Description

This Philly Cheesesteak Tortellini recipe combines the classic flavors of a Philly cheesesteak with tender cheese-filled tortellini in a creamy, savory sauce. Featuring thinly sliced sirloin steak, sauteed bell peppers, onions, mushrooms, and a rich blend of provolone and mozzarella cheeses, this dish is a comforting and delicious twist on traditional cheesesteak, perfect for an easy weeknight meal.

Ingredients

Protein

1 pound sirloin steak, thinly sliced

Pasta

20 ounces refrigerated cheese tortellini

Vegetables

1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced

Dairy

1 cup heavy cream
1 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese

Liquids and Oils

1 tablespoon olive oil
1 cup beef broth
1 tablespoon Worcestershire sauce

Seasonings

1 teaspoon salt, divided
1/2 teaspoon black pepper, divided

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Instructions

Cook the tortellini: Prepare the cheese tortellini according to the package directions until tender, then drain and set aside.
Cook the steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with half of the salt and black pepper. Quickly cook the steak for 2 to 3 minutes until just browned, then remove from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the sliced green bell pepper, yellow onion, and mushrooms. Cook for 5 to 6 minutes until the vegetables are softened and lightly caramelized.
Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
Make the sauce: Pour in the beef broth, heavy cream, Worcestershire sauce, and add the remaining salt and black pepper. Bring the mixture to a gentle simmer over medium heat.
Melt the cheeses: Reduce the heat to low and stir in shredded provolone and mozzarella cheeses until melted and smooth, creating a creamy sauce.
Combine all components: Return the cooked steak and tortellini to the skillet, tossing gently to coat everything evenly in the creamy cheese sauce and heat through.
Serve: Serve the Philly Cheesesteak Tortellini hot, garnished as desired.

Notes

For a more traditional cheesesteak flavor, substitute sirloin steak with ribeye steak.
To boost richness, add an additional 1/4 cup provolone cheese to the sauce.