Ingredients

1 lb (16 oz) cheese tortellini (cheese-filled variety, store-bought or homemade)

1 lb beef or steak (such as ribeye), thinly sliced

2–3 tablespoons olive oil

1 large yellow onion, thinly sliced

2 bell peppers (preferably red and green), sliced into strips

3 garlic cloves, minced

1–2 cups provolone cheese, shredded, or pre-made cheese sauce

1 cup beef broth (low-sodium recommended)

½ cup heavy cream or half-and-half

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

Salt and black pepper, to taste

Optional: a pinch of red pepper flakes

A handful of fresh basil or parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and drizzle with a little olive oil to prevent sticking. Set aside.

Step 2: Thinly slice the steak against the grain, and slice the onions into thin rings or half-moons. Cut the bell peppers into strips and mince the garlic cloves.

Step 3 (Optional): Marinate the steak slices in a bowl with olive oil, Worcestershire sauce, salt, and pepper for about 30 minutes to enhance flavor.

Step 4: Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steak slices in a single layer and sear for 2–3 minutes on each side until nicely browned and cooked to your liking. Remove steak and set aside. (Cook in batches if needed.)

Step 5: In the same skillet, add more olive oil if needed. Sauté the onions, bell peppers, and garlic over medium heat until tender and slightly caramelized, about 5–7 minutes. Season with salt, black pepper, and optional red pepper flakes.

Step 6: Pour in beef broth to deglaze the pan, scraping up browned bits with a wooden spoon. Stir in tomato paste and Worcestershire sauce, mixing well.

Step 7: Lower heat to medium-low. Stir in heavy cream or half-and-half, then gradually add shredded provolone cheese or cheese sauce, stirring until melted and smooth. Adjust seasoning with salt and pepper as needed.

Step 8: Return the seared steak to the skillet with the sauce and vegetables. Gently fold in the cooked tortellini, coating everything evenly. Let simmer for 2–3 minutes to meld flavors and allow the pasta to absorb some sauce.

Step 9: Remove from heat and garnish with fresh basil or parsley. Serve immediately while hot for the best experience.

Tips & Variations

For a spicy kick, add sliced jalapeños or a pinch of cayenne pepper to the sauce.

Include extra vegetables like mushrooms, spinach, or zucchini for more nutrition and flavor.

Try mixing provolone with mozzarella or sprinkle Parmesan on top for a different cheese profile.

Substitute steak with thinly sliced chicken or plant-based meat to change the protein.

Add crushed tomatoes or marinara for a creamy tomato base variation.

FAQs

Can I Use a Different Type of Pasta?

Yes, you can substitute cheese tortellini with other stuffed pastas like ravioli or even penne. Just choose a pasta that holds up well to the rich sauce and hearty ingredients.

How Do I Ensure the Steak Remains Tender?

Slice the steak thinly against the grain and sear quickly over high heat without overcrowding the pan. Marinating briefly with Worcestershire sauce, salt, and pepper also helps keep the meat tender and flavorful.

Dinner

Philly Cheesesteak Tortellini Pasta Recipe

Introduction