This Cheesesteak Tortellini is a bold, creative mashup that brings the iconic flavors of a Philly cheesesteak to a comforting pasta dish. By using a flat-top griddle, you get that authentic steakhouse char on the shaved ribeye and tender vegetables, all tossed in a luscious, creamy cheese sauce with pillowy tortellini.
It is a hearty, restaurant-quality meal that comes together quickly, making it a perfect choice for an impressive weeknight dinner or a weekend outdoor cooking session.
Recipe Details
- Flavor Profile: Savory and rich with a signature steakhouse seasoning, balanced by the sweetness of sautéed onions and peppers.
- Textures: Tender, cheese-filled pasta paired with thinly sliced, seared ribeye and a velvety, melted cheese sauce.
- Total Time: Approximately 20 minutes from start to finish.
- Difficulty Level: Easy. If you can use a griddle and stir ingredients together, you can master this dish.
What You’ll Need
To prepare this dish, you will need a package of cheese tortellini and thinly shaved ribeye for that classic cheesesteak feel. The vegetable base consists of fresh yellow onion and green bell pepper. To create the signature creamy texture, you will use heavy whipping cream and a blend of mozzarella and provolone cheese, all seasoned with a specialized steakhouse blend.
Ingredient Notes
- Shaved Ribeye – For the best results, use ribeye that is sliced paper-thin. This ensures the meat cooks quickly and remains tender.
- Cheese Tortellini – Use a standard refrigerated or frozen package. The steam from the griddle will cook them to perfection.
- Blackstone Steakhouse Seasoning – This provides the essential salty, peppery, and garlic-forward notes that define the cheesesteak flavor.
- Heavy Whipping Cream – This acts as the base for the sauce, binding the cheese to the pasta and meat.
- Mozzarella and Provolone – A blend of these two cheeses provides the perfect stretch and a mild, creamy flavor that complements the beef.
Add-ins and Substitutions
- Pepper Variations: Feel free to use red or yellow bell peppers for a slightly sweeter flavor profile and extra color.
- Mushroom Addition: Sliced white or cremini mushrooms sautéed along with the onions and peppers add a wonderful earthy depth.
- Spice Kick: Add a pinch of red pepper flakes or a few sliced pickled jalapeños if you prefer a bit of heat in your cheesesteak.
How to Make Cheesesteak Tortellini
This recipe utilizes the different heat zones of your griddle to cook everything to the perfect consistency.
- Sauté the Vegetables: Begin with your griddle on low. Sauté the half-moon onion slices and thin pepper strips in a bit of oil until they start to soften.
- Steam the Tortellini: Add the tortellini directly to the griddle. The addition of a small amount of water and a quick stir helps the pasta cook through right on the flat-top.
- Sear the Steak: Turn the heat to high to get a deep sear on the shaved ribeye. It only needs about a minute per side before you shred it into bite-sized pieces.
- Combine and Finish: Mix the beef, vegetables, and pasta together. Pour over the heavy cream and sprinkle the cheese, stirring until everything is coated in a thick, melted sauce.
Pro Tip: Keep the ingredients moving constantly once you add the cream and cheese. The high heat of the griddle can reduce the cream quickly, so stirring ensures a smooth, even sauce without scorching.
Recipe Tips
- Manage the Heat: Don’t be afraid to use your low-heat zone as a “safety” area if the steak or vegetables are cooking faster than the pasta.
- Water is Key: The 1/4 cup of water is essential for the tortellini; it creates the steam necessary to soften the pasta without boiling it in a pot.
- Shred Properly: Use your griddle spatulas to “chop” the steak as it cooks to get those small, traditional cheesesteak ribbons.
- Serve Warm: Because of the heavy cream and cheese, this dish is best enjoyed immediately while the sauce is at its creamiest.
FAQs
Can I make this on a stovetop if I don’t have a griddle? While the griddle provides the best char, you can use a very large cast-iron skillet or two separate pans to achieve a similar result, though you may need to cook in batches.
Do I need to boil the tortellini first? No, this recipe is designed as a one-step griddle meal. The water added to the griddle is enough to cook the tortellini through.
What is the best way to slice the onions? Cutting the onion into half-moons (slicing from pole to pole and then across) allows them to soften evenly while maintaining enough structure to stand up to the steak.
Serving Suggestions
- Green Onion Tops: A fresh sprinkle of sliced green onions adds a necessary bite and pop of color.
- Garlic Bread: Serve with toasted garlic bread to scoop up any extra creamy sauce.
- Side Salad: A crisp arugula salad with a light lemon vinaigrette provides a nice contrast to the richness of the pasta.
Make This Recipe in Advance
While this dish is best fresh, you can slice the onions and peppers up to 24 hours in advance and store them in an airtight container. The shaved steak should be kept very cold until the moment it hits the griddle. If you have leftovers, store them in the refrigerator for up to 2 days and reheat with a tiny splash of milk to loosen the sauce.
Print
Griddle-Seared Cheesesteak Tortellini with Creamy Provolone Sauce
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A bold, creative mashup bringing the iconic flavors of a Philly cheesesteak to a comforting pasta dish. Authentic steakhouse char on shaved ribeye and tender vegetables, all tossed in a luscious, creamy cheese sauce with pillowy tortellini on a flat-top griddle.
Ingredients
For the Griddle Base
- 1 yellow onion (half-moons), 1 green bell pepper (strips)
- 3–4 tbsp oil, 1.5 lbs shaved ribeye
- 2 tsp Blackstone Steakhouse seasoning
For the Pasta and Sauce
- 1 pkg cheese tortellini, 1/4 cup water (for steam)
- 1 cup heavy whipping cream
- 8 oz mozzarella/provolone blend, green onion tops
Instructions
Sauté: Preheat griddle to medium-low. Sauté onion and pepper in 1 tbsp oil until charred; move to cool zone.
Steam: Place tortellini on griddle. Pour 1/4 cup water over and cover with a dome for 2–3 mins until tender.
Sear: Turn one zone to high. Sear shaved ribeye; season and chop into ribbons until cooked.
Combine: Toss steak, veggies, and tortellini on medium-heat zone.
Sauce: Pour cream over mixture and top with cheese. Stir constantly for 1–2 mins until sauce is thick and velvety.
Notes
The Steam Secret: 1/4 cup water is essential; the dome traps steam to soften the pasta without a boiling pot.
Steak Tip: Use paper-thin shaved ribeye. Freeze fresh steak for 30 mins to make home-slicing easier.
Keep it Moving: Griddles reduce cream rapidly; constant stirring prevents scorching and ensures a smooth emulsion.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Griddle / Flat-top
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 845
- Sugar: 4
- Sodium: 1150
- Fat: 58
- Saturated Fat: 32
- Unsaturated Fat: 26
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 3
- Protein: 45
- Cholesterol: 215
Keywords: cheesesteak tortellini, blackstone pasta recipes, griddle cheesesteak, creamy tortellini with steak, shaved ribeye pasta
