Ingredients
Method
- Cook the tortellini according to package directions, then drain and set aside.
- In a large skillet over medium-high heat, warm the olive oil.
- Add the diced bell peppers and onion, sautéing for 2–3 minutes until slightly softened.
- Add the shaved steak and cook until no longer pink. Drain excess grease and season with seasoned salt and Worcestershire sauce. Remove from skillet and set aside.
- Reduce heat to low and pour in the heavy cream, warming gently.
- Stir in the shredded provolone-mozzarella blend until fully melted and smooth. Season with salt and black pepper.
- Return the cooked tortellini and steak mixture to the skillet. Stir to coat everything evenly in the cheese sauce.
- Serve immediately, enjoying warm and creamy.
Nutrition
Notes
This Philly Cheesesteak Tortellini is rich, cheesy, and comforting. Customize the steak or cheese to your preference, and enjoy a quick, indulgent pasta skillet perfect for busy weeknights.
