Description
A creamy, hearty twist on the classic Philly cheesesteak, combining tender beef, peppers, and cheese-filled tortellini in a rich skillet sauce.
Ingredients
- 1 tablespoon olive oil
- 9 ounces quick steaks
- 1 cup diced sweet yellow onion
- 1 cup diced green bell pepper
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 ounces cream cheese
- 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 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 green bell pepper to the skillet. Cook for 5-6 minutes until tender and lightly browned.
- Stir in cream cheese until fully melted and combined.
- Return steak to the skillet. 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 cook 1-2 minutes until melted.
- Remove from heat and stir melted cheese into the pasta before serving.
Notes
- For extra flavor, add sautéed mushrooms.
- Use fresh tortellini if preferred; reduce cook time slightly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- 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: 15 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg
