Quick Philly Cheesesteak Tortellini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon olive oil
02 -
1 4 count package Philly Sirloin Steaks
03 -
1 green bell pepper
04 -
½ yellow onion
05 -
1 ½ teaspoon Montreal steak seasoning
06 -
1 19 ounce bag frozen cheese tortellini
07 -
1 pint heavy cream
08 -
1 cup shredded provolone cheese
# Instructions:
01 -
In a large sauté pan heat the oil over medium high heat. Carefully add the steaks on one side of the skillet and the peppers and onions to the other side. Sprinkle the steak seasoning over the steaks and veggies.
02 -
Cook the steaks according to the directions on the package. By the time the steaks are cooked the peppers and onions will also be cooked crisp tender. Stir to combine the steaks and veggies.
03 -
Next add the frozen tortellini and heavy cream to the pan. Bring this to a boil and then reduce the heat to a simmer. Cover the pan and let the pasta simmer for 10 minutes. Stirring occasionally to keep it from sticking on the bottom.
04 -
When the tortellini has cooked through, sprinkle the cheese over the pasta and again place the lid back on the top. Let this heat just long enough to melt the cheese and then serve!
# Notes:
01 -
Can be made with leftover roast beef or sliced steak
02 -
Half and half can be substituted for cream but sauce will be less rich
03 -
Ready in just 20 minutes