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One-Pan Cheesesteak Tortellini

Tender beef and cheese tortellini coated in a rich, thick, and gooey cream sauce, all made in a single pan for easy cleanup.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesesteak Tortellini
  • 1 tbsp Olive Oil
  • 1 lb Shaved Steak or thinly sliced Ribeye/Sirloin
  • 1 medium Yellow Onion thinly sliced
  • 2 cloves Garlic minced
  • 1 tsp Dried Italian Seasoning
  • 0.5 tsp Salt or to taste
  • 0.25 tsp Black Pepper or to taste
  • 3 cups Beef Broth
  • 1 cup Milk whole or 2%
  • 8 ounces Cream Cheese cubed and softened
  • 19 ounces Cheese Tortellini fresh or frozen (do not thaw)
  • 1 cup Shredded Mozzarella Cheese or Provolone
  • 0.25 cup Fresh Parsley chopped, for garnish

Equipment

  • Large deep skillet with lid
  • Heavy-bottomed saucepan

Method
 

  1. Brown Beef: Heat olive oil in a large skillet. Brown shaved steak in batches for 2-3 minutes per side. Remove beef and set aside.
  2. Sauté Aromatics: Sauté sliced onion in the same pan for 5-7 minutes until soft. Add minced garlic and Italian seasoning, cook 1 minute.
  3. Build Sauce Base: Pour in beef broth and milk. Bring to a gentle simmer, scraping up browned bits.
  4. Add Cream Cheese: Reduce heat to low. Whisk in softened cream cheese until smooth and thick, creating a heavy viscous sauce.
  5. Cook Tortellini: Add tortellini to the pan. Stir, cover, and cook 8-10 minutes (or as package directs) until tender and sauce is thick and gooey.
  6. Combine & Finish: Return cooked beef to pan. Stir in mozzarella cheese. Cook 2-3 minutes until melted and sauce coats everything. Season.
  7. Serve: Garnish with fresh chopped parsley and serve immediately.

Notes

To achieve tender beef, do not overcook it initially. The starches from the tortellini will help thicken the sauce to a perfect thick, gooey consistency. Feel free to add sliced bell peppers with the onions for more veggies.