Quick Philly Cheesesteak Tortellini Pasta
This creamy and savory tortellini dish brings the hearty flavors of a Philly cheesesteak into a quick and delicious pasta meal that the whole family will love.
Servings: 4
Calories: 560kcal
Ingredients
Main Ingredients
- 10 oz cheese tortellini (fresh or frozen)
- 1 lb thinly sliced ribeye or sirloin steak
- 1 cup sliced bell peppers (variety mix)
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 3 fl oz heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
Preparation Steps
- Cook the cheese tortellini according to the package instructions until just al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and season with salt, pepper, and smoked paprika. Sauté until browned and cooked through, about 4-5 minutes, then remove from the skillet and set aside.
- In the same skillet, add a little more olive oil if needed, then introduce the sliced onions and bell peppers. Cook for about 5-7 minutes until they soften.
- Add the minced garlic to the veggies and sauté for 1 additional minute until fragrant.
- Return the cooked steak to the skillet with the vegetables. Stir in the heavy cream and bring to a gentle simmer, allowing the sauce to slightly thicken.
- Mix in the cheddar cheese until melted and the sauce is creamy. Finally, fold in the drained tortellini until well coated.
- Finish by stirring in the butter for added richness and serve hot.
Notes
This dish pairs wonderfully with a side of sautéed greens for extra nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat gently in a skillet.
This recipe is an original creation inspired by classic Quick Philly Cheesesteak Tortellini Pasta flavors. All ingredient ratios and instructions are independently developed.