Description
This Philly Cheesesteak Tortellini combines the bold, savory flavors of a classic Philly cheesesteak with tender cheese tortellini in a creamy, cheesy sauce. Loaded with sautéed steak, bell peppers, onions, mushrooms, and melted provolone and mozzarella cheeses, this one-pan skillet dish is a comforting twist on two favorite comfort foods, ready in just 35 minutes.
Ingredients
Scale
Pasta
- 12 oz cheese tortellini (fresh or refrigerated)
Steak and Seasoning
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Cooking Fats and Liquids
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
Cheeses
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until tender. Drain well and set aside to be combined later.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with garlic powder, onion powder, salt, and pepper. Sear the steak slices for 2–3 minutes per side until nicely browned. Remove the steak from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced onions, green and red bell peppers, and mushrooms. Sauté them for about 5 minutes until softened and fragrant. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Prepare the Sauce: Pour in the beef broth and Worcestershire sauce, stirring to combine all the flavors. Reduce the heat to medium-low and add the heavy cream. Bring the mixture to a gentle simmer, then stir in the shredded provolone and mozzarella cheeses until melted and the sauce becomes smooth and creamy.
- Combine Everything: Return the cooked tortellini and seared steak to the skillet with the creamy sauce and vegetables. Toss gently until everything is evenly coated with the cheese sauce. Taste and adjust seasoning with additional salt and black pepper as needed before serving.
Notes
- Use fresh or refrigerated tortellini for the best texture in this dish.
- Thinly slicing the steak helps it cook quickly and stay tender.
- If you prefer a spicier flavor, add a pinch of crushed red pepper flakes when cooking the vegetables.
- This recipe can be made with other cheeses such as fontina or Monterey Jack for a different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
