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Close-up macro angle of tender tortellini, savory slices of beef, and sauteed bell peppers coated in a thick, creamy cheese sauce.

Philly Cheesesteak Tortellini: A Rustic Skillet Masterpiece

Enjoy a rustic, hearty bowl of Philly Cheesesteak Tortellini. Savory slices of beef, tender pasta, and sautéed bell peppers are tossed in a thick, creamy provolone cheese sauce in this easy 35-minute skillet dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb (450g) thinly sliced ribeye or flank steak Sliced against the grain
  • 16 oz (450g) refrigerated cheese tortellini
  • 2 medium bell peppers (green and red) Sliced into thin strips
  • 1 medium yellow onion Sliced
  • 3 cloves (15g) fresh garlic Minced
  • 1 cup (240ml) beef broth
  • 1 cup (240ml) heavy cream Room temperature
  • 1.5 cups (150g) provolone cheese Freshly shredded
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (10g) fresh parsley Finely chopped

Equipment

  • 1 12-inch Dark Cast-Iron Skillet Essential for getting a good sear on the beef and building the sauce.
  • 1 Large pot For boiling the fresh tortellini.

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Cook the 16 oz (450g) of refrigerated cheese tortellini for exactly 3 minutes, or until they float. Drain, toss with a splash of olive oil, and set aside.
  2. Heat a cast-iron skillet over medium-high heat with 1 tbsp (15ml) of olive oil. Add the 1 lb (450g) of sliced beef in a single layer, seasoning with ½ tsp salt and pepper. Sear for 2 minutes undisturbed, flip, cook 1 more minute, and remove to a plate.
  3. Reduce heat to medium. Melt 2 tbsp (30g) of butter in the skillet, scraping up the beef bits. Sauté the sliced bell peppers and yellow onion for 5-7 minutes until soft. Stir in the minced garlic for 60 seconds.
  4. Pour in 1 cup (240ml) of beef broth to deglaze the pan. Whisk in 1 cup (240ml) of heavy cream and simmer for 3-4 minutes to thicken. Reduce heat to low and whisk in 1.5 cups (150g) of shredded provolone until smooth.
  5. Return the beef and tortellini to the skillet, folding gently to coat in the thick cheese sauce. Let sit on low heat for 2 minutes to meld flavors. Garnish with chopped fresh parsley before serving.

Notes

Shred your own provolone cheese from a block for the silkiest sauce; pre-shredded cheese can make the creamy base gritty.
Do not overcrowd the cast-iron skillet when searing the beef to ensure a savory, caramelized crust.