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
Scale
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.
