Philly Cheesesteak Tortellini
A creamy, cheesy, and hearty dish featuring thinly sliced steak, bell peppers, onions, and cheese tortellini. This easy main dish is made with convenient ingredients and is ready in about 20 minutes.
Servings: 6 servings
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Ingredients
- 1 teaspoon olive oil
- 1 4-count package Philly Sirloin Steaks
- 1 green bell pepper
- 1/2 yellow onion
- 1 1/2 teaspoons Montreal steak seasoning
- 19 oz frozen cheese tortellini
- 1 pint heavy cream
- 1 cup shredded provolone cheese
Instructions
- In a large sauté pan, heat the oil over medium-high heat. Add the steaks to one side of the skillet and the peppers and onions to the other side. Sprinkle the steak seasoning over both.
- Cook the steaks according to the package instructions. By the time the steaks are cooked, the peppers and onions should be crisp-tender. Stir to combine the steak and vegetables.
- Add the frozen tortellini and heavy cream to the pan. Bring to a boil, then reduce the heat to a simmer. Cover and let the pasta cook for 10 minutes, stirring occasionally to prevent sticking.
- Once the tortellini is fully cooked, sprinkle the shredded provolone cheese over the pasta. Cover again and let it heat just long enough to melt the cheese, then serve.
Notes
- This dish can also be made using leftover roast beef or thinly sliced steaks. Simply skip to step 2 and add the meat along with the tortellini and cream.
- For a lower-calorie option, substitute half-and-half for the cream, though the sauce will be less rich.
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 11g | Protein: 13g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 384mg | Fiber: 1g | Sugar: 4g