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Philly Cheesesteak Tortellini

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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! 

A serving of Philly Cheesesteak Tortellini in a white dish being served with a fork.

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!

Montreal steak seasoning, heavy whipping cream, a green bell pepper, an onion, shredded provolone cheese, seasoned Sirloin Philly Steak, and a bag of frozen Cheese Tortellini on a red and white checked handkerchief.

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:

Four steaks cook in a sauté pan with slices of green pepper and onion.
  1. In a saute pan, 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. 
The steaks, onions, and peppers and stirred together with a wooden spoon.

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.

The frozen tortellini and heavy cream are added to the pan.

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.

Shredded cheese is stirred into the mixture.

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. 

A wooden spoon sits in the sauté pan with the Philly Cheesesteak Tortellini.

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

Philly Cheesesteak Tortellini

Yield: 6 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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

  1. 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. 
  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 to combine the steaks and veggies. 
  3. 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. 
  4. 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: 1
Amount Per Serving: Calories: 435Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 123mgSodium: 384mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 13g

Did you make this recipe?

Please leave a review or a photo! I'd love to hear your feedback!

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!

Buffy

Wednesday 4th of September 2024

We made this tonight! Very good! Quick hearty meal!

Sara

Wednesday 28th of August 2024

How would you cook it with fresh, not frozen tortellini?

Amy D

Wednesday 18th of September 2024

Hi Sara,

You would just adjust the time in Step 3 to about 5 minutes. Fresh tortellini won't take as long to cook, but will need to be cooked until an internal temp of 165.

Amy

Ed Piere

Friday 31st of May 2024

May today excellent made a double batch used shredded Mexican blend cheese

Amy Eastin

Thursday 24th of August 2023

My family will really like this one!!

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