Description
A deliciously creamy and savory Philly Cheesesteak Tortellini dish that combines tender seared steak, sautéed vegetables, and cheesy sauce over tender cheese tortellini. This hearty meal brings the classic Philly cheesesteak flavors into a comforting pasta dish perfect for weeknight dinners.
Ingredients
Pasta
- 12 oz cheese tortellini (fresh or refrigerated)
Protein
- 1 lb thinly sliced steak (ribeye or sirloin)
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Sauce and Seasonings
- 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
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain well and set aside to be added later.
- 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 in the hot skillet for 2-3 minutes per side until nicely browned. Remove the steak from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add sliced onions, green and red bell peppers, and mushrooms. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare the Sauce: Pour in the beef broth and Worcestershire sauce, stirring to combine with the vegetables. Reduce the heat to medium-low, then add the heavy cream. Bring the sauce to a gentle simmer, then stir in the shredded provolone and mozzarella cheeses until they melt smoothly into the sauce.
- Combine Everything: Return the cooked tortellini and seared steak back to the skillet with the creamy sauce and vegetables. Toss everything together thoroughly until the tortellini and steak are evenly coated with the cheesy sauce. Taste and adjust the seasoning with salt and black pepper as needed.
- Serve: Serve the Philly Cheesesteak Tortellini warm, optionally garnished with fresh parsley for a vibrant finish.
Notes
- Use fresh or refrigerated tortellini for best texture.
- Thinly slice steak for quick searing and tenderness.
- Adjust cheese amounts for a stronger or milder cheesy flavor.
- Leftovers keep well stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce will be less rich.
