Philly Cheesesteak Tortellini Pasta
This recipe is perfect for busy weeknights when you want something quick but still crave that homemade goodness. With just a few ingredients and minimal prep, you can have a hearty meal on the table in no time. Plus, it’s a great way to use up leftover steak or roast beef!
Equipment
- Large pot
- Large Skillet or Pan
- Sharp Knife
- Cutting board
- Tongs or Spatula
- Measuring cups and spoons
- Whisk
Ingredients
For the Pasta
- 1 20-ounce package of cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 1 pound ribeye steak or flank steak, thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
For the Sauce
- 2 tablespoons butter
- 1 small onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard optional, for extra depth of flavor
- 1½ cups shredded provolone cheese or mozzarella
For Garnish (Optional)
- Fresh parsley chopped
- Red pepper flakes for a little heat
Instructions
Step 1: Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Add the tortellini and cook according to the package instructions. Drain and set aside.
Step 2: Prepare the Steak
- Heat olive oil in a large skillet over medium-high heat.
- Add the thinly sliced steak, season with salt, pepper, and garlic powder, and cook for 2-3 minutes per side until browned.
- Remove the steak from the pan and set it aside on a plate.
Step 3: Sauté the Vegetables
- In the same pan, melt butter over medium heat.
- Add the sliced onions and bell peppers, stirring occasionally, until they become soft (about 5 minutes).
- Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Make the Creamy Sauce
- Pour in the heavy cream and beef broth, then add the Worcestershire sauce and Dijon mustard. Stir well.
- Bring the mixture to a simmer, letting it thicken for about 3-4 minutes.
Step 5: Add Cheese and Combine
- Lower the heat and stir in the shredded provolone cheese until melted and smooth.
- Add the cooked steak back into the pan.
- Gently fold in the cooked tortellini, coating everything in the creamy sauce.
Step 6: Serve and Enjoy!
- Remove from heat and garnish with fresh parsley and red pepper flakes if desired.
- Serve hot and enjoy this cheesy, flavorful dish!
Notes
Nutritional Value (Per Serving)
- Calories: ~600-700 kcal
- Protein: ~30g
- Carbohydrates: ~50g
- Fat: ~35g
- Saturated Fat: ~18g
- Cholesterol: ~100mg
- Sodium: ~900mg
- Fiber: ~3g
- Sugar: ~5g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.