Description
This Philly Cheesesteak Tortellini combines tender shaved beef, caramelized onions and peppers, cheese-filled tortellini, and a rich provolone cream sauce for the ultimate one-skillet comfort meal.
Ingredients
Scale
- 1 lb shaved beef steak (ribeye or top sirloin)
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 package (20 oz) refrigerated cheese tortellini
- 1 ½ cups beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded (or mozzarella)
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large deep skillet over high heat.
- Season the shaved beef with salt and black pepper.
- Sear the beef for 2–3 minutes until just browned.
- Transfer the beef to a plate and set aside.
- Reduce heat to medium.
- Add the sliced onion and bell pepper to the skillet.
- Sauté for 5–6 minutes until softened and lightly caramelized.
- Pour in the beef broth and heavy cream.
- Scrape up any browned bits from the bottom of the skillet.
- Bring the mixture to a gentle simmer.
- Add the refrigerated cheese tortellini.
- Cover and cook for 5–6 minutes until the tortellini is tender.
- Return the cooked beef and any juices to the skillet.
- Remove the skillet from the heat.
- Sprinkle the shredded provolone cheese over the mixture.
- Stir gently until the cheese melts into a smooth sauce.
- Serve immediately in warm bowls.
Notes
For the most authentic cheesesteak flavor, use shaved ribeye and provolone cheese. Avoid overcooking the beef during the initial sear so it stays tender when returned to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg