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I whipped up this Tortellini Philly Cheesesteak Pasta when I couldn't decide between my love for stuffed pasta and juicy cheesesteaks. The first time those cheese-filled pasta pillows mingled with tender beef and gooey provolone, I realized I'd hit on something truly wonderful. It's become our go-to meal when we want to turn a basic pasta dinner into something that gets everyone excited.
Total Indulgence
The beauty of this dish lies in its mashup of two beloved comfort classics. Those stuffed tortellini bathed in rich sauce alongside well-seasoned beef and sweet peppers creates something downright magical with each forkful. My little ones actually jump up and down when they spot it on our weekly meal plan.
Ingredients List
- Sirloin Steaks: 2 cut into thin strips for quick cooking and maximum tenderness.
- Green Bell Pepper: 1 large, cut into strips for texture and eye-catching color.
- Yellow Onion: 1 medium, chopped for natural sweetness and depth.
- Cheese Tortellini: 16 oz, from the refrigerated section for that homemade taste.
- Provolone Cheese: 4 slices, that will melt into gooey perfection.
- Steak Seasoning: 1 tbsp, to bring out the meat's natural flavors.
- Half-and-Half: 1 cup, creating that smooth, silky sauce.
- Olive Oil: 2 tbsp, for cooking and adding subtle flavor.
Simple Steps
- Prep Everything First
- Cut your beef really thin so it gets tender and cooks quickly.
- Create Your Base
- Cook those onions and peppers with the meat until everything smells amazing.
- Mix In The Pasta
- When you stir in the tortellini and cream, you'll see the dish transform before your eyes.
- Top With Cheese
- The way that provolone melts on top really makes this dish shine.
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Serving Tips
This dish shines when it's just been taken off the heat with all that cheese still gooey and wonderful. If you end up with extras, they'll store well in your fridge for a day or two - just warm them up slowly to keep everything nice and creamy.
Mix It Up
We sometimes swap in diced chicken when we want something lighter or toss in some sliced mushrooms for extra umami. That's what I love about cooking this dish - it works with whatever you've got on hand. My son can't get enough of cheddar, so we often use that instead of provolone.
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Frequently Asked Questions
- → What steak should I use?
- Thin slices of sirloin work great. Either ask your butcher to cut it thin or partially freeze the steak to make slicing easier.
- → Can I switch the cheese?
- Sure! Mozzarella or white American cheese are great substitutes if you don’t have provolone.
- → What if I don't have half and half?
- You can substitute with a mix of heavy cream and milk, or just use all heavy cream for a richer taste.
- → Can frozen tortellini be used?
- Yes, frozen tortellini works perfectly. Follow the instructions on the package; just make sure it's fully cooked before using.
- → How can I keep the sauce smooth?
- Heat it gently and give it a stir here and there. High heat might make the sauce separate.
Conclusion
Combine the hearty flavors of Philly cheesesteak with cheesy tortellini for a creamy, delicious dinner that's quick and easy to make.