Description
This Cheesesteak Tortellini recipe combines the rich flavors of Philly sirloin steaks, sautéed peppers and onions, and creamy cheese tortellini for a hearty and comforting meal that can be ready in just 20 minutes. The dish features tender steak and crisp-tender vegetables seasoned with Montreal steak seasoning, simmered in a luscious heavy cream sauce and topped with melted provolone cheese for a decadent finish.
Ingredients
Scale
Proteins and Dairy
- 1 package (4 count) Philly Sirloin Steaks
- 1 pint heavy cream
- 1 cup shredded provolone cheese
Vegetables and Seasonings
- 1 green bell pepper, sliced
- ½ yellow onion, sliced
- 1 ½ teaspoons Montreal steak seasoning
Other Ingredients
- 1 teaspoon olive oil
- 1 bag (19 ounces) frozen cheese tortellini
Instructions
- Heat the Pan: In a large sauté pan, heat 1 teaspoon of olive oil over medium-high heat to prepare the pan for cooking your ingredients evenly.
- Cook Steaks and Veggies: Add the Philly sirloin steaks to one side of the pan and the sliced green bell pepper and yellow onion to the other side. Sprinkle 1 ½ teaspoons of Montreal steak seasoning over both. Cook the steaks according to package instructions while stirring the peppers and onions occasionally until they become crisp-tender, then combine everything evenly in the pan.
- Add Tortellini and Cream: Add the frozen cheese tortellini and 1 pint of heavy cream to the pan with the steaks and vegetables. Bring this mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it simmer for about 10 minutes, stirring occasionally to prevent sticking, until the tortellini is fully cooked.
- Melt the Cheese: Once the tortellini is cooked through, sprinkle 1 cup of shredded provolone cheese evenly over the dish. Replace the lid and allow the cheese to melt thoroughly. Serve immediately while hot for the best flavor and texture.
Notes
- Use a non-stick or heavy-bottom sauté pan to prevent sticking when simmering the tortellini in cream.
- Stir occasionally during simmering to ensure even cooking and avoid burning on the bottom of the pan.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Adjust the amount of Montreal steak seasoning based on your preferred saltiness and spice level.
- Ensure the cheese used to top the dish melts well; provolone is ideal, but mozzarella or a mild cheddar can be used as substitutes.
