It is 6pm. You are tired. Dinner needs to happen fast. This Philly cheesesteak tortellini pasta is your new secret weapon.
There is nothing like a hearty meal on a cold winter evening. This dish brings all the cozy vibes you crave. It is warm, creamy, and incredibly filling for the whole family.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknights. It combines the flavors of a classic sandwich with tender pasta. You get a massive protein boost from the flank steak and bone broth.
It feels like a fancy restaurant meal but takes only 35 minutes. Your kids will love the cheesy sauce. You will love that it only uses one main skillet for easy cleanup.
Simple Method
Making this dish is very straightforward. You start by searing the steak quickly to keep it tender. Then, you cook the vegetables and pasta right in the same pan. This one-pan approach builds amazing depth of flavor.
Even if you are a beginner, you can master this. The sauce thickens up perfectly as the cheese melts. You will feel like a pro chef in your own kitchen.
Ingredients You’ll Need
Most of these items are likely in your fridge or pantry right now.
- 1 lb flank steak, thinly sliced against the grain
- 20 oz refrigerated cheese tortellini
- 1 large green bell pepper, sliced into strips
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef bone broth
- 1 cup heavy cream
- 6 oz provolone cheese, shredded
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Step-by-Step
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak in a single layer and sear until browned, approximately 3 minutes; remove steak and set aside.
- In the same skillet, add onions and bell peppers, sautéing for 5-7 minutes until softened and slightly caramelized.
- Add minced garlic and cook for 1 minute until fragrant.
- Deglaze the pan with beef bone broth, scraping up any browned bits from the bottom.
- Stir in heavy cream, salt, pepper, and smoked paprika; bring to a light simmer.
- Add cheese tortellini to the skillet, cover, and cook for 5-7 minutes or until the pasta is tender.
- Return the steak to the pan and stir in the shredded provolone cheese until melted and the sauce is thickened.
- Serve immediately while the sauce is creamy.
Best Ways to Enjoy It
Serve this pasta warm in large bowls. The creamy provolone sauce is the star of the show. Pair it with a simple side salad for freshness. A piece of crusty garlic bread is also great for dipping.
For a cozy night in, dim the lights and enjoy. It is the ultimate comfort food for a Friday night. Your family will definitely ask for seconds.
How to Store Leftovers
Keep any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, add a splash of milk or broth to the pan. This helps bring the creamy texture back to life. Gently warm it over low heat on the stove.
Tips for Best Results
- Slice the steak against the grain for maximum tenderness.
- Do not skip deglazing the pan to capture all the flavor.
- Use refrigerated tortellini rather than dried for the best texture.
- Prep your vegetables ahead of time to save minutes at dinner.
- Add a pinch of red pepper flakes if you like a little heat.
- Keep the heat medium-low when adding cheese to prevent clumping.
- Use bone broth instead of regular broth for extra protein.
Ways to Switch It Up
- Swap the flank steak for thin strips of chicken breast.
- Use red bell peppers for a slightly sweeter flavor.
- Add sliced mushrooms for an extra earthy touch.
- Try pepper jack cheese for a spicy kick.
Common Questions
Can I use frozen tortellini?
Yes, you can use frozen pasta. You may need to add 2-3 minutes to the simmering time. Just check for tenderness before adding the steak back in.
What is the best steak for this?
Flank steak or skirt steak works beautifully here. They cook quickly and stay juicy. Just be sure to slice them very thin.
I hope this cozy meal brings a little extra warmth to your table tonight. It is the perfect way to end a busy day with the people you love.
— Katie Wood
Philly Cheesesteak Tortellini Pasta - Prepper Protein
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 20 oz refrigerated cheese tortellini
- 1 large green bell pepper, sliced into strips
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic , minced
- 1 cup beef bone broth
- 1 cup heavy cream
- 6 oz provolone cheese, shredded
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak in a single layer and sear until browned, approximately 3 minutes; remove steak and set aside.
- In the same skillet, add onions and bell peppers, sautéing for 5-7 minutes until softened and slightly caramelized.
- Add minced garlic and cook for 1 minute until fragrant.
- Deglaze the pan with beef bone broth, scraping up any browned bits from the bottom.
- Stir in heavy cream, salt, pepper, and smoked paprika; bring to a light simmer.
- Add cheese tortellini to the skillet, cover, and cook for 5-7 minutes or until the pasta is tender.
- Return the steak to the pan and stir in the shredded provolone cheese until melted and the sauce is thickened.
- Serve immediately while the sauce is creamy.
