Creamy Philly Cheesesteak Tortellini Pasta with Provolone and Parmesan

by

This Philly Cheesesteak Tortellini Pasta brings together two classics: a Philly cheesesteak and comforting pasta, all in one dish. With tender steak, gooey provolone cheese, and a creamy sauce, it’s the ultimate indulgence. The addition of sautéed vegetables adds color and depth, making every bite a perfect balance of savory flavors.

The cheesy richness of the sauce, combined with the hearty steak and cheese-filled tortellini, creates an irresistible dish that’s perfect for cozy family dinners or casual get-togethers. Whether served on a weeknight or at a special gathering, this dish will surely become a new favorite.

  1. Recipe:

Ingredients:

  • 12 oz cheese-filled tortellini (fresh or frozen)
  • 1 lb sirloin steak or flank steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 bell pepper (green or red), thinly sliced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 cup beef broth
  • 1 cup heavy cream (or half-and-half)
  • 1 cup provolone cheese (or mozzarella), shredded
  • ½ cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish, optional)

Directions:

  1. Cook the Tortellini:
    • Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
  2. Sear the Steak:
    • In a large skillet or pan, heat the olive oil over medium-high heat.
    • Season the thinly sliced steak with salt and pepper. Add the steak to the skillet and cook for about 3-4 minutes, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
  3. Sauté the Vegetables:
    • In the same skillet, add the sliced onion and bell pepper. Cook for about 5-6 minutes, or until the vegetables are softened.
    • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Make the Sauce:
    • Return the cooked steak to the skillet with the vegetables.
    • Pour in the beef broth and bring to a simmer. Let it cook for about 2-3 minutes to reduce slightly.
    • Stir in the heavy cream and bring to a gentle simmer.
    • Add the provolone cheese and Parmesan cheese, stirring until melted and the sauce is creamy. Season with additional salt and pepper to taste.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 600 kcal | Servings: 4 servings

Leave a Comment