Philly Cheesesteak Tortellini Pasta (Print-Friendly Version)
Tortellini, steak, and peppers combine for a creamy, cheesy pasta perfect for busy weeknights.
# What You'll Need:
→ Main Components
01 -
1 package (approximately 4 individual pieces, 340 g) finely sliced frozen sirloin quick steaks or steak ums
02 -
1 green bell pepper, cut into strips
03 -
0.5 onion, cut into strips
04 -
1.5 teaspoons Montreal steak seasoning, or preferred steak seasoning blend
05 -
1 (540 g) package frozen cheese tortellini
06 -
475 ml heavy cream
07 -
1 cup (90 g) shredded provolone cheese
08 -
1 teaspoon olive oil
# How to Make It:
01 -
Heat olive oil in a large sauté pan over medium-high heat. Place sliced steaks on one side and bell pepper with onion on the other. Evenly sprinkle with steak seasoning.
02 -
Sauté steak, pepper, and onion until steak is cooked through and vegetables are crisp-tender, following package instructions for steak. Combine all in the pan and stir well.
03 -
Add frozen tortellini and pour in the heavy cream. Bring mixture to a boil, then reduce heat to low. Cover and let simmer for 10 minutes, stirring occasionally, until tortellini are tender.
04 -
Sprinkle shredded provolone cheese evenly over the mixture. Cover pan again and allow cheese to melt, then serve immediately while hot.
# Additional Tips:
01 -
For a lighter version, substitute half and half for heavy cream, though this will reduce the richness and creaminess of the sauce.
02 -
Leftover roast beef or thinly sliced steak can be used in place of frozen steak; add with the tortellini and cream in step three.