Cheesesteak Tortellini
Juicy shaved beef steak, melty provolone and American cheese, all wrapped in al dente tortellini smothered in a creamy, rich sauce made in the pressure cooker. It’s a one-bowl meal that delivers comfort food satisfaction fast.
Equipment
- 1 Skillet or pressure cooker for sautéing and combining everything
Ingredients
Main ingredients
- 1 tablespoon Neutral oil sunflower, canola, or vegetable
- 1 lb Thinly shaved beef steak bite sized pieces
- 1 Onion peeled and diced
- 2 cloves Garlic minced
- 1 teaspoon Kosher salt Diamond Crystal; halve if using Morton’s
- ½ teaspoon Freshly ground black pepper
- 1 cup Chicken stock
- 1 tablespoon Smooth Dijon mustard
- ½ cup Milk
- 8 ounces Sliced provolone cheese torn into small pieces
- 4 ounces American cheese or Cooper cheese torn into small pieces or sub provolone
- 1 pound Cheese tortellini cooked al dente
- Fresh parsley for garnish
Instructions
Instructions
- Heat neutral oil in a skillet or pressure cooker over medium-high heat until shimmering.
- Add shaved beef steak and cook until browned, about 4 to 5 minutes. Remove and set aside.
- In same skillet, add diced onion and sauté till translucent, about 3 to 4 minutes.
- Add minced garlic, cook for 30 seconds until fragrant. Season with kosher salt and black pepper.
- Pour in chicken stock and Dijon mustard. Stir well to deglaze and then add milk. Simmer gently, stirring.
- Stir in provolone cheese until melted and sauce is smooth.
- Return cooked beef to the pan, mix evenly.
- Mix in cooked tortellini; toss to coat with sauce evenly.
- Remove pan from heat and cover for 3 minutes.
- Uncover and stir gently again before serving.
- Sprinkle fresh parsley on top if desired.
- Serve hot and enjoy!
Notes
Leftovers last 3-4 days in the fridge. Add splash of milk when reheating. Freezes well up to 2 months.