Cheesesteak Tortellini: A Cozy Pressure Cooker Favorite
This cozy dish blends thinly shaved beef, tender tortellini, and a creamy provolone cheese sauce for the ultimate comfort meal—all made fast in a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon Neutral oil sunflower, canola, or vegetable
- 1 lb Thinly shaved beef steak ensure it's thin for fast cooking
- 1 Onion peeled and diced
- 2 cloves Garlic minced
- 1 teaspoon Kosher salt Diamond Crystal; halve if using Morton's
- ½ teaspoon Freshly ground black pepper
- 1 cup Chicken stock
- 1 tablespoon Smooth Dijon mustard
- ½ cup Milk
- 8 oz Provolone cheese torn into pieces
- 4 oz American cheese
- 1 pound Cheese tortellini cooked al dente
- Fresh parsley as garnish
Instructions
Instructions
- Heat your neutral oil in a large skillet over medium-high heat until shimmering.
- Add diced onion and cook until soft and translucent, about 3–4 minutes.
- Stir in minced garlic, cooking for about 30 seconds until fragrant.
- Add shaved beef steak, season with salt and pepper, and cook 5–7 minutes until browned.
- Pour in chicken stock and stir in Dijon mustard. Simmer a few minutes.
- Reduce heat to low, stir in milk, and melt in provolone and American cheese until smooth.
- Meanwhile, cook tortellini according to package directions until al dente. Drain well.
- Toss tortellini into cheese sauce gently until well coated. Garnish with fresh parsley and serve hot.
Notes
For extra tang, adjust mustard to taste or try adding a splash of vinegar. Refrigerates well for leftovers—just reheat gently with a little milk.