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Philly Cheesesteak Tortellini Pasta

Philly Cheesesteak Tortellini Pasta
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Philly Cheesesteak Tortellini Pasta is a delicious fusion dish combining tender cheese-filled tortellini with thinly sliced seasoned steak, sautéed bell peppers and onions, and a creamy provolone cheese sauce. Perfect for quick weeknight dinners or special gatherings, it delivers bold Philly cheesesteak flavors with comforting, creamy pasta comfort in every bite.

Ingredients

Scale

Pasta

  • Fresh or frozen cream-filled cheese tortellini (about 12 oz)

Meat

  • Thinly sliced ribeye or sirloin steak (about 8 oz)

Vegetables

  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced

Dairy and Fats

  • 4 oz provolone cheese, sliced or shredded
  • 1/2 cup heavy cream
  • 1 tablespoon butter

Oils and Seasonings

  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon dried oregano (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the Ingredients: Thinly slice the steak against the grain for tenderness. Slice the bell peppers and onion into thin strips. Mince the garlic finely to release its aroma upon cooking.
  2. Cook the Tortellini: Boil the tortellini in salted water according to package directions until al dente. Drain and set aside, reserving a small cup of the pasta water for the sauce.
  3. Sauté the Vegetables: Heat the olive oil and butter in a large skillet over medium heat. Add the sliced bell peppers and onion, cooking until softened and lightly caramelized. Add the minced garlic during the last minute and cook until fragrant.
  4. Cook the Steak: Push the vegetables to one side of the skillet and raise heat to medium-high. Add the steak slices in a single layer. Season with salt, pepper, and optional oregano. Cook quickly, stirring occasionally until the steak is browned and cooked through.
  5. Make the Creamy Sauce: Reduce the heat to low. Pour in the heavy cream and add reserved pasta water a little at a time to adjust sauce consistency. Gradually stir in the provolone cheese until it melts fully, creating a smooth, silky sauce.
  6. Combine and Serve: Add the cooked tortellini to the skillet and toss gently to coat the pasta thoroughly with the steak and vegetable mixture. Cook together for another minute to blend flavors. Serve hot, optionally garnished with fresh parsley or basil.

Notes

  • Thin Steak Slices: Slightly freeze steak before slicing to make cutting easier and ensure tender meat.
  • Cheese Melting: Add cheese gradually and stir continuously to avoid clumps and achieve a smooth sauce.
  • Fresh Vegetables: Use fresh bell peppers and onions for optimal flavor and texture.
  • Don’t Overcook Tortellini: Cook pasta just until al dente to prevent mushiness when combined with sauce.
  • Adjust Cream Sauce: Use reserved pasta water sparingly to maintain rich but silky sauce consistency.

Nutrition

Keywords: Philly cheesesteak pasta, tortellini recipe, creamy steak pasta, quick dinner, comfort food

Find it online: https://gourmetglazing.com/philly-cheesesteak-tortellini-pasta/