Description
A comfort food fusion of cheesy tortellini and classic Philly cheesesteak flavors, this one-skillet dinner is rich, creamy, and ready in under 30 minutes.
Ingredients
- Cheese Tortellini: 20 ounces, refrigerated or frozen
- Beef Sirloin or Ribeye: 1 pound, thinly sliced
- Green Bell Pepper: 1, thinly sliced
- Yellow Onion: 1 medium, thinly sliced
- Garlic: 2 cloves, minced
- Cream Cheese: 4 ounces
- Provolone Cheese: 1 cup, shredded
- Beef Broth: 1/2 cup
- Olive Oil: 1 tablespoon
- Salt and Black Pepper: To taste
Instructions
- Preheat Your Equipment: Bring a pot of salted water to a boil and preheat a skillet with olive oil.
- Combine Ingredients: Cook tortellini just under package time, drain, and set aside.
- Prepare Your Cooking Vessel: Sear sliced beef in the skillet, remove, then sauté onions and peppers until softened. Add garlic and cook for 30 seconds.
- Assemble the Dish: Add beef back to the skillet. Stir in cream cheese and broth until smooth. Add tortellini and provolone, stirring to coat.
- Cook to Perfection: Simmer on low for 2–3 minutes until cheese is melted and everything is hot.
- Finishing Touches: Season with salt and pepper. Garnish if desired.
- Serve and Enjoy: Dish into bowls and serve immediately.
Notes
- Use thinly sliced steak for quick cooking and tenderness.
- Don’t overcook tortellini — it continues cooking in the skillet.
- Add mushrooms or hot peppers for a flavor boost.
- Use freshly grated cheese for best melting texture.