Description
This Philly Cheesesteak Tortellini Pasta combines the savory flavors of a classic cheesesteak with cheesy tortellini in a rich, creamy sauce. Made with tender steak, onions, bell peppers, and a luscious beefy cream sauce, this one-pan meal is perfect for a quick and comforting dinner!
Ingredients
Scale
- 12 oz cheese-filled tortellini (fresh or frozen)
- 1 lb sirloin steak or flank steak, thinly sliced
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper (green or red), thinly sliced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup beef broth
- 1 cup heavy cream (or half-and-half)
Instructions
1. Cook the Tortellini:
- Bring a pot of salted water to a boil.
- Cook the cheese tortellini according to package instructions.
- Drain and set aside.
2. Cook the Steak & Veggies:
- In a large skillet over medium-high heat, heat olive oil.
- Add thinly sliced steak, season with salt and pepper, and cook for 2-3 minutes per side until browned.
- Remove steak from the skillet and set aside.
- In the same skillet, add onions, bell peppers, and garlic. Sauté for 3-4 minutes until soft.
3. Make the Creamy Sauce:
- Pour in beef broth, scraping the bottom to deglaze the pan.
- Stir in heavy cream and bring to a gentle simmer.
4. Combine & Serve:
- Return the steak and tortellini to the skillet, stirring to coat everything in the sauce.
- Simmer for 2-3 minutes, then remove from heat.
- Serve warm, garnished with extra cheese or fresh parsley if desired!
Notes
- Cheese Boost: Sprinkle with provolone, mozzarella, or Parmesan before serving.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
- Mushroom Lover’s Version: Add sliced mushrooms while sautéing onions and peppers.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
