Description
This Philly Cheesesteak Tortellini recipe combines the comforting flavors of the classic Philly cheesesteak sandwich with tender cheese tortellini, sautéed peppers, mushrooms, and a creamy, cheesy sauce. Ready in just 35 minutes, this hearty skillet dish is perfect for a delicious weeknight dinner that’s both indulgent and easy to prepare.
Ingredients
Scale
Main Ingredients
- 12 oz cheese tortellini (fresh or refrigerated)
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Sauce Ingredients
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Drain the tortellini carefully and set aside for later use.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with garlic powder, onion powder, salt, and black pepper. Sear the steak slices in the hot skillet for 2 to 3 minutes per side until nicely browned. Remove the steak from the skillet and set aside to keep warm.
- Cook the Vegetables: Using the same skillet, add the sliced onions, green and red bell peppers, and mushrooms. Sauté them for about 5 minutes until they become tender and fragrant. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Prepare the Sauce: Pour the beef broth and Worcestershire sauce into the skillet with the vegetables, stirring to combine. Lower the heat to medium-low and add the heavy cream. Allow the mixture to come to a gentle simmer. Gradually stir in the shredded provolone and mozzarella cheese until the sauce is smooth and creamy.
- Combine Everything: Return the cooked tortellini and steak slices to the skillet. Gently toss all the ingredients together until the tortellini and steak are evenly coated with the cheesy, creamy sauce. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Serve the Philly Cheesesteak Tortellini warm, garnished with fresh parsley if desired, for an inviting, comforting meal.
Notes
- Use fresh or refrigerated tortellini for best texture; frozen tortellini can also work but may require a slightly longer cooking time.
- Ribeye steak provides more flavor and tenderness, but sirloin is a leaner and more budget-friendly option.
- Feel free to add crushed red pepper flakes for a spicy kick.
- Leftovers can be refrigerated and reheated gently on the stovetop or in the microwave.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
