Description
This Philly Cheesesteak Tortellini is a delicious fusion dish combining tender, seasoned beef sirloin, sautéed vegetables, and cheesy tortellini in a creamy provolone sauce. Finished under the broiler for a golden, bubbly top, this hearty meal is perfect for a satisfying dinner that blends classic Philly cheesesteak flavors with comforting pasta.
Ingredients
Scale
Beef and Seasonings
- 1 lb beef sirloin or ribeye steak, thinly sliced
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
Pasta
- 1 lb cheese tortellini (fresh or frozen)
Vegetables
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 8 oz mushrooms, sliced (optional)
- 2 cloves garlic, minced
Sauce and Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
Cheese
- 1 1/2 cups provolone cheese, shredded (or a mix of provolone and mozzarella)
Garnish
- Fresh parsley (for garnish, optional)
Instructions
- Cook the Tortellini: Cook the cheese tortellini according to package instructions until al dente. Drain well and set aside to keep warm.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Add the steak slices to the skillet and cook for 2-3 minutes until browned and just cooked through. Remove the steak from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the sliced onions, green bell peppers, and mushrooms if using. Sauté for 4-5 minutes until the vegetables are softened and slightly caramelized.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant but not burned.
- Make the Sauce: Pour in the beef broth, Worcestershire sauce, and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally to allow the sauce to thicken slightly.
- Add Cheese to Sauce: Stir in 1 cup of shredded provolone cheese until melted and smooth, creating a creamy cheese sauce.
- Combine Steak and Tortellini: Return the cooked steak slices and drained tortellini to the skillet. Stir gently to coat everything evenly with the creamy cheese sauce.
- Top with Cheese and Broil: Sprinkle the remaining 1/2 cup of provolone cheese over the skillet mixture. Place the skillet under the oven broiler for 2-3 minutes or until the cheese topping is melted, bubbly, and golden brown. Watch closely to prevent burning.
- Serve: Garnish with fresh parsley if desired and serve the tortellini hot straight from the skillet for a comforting, flavorful meal.
Notes
- Use fresh tortellini if possible for best texture, but frozen works well too.
- You can substitute ribeye with sirloin or any tender steak of choice.
- Omitting mushrooms is fine if you prefer.
- For added heat, consider a pinch of crushed red pepper flakes when sautéing vegetables.
- To make this dish lower in fat, substitute heavy cream with half-and-half or use a lighter cheese option.
- Make sure to watch the broiler carefully to prevent the cheese from burning.
- This recipe can be doubled easily to serve more people.
