Philly Cheesesteak Tortellini
Everything you love about a Philly cheesesteak turned into a rich, creamy pasta dish. Tender shaved beef, onions, mushrooms, and cheese tortellini are coated in a smooth provolone cheese sauce that’s hearty, comforting, and ridiculously satisfying.
Ingredients
- 1 tbsp neutral oil
- 1 lb shaved beef steak, chopped into bite-sized pieces
- 1 onion, diced
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup chicken stock
- 1 tbsp Dijon mustard (optional)
- 1/2 cup milk
- 8 oz provolone cheese, torn into pieces
- 4 oz American cheese (or extra provolone)
- 1 lb cheese tortellini
- Fresh parsley, for garnish
Instructions
- Cook tortellini according to package instructions until al dente. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add shaved beef, onions, and mushrooms. Season with salt and pepper. Let cook undisturbed for 4–6 minutes until browned underneath. Stir and continue cooking until beef is fully cooked and mushrooms are tender.
- Add garlic and cook 30 seconds until fragrant. Stir in chicken stock and optional Dijon mustard, scraping the pan to release browned bits. Pour in milk.
- Add provolone and American cheese. Stir continuously until fully melted and smooth.
- Add cooked tortellini and gently stir to coat. Remove from heat, cover for 2–3 minutes, then stir again.
- Garnish with fresh parsley and serve hot.
