Philly Cheesesteak Tortellini
A melty, savory mash-up of Philly cheesesteak flavors and stuffed pasta in a simple one-pan dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
Scale
- 8 oz cheese tortellini (fresh or frozen)
- 1 lb beef (thinly sliced steak or ground beef)
- 1 cup bell peppers, sliced (mix colors if you like)
- 1 small onion, thinly sliced
- 1 cup cream cheese (room temperature)
- 1 cup beef broth (low-sodium if preferred)
- 1 cup shredded provolone cheese
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.
- Warm a tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers; cook for 5–7 minutes until softened and starting to caramelize. Season lightly with salt.
- Push the vegetables to the side and add the beef to the skillet. If using sliced steak, cook until just browned; if ground beef, break it up and cook until no pink remains. Season with salt and pepper.
- Lower the heat and stir in the cream cheese and beef broth. Stir continuously until the cream cheese melts into a silky sauce and the broth loosens it to a saucy consistency. If it seems too thick, add a tablespoon or two more broth.
- Fold the cooked tortellini into the skillet and mix gently so each piece is coated with the creamy beef and pepper sauce. Cook for 1–2 minutes to marry the flavors.
- Sprinkle shredded provolone over the top, cover briefly, and let the cheese melt before serving.
- Serve hot and enjoy.
Notes
Best enjoyed with a crisp green salad or garlic bread. Use room-temperature cream cheese for easier blending.
Find it online: https://www.mealbreeze.com/philly-cheesesteak-tortellini/