Take your taste buds on an adventure with this Philly Cheesesteak Tortellini recipe, a delicious fusion of the bold flavors of a classic cheesesteak and the rich, cheesy goodness of stuffed pasta. This dish marries the best of East Coast street food with Italian-inspired comfort, making it a truly satisfying and indulgent meal.
Perfect for a cozy family dinner or a weekend gathering, this recipe brings the beloved taste of Philadelphia straight to your table. It’s a go-to option for busy weeknights when you want something hearty and flavorful without spending hours in the kitchen.
Ready to add a Philly twist to your pasta night? Let’s get cooking with this easy and irresistible dish that’s sure to become a household favorite!
This Philly Cheesesteak Tortellini takes the best of a classic cheesesteak and elevates it with the rich, cheesy indulgence of tortellini. It’s a creative fusion of two comfort food favorites, delivering a dish that’s both nostalgic and refreshingly new. Ideal for cheese lovers and comfort food enthusiasts, this recipe showcases the magic of thinking beyond the ordinary.
Follow these steps to achieve the perfect blend of flavors and textures, along with expert tips to ensure your Philly Cheesesteak Tortellini turns out delicious every time.
Ingredients:
- 1 lb thinly sliced beef steak (such as sirloin or ribeye)
- 1 green bell pepper, cut into strips
- 1/2 yellow onion, sliced
- 1 1/2 teaspoons steak seasoning blend
- 1 (19 oz) package frozen cheese tortellini
- 1 1/2 cups half-and-half or light cream
- 1 cup shredded provolone cheese
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon honey (for a subtle sweetness)
- Salt and pepper to taste
Instructions:
Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Cook the frozen tortellini according to the package instructions until al dente. Drain and set aside.
Step 2: Sauté the Steak and Veggies: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak, bell pepper, and onion. Sprinkle with steak seasoning, garlic powder, and smoked paprika.
Step 3: Add a Touch of Sweetness: Drizzle honey over the mixture and stir well. Continue cooking until the steak is browned and the vegetables are tender-crisp, about 5-7 minutes.
Step 4: Make the Sauce: Reduce the heat to medium. Pour in the half-and-half, stirring gently. Simmer for 5 minutes until the sauce thickens slightly.
Step 5: Combine Everything: Add the cooked tortellini to the skillet, tossing to coat in the sauce. Sprinkle shredded provolone over the top and stir until melted and well incorporated.
Step 6: Final Touches & Serve: Taste and adjust seasoning with salt and pepper. Let it simmer for 2-3 more minutes to blend the flavors. Serve hot and enjoy!
Pro Tips:
- Pick the Right Steak: Go for ribeye or sirloin to achieve the richest flavor and tender texture.
- Cook Tortellini Just Right: Keep it al dente to prevent it from getting too soft when mixed with the sauce.
- Thinly Slice Vegetables: Cutting peppers and onions into thin strips ensures even cooking and enhances the classic cheesesteak feel.
- Use Freshly Grated Cheese: Grating your own provolone results in a smoother, creamier melt compared to pre-shredded cheese.
- Layer Your Flavors: Season at every step of cooking to build depth and richness in every bite.
Easy Philly Cheesesteak Tortellini
This Philly Cheesesteak Tortellini combines the bold flavors of a classic Philly cheesesteak with the comforting appeal of pasta, creating a delicious fusion dish. It’s a perfect blend of tradition and creativity, delivering a truly satisfying experience.
- Total Time: 25 minutes
- Yield: 4 serving 1x
Ingredients
- 1 lb thinly sliced beef steak (such as sirloin or ribeye)
- 1 green bell pepper, cut into strips
- 1/2 yellow onion, sliced
- 1 1/2 teaspoons steak seasoning blend
- 1 (19 oz) package frozen cheese tortellini
- 1 1/2 cups half-and-half or light cream
- 1 cup shredded provolone cheese
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon honey (for a subtle sweetness)
- Salt and pepper to taste
Equipment: Large skillet, pot for boiling pasta, colander
Instructions
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the frozen tortellini according to the package instructions until al dente. Drain and set aside. -
Sauté the Steak and Veggies:
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak, bell pepper, and onion. Sprinkle with steak seasoning, garlic powder, and smoked paprika. -
Add a Touch of Sweetness:
Drizzle honey over the mixture and stir well. Continue cooking until the steak is browned and the vegetables are tender-crisp, about 5-7 minutes. -
Make the Sauce:
Reduce the heat to medium. Pour in the half-and-half, stirring gently. Simmer for 5 minutes until the sauce thickens slightly. -
Combine Everything:
Add the cooked tortellini to the skillet, tossing to coat in the sauce. Sprinkle shredded provolone over the top and stir until melted and well incorporated. -
Final Touches & Serve:
Taste and adjust seasoning with salt and pepper. Let it simmer for 2-3 more minutes to blend the flavors. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes