Description
A delicious fusion of Philly cheesesteak flavors with comforting tortellini pasta, perfect for weeknight dinners.
Ingredients
Scale
- 12 oz tortellini (fresh or frozen)
- 8 oz ribeye steak, thinly sliced
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions, typically around 3-5 minutes. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and bell pepper, and cook for about 5-7 minutes until soft.
- Add the garlic: Toss in the minced garlic and cook for 30 seconds until fragrant.
- Cook the steak: Add the sliced ribeye steak to the skillet, season with salt and pepper, and cook for about 3-4 minutes until browned.
- Create the cream sauce: Slowly pour in the heavy cream while stirring. Let simmer for about 2-3 minutes to thicken.
- Cheese it up: Stir in the shredded provolone cheese until it melts into the sauce.
- Combine everything: Fold in the cooked tortellini and adjust the consistency with pasta water if needed.
- Serve it up: Garnish with fresh parsley and enjoy!
Notes
For a lighter option, substitute half-and-half or whole milk for heavy cream. Use any pasta if tortellini is not available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 562
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: philly cheesesteak, tortellini, pasta, weeknight dinner, comfort food