Cheesesteak Tortellini Recipe
Creamy, cheesy, and packed with tender steak, this Cheesesteak Tortellini combines the bold flavor of a Philly cheesesteak with the comforting texture of pasta—all in one skillet.
Ingredients
- 12 oz cheese tortellini
- 1 lb ribeye steak thinly sliced against the grain
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 1 bell pepper any color, thinly sliced
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup cream cheese optional, for added creaminess
- 1½ cups provolone cheese shredded
- Salt and black pepper to taste
- Red pepper flakes optional, for heat
- Fresh parsley chopped, for garnish
Instructions
- Boil salted water, cook tortellini 3–5 minutes, drain, toss with olive oil, and set aside.
- Slice ribeye thinly against the grain. Heat oil in skillet, sear steak 1–2 minutes per side in batches, then remove.
- Cook onions and bell peppers in the same pan over medium heat for 5–7 minutes until soft. Add garlic last minute and stir.
- Lower heat, add heavy cream and cream cheese. Stir smooth. Gradually melt in shredded provolone cheese.
- Add steak and tortellini back, stir gently to coat in sauce, simmer 1–2 minutes. Season with salt, pepper, and red pepper flakes.
- Sprinkle fresh parsley on top and serve hot.