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!
Servings: 6 Servings
Calories: 435kcal
Equipment
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.
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 11g | Protein: 13g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 384mg | Fiber: 1g | Sugar: 4g