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