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This Philly Cheesesteak Tortellini is the dinner I turn to when time is tight but I still crave something creamy and hearty. Inspired by my favorite sandwich and tossed together with tender cheese tortellini, steak, peppers, and onions, this recipe turns classic comfort into a single pan of cheesy goodness. Using convenient ingredients makes it perfect for any night of the week and honestly, I first whipped this up on a night when I almost ordered takeout—now it is one of my family’s most-requested easy meals.
Ingredients
- Quick steaks or thinly sliced Philly sirloin steaks: provide rich beefy flavor and cook quickly Select packages with even marbling and no freezer burn for best taste
- Green bell pepper: sliced into strips adds crunch and sweetness Choose peppers with firm skin and no soft spots
- Onion: sliced into strips gives extra flavor and a touch of sweetness Look for heavy onions with tight skin
- Montreal steak seasoning or any favorite steak blend: adds a savory punch Pick a mix with cracked pepper and garlic notes for max flavor
- Frozen cheese tortellini: makes the dish hearty and creamy Look for brands with plump tortellini and real cheese filling
- Heavy cream: creates a luscious rich sauce Check date and go for the freshest pint
- Shredded provolone cheese: melts beautifully and adds that cheesesteak signature Use freshly shredded for best melt
- Olive oil: keeps everything from sticking and adds a little depth Use extra virgin for added flavor
Step-by-Step Instructions
- Heat the Pan and Sauté:
- Drizzle olive oil into a large sauté pan and place it over medium high heat Wait until the oil is shimmering but not smoking
- Cook the Steak and Veggies:
- Carefully add the steak slices to one side of the hot pan and add the green pepper and onion strips to the other side Sprinkle on the steak seasoning Let the steaks brown without moving them too much and cook the veggies until they are bright and just tender
- Combine and Finish Sautéing:
- Flip and break up the steaks with a wooden spoon Cook until the meat is done and then stir everything together so the onions and peppers pick up those flavorful juices
- Add Tortellini and Cream:
- Toss the frozen tortellini straight into the pan Pour over the heavy cream Gently stir everything together Turn up the heat to bring it all to a gentle boil
- Simmer and Steam:
- Once it boils reduce the heat to a simmer Cover the pan and let everything cook together for ten minutes Stir gently once or twice to keep the sauce from sticking
- Melt the Cheese and Serve:
- Sprinkle shredded provolone evenly over the top Cover again for a minute or two just until the cheese is fully melted Give it one last stir and serve hot with your favorite sides
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Storage Tips
Any leftovers keep well in an airtight container in the fridge for up to three days Reheat gently on the stovetop with a splash of cream to loosen the sauce The tortellini holds its shape well but I recommend avoiding the microwave which can make the steak a little tough
Ingredient Substitutions
If you do not have steak seasoning try a generous sprinkle of garlic powder onion powder smoked paprika and cracked black pepper For a lighter version use half and half instead of heavy cream though your sauce will be less thick Shredded mozzarella or Swiss works in place of provolone if that is what you have
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Serving Suggestions
Serve Philly Cheesesteak Tortellini with simple green salads or warm garlic rolls to soak up any extra sauce Sometimes I add roasted broccoli on the side for an even heartier plate This dish is great for potlucks just keep it warm in a slow cooker until ready to serve
Common Recipe Questions
- → Can I use a different type of steak?
Yes, any thinly sliced steak or even leftover roast beef works well for this pasta. Just ensure the meat is cooked tender before combining with other ingredients.
- → Is it possible to make this dish lighter?
For a lighter sauce, substitute half-and-half for heavy cream, but note the finished dish will be less creamy and rich.
- → Which cheese blends best in this pasta?
Shredded provolone melts smoothly and complements the Philly cheesesteak flavors, but mozzarella or Monterey Jack can also be used.
- → Can I prepare this ahead of time?
The tortellini pasta tastes best fresh, but you can cook the steak, peppers, and onions in advance for quicker assembly later.
- → What are good side dishes?
Garlic rolls and a crisp green salad round out this hearty dish, balancing its creamy, rich flavors with fresh textures.
- → Does it freeze well?
Due to the creamy sauce and cooked pasta, this dish is best enjoyed within a few days, as freezing may alter its texture.