Philly Cheesesteak Tortellini Pasta

This Philly Cheesesteak Tortellini Pasta is a delicious mashup that combines the iconic flavors of a Philly cheesesteak with the comfort of cheesy pasta. Originating from the bustling streets of Philadelphia, the Philly cheesesteak has been a beloved American classic for decades. This version keeps the essence of that sandwich while incorporating tender cheese tortellini, making it a quick and hearty meal that’s perfect for any night of the week.

INGREDIENTS

• Cheese Tortellini: 1 lb, cooked and drained.
• Steak: 1/2 lb, thinly sliced for quick cooking.
• Onion: 1/2 onion, sliced thinly.
• Bell Pepper: 1/2 bell pepper, sliced thinly.
• Beef Broth: 2 cups, to create a rich base for the sauce.
• Heavy Cream: 1 cup, for creaminess.
• Provolone Cheese: 1 cup shredded, for a melty topping.
• Olive Oil: 2 tbsp, for sautéing the steak and vegetables.

INSTRUCTIONS

Step 1: Cook the tortellini according to package instructions. Drain and set aside.

Step 2: Sauté the sliced steak in olive oil until browned. Set aside.

Step 3: Sauté the onions and bell pepper until softened.

Step 4: Add beef broth and heavy cream to create the sauce.

Step 5: Combine tortellini, steak, and vegetables. Top with provolone cheese and serve hot.Serving and Storage Tips

• Serve this pasta hot, straight from the skillet, for the best cheesy experience.
• If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
• Reheat the pasta in a skillet over medium heat, adding a splash of beef broth or cream to loosen the sauce.

Helpful Notes

• If you don’t have provolone cheese, you can substitute mozzarella or even cheddar for a different twist.
• For a lighter version, use half-and-half instead of heavy cream, and consider using leaner cuts of steak like flank or sirloin.

FAQs

Can I make this recipe in advance?

Yes, you can prepare the steak and sauce ahead of time, then combine it with freshly cooked tortellini when ready to serve.

Can I substitute chicken for steak?

Absolutely! Thinly sliced chicken works great in this dish if you prefer poultry.

Conclusion

Philly Cheesesteak Tortellini Pasta is the ultimate fusion dish, combining the beloved flavors of Philly cheesesteak with creamy tortellini pasta. This recipe is simple yet packed with flavor, making it an excellent choice for those who want a hearty, comforting dinner without spending hours in the kitchen. The steak, onions, and bell peppers add savory depth, while the creamy beef broth sauce and melted provolone bring everything together in a cheesy embrace. Whether you’re feeding a family or just looking for a quick weeknight meal, this pasta dish is a must-try.

Philly Cheesesteak Tortellini Pasta

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Cheese Tortellini: 1 lb, cooked and drained.
• Steak: 1/2 lb, thinly sliced for quick cooking.
• Onion: 1/2 onion, sliced thinly.
• Bell Pepper: 1/2 bell pepper, sliced thinly.
• Beef Broth: 2 cups, to create a rich base for the sauce.
• Heavy Cream: 1 cup, for creaminess.
• Provolone Cheese: 1 cup shredded, for a melty topping.
• Olive Oil: 2 tbsp, for sautéing the steak and vegetables.

Instructions

Step 1:

Cook the tortellini according to package instructions. Drain and set aside.

Step 2:

Sauté the sliced steak in olive oil until browned. Set aside.

Step 3:

Sauté the onions and bell pepper until softened.

Step 4:

Add beef broth and heavy cream to create the sauce.

Step 5:

Combine tortellini, steak, and vegetables. Top with provolone cheese and serve hot.

Notes

Serving and Storage Tips

• Serve this pasta hot, straight from the skillet, for the best cheesy experience.
• If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
• Reheat the pasta in a skillet over medium heat, adding a splash of beef broth or cream to loosen the sauce.

Helpful Notes

• If you don’t have provolone cheese, you can substitute mozzarella or even cheddar for a different twist.
• For a lighter version, use half-and-half instead of heavy cream, and consider using leaner cuts of steak like flank or sirloin.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

• Calories: ~
• Total Fat: ~
• Total Carbohydrate: ~
• Protein: ~