Description
This Philly Cheesesteak Tortellini recipe combines the classic flavors of a Philly cheesesteak sandwich with tender cheese tortellini, creating a rich and creamy pasta dish. Featuring sautéed steak, bell peppers, onions, and mushrooms in a savory cheese sauce, this meal is perfect for a comforting weeknight dinner ready in just 35 minutes.
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
Sauces and Dairy
- 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 package instructions until al dente. Drain thoroughly and set aside for later use.
- 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 2-3 minutes per side until nicely browned. Once cooked, 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 until they are softened. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Prepare the Sauce: Pour in the beef broth and Worcestershire sauce, stirring well to combine all the flavors. Reduce the heat to medium-low and slowly add the heavy cream. Bring the mixture to a gentle simmer. Stir in the shredded provolone and mozzarella cheeses until they have melted completely, creating a smooth and creamy sauce.
- Combine Everything: Return the cooked tortellini and seared steak to the skillet. Toss all the ingredients thoroughly so that the pasta and steak are evenly coated with the creamy cheese sauce. Adjust the seasoning with salt and black pepper to taste.
- Serve: Serve the Philly Cheesesteak Tortellini warm. For a final touch, you can garnish with fresh parsley if desired, adding a burst of color and freshness to the dish.
Notes
- You can substitute ribeye with sirloin or any tender steak for similar results.
- Fresh cheese tortellini is preferred for the best texture, but refrigerated works too.
- To make this dish lighter, swap heavy cream with half-and-half or a lighter cream alternative.
- For added freshness, garnish with chopped fresh parsley or basil.
- Leftovers can be refrigerated in an airtight container and reheated gently on the stovetop or microwave.
