Description
This Philly Cheesesteak Tortellini Pasta combines all the flavors of a classic Philly cheesesteak with cheesy tortellini in a creamy, savory sauce. Loaded with tender steak, sautéed onions, peppers, and mushrooms, this easy one-pan meal is rich, hearty, and packed with flavor. Perfect for busy weeknights!
Ingredients
Units
Scale
- 1 lb beef sirloin or ribeye, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese (or mozzarella)
- 1/2 cup shredded cheddar cheese
- 1 (20 oz) package cheese tortellini (fresh or frozen)
- 1/4 cup Parmesan cheese (for topping)
- Fresh parsley (for garnish)
Instructions
- Cook the Steak: In a large skillet over medium-high heat, heat olive oil. Add the sliced steak and cook until browned, about 3–4 minutes. Remove from the pan and set aside.
- Sauté the Veggies: In the same pan, melt butter and add the onions, bell pepper, and mushrooms. Cook for 5 minutes until softened. Add the garlic and cook for another 30 seconds.
- Make the Sauce: Stir in Worcestershire sauce, salt, pepper, and paprika. Pour in the beef broth and heavy cream. Bring to a simmer.
- Cook the Tortellini: Add the tortellini to the pan and let it cook in the sauce for about 5 minutes, stirring occasionally.
- Add the Cheese & Steak: Lower the heat and stir in provolone and cheddar cheese until melted and creamy. Add the cooked steak back into the pan and mix well.
- Finish & Serve: Sprinkle Parmesan cheese on top and garnish with fresh parsley. Serve hot and enjoy!
Notes
- Cheese Options: You can use American cheese or Velveeta for a more classic Philly cheesesteak flavor.
- Meat Alternative: Try using ground beef instead of sliced steak for a budget-friendly version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream to loosen the sauce.