Philly Cheesesteak Tortellini Pasta

Imagine a dish that combines the classic flavors of a Philly cheesesteak with the comfort of Italian pasta. This recipe brings together succulent steak, crisp vegetables, and creamy cheese tortellini, all wrapped in a rich and savory sauce. The cultural significance of this dish lies in its fusion of American and Italian cuisines, blending the iconic Philly cheesesteak with the beloved Italian tortellini. The result is a hearty, satisfying meal that is both easy to prepare and packed with flavor.

Ingredients

• , uncooked (do not thaw)
• 2 lbs Shaved Ribeye (or thinly sliced sirloin)
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Paprika
• 1 Teaspoon Onion Powder
• 1 Teaspoon Montreal Steak Seasoning
• Kosher Salt and Black Pepper, as needed
• 1 Medium Green Pepper, sliced
• 1 Medium Yellow Onion, sliced
• 1 Cup Sliced Baby Bella Mushrooms
• 4 Cups Heavy Cream (or half and half for a lighter version)
• Canola Oil, as needed
• 1 Cup Shredded Provolone Cheese

Instructions

1. Prepare the Steak: Heat a large skillet over medium heat. Add about 1 tablespoon of canola oil and cook the shaved ribeye until it is no longer pink. Remove the steak from the pan and set aside.
2. Cook the Vegetables: In the same pan, add a bit more canola oil if needed. Add the mushrooms, green pepper, and yellow onion. Cook until the vegetables are tender.
3. Cook the Tortellini: Follow the package instructions to cook the cheese tortellini. Typically, this involves boiling them in salted water until they float to the surface.
4. Make the Cream Sauce: Pour in the heavy cream and simmer until the sauce begins to thicken. Season with salt, pepper, garlic powder, onion powder, paprika, and Montreal steak seasoning to taste.
5. Combine the Dish: Add the cooked tortellini and shaved ribeye back into the pan with the cream sauce. Stir well to combine.
6. Finish with Cheese: Sprinkle shredded provolone cheese over the top and let it melt into the sauce. Serve hot.

Top Tips

• Use the Right Pan: A deeper sauté pan or braising pan is ideal for this recipe to prevent the cream sauce from overflowing.
• Stir Often: Keep an eye on the cream sauce and stir frequently to ensure it doesn’t stick to the bottom of the pan.
• Select Quality Steak: Choose a tender cut of steak to avoid chewiness.
• Don’t Overcook: Cook the tortellini until just done to prevent them from becoming mushy.
• Adjust Seasoning: Taste and adjust the seasoning as you go to ensure the flavors are balanced.
• Add Fresh Herbs: Consider adding some fresh parsley or basil for added freshness.

Variations

• Spicy Version: Add diced jalapeños or red pepper flakes to give the dish a spicy kick.
• Mushroom Focus: Use a variety of mushrooms like cremini, shiitake, and button for a deeper mushroom flavor.
• Lighter Option: Substitute heavy cream with half and half or a mixture of milk and cream for a lighter sauce.
• Veggie Addition: Add other vegetables like zucchini or bell peppers to increase the nutritional value.
• Cheesy Twist: Mix in some grated Parmesan cheese with the provolone for an extra cheesy flavor.
• Meat Alternatives: Use chicken or pork for a different protein option.

Nutritional Guide

Additional Nutritional Notes: This dish is rich in protein from the steak and cheese tortellini, making it a satisfying meal. The heavy cream contributes to its high calorie and fat content, so consider using lighter alternatives for a healthier option. The vegetables add fiber and vitamins, enhancing the nutritional profile of the dish.