Description
This creamy and cheesy Philly cheesesteak-inspired bake combines tender steak, sautéed veggies, and cheesy tortellini for the ultimate comfort food dish. It’s an easy, one-pan dinner that’s full of flavor—perfect for weeknights!
Ingredients
- 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
- 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
Cook the Steak & Veggies:
Heat olive oil in a large skillet over medium-high heat.
Sauté onions, bell peppers, and mushrooms until softened.
Add steak, garlic, Worcestershire sauce, salt, and black pepper. Cook until steak is browned.
Prepare the Sauce:
Reduce heat to low and stir in heavy cream.
Simmer for 2-3 minutes, then add ½ cup provolone/mozzarella cheese and stir until melted.
Assemble the Bake:
Preheat oven to 375°F (190°C).
In a baking dish, combine cooked tortellini and steak mixture.
Top with remaining provolone/mozzarella, cheddar cheese, and Italian seasoning.
Bake & Serve:
Bake for 15-20 minutes, until cheese is bubbly and golden.
Let cool slightly before serving.
Notes
- You can swap in your favorite vegetables (like spinach or zucchini) for the bell pepper and mushrooms.
- If you like extra cheese, feel free to add more provolone or mozzarella on top.
- For a lighter version, you can use a lower-fat cream or a dairy-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 500kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg