If you’re craving a comforting dinner that brings together bold flavors and creamy textures, the Cheesesteak Tortellini Skillet Recipe is your new go-to. Imagine tender Philly sirloin steaks mingling with sweet sautéed peppers and onions, all enveloped by cheesy tortellini simmered in rich, luscious cream. This skillet meal is surprisingly simple to prepare, yet it delivers big on heartiness and flavor, making it perfect for weeknights or anytime you want a soul-satisfying dish that feels like a warm hug on a plate.
Ingredients You’ll Need
These straightforward ingredients each play a key role in crafting the perfect balance of savory, creamy, and cheesy in this dish. Each element contributes texture, depth, or color, ensuring every bite is packed with flavor and comforting satisfaction.
- Olive oil: Essential for a sizzling start to cook steaks and soften veggies without sticking.
- Philly Sirloin Steaks: The star protein, tender and flavorful, bringing authentic cheesesteak vibes.
- Green bell pepper: Adds a fresh crunch and vibrant color that contrasts beautifully with creamy tortellini.
- Yellow onion: Provides a sweet and aromatic base that caramelizes perfectly with the peppers.
- Montreal steak seasoning: Packs a punch of savory spices giving the steaks and veggies that signature bold flavor.
- Frozen cheese tortellini: Creamy and cheesy pockets of pasta that soak up all the delicious flavors in the skillet.
- Heavy cream: Creates a rich, velvety sauce that ties the whole dish together flawlessly.
- Shredded provolone cheese: Melts into a gooey topping that adds an irresistible cheesy finish.
How to Make Cheesesteak Tortellini Skillet Recipe
Step 1: Heat the Pan
Start by warming 1 teaspoon of olive oil in a large sauté pan over medium-high heat. This little step is crucial—it heats the pan evenly so your steaks and veggies cook beautifully without sticking or burning.
Step 2: Cook Steaks and Veggies
Place the Philly sirloin steaks on one side of the pan while adding the sliced green bell pepper and yellow onion on the other. Sprinkle the Montreal steak seasoning generously over both the meat and vegetables. Cook the steaks as per package instructions, and let the peppers and onions soften until they’re crisp-tender. Stir everything together at the end to marry those bold flavors and textures.
Step 3: Add Tortellini and Cream
Next, pour in the frozen cheese tortellini along with the pint of heavy cream. Bring the mixture up to a boil, then reduce it to a gentle simmer. Cover your pan and let it cook for about 10 minutes, stirring occasionally so nothing sticks. This allows the tortellini to cook through perfectly while soaking in that creamy, savory sauce.
Step 4: Melt the Cheese
Finally, sprinkle the shredded provolone cheese over the top. Cover the pan again and give it a few minutes just to melt that cheese into a luscious, gooey topping. Serve it up hot and fresh for the ultimate comforting bite.
How to Serve Cheesesteak Tortellini Skillet Recipe
Garnishes
A sprinkle of freshly chopped parsley or a pinch of crushed red pepper flakes can elevate the dish with a pop of color and a gentle kick. Consider a drizzle of extra virgin olive oil at the end for an extra touch of richness that brings everything together.
Side Dishes
This dish is quite hearty on its own, but a simple side salad with a tangy vinaigrette or some garlic bread can turn the meal into a full-on feast. Roasted vegetables or steamed broccoli work well too, adding a fresh and slightly crunchy balance to the creamy skillet.
Creative Ways to Present
For a fun twist, serve the Cheesesteak Tortellini Skillet Recipe in individual cast iron skillets to keep it warm and incredibly inviting. You can also spotlight it family-style on the table, letting everyone scoop up gooey, cheesy bites straight from the pan—it’s both comforting and convivial.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully with time, so it makes for incredibly tasty next-day meals.
Freezing
You can freeze this skillet dish, but because of the cream and cheese, it’s best to do so for no more than 1 to 2 months. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating to maintain the smooth, creamy texture.
Reheating
Reheat gently in a skillet over low heat, stirring often and adding a splash of milk or cream if the sauce thickens too much. This way, you keep the tortellini tender and the sauce silky without drying out the steaks.
FAQs
Can I use a different type of cheese for this recipe?
Absolutely! While provolone adds a classic flavor that goes perfectly with the cheesesteak theme, mozzarella or fontina would also melt nicely and bring their own creamy qualities to the dish.
Is it necessary to use heavy cream in the recipe?
Heavy cream creates that rich, indulgent sauce that defines this skillet meal. You could substitute with half-and-half for a lighter option, but the sauce won’t be quite as thick and luscious.
Can I make this recipe vegetarian?
Yes! Simply omit the Philly sirloin steaks and add extra peppers, onions, mushrooms, or even some spinach. For an added protein kick, consider adding cooked chickpeas or tofu.
How long does the whole cooking process take?
This Cheesesteak Tortellini Skillet Recipe comes together in about 20 minutes, making it a fantastic choice for quick weeknight dinners without sacrificing flavor or comfort.
Can I use fresh tortellini instead of frozen?
Fresh tortellini works wonderfully too and will cook more quickly. Just keep an eye on the pasta during simmering, as it may only need a few minutes to become tender.
Final Thoughts
This Cheesesteak Tortellini Skillet Recipe is a delightful blend of classic Philly steakhouse flavors with the creamy comfort of pasta. It’s so simple yet deeply satisfying, making it one of those dishes you’ll want to keep coming back to. Whether you’re feeding a crowd or just yourself, this skillet meal promises warmth and joy in every bite. Give it a try—I’m sure it will become your new favorite too!
Print
Cheesesteak Tortellini Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cheesesteak Tortellini recipe combines tender Philly sirloin steaks, sautéed green bell peppers and onions, creamy heavy cream, and melted provolone cheese over cheesy tortellini for a hearty and satisfying skillet meal ready in just 20 minutes.
Ingredients
Steak and Vegetables
- 1 teaspoon olive oil
- 1 package (4 count) Philly Sirloin Steaks
- 1 green bell pepper, sliced
- ½ yellow onion, sliced
- 1 ½ teaspoons Montreal steak seasoning
Pasta and Sauce
- 1 bag (19 ounces) frozen cheese tortellini
- 1 pint heavy cream
- 1 cup shredded provolone cheese
Instructions
- Heat the Pan: In a large sauté pan, heat 1 teaspoon olive oil over medium-high heat to prepare for cooking steaks and vegetables evenly.
- Cook Steaks and Veggies: Add the Philly sirloin steaks to one side of the pan and the sliced green bell pepper and yellow onion to the other side. Sprinkle 1 ½ teaspoons Montreal steak seasoning over both. Cook the steaks following package directions while allowing the vegetables to become crisp-tender. Stir together once cooked.
- Add Tortellini and Cream: Pour in the frozen 19-ounce cheese tortellini and 1 pint heavy cream with the steak and vegetable mixture. Bring to a boil, then reduce heat to a simmer. Cover and let simmer for 10 minutes, stirring occasionally to prevent sticking, until tortellini is cooked through.
- Melt the Cheese: Sprinkle 1 cup shredded provolone cheese over the cooked tortellini mixture. Replace the lid and allow the cheese to melt thoroughly. Serve immediately while hot.
Notes
- Use a large sauté pan to ensure even cooking.
- Stir occasionally when simmering to prevent tortellini from sticking to the pan.
- Adjust Montreal steak seasoning to taste if preferred less or more seasoning.
- Serve immediately to enjoy the melted cheese at its best texture.
- Substitute heavy cream with half-and-half for a lighter sauce if desired.
