Can I make cheesesteak tortellini ahead of time?

I wouldn’t recommend fully cooking it in advance because the sauce tightens as it cools and can separate when reheated. What does work is prepping components: cook and drain the tortellini, shred the cheese, and slice the beef ahead of time. When you’re ready to eat, the actual cooking comes together fast and the sauce stays smooth and glossy.

What’s the best steak to use if I can’t find shaved beef?

Sirloin is the best backup. Trim excess fat, slice it thin against the grain, then freeze it for about an hour before cutting. That brief chill firms the meat so you can get ultra-thin slices that brown quickly instead of turning chewy. Avoid tougher cuts like flank or round—they don’t soften enough in this quick cook.

Can I use all provolone instead of American cheese?

You can, but expect a looser and slightly less stable sauce. American (or Cooper) cheese contains emulsifiers that keep the milk and fat from separating. If you skip it entirely, stir the provolone in gradually over low heat and stop cooking as soon as it melts to minimize graininess.

How do I keep the cheese sauce from breaking?

Heat control is everything. Once the milk and cheese go in, keep the burner at medium or lower and stir steadily. If the sauce looks oily, pull the pan off the heat and stir—it will usually come back together as it cools slightly. High heat is the fastest way to ruin a cheese sauce.

Is cheesesteak tortellini freezer-friendly?

Freezing isn’t a good idea here. Dairy-based sauces separate when thawed, and the tortellini absorbs moisture and turns mushy. This dish is at its best fresh or reheated gently from the fridge within a day, using low heat and a splash of milk to loosen the sauce.

Ultimate Cheesesteak Tortellini (Creamy & Beefy)

Description

A rich, hearty cheesesteak tortellini that combines browned shaved beef, sweet onions, and a creamy provolone cheese sauce that clings to every bite of pasta.

Ingredients

Scale

1 tablespoon neutral oil
1 lb thinly shaved beef steak
1 onion, diced
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup chicken stock
1 tablespoon Dijon mustard
1/2 cup milk
8 ounces provolone cheese, torn
4 ounces American or Cooper cheese, torn
1 pound cheese tortellini, cooked al dente
Fresh parsley

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Instructions

Heat a skillet over medium-high heat and add oil
Add shaved beef and onions and cook undisturbed until browned
Stir and cook until beef is no longer pink
Add garlic and cook briefly until fragrant
Deglaze with chicken stock and Dijon mustard
Stir in milk and cheeses until melted and smooth
Fold in cooked tortellini
Remove from heat, cover briefly, then stir and serve with parsley

Notes

Use shaved beef or thinly sliced sirloin
Do not stir beef early to allow proper browning
Keep heat moderate when melting cheese to prevent sauce breaking

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 720
Sugar: 6 g
Sodium: 980 mg
Fat: 42 g
Saturated Fat: 21 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 135 mg