Okay, let me tell you about the time I accidentally invented… well, I think it’s pretty close to inventing… Philly cheesesteak tortellini. It sounds crazy, right? It kind of is. It started with a craving. I was obsessed with cheesesteaks, like a serious, can’t-get-it-out-of-my-head obsession. But I also had this package of fresh tortellini in the fridge, staring at me, judging my lack of culinary adventure.

The wheels started turning. Could I? Should I? The answer, of course, was a resounding YES. My first attempts were… questionable. Imagine overly sweet bell peppers and a weird, grainy cheese sauce. Not great. I knew I needed something to cut through the richness, something with a little kick.

That’s when it hit me. Giardiniera! My grandpa used to make the best homemade giardiniera, a spicy Italian relish packed with pickled vegetables. I always have a jar in my pantry, a little reminder of him and his delicious, fiery food. The tangy vinegar and the spicy peppers would be perfect.

I finely chopped some of the giardiniera and mixed it into the cheese sauce. Then, I sautéed some thinly sliced steak with onions and a touch of garlic, just like you would for a regular cheesesteak. I stuffed it all into the tortellini with the giardiniera cheese sauce, and boom! Philly cheesesteak tortellini was born. It was creamy, savory, and had just the right amount of heat. It was everything I had hoped for, and more.

It’s become a staple in my house. It’s easy to make, and it’s always a crowd-pleaser. Plus, it’s a great way to use up leftover steak or giardiniera. You can adjust the amount of giardiniera to your liking, depending on how spicy you want it. I like mine pretty spicy, just like my grandpa used to make it.

Skip to My Special Recipe!

Philly cheesesteak tortellini. The name itself is a conversation starter, isn’t it? It’s the ultimate comfort food mashup: creamy, cheesy Italian pasta colliding head-on with the meaty, savory goodness of a Philly cheesesteak. People love it because it takes two already amazing things and combines them into something even more epic. Think tender cheese-filled tortellini, coated in a rich, cheese sauce, studded with thinly sliced steak. It’s pure indulgence.

But here’s where it gets really interesting, and where Giardiniera comes into the picture. Giardiniera is an Italian relish of pickled vegetables in vinegar or oil. It can vary depending on the region and the maker. Adding it to Philly cheesesteak tortellini isn’t just about throwing in another ingredient; it’s about adding dimension.

Giardiniera transforms the whole experience. The cheesesteak part gets a jolt of acidity and a bright, tangy counterpoint to all that richness. It wakes up your palate. The pickled veggies offer a satisfying crunch that contrasts with the soft tortellini and steak.

What I enjoy most is how the Giardiniera cuts through the heaviness. Without it, you risk the dish becoming one-note, but with it, it’s a balanced, nuanced, and incredibly satisfying meal. It’s no longer just comfort food; it’s an adventure for your taste buds. The spicy kick is subtle, and the different textures of the marinated vegetables add an unexpected level of sophistication. It’s a simple addition that elevates the entire dish. You simply have to try it.

Time to gather the troops! This recipe is all about that Philly Cheesesteak vibe, kicked up a notch with the tangy goodness of Giardiniera. Here’s what you’ll need to make it happen:

• 1 pound cheese tortellini. Fresh or frozen, your call. Just make sure it’s cheese-filled!
• 1 tablespoon olive oil. For sizzling up our steak.
• 1 pound thinly sliced steak. Ribeye is classic, but skirt steak or even sirloin work great too. Don’t be afraid to ask your butcher to slice it for you.
• 1 medium onion, sliced. Adds that essential sweetness.
• 1 bell pepper, sliced. Green is traditional, but feel free to get colorful.
• 4 ounces sliced provolone cheese. Melty and dreamy.
• 1/2 cup Giardiniera, chopped. The star of the show! Adds heat, tang, and texture. Adjust to your spice preference.
• 1 cup beef broth. Helps create a luscious sauce.
• Salt and pepper to taste. Don’t skimp!

Let’s talk ingredients for a sec. The steak is obviously key. Getting it thinly sliced is important for that authentic cheesesteak feel. Provolone is the go-to cheese, providing that perfect melt and mild flavor, but you could experiment with other cheeses like mozzarella or even a white American if you’re feeling adventurous. The Giardiniera really makes this dish special. It provides a wonderful contrast to the richness of the steak and cheese. It’s a flavor bomb!

Regarding the tortellini, choose your favorite kind. The cheese filling will complement the cheesesteak flavors wonderfully. Finally, remember to adjust the amount of Giardiniera based on your personal preference for heat. Some Giardiniera can be quite spicy!

Alright, let’s make some Philly Cheesesteak Tortellini with Giardiniera! This dish combines the comfort of tortellini with the classic flavors of a Philly Cheesesteak, kicked up a notch with the tangy and spicy Giardiniera. Get ready for a delicious and unique meal.

Step 1: Cook the Tortellini

First things first, cook your tortellini according to the package directions. Whether you’re using fresh or frozen tortellini, make sure to cook it until it’s al dente – tender but still slightly firm to the bite. Once cooked, drain the tortellini and set it aside. You don’t want it getting mushy while you prepare the rest of the dish.

Step 2: Sauté the Vegetables

Now, heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the sliced onion and bell pepper to the pan and cook until they are softened and slightly caramelized, about 5-7 minutes. Stir them occasionally to prevent burning and ensure even cooking. These veggies add a great sweetness and texture to the cheesesteak flavor.

Step 3: Cook the Steak

Push the sautéed onions and peppers to the side of the pan. Add the thinly sliced steak to the skillet. Cook the steak until it’s browned and cooked through, about 3-5 minutes. Break up any large clumps of steak with a spatula as it cooks. Season with salt and pepper to taste. Don’t be shy, this is where a lot of the flavor comes from!

Step 4: Combine and Melt the Cheese

Combine the cooked steak with the onions and peppers, mixing everything together in the skillet. Reduce the heat to low. Layer the sliced provolone cheese over the steak and vegetable mixture. Let the cheese melt completely, which should take a minute or two. You can cover the pan to help the cheese melt faster. This is what makes the Philly cheesesteak creamy and delicious!

Step 5: Add the Giardiniera and Broth

Stir in the chopped Giardiniera and beef broth. The Giardiniera is what gives this dish its unique kick, so adjust the amount to your spice preference. The beef broth will create a luscious sauce that coats the tortellini beautifully. Simmer for a minute or two, allowing the flavors to meld together. Remember to taste and adjust the seasoning if needed.

Step 6: Add the Tortellini and Serve

Finally, add the cooked tortellini to the skillet and gently toss to coat it in the cheesesteak mixture and sauce. Make sure the tortellini is heated through. Serve immediately. This is a dish best enjoyed hot, with all the flavors mingling together. Enjoy your Philly Cheesesteak Tortellini with Giardiniera!

Philly cheesesteak tortellini is a fun twist on two comfort food classics. But how do you actually serve it? There are more options than you might think.

For a casual weeknight meal, simply toss the cooked tortellini with a creamy cheese sauce reminiscent of that iconic cheesesteak flavor. Think provolone, maybe a little bit of mozzarella, and don’t forget the sauteed onions and peppers! A sprinkle of parsley adds a touch of freshness.

Feeling a bit fancier? Consider these:

• Individual ramekins: Bake the tortellini in small ramekins topped with extra cheese and broil until bubbly and golden brown. This is great for portion control and looks elegant.
• Cheesesteak tortellini bowls: Create a build-your-own bowl station. Offer toppings like chopped steak, different types of cheeses (cheddar whiz, anyone?), caramelized onions, roasted red peppers, and even some hot sauce for those who like a kick. Let everyone customize their own perfect bowl.
• Tortellini skewers: Thread cooked tortellini, chunks of steak, and bell peppers onto skewers for a fun appetizer. Serve with a creamy dipping sauce. Perfect for parties!

Don’t underestimate the power of presentation. A simple garnish of fresh herbs can elevate even the most basic dish. A little chopped parsley or chives goes a long way.

Another easy win? Serve it alongside a simple salad. A light vinaigrette helps cut through the richness of the cheesesteak flavors. A complete meal, ready in minutes.

Ultimately, the best way to serve Philly cheesesteak tortellini is whatever way makes you and your guests happy. Get creative, experiment with toppings, and most importantly, have fun!

That Philly cheesesteak tortellini was amazing, right? Now let’s talk leftovers. You’ve got some, I’ve got some, and we both want to enjoy them again without sacrificing flavor or texture. Here’s the lowdown on storing, shelf life, and reheating.

First, storage. Cool your leftover tortellini relatively quickly. Don’t leave it sitting out on the counter all night. Once it’s cooled down a bit, transfer it to an airtight container. This is key to preventing it from drying out or absorbing weird fridge odors. A good container is your best friend here.

How long will it last? In the refrigerator, your Philly cheesesteak tortellini is generally good for 3-4 days. After that, you’re playing food safety roulette. When in doubt, throw it out. Nobody wants a stomach ache!

Now, the all-important question: reheating. There are a few approaches, and the best one depends on what you’re after. Let’s break it down:

• Microwave: Quick and easy, but it can sometimes make the pasta a bit rubbery. Add a splash of milk or broth to the tortellini before microwaving. This helps retain moisture. Cover the dish while heating. Heat in one minute intervals, stirring between, until heated through.
• Oven: This is my preferred method for retaining flavor and preventing rubbery pasta. Place the tortellini in an oven-safe dish, add a little broth or milk to the bottom, cover with foil, and bake at 350°F (175°C) until heated through. The time will depend on the amount, but start checking around 15-20 minutes.
• Stovetop: You can also reheat it in a pan on the stovetop. Add a splash of milk or broth, heat over medium-low heat, stirring frequently, until warmed through. Be careful not to let it burn or dry out.

No matter which method you choose, make sure the tortellini is heated all the way through. We’re talking about an internal temperature of 165°F (74°C). A food thermometer is helpful here.

Finally, a little tip: Consider adding a sprinkle of fresh parmesan cheese after reheating to revive the flavor. It makes all the difference. Enjoy your “new” Philly cheesesteak tortellini!

Want to tweak this recipe to fit your tastes or needs? No problem! Cooking is all about experimentation, and there are plenty of easy swaps and adjustments you can make.

Dairy-Free? Simply substitute the butter with a plant-based alternative like vegan butter or coconut oil. For the milk, almond, soy, oat, or coconut milk all work well. You may notice a slight difference in flavor, but the overall texture should remain similar.

Gluten-Free? Swap the regular flour for a gluten-free all-purpose blend. Ensure it contains xanthan gum or add a teaspoon of xanthan gum yourself to help bind the ingredients. Gluten-free flours can sometimes be a bit drier, so you might need to add a tablespoon or two of extra liquid.

Lower Sugar? Reduce the amount of sugar used by a quarter or a third. You can also use a sugar substitute like stevia or erythritol, but be mindful of the conversion ratios provided on the packaging.

Spice it Up? Add a pinch of cayenne pepper or a dash of hot sauce for a bit of heat. A little goes a long way!

Nut-Free? Make sure all your ingredients, especially chocolate chips or extracts, are nut-free. Sunflower seed butter is a good alternative in any recipe where nuts are being substituted.

Cooking Methods: Instead of baking in the oven, consider using an air fryer! Reduce the baking time by about 20% and keep a close eye on it to prevent burning. You can also adjust the cooking temperature down by 25 degrees.

Feel free to experiment with different extracts and flavorings, too. Vanilla is classic, but almond, lemon, or even a splash of coffee liqueur can add a unique twist. Happy cooking!

Here are some straightforward answers to the most common questions I receive about this philly cheesesteak tortellini recipe.

Can I substitute the cheese in this philly cheesesteak tortellini recipe?

Absolutely! Provolone is classic, but feel free to experiment. I’ve had good luck with mozzarella for a milder flavor and even a little bit of pepper jack if you want a bit of a kick. Just make sure it melts well. The most important thing is that it tastes good to you.

How can I make this philly cheesesteak tortellini vegetarian?

Going meatless? No problem! Simply substitute the steak with sliced mushrooms or even plant-based steak alternatives. Season them just like you would the steak. Everything else in the recipe should already be vegetarian-friendly, but always double-check your ingredient labels, especially for the tortellini and any store-bought sauces you might use.

Can I add other vegetables to my philly cheesesteak tortellini besides Giardiniera?

Definitely! While Giardiniera adds that authentic Philly touch, feel free to customize. Sautéed bell peppers and onions are always a good addition. Some people like mushrooms. It is really up to your personal preference. Adding extra veggies will add a bit more texture and even more flavor.

What kind of tortellini works best for philly cheesesteak tortellini?

Cheese tortellini is generally the go-to for this dish. The creamy cheese filling complements the savory steak and the tangy Giardiniera really well. However, you could also try a mushroom or spinach tortellini for a different flavor profile if that’s more your speed.

Is there a way to make this philly cheesesteak tortellini recipe spicier?

You bet! If you’re craving some heat, a few things you can do. Add extra Giardiniera, especially the spicy variety. Or, include a pinch of red pepper flakes to the steak while it’s cooking. A drizzle of hot sauce at the end is always an option, too. You can also add a small amount of finely chopped jalapeño or serrano pepper to the steak during the cooking process.

Philly Cheesesteak Tortellini with Giardiniera

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Taste Philly! Our Philly Cheesesteak Tortellini combines classic flavors with a creamy twist. Try it with a spicy kick of Giardiniera!

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Ingredients

• 1 pound cheese tortellini
• 1 tablespoon olive oil
• 1 pound thinly sliced steak
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 4 ounces sliced provolone cheese
• 1/2 cup Giardiniera, chopped
• 1 cup beef broth
• Salt and pepper to taste

Instructions

1. Cook the tortellini according to the package directions.
2. Heat olive oil in a skillet, add onion and bell pepper, cook until softened.
3. Push vegetables to the side, add steak, cook until browned, season with salt and pepper.
4. Combine steak with vegetables, reduce heat, layer provolone cheese, let melt.
5. Stir in Giardiniera and beef broth, simmer for a minute.
6. Add tortellini, toss to coat, heat through, and serve.