Philly Cheesesteak Tortellini Pasta
This Philly Cheesesteak Tortellini Pasta combines the bold flavors of a classic Philly cheesesteak with the creamy comfort of cheesy tortellini. Made in just 30 minutes, this one-pan dish is packed with tender beef, sautéed peppers and onions, and a rich, cheesy sauce. Perfect for busy weeknights!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pan
- Cuisine: American
Ingredients
- 1 tbsp olive oil
- 1 lb thinly sliced beef steak (sirloin or ribeye)
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, finely diced
- 2 tsp steak seasoning (adjust to taste)
- 19 oz refrigerated cheese tortellini
- 2 cups half and half
- 1 cup shredded provolone cheese
Instructions
Sauté the Beef and Vegetables:
- Heat olive oil in a large sauté pan over medium-high heat.
- Add beef, green bell pepper, and onion. Sprinkle with steak seasoning.
- Cook until vegetables are tender and beef is browned.
Add Tortellini and Cream:
- Stir in cheese tortellini and half and half.
- Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring occasionally, until tortellini is tender.
Incorporate Cheese:
- Sprinkle shredded provolone cheese over the dish.
- Cover and let it melt into a creamy sauce.
Serve:
- Stir gently to combine and serve hot, garnished with fresh parsley if desired.
Notes
Variations: Swap provolone for mozzarella or add mushrooms, red bell peppers, or extra cheese for a twist.
Storage: Store in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently on the stovetop with a splash of milk or cream to retain the creamy texture
Find it online: https://avarecipe.com/philly-cheesesteak-tortellini-pasta/
