Delight in the rich flavors of Philly Cheesesteak Tortellini Pasta, featuring creamy cheese tortellini, succulent sirloin steak, crisp green bell peppers, savory onions, and melted provolone cheese—a quick and hearty meal ready in 30 minutes!
Growing up, I always looked forward to our family’s annual trip to Philadelphia, where the highlight was undoubtedly sinking my teeth into an authentic Philly cheesesteak. That rich, cheesy goodness combined with the savory steak became a flavor I craved year-round. Fast forward to my own kitchen adventures, where I yearned to recreate that iconic taste in a family-friendly dish that could gather everyone around the table on any given weeknight. Thus, the Philly Cheesesteak Tortellini Pasta was born! Mixing the classic cheesesteak elements with cheese tortellini seemed unconventional at first, but the result was a resounding success, earning a permanent spot in our dinner rotation. It’s more than just a meal; it’s a bite of nostalgia, a tribute to cherished memories, and a new tradition that we’re building together.
Why You’ll Love Philly Cheesesteak Tortellini Pasta
Introducing Philly Cheesesteak Tortellini Pasta: a delectable fusion that turns an everyday meal into a standout dish. Here’s why it’s a must-try:
- Quick & Easy: Ready in just 30 minutes, this dish is perfect for busy weeknights.
- Flavor Fusion: Combines the beloved taste of Philly cheesesteak with Italian cheese tortellini for a unique twist.
- Family Friendly: Loved by adults and kids alike, it’s a great way to bring everyone to the table with smiles.
- Versatile: Easily adaptable with various ingredients based on what you have at home.
- Comfort Food: Hearty and comforting, ideal for satisfying hearty appetites.
Ingredients Notes
Let’s break down the key ingredients and their roles in creating the mouth-watering Philly Cheesesteak Tortellini Pasta:
- Sirloin Steaks: Opt for Philly sirloin for authentic flavor and texture. Thinly slice it to ensure it cooks quickly and blends well with the other ingredients.
- Green Bell Pepper & Yellow Onion: These veggies add a crunch and a pop of color. Slicing the bell pepper thinly and dicing the onion ensures they cook evenly and infuse the dish with their natural sweetness.
- Cheese Tortellini: The star of the show, this pasta not only adds a cheesy layer but also makes the dish hearty and filling.
- Provolone Cheese: This cheese is chosen for its ability to melt beautifully and its mild, creamy flavor that complements the robust flavors of the steak.
- Steak Seasoning: A good steak seasoning adds depth and enhances the meat’s flavor without overpowering the other ingredients.
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How To Make Philly Cheesesteak Tortellini Pasta
Creating Philly Cheesesteak Tortellini Pasta is straightforward and enjoyable. Here’s how you can bring this hearty dish to life in your kitchen:
- Prepare Your Ingredients: Start by gathering all your ingredients. Slice your steaks and veggies thinly to ensure they cook evenly and absorb the flavors well.
- Cook Steaks, Peppers, and Onions: Heat olive oil in a large sauté pan over medium-high heat. Add the steaks, peppers, and onions, and sprinkle with steak seasoning. Cook until the veggies are tender and the steaks are just right.
- Add Tortellini and Cream: Stir in the tortellini and half-and-half. Bring the mixture to a boil, then lower the heat to let it simmer. Cover the pan to allow the tortellini to cook thoroughly, making sure to stir occasionally.
- Finish with Cheese: Once the tortellini is tender, sprinkle provolone cheese over the top. Cover again just long enough for the cheese to melt, blending all the flavors beautifully.
Storage Options
Philly Cheesesteak Tortellini Pasta is best enjoyed fresh but if you need to store leftovers, they keep well in the fridge for up to three days in an airtight container. For longer storage, freeze portions in freezer-safe containers for up to a month. Thaw in the refrigerator overnight and reheat gently to maintain the best texture and flavor.
Variations and Substitutions
Adapting Philly Cheesesteak Tortellini Pasta is easy and allows for creativity. Here are some ideas to customize your dish:
- Meat Variations: Switch out the sirloin steak for chicken or pork for a different twist on the traditional flavor.
- Cheese Options: If provolone isn’t your favorite, try mozzarella or even a smoked gouda for a different cheesy experience.
- Veggie Swaps: Not a fan of green bell peppers? Substitute red or yellow peppers, or add mushrooms for an earthy flavor.
- Pasta Choices: While cheese tortellini is the heart of this dish, feel free to use other stuffed pasta like ravioli or even plain pasta varieties like penne or fusilli.
- Dairy Adjustments: For a lighter version, substitute half and half with a lighter cream or even a milk alternative to reduce calories without sacrificing too much flavor.
Philly Cheesesteak Tortellini Pasta
Ingredients
- 1 teaspoon of olive oil
- 4 slices of Philly sirloin steak
- 1 green bell pepper thinly sliced
- 1/2 yellow onion finely diced
- 2 teaspoons of steak seasoning adjust according to taste
- 19 ounces of refrigerated cheese tortellini
- 1 pint of half and half
- 1 cup of shredded provolone cheese
Instructions
- Preparation of Ingredients: Begin by preparing all the ingredients as listed. Ensure that the steak is thinly sliced and the vegetables are properly cut for even cooking.
- Sautéing the Steak and Vegetables: In a large sauté pan, heat one teaspoon of olive oil over medium-high heat. Add the slices of sirloin steak, the thinly sliced green bell pepper, and the finely diced yellow onion to the pan. Evenly sprinkle the steak seasoning over the steak and vegetables. Continue to sauté until the vegetables have softened and the steak is thoroughly cooked.
- Incorporating the Tortellini and Half and Half: Introduce the refrigerated cheese tortellini and the pint of half and half to the sautéed steak and vegetables. Bring the contents of the pan to a boil, then reduce the heat to achieve a simmer. Cover the pan and allow the pasta to cook for approximately 10 minutes, stirring occasionally to prevent sticking.
- Adding the Cheese: Once the tortellini is cooked, evenly distribute one cup of shredded provolone cheese over the pasta. Replace the lid on the pan and continue to heat just long enough for the cheese to melt. Serve immediately once the cheese has sufficiently melted.
