Description

Philly Cheesesteak Tortellini blends tender steak, cheese-filled tortellini, and sautéed peppers in a creamy provolone sauce. It’s a satisfying one-pan meal inspired by the flavors of a classic Philly cheesesteak but with a comforting pasta twist.

Ingredients

Scale

9 oz cheese tortellini

1 lb ribeye or sirloin steak, thinly sliced

1 tablespoon olive oil

1 tablespoon butter

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

1/2 yellow bell pepper, sliced

1/2 medium onion, sliced

2 cloves garlic, minced

4 oz cream cheese

1/4 cup reserved pasta water or milk

1 cup shredded provolone cheese

Salt and pepper, to taste

Chopped parsley (optional)

Instructions

Heat olive oil and butter in a large skillet over medium-high heat.
Add steak slices, sear until browned, then remove and set aside.
In the same pan, sauté onions and bell peppers until tender, about 5-7 minutes.
Reduce heat to medium-low. Add cream cheese and pasta water or milk, stirring until smooth.
Stir in shredded provolone until melted and creamy.
Cook tortellini in salted boiling water according to package directions. Drain and reserve some pasta water.
Add tortellini and steak to the sauce and veggies. Stir gently to combine.
Season with salt and pepper. Garnish with parsley if using.