Description
This Creamy Cheesesteak Tortellini is a cozy one-pan dinner packed with Philly-style flavors. Shaved beef, sautéed peppers, onions, and cheesy tortellini are folded into a rich cream sauce that’s fast enough for weeknights and indulgent enough for company.
Ingredients
20 oz cheese tortellini (refrigerated or frozen)
1 lb shaved beef (or thinly sliced steak)
1 tbsp olive oil
1 tbsp butter
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp Worcestershire sauce
0.5 tsp Italian seasoning
0.75 cup beef broth
1 cup heavy cream
4 oz cream cheese, cubed
1.5 cups shredded provolone cheese
Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil and butter. Add sliced onions and bell peppers. Cook for 6-8 minutes until softened and lightly caramelized.
3. Add the shaved beef to the skillet and cook until browned. Stir in garlic, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes.
4. Add the beef broth and heavy cream. Stir well to deglaze the pan. Add cream cheese and melt it into the sauce. Stir in provolone until smooth.
5. Return the cooked tortellini to the skillet. Toss to coat in the creamy sauce. Simmer for 2-3 minutes until heated through. Adjust salt and pepper to taste.
Notes
This recipe works great with chicken or mushrooms for variation.
Use pre-cooked tortellini to save time and effort.
For reheating, add a splash of cream or milk to restore the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 680
- Sugar: 4g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg
Keywords: cheesesteak pasta, tortellini, one-pan dinner