Description
A comforting and hearty Philly Cheesesteak Tortellini Pasta combining tender shaved steak, sautéed vegetables, and cheesy tortellini in a creamy sauce. Perfect for a quick weeknight dinner that brings Italian and American flavors together.
Ingredients
Scale
Protein & Pasta
- 20 ounces refrigerated cheese tortellini
- 1 pound shaved steak or thinly sliced sirloin
Vegetables
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Sauce & Seasoning
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 1/2 cups shredded provolone cheese (or mozzarella)
- 1/4 cup grated Parmesan cheese
Instructions
- Cook tortellini: Boil the cheese tortellini according to package instructions until al dente. Drain well and set aside to keep warm.
- Sear steak: Heat olive oil in a large skillet over medium-high heat. Add the shaved steak and cook until browned and cooked through, about 3 to 4 minutes. Remove from skillet and set aside.
- Sauté vegetables: In the same skillet, add sliced bell pepper, onion, and mushrooms. Cook for 5 to 6 minutes until vegetables are softened and slightly caramelized.
- Add garlic: Stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Make sauce base: Sprinkle the flour evenly over the vegetables and stir well to coat. Slowly pour in the beef broth and heavy cream while stirring continuously to avoid lumps.
- Thicken sauce: Continue to cook and stir until the sauce begins to thicken, about 2 to 3 minutes.
- Season sauce: Stir in Worcestershire sauce, salt, and black pepper to flavor the sauce.
- Combine steak and tortellini: Return the cooked steak back to the skillet along with the drained tortellini. Mix everything together to combine evenly with the sauce.
- Add cheese: Stir in the shredded provolone and grated Parmesan cheeses. Cook on low heat until the cheeses melt fully and the sauce becomes creamy.
- Serve: Serve the Philly Cheesesteak Tortellini warm, optionally garnished with extra cheese or fresh parsley for added flavor and color.
Notes
- Frozen tortellini can be used; just boil and drain before adding to the dish.
- For a spicy kick, add red pepper flakes or substitute provolone with pepper jack cheese.
- Leftovers store well in an airtight container and reheat perfectly for next-day lunches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 4g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 100mg
