Description
A delightful fusion recipe combining the rich flavors of a classic Philly cheesesteak with tender cheese tortellini, sautéed vegetables, and a creamy cheese sauce. This easy-to-make dish is perfect for a comforting and indulgent meal.
Ingredients
Scale
Meat and Pasta
- 1 lb beef sirloin or ribeye steak, thinly sliced
- 1 lb cheese tortellini (fresh or frozen)
Vegetables
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 8 oz mushrooms, sliced (optional)
- 2 cloves garlic, minced
Sauces and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups provolone cheese, shredded (or a mix of provolone and mozzarella)
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
Garnish
- Fresh parsley (for garnish, optional)
Instructions
- Cook the Tortellini: Prepare the cheese tortellini according to the package instructions until al dente. Drain well and set aside to keep warm.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Add the steak to the hot skillet and cook for 2-3 minutes until browned but still tender. Remove the steak from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the sliced onion, green bell pepper, and mushrooms if using. Sauté for 4-5 minutes until the vegetables have softened and begun to caramelize.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant but not browned.
- Make the Sauce: Pour in the beef broth, Worcestershire sauce, and heavy cream. Bring the mixture to a gentle simmer, cooking for 3-4 minutes until the sauce thickens slightly.
- Melt Cheese into Sauce: Stir in 1 cup of the shredded provolone cheese until fully melted and the sauce is smooth and creamy.
- Combine Steak and Tortellini: Return the cooked steak slices to the skillet, then add the cooked tortellini. Gently stir to coat the pasta and steak thoroughly in the creamy cheese sauce.
- Top with Cheese and Broil: Sprinkle the remaining 1/2 cup of shredded provolone cheese evenly over the top of the skillet mixture. Place the skillet under a broiler for 2-3 minutes, watching carefully, until the cheese melts, bubbles, and turns lightly golden.
- Serve: Remove from the broiler and garnish with fresh parsley if desired. Serve immediately while hot and creamy.
Notes
- Use fresh or frozen tortellini based on preference; fresh tends to cook faster.
- Substitute ribeye with sirloin for a leaner option without sacrificing flavor.
- For extra heat, add a pinch of crushed red pepper flakes when sautéing vegetables.
- If you don’t have a broiler, you can finish the dish by baking in a preheated 375°F oven until cheese melts.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop with a splash of cream.
