Description
Philly cheesesteak tortellini pasta blends classic sandwich flavors with comforting Italian pasta. Hearty ingredients create a delicious fusion dish perfect for family dinners. You will savor each creamy, beefy bite.
Ingredients
Scale
- 1 lb (450 g) ribeye steak or sirloin, thinly sliced
- 1 cup shredded provolone or mozzarella cheese
- ½ cup shredded Parmesan cheese
- 12 oz (340 g) cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup beef broth
- 1 cup heavy cream (or half & half)
- 1 small onion, sliced
- 1 bell pepper, sliced (green or red)
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional, for extra flavor)
- Chopped parsley
- Extra cheese for topping
Instructions
- Tortellini Preparation: Immerse tortellini in generously salted boiling water, cooking until they float and reach perfect tenderness. Drain and set aside for subsequent culinary assembly.
- Steak Searing: Activate a skillet with olive oil over high heat. Introduce seasoned steak strips, creating a caramelized exterior by searing each side until achieving a rich, golden-brown finish. Remove and reserve the meat.
- Vegetable Infusion: Utilize the same pan to melt butter, then incorporate sliced onions, vibrant peppers, and minced garlic. Sauté until vegetables soften and release their aromatic essence, developing deep flavor profiles.
- Sauce Creation: Transform the skillet by introducing beef broth and heavy cream. Elevate the mixture with garlic powder and smoked paprika. Gradually whisk in provolone and Parmesan cheeses until a luxurious, smooth sauce materializes.
- Final Assembly: Reunite seared steak and tortellini with the velvety cheese sauce, ensuring complete and uniform coating. Gently warm the components together, allowing flavors to harmonize for approximately 2 minutes.
- Presentation: Garnish with freshly chopped parsley and an optional sprinkle of additional cheese. Serve immediately, complemented by crusty garlic bread or a crisp side salad for a complete culinary experience.
Notes
- Manage Meat Texture: Slice steak against the grain and pat dry before cooking to ensure tender, caramelized pieces that remain juicy and prevent unnecessary moisture.
- Control Pasta Doneness: Slightly undercook tortellini during initial boiling, as they’ll continue cooking in the sauce, preventing potential mushiness and maintaining perfect al dente texture.
- Balance Cheese Melting: Remove skillet from direct heat when adding cheeses to prevent separation or graininess, creating a smooth, creamy sauce without clumping.
- Customize Dietary Needs: Swap beef for chicken or plant-based protein, use gluten-free tortellini, and substitute lactose-free cheese alternatives to accommodate various dietary restrictions while preserving the dish’s rich flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 700
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg