Description
A creamy and hearty pasta dish that combines the flavors of a classic Philly cheesesteak with cheese tortellini, perfect for busy weeknights.
Ingredients
Scale
- 8 oz cheese tortellini
- 1 lb beef steak, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced steak and cook until browned. Remove and set aside.
- In the same skillet, add bell pepper, onion, and garlic. Sauté until vegetables are softened.
- Lower the heat, and stir in the heavy cream and provolone cheese until the cheese is melted and the sauce is creamy.
- Return the steak to the skillet and add the cooked tortellini. Toss to combine and season with salt and pepper.
- Serve warm and enjoy your quick weeknight dinner!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or cream for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg