Ingredients
- 19 ounces cheese tortellini (frozen or fresh)
- 15 ounces frozen bell pepper strips
- 1 teaspoon olive oil
- 15 ounces alfredo sauce
- 2 ounces cream cheese
- 1/3 pound deli roast beef, thinly sliced
- 6-8 slices provolone cheese, thinly sliced
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and prepare a 9×13 casserole dish by spraying it with non-stick cooking spray. Set it aside for later use.
- Cook Tortellini: In a large pot of boiling water, cook the tortellini according to the package instructions until just short of al dente. Drain the cooked tortellini well and set them aside.
- Sauté Bell Peppers: Heat olive oil in a large pot over medium heat. Add the frozen bell pepper strips and sauté them for 3-5 minutes until they begin to soften.
- Prepare the Sauce: Add cream cheese and alfredo sauce to the pot with the sautéed bell peppers. Stir until the cream cheese is melted and the sauce is well combined.
- Incorporate Roast Beef and Tortellini: Dice the deli roast beef into bite-sized pieces and add them to the sauce mixture in the pot. Then, add the cooked tortellini to the pot and stir gently to combine all ingredients.
- Assemble and Bake: Transfer the mixture from the pot into the prepared casserole dish. Arrange the thinly sliced provolone cheese evenly over the top of the pasta mixture.
- Bake: Bake the casserole uncovered for 20 minutes until it becomes hot, bubbly, and the cheese on top is lightly browned.
- Serve and Enjoy: Once baked, remove the casserole from the oven and serve it hot. Delight in the harmonious blend of flavors reminiscent of a classic Philly cheesesteak in every delectable bite!
Enjoy!
