Blackstone Philly Cheesesteak Tortellini
My husband and I are a great team! For example, he came up with this genius idea for Blackstone Philly Cheesesteak Tortellini… and I created the recipe and made his vision become reality 🙂
I am aware that a cheesesteak from Philly does not come with green peppers and mushrooms, so we don’t have to call this “traditional”, and you can leave them out if preferred 😉
But let’s at least agree that we can certainly call this dish TASTY… deal?!
How to make Blackstone Philly Cheesesteak Tortellini
First, prepare the ingredients and place everything on a tray to carry outside all at once.
I have a 19 ounce bag of frozen cheese tortellini that I thawed, so plan ahead to give it time to defrost.
A sliced onion, green pepper, mushrooms, and minced garlic are the veggies you’ll need.
Plus some steak seasoning, and a cup and a half each of heavy cream and mozzarella or provolone.
I thought about using the shaved steak, but opted to cut a pound of ribeye into bite size pieces.
The BEST way to start any fun griddle cook is with a shot, right?!
Alcohol free?! At least “cheers” whatever you are drinking, it’s just fun 🙂
Preheat your griddle to medium heat for a few minutes.
Then add some cooking oil of choice along with the tortellini, a bit of water, and cover with a melting dome.
Let them cook 2 to 3 minutes under the dome, removing it a time or two to flip them and add more water before covering again.
Next add more cooking oil and the sliced peppers, onions, and mushrooms.
Then season well with kosher salt, pepper, and steak seasoning.
Cook for 4 to 5 minutes, mixing together a few times with hibachi spatulas.
Then the steak and garlic join this griddle party 😉
Cook another 3 to 4 minutes, mixing a few times.
Finally, pour 1 1/2 cups of heavy cream over top.
Along with 1 1/2 cups of cheese, plus more kosher salt, pepper, and steak seasoning.
This will cook about another 2 minutes, mixing together.
The cream will slowly thicken into a luscious, cheesy sauce.
Ahhhhhh, Blackstone Philly Cheesesteak Tortellini is every bit delicious, creamy, and cheesy as it looks!
Use your hibachi spatulas to transfer this meal onto the same tray used to carry the ingredients and enjoy!
If you like Blackstone Philly Cheesesteak Tortellini, you might also like these recipes…
Philly Cheesesteak Quesadilla Griddle Recipe
Blackstone Italian Tortellini Caesar Salad
Traeger Cheesesteak Scalloped Potatoes
Blackstone Red Pepper Shrimp Tortellini
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Blackstone Philly Cheesesteak Tortellini
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 20 ounce bag frozen cheese tortellini thawed
- 1 onion sliced
- 1 green bell pepper sliced
- 8 ounces sliced mushrooms
- kosher salt, pepper, steak seasoning blend
- 1 to 1 1/2 pounds steak of choice cut into bite size pieces
- 4 to 6 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded provolone or mozzarella cheese
Instructions
- Prepare the the ingredients. Preheat the griddle to medium heat for a few minutes. Add some cooking oil, the thawed tortellini, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
- Cook 2 to 3 minutes total, flip them around halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot). Set the pan or melting dome aside.
- Add some more cooking oil, the onions, peppers, mushrooms, kosher salt, pepper, and steak seasoning. Cook 4 to 5 minutes, mixing together with the tortellini using hibachi spatulas.
- Add the steak, garlic, and more cooking oil if needed, cook another 3 to 4 minutes, mixing it all together.
- Drizzle the cream over top, plus the cheese, more kosher salt, pepper, and steak seasoning. Mix it all together for about another 2 minutes, the sauce will thicken as it cooks.
My new cookbook is now available, check it out HERE!
