’s bursting with the savory, meaty, and undeniably addictive flavors of a classic Philadelphia cheesesteak. Yes, you read that right!

This isn’t your Nonna’s tortellini, but trust me, she’d approve. While the exact origins of this fusion dish are shrouded in mystery (perhaps a late-night craving gone wonderfully right?), it represents the beautiful blending of cultures that makes food so exciting. The cheesesteak, a beloved symbol of Philadelphia, is known for its simplicity: thinly sliced steak, melted cheese (usually provolone, American, or Cheez Whiz), and optional onions, all nestled in a hoagie roll. Tortellini, on the other hand, boasts a rich history in Italian cuisine, dating back centuries and traditionally filled with cheese, meat, or vegetables.

So, why does this seemingly unconventional pairing work so well? It’s all about the balance. The tender pasta provides a delightful chewiness, while the cheesesteak filling delivers that irresistible combination of savory beef, gooey cheese, and sweet caramelized onions. It’s comfort food elevated, a dish that’s both familiar and surprisingly new. Plus, Cheesesteak Tortellini is incredibly versatile. Serve it as a hearty appetizer, a satisfying main course, or even a fun party snack. Get ready to experience a flavor explosion that will leave you craving more!

Cheesesteak Tortellini this Recipe

Ingredients:

  • For the Tortellini:
    • 1 pound fresh cheese tortellini
  • For the Cheesesteak Filling:
    • 1 pound thinly sliced ribeye steak (or shaved steak)
    • 1 large yellow onion, thinly sliced
    • 1 green bell pepper, thinly sliced
    • 4 ounces sliced mushrooms (optional)
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon salt, or to taste
    • 1/4 teaspoon black pepper, or to taste
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Pinch of red pepper flakes (optional)
  • For the Cheese Sauce:
    • 4 tablespoons butter
    • 4 tablespoons all-purpose flour
    • 3 cups milk (whole milk recommended for richness)
    • 8 ounces sharp cheddar cheese, shredded
    • 4 ounces provolone cheese, shredded
    • 1/4 teaspoon salt, or to taste
    • 1/4 teaspoon black pepper, or to taste
    • Pinch of nutmeg (optional)
  • Optional Toppings:
    • Chopped fresh parsley
    • Extra shredded cheese
    • Hot sauce

Preparing the Cheesesteak Filling:

Okay, let’s get started with the heart of this dish – the cheesesteak filling! This is where all the magic happens, and trust me, the aroma alone is worth the effort.

  1. Sauté the Vegetables: In a large skillet or cast-iron pan, heat the olive oil over medium-high heat. Add the sliced onions and bell peppers (and mushrooms, if using). Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. You want them to have a nice golden-brown color, which adds a ton of flavor. Don’t rush this step!
  2. Add Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  3. Cook the Steak: Push the vegetables to one side of the skillet. Add the thinly sliced ribeye steak to the other side. If your pan isn’t large enough, you may need to cook the steak in batches to avoid overcrowding. Overcrowding will steam the steak instead of searing it. Season the steak with salt, pepper, garlic powder, onion powder, Worcestershire sauce, and red pepper flakes (if using). Cook, breaking up the steak with a spatula, until it’s browned and cooked through. This should only take a few minutes, as the steak is thinly sliced.
  4. Combine and Simmer: Once the steak is cooked, mix it with the sautéed vegetables. Reduce the heat to low and let the mixture simmer for a few minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or Worcestershire sauce to your liking.
  5. Set Aside: Remove the cheesesteak filling from the skillet and set aside. We’ll need it later when we assemble the dish.

Making the Cheese Sauce:

Now, let’s move on to the creamy, dreamy cheese sauce. This is what really elevates this dish to the next level. It’s super easy to make, and you can customize it with your favorite cheeses.

  1. Make a Roux: In a medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the all-purpose flour. Cook, whisking constantly, for 1-2 minutes, until the mixture forms a smooth paste. This is called a roux, and it’s the base of our cheese sauce. Cooking the roux helps to eliminate the raw flour taste.
  2. Whisk in the Milk: Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth and creamy.
  3. Thicken the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
  4. Add the Cheese: Remove the saucepan from the heat. Add the shredded cheddar cheese and provolone cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
  5. Season the Sauce: Season the cheese sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasoning as needed. You can also add a dash of hot sauce for a little kick.
  6. Keep Warm: Keep the cheese sauce warm while you prepare the tortellini. You can place it over a very low heat or in a warm oven.

Cooking the Tortellini:

This is the easiest part! Just follow the package directions for cooking the tortellini. Usually, it involves boiling them until they float to the surface and are tender.

  1. Boil Water: Bring a large pot of salted water to a rolling boil.
  2. Cook Tortellini: Add the fresh cheese tortellini to the boiling water. Cook according to the package directions, usually about 3-5 minutes, or until the tortellini float to the surface and are tender.
  3. Drain Tortellini: Drain the cooked tortellini in a colander.

Assembling the Cheesesteak Tortellini:

Alright, we’re in the home stretch! Now it’s time to put everything together and enjoy this delicious creation.

  1. Combine Tortellini and Cheesesteak Filling: In a large bowl, combine the cooked tortellini and the cheesesteak filling. Toss gently to coat the tortellini with the flavorful cheesesteak mixture.
  2. Add Cheese Sauce: Pour the cheese sauce over the tortellini and cheesesteak mixture. Toss gently to coat everything evenly with the cheese sauce.
  3. Serve Immediately: Serve the cheesesteak tortellini immediately. Garnish with chopped fresh parsley and extra shredded cheese, if desired. You can also add a drizzle of hot sauce for a little extra heat.

Tips and Variations:

  • Cheese Variations: Feel free to experiment with different types of cheese in the cheese sauce. Gruyere, Monterey Jack, or even a little bit of pepper jack would be delicious.
  • Meat Variations: If you can’t find ribeye steak, you can use other cuts of beef, such as sirloin or flank steak. Just make sure to slice it thinly. You could also use ground beef or even shredded chicken for a different twist.
  • Vegetable Variations: Add other vegetables to the cheesesteak filling, such as roasted red peppers, spinach, or broccoli.
  • Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a spicy kick.
  • Make it a Bake: For a baked version, transfer the assembled tortellini to a baking dish, top with extra cheese, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
  • Make Ahead: You can prepare the cheesesteak filling and cheese sauce ahead of time and store them in the refrigerator. When you’re ready to serve, cook the tortellini and assemble the dish.
Enjoy!

I hope you enjoy this Cheesesteak Tortellini recipe as much as I do! It’s a fun and delicious twist on a classic comfort food. Let me know in the comments if you try it and what you think!

Cheesesteak Tortellini

Conclusion:

This Cheesesteak Tortellini recipe isn’t just another pasta dish; it’s a flavor explosion that brings the iconic taste of a Philly cheesesteak right to your dinner table, all wrapped up in tender, cheesy tortellini. Trust me, you absolutely need to try this! The combination of savory steak, melted cheese, and the comforting embrace of pasta is simply irresistible. It’s a guaranteed crowd-pleaser, perfect for a weeknight meal or a casual weekend gathering.

But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different types of cheese. Provolone is classic, but a sharp cheddar or even a creamy Havarti would work beautifully. Want to kick up the heat? Add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of steak. For a vegetarian option, substitute the steak with sautéed mushrooms and bell peppers – it’s surprisingly delicious!

Serving suggestions are endless. A simple side salad with a light vinaigrette is a perfect complement to the richness of the tortellini. Or, for a heartier meal, serve it with some crusty garlic bread to soak up all that delicious sauce. You can also garnish it with fresh parsley or a sprinkle of Parmesan cheese for an extra touch of elegance.

Ready to take your taste buds on an adventure? I highly encourage you to give this Cheesesteak Tortellini recipe a try. It’s easier than you might think, and the results are well worth the effort. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do.

Don’t be afraid to get creative and personalize it to your liking. Maybe you want to add some caramelized onions for extra sweetness, or perhaps a drizzle of truffle oil for a touch of luxury. The possibilities are endless!

And most importantly, I want to hear about your experience! Once you’ve made this Cheesesteak Tortellini, please come back and share your thoughts in the comments below. Did you make any modifications? What did your family think? Your feedback is invaluable, and it helps me continue to create recipes that you’ll love.

I’m so excited for you to try this recipe and discover your new favorite comfort food. So, grab your ingredients, put on some music, and get ready to create a culinary masterpiece. Happy cooking! I can’t wait to hear all about your Cheesesteak Tortellini adventures! Let me know if you have any questions, and I’ll be happy to help. Enjoy!


Cheesesteak Tortellini: A Delicious Fusion Recipe You Need to Try

A comforting fusion of Philly cheesesteak and cheesy tortellini. Tender tortellini tossed in creamy cheese sauce and savory cheesesteak filling.

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Category: Dinner
Yield: 6 servings
Save This Recipe

Ingredients

  • 1 pound fresh cheese tortellini
  • 1 pound thinly sliced ribeye steak (or shaved steak)
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 ounces sliced mushrooms (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of red pepper flakes (optional)
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk (whole milk recommended for richness)
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces provolone cheese, shredded
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • Chopped fresh parsley
  • Extra shredded cheese
  • Hot sauce

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add sliced onions, bell peppers, and mushrooms (if using). Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Push vegetables to one side of the skillet. Add thinly sliced ribeye steak to the other side. Season with salt, pepper, garlic powder, onion powder, Worcestershire sauce, and red pepper flakes (if using). Cook, breaking up the steak with a spatula, until browned and cooked through.
  3. Combine the steak with the sautéed vegetables. Reduce heat to low and simmer for a few minutes to meld flavors. Taste and adjust seasoning as needed. Remove from skillet and set aside.
  4. In a medium saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook, whisking constantly, for 1-2 minutes to form a smooth paste (roux).
  5. Gradually whisk in milk, a little at a time, ensuring no lumps. Continue whisking until smooth and creamy.
  6. Bring the sauce to a simmer over medium heat, stirring constantly. Simmer for 5-7 minutes, or until thickened to your desired consistency.
  7. Remove from heat. Add shredded cheddar and provolone cheese. Stir until cheese is completely melted and sauce is smooth and creamy.
  8. Season with salt, pepper, and nutmeg (if using). Taste and adjust seasoning. Keep warm.
  9. Bring a large pot of salted water to a rolling boil. Add fresh cheese tortellini and cook according to package directions (usually 3-5 minutes), until they float to the surface and are tender.
  10. Drain the cooked tortellini in a colander.
  11. In a large bowl, combine cooked tortellini and cheesesteak filling. Toss gently to coat.
  12. Pour cheese sauce over the tortellini and cheesesteak mixture. Toss gently to coat evenly.
  13. Serve immediately. Garnish with chopped fresh parsley and extra shredded cheese, if desired. Add a drizzle of hot sauce for extra heat.

Notes

  • Cheese Variations: Experiment with different cheeses like Gruyere, Monterey Jack, or pepper jack.
  • Meat Variations: Use sirloin or flank steak if ribeye isn’t available. Slice thinly. Ground beef or shredded chicken can also be used.
  • Vegetable Variations: Add roasted red peppers, spinach, or broccoli to the cheesesteak filling.
  • Spicy Kick: Add cayenne pepper or hot sauce to the cheese sauce.
  • Make it a Bake: Transfer assembled tortellini to a baking dish, top with extra cheese, and bake at 350°F (175°C) for 15-20 minutes, or until cheese is melted and bubbly.
  • Make Ahead: Prepare cheesesteak filling and cheese sauce ahead of time and store in the refrigerator. Cook tortellini and assemble when ready to serve.

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