Description
A creamy, indulgent twist on a classic — this Philly Cheesesteak Tortellini Pasta brings together tender steak, sautéed onions and bell peppers, and cheese-filled tortellini in a luscious provolone cream sauce. Ready in under 30 minutes, it’s a perfect comforting dinner for any night of the week.
Ingredients
Scale
- 12 oz ribeye or sirloin steak, thinly sliced
- 1 package (about 20 oz) cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 2 cloves garlic, minced
- ½ cup beef broth
- ¾ cup heavy cream
- 4 oz cream cheese, cut into chunks
- 1 cup shredded provolone cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Ingredients
Slice steak thinly against the grain. Slice onions and bell peppers; mince garlic. - Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Sear steak slices 1–2 minutes per side. Remove and set aside. - Sauté Vegetables
In the same pan, lower heat to medium. Cook onions and bell peppers until soft and caramelized, about 5–7 minutes. Add garlic and sauté 30 seconds. - Deglaze and Build Sauce
Add beef broth, scraping up browned bits. Stir in heavy cream; bring to a gentle simmer. - Melt Cheese
Add cream cheese; stir until smooth. Add provolone and stir until melted. - Cook Tortellini
Cook tortellini per package instructions. Drain, reserving ¼ cup pasta water. - Combine
Add tortellini and steak to sauce. Toss gently to coat. If needed, add reserved pasta water to thin the sauce. - Serve
Season with salt and pepper. Garnish with parsley. Serve hot.