Description
A Philly cheesesteak reimagined: tender, cheese‑filled tortellini tossed in a rich, creamy provolone sauce with shaved steak, onions, and a hint of Dijon mustard.
Ingredients
- 1 tablespoon neutral oil (sunflower, canola, or vegetable)
- 1 lb thinly shaved beef steak
- 1 onion, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup chicken stock
- 1 tablespoon smooth Dijon mustard
- ½ cup milk
- 8 oz sliced provolone cheese, torn into small pieces
- 4 oz American cheese or Cooper cheese (optional; can substitute all provolone if preferred)
- 1 lb cheese tortellini, cooked al dente according to package instructions
- Fresh parsley, chopped, for garnish
Instructions
- Heat an empty stainless steel or cast‑iron skillet over medium‑high heat for about 5 minutes. Add the neutral oil and swirl to coat the pan.
- Roughly chop the shaved beef into bite‑sized pieces.
- Scatter the beef and diced onion into the hot pan. Season with salt and pepper. Let cook undisturbed for 4–6 minutes, until the underside is nicely browned.
- Stir to break up the meat and continue cooking 2–4 more minutes until the meat is no longer pink. Add the garlic and cook, stirring constantly, for 30 seconds to 1 minute until fragrant.
- Add the chicken stock and Dijon mustard. Bring to a boil, scraping up any browned bits from the pan bottom.
- Pour in the milk and distribute the torn provolone and American (or Cooper) cheese pieces over the top. Stir constantly until the cheese is fully melted and incorporated into the milk.
- Add the cooked tortellini and stir gently to combine. Remove the pan from heat, cover, and let sit for 3 minutes.
- Uncover, stir gently once more, and serve, garnished with chopped fresh parsley.
Notes
- If using pre‑shaved steak, simply pile and roughly chop it into bite‑sized pieces. For whole steak, trim and cut into ~3‑inch slabs, freeze one hour, then shave thinly and roughly chop.
- American or Cooper cheese enhances sauce creaminess, but you can use all provolone if preferred.
- Pair with garlic bread or garlic‑flavored sides to sop up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 722 kcal
- Sugar: 6 g
- Sodium: 1731 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 150 mg
