Description
Cheesesteak Tortellini is a rich and savory fusion dish that combines tender slices of ribeye steak, sautéed vegetables, provolone cheese, and cheese-filled tortellini in a creamy sauce.
Ingredients
Scale
- 12 oz cheese tortellini
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup cream cheese (optional)
- 1 1/2 cups provolone cheese, shredded
- Salt and pepper to taste
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat and sear the sliced ribeye until browned. Remove and set aside.
- In the same skillet, sauté onions and bell peppers until soft. Add garlic and cook for 1 minute.
- Reduce heat to low and pour in heavy cream. Stir in cream cheese (if using) until melted.
- Gradually add shredded provolone, stirring until the sauce is smooth and creamy.
- Return steak and tortellini to the skillet. Stir until everything is evenly coated.
- Season with salt, pepper, and red pepper flakes as desired. Simmer for 1–2 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can substitute ribeye with flank steak or chicken for a leaner option.
- Mushrooms can be used for a vegetarian version.
- Reheat with a splash of milk or cream to maintain the sauce’s consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: cheesesteak tortellini, fusion pasta, creamy steak pasta, provolone tortellini, Philly cheesesteak pasta