Description
This Philly Cheesesteak Tortellini is a delicious fusion dish that combines tender, seared ribeye steak with creamy provolone cheese sauce and tender cheese tortellini. Packed with sautéed colorful bell peppers and onions, this recipe offers a quick and satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 9 oz cheese tortellini
Steak & Vegetables
- 1 lb ribeye or sirloin steak, thinly sliced
- 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
Sauce & Seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 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 the skillet: In a large skillet over medium-high heat, warm the olive oil and butter together until melted and shimmering.
- Sear the steak: Add the thinly sliced ribeye or sirloin steak to the hot skillet. Sear until the steak is browned on all sides, approximately 2-3 minutes. Remove the steak from the pan and set aside to prevent overcooking.
- Sauté vegetables: In the same skillet, add the sliced onions and bell peppers. Cook over medium heat, stirring occasionally, until the vegetables are tender and slightly caramelized, about 5 to 7 minutes.
- Prepare the sauce: Lower the heat to medium-low and stir in the cream cheese along with the reserved pasta water or milk. Mix continuously until the sauce becomes smooth and creamy.
- Incorporate provolone cheese: Add the shredded provolone cheese to the pan, stirring gently until it melts into the sauce and creates a rich, creamy mixture.
- Cook tortellini: While preparing the sauce, cook the cheese tortellini in a pot of salted boiling water according to package instructions, usually around 3-5 minutes, until tender. Drain the tortellini, reserving a little pasta water, then set aside.
- Combine all ingredients: Add the cooked tortellini and seared steak back into the skillet with the sauce and vegetables. Gently stir to combine all components evenly and heat through.
- Season and garnish: Taste and season with salt and pepper as desired. Optionally, sprinkle chopped parsley over the top before serving for a fresh finish.
Notes
- Use ribeye for a more tender and flavorful steak, or sirloin for a leaner option.
- Reserve pasta water to help loosen the sauce and achieve desired creaminess.
- Substitute milk with a dairy-free alternative for a lighter version.
- Chopped parsley adds a pop of color and freshness but is optional.
- Cut steak thinly to ensure quick cooking and tender bites.
- This dish pairs well with a simple green salad or steamed vegetables on the side.
