Description
Philly Cheesesteak Tortellini Pasta is a creamy, cheesy fusion of the iconic Philly cheesesteak sandwich and comforting cheese tortellini. Loaded with tender steak, sautéed peppers and onions, and melty cheese, it’s a hearty one-pan meal perfect for busy nights.
Ingredients
- 1 (20 oz) package refrigerated cheese tortellini
- 1 lb thinly sliced steak (ribeye, sirloin, or shaved beef)
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1/4 cup cream cheese or 1/2 cup heavy cream
- 1 cup shredded provolone or mozzarella cheese
- Salt, to taste
- Black pepper, to taste
- Optional: 1/2 cup sliced mushrooms
- Optional: 1/2 red bell pepper, sliced
- Optional: sliced hot peppers or crushed red pepper flakes
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- In a large skillet, heat oil or butter over medium heat.
- Sauté sliced onions and bell peppers (and mushrooms if using) until soft and slightly caramelized, about 5–7 minutes.
- Add minced garlic and cook for 30 seconds.
- Push veggies to the side and add sliced steak to the skillet. Cook until just browned, seasoning with salt and pepper.
- Reduce heat to low and stir in cream cheese or heavy cream to create a creamy base.
- Add cooked tortellini to the skillet and stir to coat everything evenly.
- Sprinkle shredded cheese on top and let it melt into the pasta.
- Serve hot, garnished with extra cheese or parsley if desired.
Notes
- Use thin-sliced steak for quicker cooking and tenderness.
- Mix in multiple cheeses (like white American) for a classic cheesesteak flavor.
- For spice, add banana peppers or red pepper flakes.
- Ground beef or deli roast beef can be used as shortcuts.
- Reheat with a splash of milk or cream to keep sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
