Philly Cheesesteak Tortellini

The iconic cheesesteak sandwich has its roots firmly planted in Philadelphia, where it has become a celebrated symbol of the city’s culinary culture. The origins of the cheesesteak are often traced back to the 1930s, credited to the ingenuity of Pat Olivieri, a hot dog vendor who first combined thinly sliced beefsteak with sautéed onions on an Italian roll. This combination quickly attracted attention, leading to the establishment of Pat’s King of Steaks, which still operates today as a local favorite. Over the decades, the dish evolved, gaining immense popularity not only among Philadelphians but also among visitors eager to savor this classic sandwich.

The simplicity of flavorful beef, combined with the sweetness of sautéed onions and the melting goodness of cheese (traditionally Cheez Whiz), proved to be a winning combination. It isn’t just a meal; it has transformed into a cultural phenomenon, inspiring countless renditions and adaptations. As the cheesesteak gained fame, variations emerged. Different types of cheese were utilized, from provolone to American cheese, and a variety of toppings were added, including peppers and mushrooms, further personalizing this beloved dish.

An Italian Classic Meets an American Favorite

Tortellini is a celebrated staple of Italian cuisine, often regarded for its versatility and rich culinary heritage. This traditional pasta is typically made from a combination of flour, eggs, and water, shaped into small, ring-like forms that cradle a variety of fillings. These fillings can include cheese, spinach, or meat, showcasing the creativity inherent in Italian cooking. The process of making tortellini involves rolling out the dough, cutting it into small squares, placing the filling in the center, and folding it into its characteristic shape. This meticulous method is what elevates tortellini beyond ordinary pasta.

In the realm of fusion cuisine, the introduction of philly cheesesteak tortellini presents a marvelous opportunity to combine Italian tradition with American flavor. The classic cheesesteak filling, made from thinly sliced steak, sautéed onions, and melted cheese, melds beautifully with the delicate, chewy texture of tortellini. By integrating the savory ingredients associated with the beloved philly cheesesteak into the pasta, the dish takes on a new level of richness and satisfaction.

Cooking Tips and Flavor Secrets for Philly Cheesesteak Tortellini

Creating a truly memorable philly cheesesteak tortellini requires attention to detail, particularly when it comes to selecting the right cuts of beef. For optimal tenderness, consider using ribeye or flank steak, as they possess both flavor and the ability to become succulent when cooked properly. Slice the beef against the grain into thin strips, which will further enhance its tenderness and make each bite enjoyable.

Seasoning is the backbone of any dish, particularly for a philly cheesesteak tortellini. A blend of salt, pepper, and garlic powder can elevate the natural flavors of the beef. Furthermore, allowing the meat to marinate briefly in seasoning and a hint of olive oil can deepen the taste profile. It is essential to incorporate flavor ingredients at every stage of cooking to develop a complex taste that resonates in each tortellini.

When preparing your vegetable components, focus on achieving the perfect sauté. Bell peppers, onions, and mushrooms are traditional choices, but ensuring they are cut uniformly facilitates even cooking. Start each vegetable in a hot pan to achieve a caramelized edge while maintaining their integrity. This method adds a delightful depth of flavor to your dish.

Making Your Philly Cheesesteak Tortellini a Star

To elevate your philly cheesesteak tortellini beyond a simple weeknight meal, presentation plays a pivotal role. Begin by plating the tortellini in a large, shallow bowl to emphasize its unique shape and appealing colors. A sprinkle of freshly grated Parmesan cheese can add a delightful finish, melting into the warm pasta to enhance its flavor.

A touch of color goes a long way. Garnish your dish with freshly chopped parsley or basil, which not only brightens the plate but also hints at the fresh ingredients used in the recipe. For those who appreciate a hint of heat, a light dusting of red pepper flakes can provide an appealing kick, elevating the dish both visually and taste-wise.

Ingredients

• 1 teaspoon olive oil
• 1 4 count package Philly Sirloin Steaks*
• 1 green bell pepper
• ½ yellow onion
• 1 ½ teaspoon Montreal steak seasoning*
• 1 19 ounce bag frozen cheese tortellini
• 1 pint heavy cream
• 1 cup shredded provolone cheese

Instructions

1. In a large sauté pan heat the oil over medium high heat. Carefully add the steaks on one side of the skillet and the peppers and onions to the other side. Sprinkle the steak seasoning over the steaks and veggies.
2. Cook the steaks according to the directions on the package. By the time the steaks are cooked the peppers and onions will also be cooked crisp tender. Stir to combine the steaks and veggies.
3. Next add the frozen tortellini and heavy cream to the pan. Bring this to a boil and then reduce the heat to a simmer. Cover the pan and let the pasta simmer for 10 minutes. Stirring occasionally to keep it from sticking on the bottom.
4. When the tortellini has cooked through, sprinkle the cheese over the pasta and again place the lid back on the top. Let this heat just long enough to melt the cheese and then serve!