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I created this Philly Cheesesteak Tortellini Pasta one night when I was craving both Italian comfort food and a classic cheesesteak. The moment those tender tortellini met with savory steak and melty provolone I knew I'd stumbled onto something special. Now it's our family's favorite way to transform ordinary pasta night into something extraordinary.
Pure Comfort
What makes this dish so amazing is how it brings together two comfort food favorites. That cheese-filled tortellini swimming in a creamy sauce with perfectly seasoned steak and peppers creates pure magic in every bite. My kids actually cheer when they see it on the menu.
What You'll Need
- Sirloin Steaks: 2 thinly sliced sirloin steaks for tender, flavorful bites.
- Green Bell Pepper: 1 large, thinly sliced for a fresh crunch and vibrant color.
- Yellow Onion: 1 medium, diced for a sweet, savory base.
- Cheese Tortellini: 16 oz, fresh or refrigerated for creamy, cheesy pasta goodness.
- Provolone Cheese: 4 slices, perfectly melted for a creamy finish.
- Steak Seasoning: 1 tbsp, to enhance the depth of flavor in the steak.
- Half-and-Half: 1 cup, for a creamy, velvety sauce.
- Olive Oil: 2 tbsp, for sautéing and flavoring the dish.
Let's Cook Together
- Get Everything Ready
- Slice your steak nice and thin it cooks up so much better that way.
- Build Those Flavors
- Let those peppers and onions get nice and tender with the steak the aromas are incredible.
- Add the Pasta
- Once you add those tortellini and cream everything starts coming together beautifully.
- Make it Cheesy
- That melty provolone on top is what makes this dish extra special.
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Keep It Fresh
This pasta tastes best right off the stove when that cheese is all melty and perfect. If you do have leftovers they'll keep nicely in the fridge just warm them gently to keep that creamy texture.
Make It Your Own
Sometimes I use chicken when we're craving something different or add mushrooms for extra flavor. The beauty of this recipe is how easily it adapts to what you love. My daughter prefers mozzarella so we often swap that in for the provolone.
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Frequently Asked Questions
- → What type of steak works best?
- Thinly sliced Philly sirloin steak is ideal. You can ask your butcher to slice it thin or partially freeze the steak to slice it yourself.
- → Can I use different cheese?
- While provolone is traditional for Philly cheesesteak, mozzarella or white American cheese could work as alternatives.
- → What can I substitute for half and half?
- Use equal parts heavy cream and milk to make your own half and half, or use all heavy cream for a richer sauce.
- → Can I use frozen tortellini?
- Yes, frozen tortellini works fine. Just adjust cooking time according to package directions and ensure it's fully cooked.
- → How do I prevent the sauce from breaking?
- Keep heat at a gentle simmer and stir occasionally. Too high heat can cause the cream sauce to separate.
Conclusion
A delicious fusion recipe that merges the classic Philly cheesesteak with creamy tortellini pasta, creating a quick and satisfying meal perfect for busy weeknights.