Description
This Philly cheesesteak tortellini recipe brings together the best of both worlds: tender beef, creamy cheese, and savory pasta. It’s a quick and easy meal perfect for busy weeknights!
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 12 oz tortellini
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add sliced ribeye steak and cook until browned. Remove from the skillet and set aside.
- In the same skillet, add sliced onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
- Pour in beef broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2-3 minutes.
- Add shredded provolone cheese and stir until melted and smooth.
- Meanwhile, cook tortellini according to package instructions. Drain and add to the skillet with the beef and sauce.
- Toss everything together, adding salt and pepper to taste. Garnish with fresh parsley.
- Serve immediately and enjoy!
Notes
- For an extra flavor boost, you can add sautéed mushrooms.
- You can substitute the provolone cheese with mozzarella or cheddar if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
Keywords: Philly cheesesteak tortellini, easy pasta recipe, Philly cheesesteak, tortellini with beef, weeknight dinner, creamy pasta, quick meal