Description
A comforting fusion of Philly cheesesteak and cheesy tortellini, this skillet dish combines tender beef, caramelized onions, peppers, and gooey cheese for a creamy, golden, and utterly satisfying meal.
Ingredients
Scale
- 20 ounces cheese tortellini (fresh or refrigerated)
- 1 pound beef steak (ribeye or sirloin), thinly sliced
- 1 large onion, thinly sliced
- 2 medium bell peppers (green and red), sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 1/2 cups provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil and cook tortellini until just al dente. Drain and set aside.
- In a large oven-safe skillet, heat olive oil over medium heat. Sauté onions and bell peppers until softened and caramelized, about 8 minutes. Add garlic and cook 1 minute more.
- Add sliced beef and cook until just browned.
- Stir in beef broth, heavy cream, salt, and black pepper. Simmer briefly.
- Add cooked tortellini and toss to coat in sauce. Stir in provolone and mozzarella until melted.
- Top with Parmesan and place under the broiler for 2–3 minutes until bubbly and golden.
- Serve hot, garnished with parsley if desired.
Notes
- Cook tortellini slightly under to avoid overcooking in the sauce.
- Broiling at the end creates a golden, cheesy crust.
- Use ribeye for the most authentic cheesesteak flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta, Skillet Meal
- Method: Stovetop and broiler
- Cuisine: Fusion (American-Italian)
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg