Philly Cheesesteak Tortellini Pasta

Ingredients

For the main dish:

• 1 teaspoon olive oil

• 4 slices Philly sirloin steaks or 1-2 lbs thinly sliced ribeye

• 1 green bell pepper, thinly sliced

• 1/2 yellow onion, diced

• 1 cup sliced mushrooms (optional)

• 1 1/2-2 teaspoons Montreal steak seasoning

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• Salt and black pepper to taste

For the pasta and sauce:

• 19 oz bag frozen cheese tortellini

• 1 pint (2 cups) heavy cream or half and half

• 1 cup shredded provolone cheese

Instructions

Step 1: Cook the steak and vegetables
In a large sauté pan, heat olive oil over medium-high heat. Add the steak slices on one side of the pan and the sliced bell pepper and diced onion to the other side. Sprinkle the steak seasoning, garlic powder, onion powder, paprika, salt, and pepper over the steak and vegetables.

Step 2: Finish cooking proteins and vegetables
Cook the steaks according to package directions until no longer pink. By the time the steaks are cooked, the peppers and onions will be tender and crisp. Stir the steak and vegetables together. If using mushrooms, add them during this step and cook until softened.

Step 3: Add pasta and cream
Add the frozen tortellini and heavy cream to the pan with the cooked steak and vegetables. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pan and let simmer for 10 minutes, stirring occasionally to prevent sticking.

Step 4: Add cheese and serve
When the tortellini is cooked through, sprinkle the shredded provolone cheese evenly over the pasta. Replace the lid and heat just long enough for the cheese to melt. Serve immediately while hot and creamy.

This hearty one-pan meal combines all the classic Philly cheesesteak flavors with creamy cheese tortellini, ready in about 20-30 minutes