Philly Cheesesteak Tortellini Pasta
A cozy and cheesy weeknight dinner combining tender steak, peppers, onions, and melty provolone wrapped around pillowy cheese tortellini.
Ingredients
Pasta and Meat
- 12 ounces cheese tortellini Refrigerated or frozen, cook according to package directions.
- 1 pound ribeye steak, thinly sliced Can substitute with sirloin, flank steak, or deli roast beef.
Vegetables
- 1 large onion, sliced
- 1 large green bell pepper, sliced Can use red or yellow pepper as well.
- 2 cloves garlic, minced
Cheese
- 1 cup provolone cheese, shredded Can substitute with mozzarella or a provolone-mozzarella blend.
Other
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
Cooking
- Add the sliced steak to the skillet and cook until browned, about 3-4 minutes.
- Add the onion, bell pepper, and garlic to the skillet. Sauté until vegetables are soft and steak is cooked through, about 5-6 minutes.
- Season with salt and pepper. Stir in the cooked tortellini and top with provolone cheese.
- Cover the skillet and let the cheese melt for 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes
This dish reheats beautifully, so it's great for meal prep. You can substitute ingredients based on your dietary needs and make it lighter by using leaner steak or more vegetables.