Description
A comforting twist on the classic Philly cheesesteak, this tortellini bake features tender steak, sautéed veggies, and creamy cheese, all baked to perfection! It’s the ultimate family-friendly dinner.
Ingredients
-
For the Philly Cheesesteak:
- 1 lb beef steak (ribeye or sirloin), thinly sliced
- 1 tbsp olive oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
For the Tortellini Bake:
- 1 (20 oz) package cheese tortellini, cooked
- 1 cup heavy cream
- 1 cup shredded provolone or mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ tsp Italian seasoning
Instructions
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Cook the Steak & Veggies:
Heat olive oil in a large skillet over medium-high heat.
Sauté onions, bell peppers, and mushrooms (if using) until softened.
Add steak, garlic, Worcestershire sauce, salt, and black pepper. Cook until steak is browned and cooked through. -
Prepare the Sauce:
Reduce heat to low and stir in heavy cream.
Simmer for 2-3 minutes, then add ½ cup of provolone/mozzarella cheese and stir until melted and smooth. -
Assemble the Bake:
Preheat oven to 375°F (190°C).
In a baking dish, combine the cooked tortellini and steak mixture.
Top with the remaining provolone/mozzarella cheese, cheddar cheese, and sprinkle with Italian seasoning. -
Bake & Serve:
Bake for 15-20 minutes, until cheese is bubbly and golden.
Let cool slightly before servin
Notes
- You can use any cheese tortellini, but cheese-filled tortellini works best for this recipe.
- For extra flavor, consider adding a sprinkle of crushed red pepper flakes before baking.
- If you prefer a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg