What could be better than two comfort foods colliding? This dish marries the warmth of eating a hearty bowl of pasta with the indulgence of a juicy Philly cheesesteak sandwich to create the ultimate treat meal.
Instead of melting the cheese across the sliced steak, as in the classic sandwich, this recipe uses cheese tortellini. Not only does this make the meal easy to execute, but it delivers the cheese in delicious mouthfuls. This pairs perfectly with the tender steak and the moreish cream sauce. The green pepper adds that necessary zing to complete this delightful flavor combination.
Now, you never have to choose between steak and pasta again; just put the two together, and you have a dish that’s bound to hit the spot.
Why you will love this recipe…
Philly Cheesesteak Tortellini
Ingredients
- 20 oz cheese tortellini
- 200 g sirloin steak
- Salt
- Freshly cracked black pepper
- 1 tsp garlic powder
- 1 tbsp vegetable oil
- 3 cloves garlic ,minced
- 1 green pepper
- 1 small onion
- 1 cup heavy cream
- ½ cup grated parmesan
Instructions
Ingredients:
Step 1- Cook the tortellini
- Fill a large pot with hot water and salt it liberally. Bring to a boil and cook the tortellini according to the instructions on the packaging.
- Drain and set aside.
Step 2- Prep the steak
- Remove your steak from the fridge at least 30 minutes before cooking to let it come to room temperature.
- Sprinkle the steak with salt, freshly cracked black pepper, and garlic powder on both sides and massage it gently into the meat.
Step 3- Cook the steak
- Heat the vegetable oil in a frying pan on medium-high heat. Fry the steak for 2 minutes on each side so it remains pink in the center. If your steak is particularly thick, cook for an additional minute on each side.
- Set aside to rest.
Step 4- Fry off the veggies
- Finely dice the onion and chop the green pepper into slices.
- Using the same frying pan you used to cook the steak, fry the garlic until fragrant. Then add the onions and peppers and cook until softened.
Step 5- Finish off the sauce
- Add the cream to the pan and let it bubble until slightly thickening. Add salt and pepper to taste.
Step 6- Serve
- Portion the tortellini into a bowl and cover liberally with sauce. Cut the steak into half-inch thick slices and lay it across the pasta. Sprinkle with parmesan cheese and enjoy!
Nutrition
Serving Suggestions
To make this dish even more hearty, serve it the Italian way with some crusty bread. I suggest washing it down with your favorite cabernet sauvignon.
🧑🍳 Expert Tips
Storage Suggestions
To store: Place in an airtight container and allow to cool completely before placing in the fridge for up to three days.
To warm up: Heat in a microwave-safe container for a few minutes or place it in a pot and gently bring up the temperature on the stove.
Philly Cheesesteak Tortellini FAQs
Why is it called a Philly cheesesteak?
The classic Philly cheesesteak sandwich is named after the city it was created in, Philadelphia. It classically consists of sliced beef steak with melted cheese, served on a long hoagie roll.
What’s the difference between tortellini and tortelloni?
These two pastas are often confused with each other because the only difference between them is the size. A tortellini is around 2g, and more are served in one bowl, while a tortelloni is around 5g.
Why are my tortellini floating immediately?
Tortellini are very light and have a small air pocket in them, which makes them float. To make sure they cook evenly, stir them occasionally or place the lid on the pot.
