Philly Cheesesteak Tortellini
Philly Cheesesteak Tortellini is a delicious fusion of Philadelphia’s iconic cheesesteak and creamy cheese-filled tortellini. This dish features tender sirloin steak, sautéed bell peppers and onions, and a rich provolone cheese sauce, all combined with soft, cheese-stuffed tortellini. Ready in just 30 minutes, it’s perfect for busy weeknights or a comforting meal.
Ingredients
- 1/2 lb sirloin steak thinly sliced
- 1 lb 19 oz cheese tortellini
- 1 cup shredded provolone cheese
- 1 teaspoon olive oil
- 1 1/2 teaspoons steak seasoning
- 1/2 green bell pepper sliced
- 1/2 yellow onion diced
- 1 pint half & half
Instructions
- Prepare the Steak and Vegetables:
- Heat 1 teaspoon of olive oil in a large sauté pan over medium-high heat.
- Add 4 thinly sliced Philly sirloin steaks, 1 sliced green bell pepper, and 1/2 diced yellow onion.
- Sprinkle with 1 1/2 teaspoons of steak seasoning.
- Sauté for about 10 minutes, stirring occasionally, until the peppers and onions are tender and the steak is cooked through.
- Cook the Tortellini:
- While the steak mixture is cooking, bring a pot of salted water to a boil.
- Add 19 oz of refrigerated cheese tortellini and cook for about 10 minutes or until al dente.
- Drain and set aside.
- Make the Creamy Sauce:
- In the same sauté pan with the steak and vegetables, pour in 1 pint of half & half.
- Simmer on low heat, stirring occasionally, until the sauce slightly thickens.
- Combine Everything:
- Add the cooked tortellini to the pan with the steak mixture and sauce.
- Gently toss everything together to coat in the creamy sauce.
- Melt the Cheese:
- Sprinkle 1 cup of shredded provolone cheese over the top.
- Cover the pan and let it sit for a few minutes until the cheese melts into gooey perfection.
Notes
- Thinly Slice the Steak: Helps it cook quickly and evenly.
- Cook in Batches: Avoid overcrowding the pan for proper browning.
- Stir the Sauce Often: Prevents lumps and ensures a smooth texture.
- Taste & Adjust Seasonings: Add more salt or pepper if needed.
- Melt Cheese Properly: Cover the pan for a minute or two at the end for the best texture.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat on the stovetop over low heat with a splash of milk to keep the sauce creamy.
- Can be frozen for up to 2-3 months (texture may slightly change upon reheating).