Ingredients
Scale
- 19 ounces refrigerated cheese tortellini
- 4 slices Philly sirloin steak (or 1 pound steak, thinly sliced)
- 1 cup shredded provolone cheese (or a mix of cheeses like provolone and parmesan/mozzarella)
- 1 cup half-and-half (or 2 cups milk for a less rich sauce)
- 1 large green bell pepper
- 1 medium yellow onion
- 1 tablespoon steak seasoning (or your preferred blend)
- 2 tablespoons olive oil
- Optional: Fresh parsley or basil (for garnish), garlic (minced), Worcestershire sauce, mushrooms.
Instructions
- Prepare Ingredients: Thinly slice the steak. Slice or dice the bell pepper and onion.
- Cook Tortellini: Cook the tortellini according to package directions.
- Sauté Steak and Vegetables: Heat olive oil in a large skillet. Add steak and cook until browned. Add onion and bell pepper and sauté until softened. Season with steak seasoning.
- Make Cheese Sauce: In a separate saucepan, combine half-and-half (or milk) and shredded cheese. Heat over low heat, stirring constantly, until cheese is melted and sauce is smooth. (The article doesn’t specify making a roux, so this is a simpler method.)
- Combine: Add the cooked tortellini to the skillet with the steak and vegetables. Pour the cheese sauce over the mixture and stir to combine.
- Serve: Garnish with fresh herbs (if desired).
Notes
- The article mentions using different cheeses and also offers the option of milk instead of half-and-half for the sauce.
- It emphasizes the importance of thinly slicing the steak.
- Prep Time: Approximately 20-30 minutes (including chopping vegetables and slicing steak)
- Cook Time: Approximately 20-30 minutes (including cooking tortellini, sautéing, and sauce)
- Category: Pasta, Main Dish, Italian-American Fusion
- Method: Sautéing, Boiling, Simmering
- Cuisine: American, Italian
Nutrition
- Calories: 1007 kcal
- Fat: 53 g
- Carbohydrates: 70 g
- Protein: 63 g
- Cholesterol: 126 mg
Keywords: Philly cheesesteak, tortellini, pasta, Italian, American, fusion, beef, cheese, quick, easy, dinner, creamy.