Philly Cheesesteak Tortellini Pasta
A comforting and cheesy one-pot pasta dish featuring cheese tortellini, savory steak, and melted provolone and cheddar, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 12 oz Cheese tortellini Use cheese tortellini for indulgence.
- 1 lb Ribeye steak or flank steak Ribeye for richness, flank to save money.
- 1 cup Cheddar cheese Shredded, from the deli block.
- 1 cup Provolone cheese Shredded, from the deli block.
- 1 medium Green bell pepper Chopped.
- 1 medium Onion Chopped.
- 2 cloves Garlic Minced.
- 2 tbsp Olive oil For cooking.
- 1 tsp Salt To taste.
- 1 tsp Pepper To taste.
- 1 cup Beef broth For sauce.
- 1 tsp Italian seasoning
Instructions
Preparation
- Cook the cheese tortellini according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced steak and cook until browned for about 2-4 minutes per side.
- Add chopped onion and bell pepper to the skillet. Sauté until they are tender.
- Stir in minced garlic and cook for an additional minute.
- Pour in beef broth and season with salt, pepper, and Italian seasoning. Let it simmer until slightly thickened for about 3-5 minutes.
- Stir in cooked tortellini and mix well to combine.
- Remove from heat, then sprinkle with both cheddar and provolone cheese. Cover the skillet until the cheese melts for about 2-3 minutes.
- Serve hot, garnished with additional chopped parsley if desired.
Notes
Make-ahead by cooking the tortellini and steak separately and storing them. Kid-friendly tips: chop peppers super small or swap for sweet corn. Leftovers can be turned into a skillet bake or stuffed into a pita.