Creamy, cheesy, and satisfying, this Philly Cheesesteak Tortellini combines thinly sliced steak, peppers, onions, and cheese tortellini into a quick, flavorful one‑dish meal that’s on the table in about 20 minutes.
If you need an easy weeknight dinner or a simple dish after a long day, this recipe fits the bill. It uses convenient, ready‑to‑cook ingredients while delivering the familiar Philly cheesesteak flavors in a comforting pasta dish.
The sauce is rich from heavy cream and melted provolone, while the quick steaks, peppers, and onions add savory, hearty bites. With minimal hands‑on time and straightforward steps, it’s an accessible recipe that can quickly become a family favorite.
Ingredients
- 1 package quick steaks, Philly sirloin steaks, or Steak‑ums (about 4 individual steaks)
About quick steaks/Steak‑ums: These are very thinly sliced portions of real steak, frozen into convenient individual servings for fast cooking.
- 1 green bell pepper, sliced into strips
- ½ yellow onion, sliced into strips
- 1½ tsp Montreal steak seasoning (or your favorite steak seasoning)
- 1 (19 ounce) package frozen cheese tortellini
- 1 pint heavy cream (substitute half‑and‑half to reduce calories, but the sauce will be less rich)
- 1 cup shredded provolone cheese
- 1 tsp olive oil
Instructions
- Heat the olive oil in a large sauté pan over medium‑high heat. Add the steaks to one side of the pan and the peppers and onions to the other side. Sprinkle the steak seasoning over both the meat and the vegetables.
Cook the steaks according to the package directions. The peppers and onions should cook until crisp‑tender. Stir the meat and vegetables together once the steaks are done.
Add the frozen tortellini and heavy cream to the pan. Bring to a boil, then reduce the heat to a simmer. Cover and let simmer for about 10 minutes, stirring occasionally so the pasta doesn’t stick.
When the tortellini is cooked through, sprinkle the shredded provolone over the pasta and replace the lid just long enough to melt the cheese. Stir gently and serve immediately.
Serving Suggestions
This dish pairs well with warm garlic rolls and a crisp green salad for a complete, easy weeknight meal. It also works wonderfully with leftover roast beef or thinly sliced steak—if using leftover meat, start at the step where you add the tortellini and cream and stir the cooked meat in at that time.
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Philly Cheesesteak Tortellini
Ingredients
- 1 teaspoon olive oil
- 1 4‑count package Philly sirloin steaks
- 1 green bell pepper
- ½ yellow onion
- 1½ teaspoon Montreal steak seasoning
- 1 19‑ounce bag frozen cheese tortellini
- 1 pint heavy cream
- 1 cup shredded provolone cheese
Instructions
- In a large sauté pan, heat the oil over medium‑high heat. Add the steaks to one side and the peppers and onions to the other. Sprinkle seasoning over both.
- Cook the steaks according to package directions; the peppers and onions should be crisp‑tender. Stir the steaks and vegetables together.
- Stir in the frozen tortellini and heavy cream. Bring to a boil, then reduce to a simmer. Cover and cook about 10 minutes, stirring occasionally to prevent sticking.
- When the tortellini is tender, sprinkle the provolone over the pasta, cover briefly to melt the cheese, then stir and serve.
Notes
To reduce calories, substitute half‑and‑half for heavy cream, but the sauce will be less rich and creamy.
Recommended Equipment
Nutrition
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Carbohydrates: 11 g
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Protein: 13 g
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Fat: 38 g
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