Philly Cheesesteak Tortellini Pasta Recipe
Delight in the rich flavors of Philly Cheesesteak Tortellini Pasta, featuring creamy cheese tortellini, succulent sirloin steak, crisp green bell peppers, savory onions, and melted provolone cheese—a quick and hearty meal ready in 30 minutes!
Ingredients
- - 1 teaspoon olive oil
- - 4 slices Philly sirloin steak thinly sliced
- - 1 green bell pepper thinly sliced
- - 1/2 yellow onion finely diced
- - 2 teaspoons steak seasoning adjust to taste
- - 19 ounces refrigerated cheese tortellini
- - 1 pint half and half
- - 1 cup shredded provolone cheese
Instructions
- Preparation: Thinly slice the steak, green bell pepper, and dice the yellow onion. Measure out all ingredients for easy cooking.
- Sauté Steak and Vegetables: Heat 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Add the steak slices, green bell pepper, and yellow onion to the pan. Sprinkle steak seasoning evenly over the steak and vegetables. Sauté until the vegetables are softened and the steak is fully cooked.
- Add Tortellini and Half and Half: Add the cheese tortellini and the pint of half and half to the pan. Bring to a boil, then reduce heat to a simmer. Cover the pan and cook for 10 minutes, stirring occasionally to prevent sticking.
- Add Cheese: Once the tortellini is cooked, sprinkle 1 cup of shredded provolone cheese evenly over the top. Cover the pan again and heat just until the cheese melts.
- Serve: Once the cheese is melted, remove from heat and serve immediately. Enjoy!
Notes
- For a spicier kick, add red pepper flakes while sautéing the steak and vegetables.
- Substitute mozzarella or Monterey Jack cheese if provolone is unavailable.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.