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Philly Cheesesteak Tortellini Pasta – A Comfort Food Fusion Masterpiece


  • Author: WAFA LI

Ingredients

• 8 oz refrigerated or frozen cheese tortellini (or meat-filled)
• 1 tbsp olive oil
• 1 lb (450g) ribeye or sirloin steak, thinly sliced (or plant-based steak strips)
• 1 bell pepper (any color), sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp dried oregano
• Salt & black pepper to taste
• 1 cup marinara sauce or beef broth
• 1 cup shredded provolone or mozzarella cheese
• Optional: sautéed mushrooms or hot cherry peppers
• Fresh parsley, chopped (for garnish)


Instructions

  1. Cook tortellini according to package directions. Drain and set aside.
  2. In a large skillet over medium-high heat, warm olive oil. Add steak and sear 3–4 minutes until browned. Remove and set aside.
  3. In the same pan, add bell pepper and onion. Sauté 6–7 minutes until tender and slightly caramelized. Add garlic and cook 30 seconds more.
  4. Stir in smoked paprika, oregano, salt, and pepper.
  5. Return steak to the pan. Pour in marinara sauce or broth and simmer 3–4 minutes.
  6. Reduce heat to low. Stir in cooked tortellini and shredded cheese. Toss gently until cheese melts and everything is well coated.
  7. Taste and adjust seasoning—add a splash of Worcestershire or hot sauce if desired.
  8. Garnish with fresh parsley and serve hot!

Great with garlic bread or a crisp green salad on the side!

💡 Make it creamy: Stir in ¼ cup cream cheese or Alfredo sauce at the end.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 4 , Calories : 480 , Net Carbs: 38g , Fats: 22g , Protein: 32g