Description
A rich and comforting Philly Cheesesteak Tortellini dish that combines tender slices of steak, sautéed peppers, onions, and mushrooms with creamy cheese tortellini in a savory, cheesy sauce. This recipe delivers all the iconic flavors of a Philly cheesesteak sandwich in a hearty and easy-to-make pasta meal perfect for weeknight dinners.
Ingredients
Scale
Protein & Cheese
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Pantry & Liquids
- 12 oz cheese tortellini (fresh or refrigerated)
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Instructions
- Prepare Ingredients: Start by slicing the green and red bell peppers, onion, and mushrooms. Mince the garlic and set all ingredients aside. Having the steak thinly sliced will make for quick and even cooking.
- Cook Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and sear until browned but still tender, about 3-5 minutes. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced bell peppers, onion, mushrooms, and garlic. Cook over medium heat until the vegetables soften and start to caramelize, approximately 5-7 minutes, stirring occasionally.
- Add Seasonings and Liquids: Stir in Worcestershire sauce, garlic powder, onion powder, salt, and black pepper to the vegetables. Pour in the beef broth and bring to a simmer.
- Cook Tortellini: Add the cheese tortellini directly to the skillet with the simmering broth and vegetables. Cook according to package instructions, usually around 3-5 minutes for fresh or refrigerated tortellini, until tender.
- Create Creamy Sauce: Reduce heat to low, stir in the heavy cream, and return the cooked steak to the skillet. Mix thoroughly and let everything warm through for an additional 2-3 minutes.
- Add Cheese and Serve: Sprinkle shredded provolone and mozzarella cheeses over the skillet. Stir gently until cheeses melt into a creamy sauce coating the tortellini and steak mixture. Adjust seasoning as needed and serve immediately.
Notes
- Use fresh or refrigerated cheese tortellini for the best texture and flavor; frozen may require longer cooking time.
- Thinly slicing the steak is key to a tender bite and quick cooking.
- Feel free to use ribeye for a richer beef flavor or sirloin for a leaner option.
- To make this dish less rich, substitute half-and-half for heavy cream.
- Adding a pinch of red pepper flakes can give the dish a nice subtle heat.
- Leftovers reheat well in a skillet over low heat or in the microwave with added splash of broth or cream to loosen the sauce.
