Description
This Philly Cheesesteak Tortellini recipe combines tender sirloin steaks, crisp bell peppers and onions, and creamy cheese tortellini in a rich heavy cream sauce. It’s a quick and flavorful pasta dish inspired by the classic Philly cheesesteak sandwich, perfect for a comforting weeknight meal that serves six.
Ingredients
Units
Scale
Meat and Vegetables
- 1 teaspoon olive oil
- 1 4-count package Philly Sirloin Steaks
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 1/2 teaspoons Montreal steak seasoning
Pasta and Dairy
- 1 19-ounce bag frozen cheese tortellini
- 1 pint heavy cream
- 1 cup shredded provolone cheese
Instructions
- Heat and Sauté: In a large sauté pan, heat 1 teaspoon of olive oil over medium-high heat. Carefully add the Philly sirloin steaks to one side of the pan and the sliced green bell pepper and yellow onion to the other side. Sprinkle the Montreal steak seasoning evenly over the steaks and the vegetables. This separation allows both elements to cook properly.
- Cook Steaks and Veggies: Cook the steaks according to package directions, typically until browned and cooked through. At the same time, the peppers and onions will cook until they are crisp-tender. Stir the cooked steaks and vegetables together to combine their flavors.
- Add Tortellini and Cream: Add the frozen cheese tortellini and 1 pint of heavy cream directly to the pan with the steak and vegetables. Bring this mixture to a boil to start cooking the pasta and infuse the sauce.
- Simmer and Cook Pasta: Reduce the heat to a simmer and cover the pan with a lid. Let the tortellini simmer for about 10 minutes, stirring occasionally to prevent sticking and ensure even cooking through the sauce.
- Melt Cheese: Once the tortellini is fully cooked and tender, sprinkle 1 cup of shredded provolone cheese over the top. Replace the lid and let it sit just long enough to melt the cheese completely into a creamy topping.
- Serve: Serve the Philly Cheesesteak Tortellini hot, enjoying the rich and comforting combination of steak, veggies, pasta, and creamy cheese sauce.
Notes
- This recipe works well with leftover roast beef or thinly sliced steaks. For those variations, start at step 2 and add the meat at the same time as the tortellini and cream.
- To reduce calories, substitute half-and-half for heavy cream, although the sauce will be less creamy and rich.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg
