Description
Indulge in Philly Cheesesteak Tortellini Pasta with steak, bell peppers, onions, and provolone. A quick and creamy 30-minute comfort meal!
Ingredients
Scale
- 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. Sprinkle with steak seasoning and cook until vegetables are softened and steak is fully cooked (about 5-7 minutes). - Add Tortellini and Half and Half:
Pour the half and half into the pan and add the cheese tortellini. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring occasionally. - Melt the Cheese:
Sprinkle the shredded provolone cheese evenly over the cooked tortellini. Cover the pan and let it sit for 2-3 minutes, or until the cheese melts completely. - Serve:
Remove the pan from heat and give everything a gentle stir. Serve hot and enjoy!
Notes
- Ingredient Substitutions:
- Use chicken breast or mushrooms as a steak alternative for variation.
- Replace provolone with mozzarella or Swiss cheese for a unique flavor twist.
- Prevent Sticking:
Stir the tortellini occasionally while cooking to prevent sticking to the pan. - Customize the Seasoning:
Adjust the steak seasoning and add red pepper flakes for a spicy kick. - Reheating Tip:
Add a splash of milk or half and half when reheating to maintain the dish’s creamy consistency