Description
Creamy Cheesesteak Tortellini combines tender sirloin steak, sautéed vegetables, and rich, creamy cheese sauce to create a delightful twist on the classic Philly cheesesteak. This comforting pasta dish is easy to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 1 package (9 oz) cheese tortellini
Meat
- 1 lb sirloin steak, thinly sliced
Vegetables
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
Liquids & Dairy
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
Seasonings
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until they float to the top and become tender. Drain and set aside, optionally drizzling with olive oil to prevent sticking.
- Cook Steak: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the thinly sliced sirloin steak, season with salt and pepper, and cook for about 3-4 minutes until browned and cooked to your preferred doneness. Remove the steak from the skillet and cover with foil to keep warm.
- Sauté Vegetables: In the same skillet, add the sliced onion and green bell pepper. Sauté for 5-7 minutes until softened and slightly caramelized. Add minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Deglaze and Simmer: Pour in 1 cup of beef broth, scraping the bottom of the skillet to deglaze and incorporate the flavorful bits. Bring to a simmer and let cook for 2-3 minutes to reduce slightly.
- Add Cream and Sauce: Lower the heat to medium-low and stir in 1 cup of heavy cream. Add Worcestershire sauce and let the sauce simmer gently for another 3-4 minutes to thicken.
- Incorporate Cheese: Gradually add shredded provolone cheese, stirring constantly until fully melted and the sauce is creamy. Adjust the thickness by adding more broth or cream if desired.
- Combine Pasta and Steak: Add the cooked tortellini to the skillet, gently folding it into the creamy sauce. Stir in the cooked sirloin steak until evenly distributed throughout the pasta and sauce.
- Season and Serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Spoon the creamy cheesesteak tortellini onto plates or into bowls, and garnish with freshly chopped parsley for a fresh finish.
Notes
- Use freshly sliced sirloin steak for the best flavor and tenderness.
- You can substitute provolone with mozzarella or fontina cheese for a different taste.
- If you’d prefer a lighter sauce, use half-and-half instead of heavy cream.
- Make sure to deglaze the skillet well to incorporate all the flavorful bits from cooking the steak and vegetables.
- This dish pairs wonderfully with a crisp green salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 640
- Sugar: 3g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
Keywords: cheesesteak tortellini, creamy pasta recipe, sirloin steak recipe, comfort food, easy dinner
