Description
This Cheesesteak Tortellini recipe brings the classic Philly cheesesteak flavors into a creamy, comforting pasta dish. Featuring sirloin steaks sautéed with bell peppers and onions, combined with cheese-filled tortellini in a rich heavy cream sauce, this quick and easy skillet meal is perfect for a hearty weeknight dinner. Ready in just 20 minutes, it offers a delicious fusion of Italian and American favorites all in one pan.
Ingredients
Scale
Meat and Vegetables
- 1 package (4 count) Philly Sirloin Steaks
- 1 green bell pepper, sliced
- ½ yellow onion, sliced
Seasonings
- 1 teaspoon olive oil
- 1 ½ teaspoons Montreal steak seasoning
Pasta and Dairy
- 1 bag (19 ounces) frozen cheese tortellini
- 1 pint heavy cream
- 1 cup shredded provolone cheese
Instructions
- Heat the Pan: In a large sauté pan, heat 1 teaspoon of olive oil over medium-high heat. This preps the pan for even cooking of the steaks and vegetables.
- Cook Steaks and Veggies: 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 1 ½ teaspoons of Montreal steak seasoning over both. Cook steaks according to package instructions, while sautéing the peppers and onions until crisp-tender. Once done, stir together to combine the steaks and vegetables.
- Add Tortellini and Cream: Pour the frozen 19-ounce cheese tortellini and 1 pint of heavy cream into the pan with the steak and veggies. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pan and let it simmer for 10 minutes, stirring occasionally to prevent the tortellini from sticking. This will cook the pasta fully and allow flavors to meld.
- Melt the Cheese: After the tortellini is cooked, sprinkle 1 cup of shredded provolone cheese evenly over the top. Replace the lid and leave it for a few minutes until the cheese melts completely. Serve immediately while hot for the best taste and texture.
Notes
- You can substitute provolone cheese with mozzarella or cheddar for variation.
- For a spicier kick, add crushed red pepper flakes when sautéing the vegetables.
- Use fresh tortellini if preferred, adjusting simmer time as fresh pasta cooks faster.
- Ensure to stir occasionally while simmering to prevent the cream sauce from scorching at the bottom.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.
