Philly Cheesesteak Tortellini Pasta
Indulge in a fusion of flavors with our Philly Cheesesteak Tortellini Pasta, where tender beef, savory vegetables, and creamy cheese sauce blend harmoniously over cheesy tortellini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 cups frozen cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced beef steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup sliced bell peppers (red and green)
- 1 cup sliced mushrooms
- 1/2 cup sliced onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook 3 cups of frozen cheese tortellini according to package instructions. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add thinly sliced beef steak, season with 1 teaspoon each of salt and black pepper. Cook until browned, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add sliced bell peppers, mushrooms, and onions. Sauté until tender, about 5 minutes.
- Sprinkle garlic powder, onion powder, dried oregano, and dried basil over the vegetables. Stir well to combine.
- Pour in heavy cream, bring to a simmer. Stir in shredded mozzarella cheese and grated Parmesan cheese until melted and creamy.
- Add the cooked tortellini and beef back into the skillet. Toss everything together until well combined and heated through.
- Serve hot, garnished with extra cheese if desired.
Nutrition
- Calories: 580
- Sugar: 5g
- Sodium: 1080mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 155mg