Philly Cheesesteak Tortellini Pasta
Philly Cheesesteak Tortellini Pasta is a delicious fusion dish that combines the hearty flavors of a classic Philly cheesesteak with cheesy tortellini, creating a comforting and satisfying meal.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Essential Ingredients
- 1 pound Shaved Ribeye Steak Thinly sliced for quick cooking.
- 12 ounces Frozen Cheese Tortellini No need to thaw before cooking.
- 1 cup Green Peppers Sliced.
- 1 cup Onion Sliced.
- 1 cup Baby Bella Mushrooms Sliced.
- 1 cup Heavy Cream For the creamy sauce.
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 tablespoon Montreal Steak Seasoning
Instructions
- 1. Prepare the Tortellini: Cook the frozen tortellini according to the package instructions. Drain and set aside.
- 2. Cook the Steak: In a large skillet, heat about 1 tablespoon of canola oil over medium heat. Add the shaved ribeye steak, garlic powder, onion powder, paprika, and Montreal steak seasoning. Cook until no longer pink, about 3-5 minutes. Remove and set aside.
- 3. Sauté the Vegetables: In the same skillet, add more canola oil if needed, then add the green pepper, onion, and mushrooms. Sauté until tender, about 5-7 minutes.
- 4. Make the Cream Sauce: Pour in the heavy cream and bring to a simmer, stirring occasionally until thickened, about 5 minutes.
- 5. Combine and Serve: Add the cooked tortellini and steak back into the skillet, stirring to coat with the sauce. Cook for an additional 2-3 minutes. Serve hot, garnished with parsley or parmesan if desired.
Notes
Use fresh ingredients for the best flavor. Adjust seasoning to taste.