Blackstone Philly Cheesesteak Tortellini
Blackstone Philly Cheesesteak Tortellini has all the yumminess of a cheesesteak but made on the griddle with a cheesy and creamy sauce!
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.