Description
Philly Cheesesteak Tortellini is a delicious fusion dish that combines the rich flavors of classic Philly cheesesteak steak with tender cheese tortellini, sautéed vegetables, and a creamy, cheesy sauce. This hearty and comforting meal comes together quickly on the stovetop, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz cheese tortellini (fresh or refrigerated)
Steak and Seasoning
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Sauce
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1 tbsp Worcestershire sauce
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until tender. Drain the tortellini and set aside.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with garlic powder, onion powder, salt, and black pepper. Sear the steak slices for 2 to 3 minutes per side until nicely browned. Remove the steak from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced onions, green and red bell peppers, and mushrooms. Sauté the vegetables for about 5 minutes, or until they are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Prepare the Sauce: Pour the beef broth and Worcestershire sauce into the skillet with the vegetables, stirring to combine. Reduce the heat to medium-low and add the heavy cream, bringing the mixture to a gentle simmer. Stir in the shredded provolone and mozzarella cheeses until the sauce is smooth and melted.
- Combine Everything: Add the cooked tortellini and seared steak back into the skillet with the creamy cheese sauce and vegetables. Toss everything together gently until the tortellini and steak are evenly coated with the sauce. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the Philly Cheesesteak Tortellini warm. Optionally, garnish with fresh parsley for a pop of color and fresh flavor.
Notes
- Use ribeye or sirloin for the best flavor and tenderness in the steak.
- Fresh or refrigerated tortellini works best for a tender texture.
- Adjust the amount of cheese based on your creaminess preference.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Be careful not to overcook the steak to keep it tender.
- If you like, add a pinch of crushed red pepper flakes to the sauce for a subtle kick.
