Philly Cheesesteak Tortellini Pasta (Printable Version)
# What You’ll Need:
01 -
1 teaspoon olive oil
02 -
4 slices Philly sirloin steak, thinly sliced
03 -
1 green bell pepper, thinly sliced
04 -
1/2 yellow onion, finely diced
05 -
2 teaspoons steak seasoning
06 -
19 ounces refrigerated cheese tortellini
07 -
1 pint of half and half
08 -
1 cup shredded provolone cheese
# Steps to Follow:
01 -
Begin by preparing all the ingredients as listed. Ensure the steak is thinly sliced and the vegetables are properly cut for even cooking.
02 -
In a large sauté pan, heat one teaspoon of olive oil over medium-high heat. Add the slices of sirloin steak, the thinly sliced green bell pepper, and the finely diced yellow onion to the pan. Evenly sprinkle the steak seasoning over the steak and vegetables. Continue to sauté until the vegetables have softened and the steak is thoroughly cooked.
03 -
Introduce the refrigerated cheese tortellini and the pint of half and half to the sautéed steak and vegetables. Bring the contents of the pan to a boil, then reduce the heat to achieve a simmer. Cover the pan and allow the pasta to cook for approximately 10 minutes, stirring occasionally to prevent sticking.
04 -
Once the tortellini is cooked, evenly distribute one cup of shredded provolone cheese over the pasta. Replace the lid on the pan and continue to heat just long enough for the cheese to melt. Serve immediately once the cheese has sufficiently melted.