Ingredients
Scale
- 1 package (4 count) Philly Sirloin Steaks or Steak-umms
- 1 green bell pepper, cut into strips
- 1/2 yellow onion, sliced
- 1 1/2 teaspoons Montreal steak seasoning
- 1 (19 ounce) package frozen cheese tortellini
- 1 pint heavy cream
- 1 cup shredded provolone cheese
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the frozen tortellini according to package instructions until al dente. Drain and set aside.
- Cook the Steak and Veggies: In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak, bell peppers, and onions. Sprinkle with Montreal steak seasoning.
- Season and Sauté: Cook the steak and vegetables, stirring occasionally, until the steak is browned and the vegetables are tender-crisp, about 5-7 minutes.
- Create the Sauce: Pour the heavy cream into the skillet with the steak and vegetables. Bring to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
- Combine and Cheese: Add the cooked tortellini to the skillet, gently tossing to coat with the sauce. Sprinkle the shredded provolone cheese over the top and stir until it’s melted and well combined.
- Final Touches: Taste and adjust seasoning with salt and pepper if needed. Let the dish simmer for an additional 2-3 minutes to allow the flavors to meld.
- Serve and Enjoy: Dish out the Philly Cheesesteak Tortellini while it’s hot, ensuring each serving has a good mix of pasta, steak, and vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: American