Philly Cheesesteak Tortellini Pasta Recipe
This hearty one-pan Philly Cheesesteak Tortellini Pasta blends tender steak strips, sautéed peppers and onions, cheesy tortellini, and a creamy sauce. It’s the perfect mashup of comfort food and bold flavors, bringing the essence of a cheesesteak sandwich straight to your dinner table in pasta form.
Equipment
- Large sauté pan with lid
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cup
- Tongs
Ingredients
- 1 green bell pepper
- 1 19 ounce bag frozen cheese tortellini
- 1 ½ teaspoon Montreal steak seasoning*
- 1 pint heavy cream
- 1 4 count package Philly Sirloin Steaks*
- 1 cup shredded provolone cheese
- ½ yellow onion
- 1 teaspoon olive oil
Instructions
- Heat olive oil in a large sauté pan over medium-high heat.
- Add the sirloin steaks to one side of the pan and the sliced green bell pepper and yellow onion to the other side.
- Sprinkle the Montreal steak seasoning evenly over both the steak and the vegetables.
- Cook the steaks according to the directions on the package. While they cook, the peppers and onions will become crisp-tender.
- Stir to combine the cooked steak and vegetables.
- Add the frozen cheese tortellini and heavy cream to the pan.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Cover the pan and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Once the tortellini is cooked through, sprinkle the shredded provolone cheese over the top.
- Cover again and let the cheese melt before serving.
Notes
- Use pre-sliced frozen peppers and onions to save time on prep.
- Choose a good-quality steak (like sirloin or ribeye) for the best flavor.
- Stir gently when mixing tortellini to avoid tearing the pasta.