Description
A rich and comforting twist on a classic Philly cheesesteak, combining tender beef, sautéed vegetables, and cheesy tortellini in a creamy sauce. Perfect for a quick, hearty weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 9 ounces quick steaks
- 1 cup diced sweet yellow onion (vidalia onion cut into ½ inch sized pieces)
- 1 cup diced green bell pepper (seeds and stem removed and cut into ½ inch sized pieces)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 ounces cream cheese (room temperature)
- ½ cup beef broth
- 1 ½ cups half & half dairy creamer
- 19 ounces frozen cheese tortellini
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
Instructions
- Heat olive oil in a large 12-inch skillet over medium-high heat. Add the quick steak pieces.
- Cook undisturbed for 2 minutes, then flip and cook another 2 minutes until browned and no pink remains.
- Remove steak with a slotted spatula and set aside, leaving some fat in the skillet.
- Add diced onion and bell pepper to the skillet and cook for 5–6 minutes until tender and lightly browned.
- Stir in cream cheese until fully melted and combined.
- Return steak to the skillet and add salt, pepper, beef broth, and half & half. Stir gently.
- Bring to a boil, then add frozen tortellini. Stir to coat, reduce heat to low, and cover.
- Simmer for 10 minutes, stirring often, until tortellini is cooked and sauce thickens.
- Sprinkle mozzarella and provolone over the top, cover, and let melt for 1–2 minutes.
- Remove from heat, stir melted cheese into the sauce, and serve.
Notes
- Do not overbreak the steak pieces to keep a hearty texture.
- Stir frequently to prevent tortellini from sticking.
- You can substitute red or yellow bell peppers for variation.
- Serve immediately for best texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
