Description
A delicious twist on a classic Philly cheesesteak, combined with tender, pillowy cheese tortellini for a perfect weeknight meal.
Ingredients
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 8 oz sirloin steak, thinly sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 4 oz provolone cheese, shredded
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the cheese tortellini according to package instructions. Once done, drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add sliced onions and green bell peppers to the skillet, sautéing until they soften (about 5-7 minutes).
- Add thinly sliced steak to the skillet and cook until browned (about 4-5 minutes).
- Stir in minced garlic, salt, and pepper; sauté for an additional minute.
- Combine the cooked tortellini with the steak mixture in the skillet, stirring gently to combine.
- Top with shredded provolone cheese, cover the skillet, and allow the cheese to melt (about 2-3 minutes) before serving.
Notes
Don’t overmix when combining the tortellini and steak mixture to keep the tortellini intact. For a vegan version, use plant-based cheese tortellini and marinated tofu instead of steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg