Description
This Philly Cheesesteak Tortellini Pasta combines the flavors of a classic Philly cheesesteak with cheese tortellini in a creamy sauce. A delicious and easy stovetop meal that’s perfect for a family dinner.
Ingredients
Scale
For the Tortellini:
- 1 (20 oz) package refrigerated cheese tortellini
- 1 tablespoon olive oil
For the Beef and Sauce:
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 small onion (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1/2 red bell pepper (thinly sliced)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup beef broth
- 1 1/2 cups shredded provolone or mozzarella cheese
Instructions
- Cook the Tortellini: Prepare tortellini according to package instructions. Drain and set aside.
- Sear the Beef: In a large skillet, cook sliced beef in olive oil until browned. Remove from skillet.
- Sauté Veggies: In the same skillet, cook onions, bell peppers, garlic, Italian seasoning, salt, and pepper until softened.
- Make the Sauce: Create a roux with butter and flour, then gradually whisk in milk and beef broth until thickened. Add cheese and stir until smooth.
- Combine and Serve: Return beef and tortellini to the skillet, toss in the sauce, and heat through. Serve hot.
Notes
- You can use ground beef or deli roast beef instead of sliced steak.
- For a spicier kick, add red pepper flakes or pepper jack cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 530
- Sugar: 6g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
