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I whipped up this Philly Cheesesteak Tortellini Pasta when I couldn't decide between hearty Italian food and a juicy cheesesteak sandwich. The first time those plump tortellini combined with chunks of steak and gooey provolone, I realized I'd created something truly remarkable. It's now become our go-to meal when we want to jazz up an ordinary weeknight dinner.
Absolute Indulgence
The magic of this dish comes from blending two beloved comfort foods. The cheese-stuffed tortellini bathed in rich sauce alongside perfectly cooked steak and bell peppers makes each forkful incredible. My little ones actually jump up and down when they spot it on our weekly menu.
What You'll Need
- Sirloin Steaks: 2 cut into thin strips for quick-cooking, juicy morsels.
- Green Bell Pepper: 1 large, sliced thinly for texture and bright pop of color.
- Yellow Onion: 1 medium, chopped for aromatic sweetness.
- Cheese Tortellini: 16 oz, from the refrigerated section for that stuffed pasta goodness.
- Provolone Cheese: 4 slices, for that signature stretchy topping.
- Steak Seasoning: 1 tbsp, to bring out the meat's natural tastiness.
- Half-and-Half: 1 cup, creating that smooth, luscious sauce.
- Olive Oil: 2 tbsp, for cooking everything to perfection.
Let's Cook Together
- Make Your Prep Count
- Cut your steak into super thin strips so it turns out perfectly tender.
- Layer Those Tastes
- Cook those onions and peppers with the steak until everything smells amazing.
- Toss In The Pasta
- When you mix in the tortellini and cream, you'll see everything come together wonderfully.
- Finish With Cheese
- That gooey provolone layer on top takes this meal to another level.
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Stay Fresh
This dish tastes amazing straight from the pot when the cheese is still gooey and warm. Any leftovers will store well in your fridge, just heat them up slowly to keep that smooth, creamy texture intact.
Make It Your Own
Sometimes we swap in chicken when we want something lighter or toss in some mushrooms for extra flavor depth. What's great about this meal is how easily you can tweak it. My youngest loves mozzarella, so we often use that instead of provolone.
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Wrap-Up
This flavorful dish brings together everything you love about Philly cheesesteak along with creamy tortellini pasta, a quick and comforting meal for any day of the week.
Recipe FAQs
- → What kind of steak is best?
- Sirloin that’s sliced thin works perfectly. Ask your butcher or try slicing it yourself when it’s partially frozen.
- → Can I swap provolone with another cheese?
- Try mozzarella or white American cheese if provolone isn’t available.
- → What replaces half and half?
- Mix equal amounts of heavy cream and milk, or stick with just heavy cream for a richer taste.
- → Is frozen tortellini okay to use?
- Totally fine! Just follow the cooking instructions on the bag and make sure it’s fully done.
- → How do I stop the sauce from splitting?
- Keep the heat low and stir every so often. Turning up the heat too much can cause the sauce to separate.