Description
This creamy, cheesy Philly Cheesesteak Tortellini combines tender steak, sautéed peppers and onions, and melty provolone with cheese tortellini in a rich, flavorful sauce. A quick and satisfying one-pan meal ready in just 25 minutes!
Ingredients
1 lb ribeye steak, thinly sliced (or sirloin as an alternative)
12 oz cheese tortellini (fresh or refrigerated)
4 slices provolone cheese
1 cup mozzarella cheese, shredded
1 cup bell peppers, sliced (green or red)
1 medium onion, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1 tbsp soy sauce
1 tsp lemon juice
1 tbsp olive oil
Salt & pepper, to taste
Instructions
Cook the Tortellini: Boil a pot of salted water and cook tortellini according to package instructions. Drain and set aside.
Sauté the Steak: Heat a large skillet over medium-high heat with 1 tbsp olive oil. Add the thinly sliced steak, season with salt and pepper, and cook for 2-3 minutes until browned. Remove from pan and set aside.
Cook the Vegetables: In the same skillet, sauté onions and bell peppers for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
Prepare the Sauce: Add beef broth, soy sauce, and lemon juice, stirring well. Simmer for 2 minutes to blend flavors.
Combine Everything: Return steak to the pan, then add cooked tortellini. Stir to coat the pasta in the sauce.
Melt the Cheese: Place provolone slices on top and sprinkle with mozzarella. Cover the skillet and let cheese melt for 2 minutes.
Serve & Enjoy: Garnish with fresh parsley (optional) and serve hot.
Notes
For a crispy baked version, transfer to a baking dish, top with extra cheese, and broil until golden.
Add jalapeños or red pepper flakes for a spicy kick.
Swap heavy cream for half-and-half for a lighter version.
- Cuisine: American
Nutrition
- Serving Size: Per Serving
- Calories: ~600 kcal
- Sodium: 800mg
- Fat: 30g
- Carbohydrates: 45g
- Protein: 40g
Keywords: Philly cheesesteak pasta, creamy steak tortellini, one-pan dinner, easy cheesy pasta, steak and cheese pasta