Description
A creamy, cheesy pasta dish that blends the savory flavors of a Philly cheesesteak with tender cheese-filled tortellini for a hearty, comforting meal.
Ingredients
- 20 oz cheese-filled tortellini (fresh or frozen)
- 1 lb thinly sliced beef (sirloin or ribeye)
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream
- 1 1/2 cups provolone cheese, shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini according to package directions, drain, and set aside.
- In a large skillet, heat olive oil over medium-high heat. Sear sliced beef until just browned, then remove from skillet and set aside.
- Add onions, peppers, and mushrooms to skillet. Cook until softened, about 5–6 minutes.
- Stir in garlic and cook for 1 minute.
- Pour in beef broth and heavy cream, bringing to a gentle simmer.
- Stir in shredded provolone until melted and sauce is creamy.
- Return beef to skillet, add cooked tortellini, and toss to coat evenly.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- Use mozzarella or a blend of provolone and Swiss for a flavor twist.
- Add red pepper flakes for a little heat.
- Swap beef and cheese tortellini for chicken and chicken tortellini for a lighter version.
- Make it extra cheesy by sprinkling provolone on top and broiling briefly before serving.
- For a quicker version, use ground beef instead of sliced beef.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 760mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 130mg
