Cheesy Philly Steak Tortellini Skillet
Creamy, cheesy, and packed with juicy shaved steak and tender tortellini, this Cheesy Philly Steak Tortellini Skillet is comfort food made fast.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 pound shaved beef steak thinly sliced and ready to cook
- 3 cups tortellini pasta fresh or refrigerated cheese tortellini, cooked according to package
- 2 cups shredded provolone-mozzarella cheese blend freshly shredded for best melting
- 1.5 cups heavy whipping cream room temperature for even heating
- 2 bell peppers diced (use red and green for color)
- 0.5 yellow onion diced
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Prepare the tortellini according to package instructions in salted boiling water. Drain well and set aside, reserving a few tablespoons of pasta water in case you need to loosen the sauce.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the diced bell peppers and diced yellow onion. Saute for 2–3 minutes, stirring, until they start to soften but still have a bit of crunch. Remove from the skillet and set aside with the tortellini.
- Add the shaved beef steak to the same hot skillet in an even layer. Cook for 2–4 minutes, stirring occasionally, until it’s no longer pink and begins to brown slightly. Drain any excess grease if necessary. Season the beef with 1 teaspoon seasoned salt and 1 teaspoon Worcestershire sauce. Return the sauteed peppers and onions to the skillet with the beef, toss to combine, then remove the mixture to a plate.
- Lower the heat to low. Pour in 1 1/2 cups heavy whipping cream and warm gently — do not boil. Slowly add 2 cups shredded provolone-mozzarella, stirring frequently until the cheese is fully melted and the sauce is smooth and creamy. If the sauce seems too thick, stir in 1–2 tablespoons reserved pasta water to reach desired consistency. Season with salt and freshly ground black pepper to taste.
- Return the cooked tortellini and steak-veggie mixture to the skillet. Gently stir everything together until the tortellini and steak are evenly coated in the creamy cheese sauce and heated through, about 1–2 minutes. Taste and adjust seasoning.
- Spoon into bowls and serve hot. Garnish with extra shredded cheese or chopped fresh parsley if desired.
Notes
Use freshly shredded cheese for best results. Don't overcook the beef to keep it tender. Warm the cream before adding cheese to prevent clumping.