Philly Cheesesteak Tortellini Pasta
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!
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Servings: 4
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.
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