Creamy, cheesy, hearty and delicious with thinly sliced steak, peppers, onions, and cheese tortellini, this Philly Cheesesteak Tortellini uses convenience items to make a delicious main dish pasta recipe that’s ready in about 20 minutes!
Hello busy weeknight dinner. Hello mama who’s too tired to cook. I’ve got you covered with this ridiculously easy one dish pasta recipe. You’d never guess that this Philly Cheesesteak pasta starts off with convenience items!
It’s creamy and hearty and full of philly cheesesteak flavors but it only requires a few minutes to put on the table. All the ease of a busy weeknight meal and a restaurant taste to boot, this cheesesteak pasta recipe is sure to become a new family favorite!
Here’s what you’ll need for this recipe:
- 1 package of quick steaks, philly sirloin steaks, or steak ums. Approximately 4 individual steaks.
What are quick steaks or steak ums? It’s simply very finely sliced steak that is frozen together into individual portions for quick cooking. It’s real steak and it actually tastes really good. They have just been prepared to be super convenient.
- 1 green bell pepper cut into strips
- ½ onion cut into strips
- 1 ½ tsp Montreal steak seasoning, if you have another variety of steak seasoning you love feel free to use that instead!
- 1 (19 ounce package) frozen cheese tortellini
- 1 pint of heavy cream
If you’re looking to cut calories, you can substitute half and half, but the sauce won’t come out as creamy and rich.
- 1 cup of shredded provolone cheese
- 1 tsp olive oil
How to Make Philly Cheesesteak Tortellini:
- Heat the oil over medium high heat. Carefully add the steaks on one side of the pan and the peppers and onions to the other side. Sprinkle the steak seasoning over the steaks and veggies.
2. Cook the steaks according to the directions on the package. By the time the steaks are cooked the peppers and onions will also be cooked crisp tender. Stir them together.
3. Next add the frozen tortellini and heavy cream. Bring this to a boil and then reduce the heat to a simmer. Cover the pan and let this simmer for 10 minutes. Stirring occasionally.
4. Sprinkle the cheese over the pasta and again place the lid back on the top. Let this heat just long enough to melt the cheese and then serve!
Serving Suggestions:
I like to serve this pasta with these Easy Pull Apart Garlic Rolls and a green salad for an easy weeknight dinner.
Philly Cheesesteak Tortellini is also great made with leftover roast beef or leftover thinly sliced steaks. To prepare with leftover meat, simply start with step 2 and add the meat at the same time as the tortellini and cream.
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Philly Cheesesteak Tortellini
Creamy, cheesy, hearty and delicious with thinly sliced steak, peppers, onions, and cheese tortellini, this Philly Cheesesteak Tortellini uses convenience items to make a delicious main dish pasta recipe that’s ready in about 20 minutes!
Ingredients
- 1 teaspoon olive oil
- 1 (4 count) package Philly Sirloin Steaks*
- 1 green bell pepper
- ½ yellow onion
- 1 ½ teaspoon Montreal steak seasoning*
- 1 (19 ounce bag) frozen cheese tortellini
- 1 pint heavy cream
- 1 cup shredded provolone cheese
Instructions
- In a large sauté pan heat the oil over medium high heat. Carefully add the steaks on one side of the skillet and the peppers and onions to the other side. Sprinkle the steak seasoning over the steaks and veggies.
- Cook the steaks according to the directions on the package. By the time the steaks are cooked the peppers and onions will also be cooked crisp tender. Stir to combine the steaks and veggies.
- Next add the frozen tortellini and heavy cream to the pan. Bring this to a boil and then reduce the heat to a simmer. Cover the pan and let the pasta simmer for 10 minutes. Stirring occasionally to keep it from sticking on the bottom.
- When the tortellini has cooked through, sprinkle the cheese over the pasta and again place the lid back on the top. Let this heat just long enough to melt the cheese and then serve!
Notes
This pasta is also great made with leftover roast beef or leftover thinly sliced steaks. To prepare with leftover meat, simply start with step 2 and add the meat at the same time as the tortellini and cream.
If you’re looking to cut calories, you can substitute half and half for cream, but the sauce won’t come out as creamy and rich.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 435Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 123mgSodium: 384mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 13g
Amy Eastin
Thursday 24th of August 2023
My family will really like this one!!