why make this recipe
Philly Cheesesteak Tortellini Pasta is a fun twist on the classic Philly cheesesteak. This dish combines the delicious flavors of a cheesesteak with the comforting texture of tortellini, making it a hearty meal that’s easy to prepare. It’s perfect for busy weeknights or cozy weekends when you want something warm and satisfying. Plus, it’s a great way to impress family and friends with a unique pasta dish that’s sure to please everyone!
how to make Philly Cheesesteak Tortellini Pasta
Ingredients:
- 12 oz tortellini
- 1 lb steak (strip or ribeye), thinly sliced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak, season with salt and pepper, and cook until browned.
- Remove the steak from the skillet and set aside. In the same skillet, add the onions and peppers, and sauté until softened.
- Pour in beef broth and bring to a simmer. Add heavy cream and stir in the shredded provolone cheese until melted and smooth.
- Return the steak to the skillet and add the cooked tortellini. Stir to combine and heat through.
- Serve warm, garnished with additional cheese if desired.
how to serve Philly Cheesesteak Tortellini Pasta
Serve the Philly Cheesesteak Tortellini Pasta hot, straight from the skillet. You can top it with extra provolone cheese or even some crushed red pepper for a bit of heat. A sprinkle of fresh parsley can add a nice touch too! Pair it with a simple side salad or some garlic bread for a complete meal.
how to store Philly Cheesesteak Tortellini Pasta
To store any leftovers, let the dish cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through or heat it on the stovetop over medium-low heat.
tips to make Philly Cheesesteak Tortellini Pasta
- Use fresh tortellini for the best texture and taste, but frozen tortellini can work too.
- Adjust the steak seasoning according to your taste. You can add garlic powder or other spices for an extra kick.
- If you prefer a thicker sauce, let the cream mixture simmer longer until it reduces.
variation
You can customize this recipe by adding other vegetables like mushrooms or spinach. If you’re looking for a lighter version, substitute cream with low-fat milk or a dairy-free alternative.
FAQs
1. Can I use chicken instead of steak?
Yes, you can easily swap the steak for chicken. Thinly sliced chicken breast works well and will cook just as quickly.
2. Is there a vegetarian option for this dish?
Absolutely! You can use a meat substitute or simply load up on more vegetables, such as mushrooms and zucchini, for a delicious vegetarian version.
3. How can I make this dish spicier?
To add some heat, try using spicy sausage in place of steak, or add some jalapeños and red pepper flakes to the skillet when cooking the vegetables.
Philly Cheesesteak Tortellini Pasta
Ingredients
Method
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak, season with salt and pepper, and cook until browned.
- Remove the steak from the skillet and set aside. In the same skillet, add the onions and peppers, and sauté until softened.
- Pour in beef broth and bring to a simmer. Add heavy cream and stir in the shredded provolone cheese until melted and smooth.
- Return the steak to the skillet and add the cooked tortellini. Stir to combine and heat through.
- Serve warm, garnished with additional cheese if desired.