Creamy, cheesy, and packed with flavor, Philly Cheesesteak Tortellini combines the iconic flavors of a classic Philly cheesesteak with tender cheese tortellini in a dish that’s ready in just 20 minutes. It’s perfect for busy weeknights when you need something hearty and satisfying without spending hours in the kitchen. The combination of steak, peppers, onions, and creamy cheese sauce creates an irresistible comfort food the whole family will love.
This dish has quickly become a staple in my home. The first time I made it, my family couldn’t stop raving about how it tasted like their favorite Philly cheesesteak in pasta form. Now, it’s our go-to when we want something indulgent yet easy to prepare.
Why You Will Love Philly Cheesesteak Tortellini
Philly Cheesesteak Tortellini is an absolute game-changer for quick and delicious dinners. Here’s why it’s a must-try:
- Fast and easy: Ready in just 20 minutes, perfect for weeknights.
- Comfort food twist: Combines the best parts of Philly cheesesteak and pasta.
- Versatile: Great for using up leftover roast beef or steak.
Ingredients Notes For Philly Cheesesteak Tortellini
Each ingredient in this Philly Cheesesteak Tortellini contributes to its rich, savory flavors. Here’s what you’ll need:
- 1 teaspoon olive oil: For sautéing the steak, peppers, and onions.
- 1 (4 count) package Philly Sirloin Steaks: Thinly sliced steak that cooks quickly and pairs perfectly with the dish’s creamy sauce. Substitute with any thinly sliced steak or leftover roast beef.
- 1 green bell pepper: Adds a pop of color and crunch.
- ½ yellow onion: Brings a touch of sweetness and depth to the dish.
- 1 ½ teaspoon Montreal steak seasoning: Enhances the flavor of the steak and veggies.
- 1 (19-ounce bag) frozen cheese tortellini: The perfect pasta to complement the creamy, cheesy sauce.
- 1 pint heavy cream: Creates a rich and velvety sauce. Substitute with half-and-half for a lighter option.
- 1 cup shredded provolone cheese: Melts beautifully into the dish, tying all the flavors together.
Kitchen Equipment Needed: Philly Cheesesteak Tortellini
To prepare this dish, you’ll need:
- Large sauté pan
- Cutting board and knife
- Measuring spoons and cups
- Spatula or wooden spoon
- Lid for the sauté pan
How to Make Philly Cheesesteak Tortellini
Making Philly Cheesesteak Tortellini is as simple as it is delicious. Follow these easy steps for a meal that’s sure to impress:
1. Sauté the Steak and Vegetables
Heat the olive oil in a large sauté pan over medium-high heat. Add the steaks to one side of the skillet and the bell peppers and onions to the other side. Sprinkle with Montreal steak seasoning. Cook the steak according to package directions, stirring occasionally to cook the veggies until crisp-tender. Combine the steak and vegetables in the pan.
2. Add Tortellini and Cream
Add the frozen tortellini and heavy cream to the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let the pasta cook for 10 minutes, stirring occasionally to prevent sticking.
3. Add the Cheese
Once the tortellini is tender, sprinkle the shredded provolone cheese over the pasta. Cover the pan again and let the cheese melt into the sauce.
4. Serve
Once the cheese is melted and everything is well combined, serve the pasta hot.
Serving and Storage Tips
- Serving: Pair this dish with a crisp side salad or garlic bread for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of cream to revive the sauce.
Variations and Substitutions
This Philly Cheesesteak Tortellini is wonderfully versatile. Here are a few ways to customize it:
- Use different cheeses: Swap provolone for mozzarella or cheddar for a new twist.
- Add mushrooms: Sautéed mushrooms would make a great addition to the steak and veggies.
- Lighten it up: Substitute half-and-half for heavy cream and use a low-fat cheese to reduce calories.
Helpful Notes
- Stir occasionally: When cooking the tortellini and cream, stir occasionally to prevent sticking and ensure even cooking.
- Don’t overcook the steak: Thinly sliced steak cooks quickly, so keep an eye on it to avoid drying it out.
- Cheese melts best when covered: Covering the pan ensures the cheese melts smoothly into the dish.
Tips from Well-Known Chefs
- Gordon Ramsay: Let the steak rest briefly before combining with the tortellini to keep it juicy and flavorful.
- Rachel Ray: Use pre-chopped frozen peppers and onions to save prep time.
- Ina Garten: Always season the steak generously for the best flavor in every bite.
Frequently Asked Questions (FAQ)
Q: Can I make this dish ahead of time?
A: Yes! Prepare the dish as directed, then store it in the refrigerator. Reheat gently on the stove with a splash of cream to refresh the sauce.
Q: What can I use instead of Philly sirloin steaks?
A: Thinly sliced ribeye, flank steak, or even leftover roast beef work beautifully.
Q: Can I use fresh tortellini instead of frozen?
A: Absolutely! Just adjust the cooking time accordingly, as fresh tortellini cooks faster.
Q: Can I freeze leftovers?
A: While the pasta and sauce can be frozen, the texture of the cream may change slightly. For best results, enjoy fresh or refrigerate leftovers.
Q: How can I make it spicier?
A: Add crushed red pepper flakes or a splash of hot sauce to the cream for a spicy kick.
Philly Cheesesteak Tortellini combines all the flavors you love into a quick, easy, and satisfying pasta dish that’s perfect for any occasion. Give it a try, and you’ll see why it’s a family favorite!