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A skillet of creamy Philly cheesesteak tortellini pasta with sliced steak and peppers.
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Philly Cheesesteak Tortellini Pasta - Prepper Protein

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 650kcal

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.