Philly Cheesesteak Tortellini Pasta
A delicious twist on classic Philly cheesesteak, combining tender steak, bell peppers, and creamy cheese with cheese tortellini for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 8 oz cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin)
- 1 cup sliced bell peppers (green and red)
- 1 cup sliced onions
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned. Remove the steak and set aside.
- In the same skillet, add bell peppers and onions; sauté until they are tender.
- Return the steak to the skillet, pour in the beef broth and heavy cream, and stir to combine. Let it simmer for a few minutes.
- Stir in the cooked tortellini and shredded provolone cheese until everything is well combined and the cheese is melted.
- Season with salt and pepper to taste. Serve hot.
Notes
Garnish with extra provolone cheese or fresh herbs like parsley. Pairs well with a side salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg