Philly Cheesesteak Ravioli
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All the delicious components of a classic Philly cheesesteak sandwich seemed destined to be transformed into a mouth-watering pasta dish. The result is this irresistible Philly Cheesesteak Ravioli recipe. Imagine tender mini ravioli enveloped in a rich and creamy sauce and nestled among sautéed bell peppers, onions, and savory steak.
Each bite captures the essence of a Philly cheesesteak but with the added comfort of pasta. It’s a unique combination that gives you the best of both worlds, offering a hearty and satisfying meal. It’s sure to please both cheesesteak and pasta lovers alike. Indulge in the perfect pairing of flavors and textures with this delectable dish! Trust me, it’s a winning combination the family will LOVE!
Ingredients for Philly Cheesesteak Ravioli
- OLIVE OIL
- PHILLY SIRLOIN STEAKS (LIKE STEAKUMM OR GREAT VALUE BRAND)
- RED BELL PEPPER
- ONION
- MONTREAL STEAK SEASONING
- FROZEN MINI CHEESE RAVIOLI
- HEAVY CREAM
- PROVOLONE CHEESE
INSTRUCTIONS FOR PHILLY CHEESESTEAK RAVIOLI
Heat the Oil: Begin by heating the oil in a large skillet over medium heat. Make sure the oil is hot but not smoking to ensure that the steak and vegetables cook evenly.
Cook the Steak and Veggies: Carefully place the steaks on one side of the skillet and add the sliced bell peppers and onions to the other side. Sprinkle the steak seasoning over both the steaks and the veggies.
Follow Cooking Directions: Cook the steaks according to the directions on their package. While the steaks are cooking, the peppers and onions will also cook, becoming crisp-tender and slightly caramelized. Stir the veggies occasionally to prevent them from burning and to ensure they cook evenly.
Combine Ingredients: Once the steaks are cooked, mix them together with the cooked peppers and onions in the pan.
Add Ravioli and Cream: Next, add the frozen ravioli and heavy cream to the pan with the steak and veggies. Stir everything together to combine. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cover the pan with a lid and let the pasta simmer for about 10 minutes, stirring occasionally to prevent the ravioli from sticking to the bottom of the pan.
Melt the Cheese: When the ravioli is cooked through and tender, sprinkle the shredded Provolone cheese over the top of the pasta mixture. Cover the pan once again and allow it to sit for a few minutes, just until the cheese has melted and become gooey.
Serve and Enjoy: Once the cheese is melted, your Philly Cheesesteak Ravioli is ready to serve! Scoop generous portions into bowls or onto plates and enjoy the comforting blend of flavors and textures. This dish is perfect for a hearty weeknight dinner or a special weekend treat.
Frequently Asked Questions
Can I use a different type of pasta instead of ravioli?
Yes, you can substitute ravioli with other types of frozen stuffed pasta like cheese tortellini. Just adjust the cooking time as needed.
What if I don’t have Provolone cheese?
If you don’t have Provolone cheese, you can use other melting cheeses like mozzarella, cheddar, or even Swiss cheese.
Can I prepare this dish ahead of time?
You can prepare the components ahead of time, such as cooking the steak and chopping the veggies. However, it’s best to cook and assemble the dish just before serving for optimal freshness and texture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
What other vegetables can I add?
Feel free to add other vegetables you enjoy, such as mushrooms, spinach, or even broccoli. Just make sure to sauté them until tender before combining them with the other ingredients.
FOR MORE RECIPES LIKE THIS, TRY:
- Philly Cheesesteak Sloppy Joes
- Philly Cheese Steak Wraps
- Delicious Philly Cheesesteak Quesadillas
- Philly Cheesesteak Hot Dogs
Philly Cheesesteak Ravioli
Real Mom Kitchen
Equipment
Ingredients
- 1 tsp olive oil
- 6 oz Philly Sirloin Steaks 4 steaks from a 9 oz pkg
- ½ red bell pepper diced
- ½ onion diced
- 1 ½ tsp Montreal steak seasoning
- 24 oz pkg frozen mini cheese ravioli
- 1 pint heavy cream
- 1 cup provolone cheese shredded
Instructions
- Begin by heating the oil in a large sauté pan over medium-high heat until hot but not smoking.
- Place steaks on one side of the skillet and add diced bell peppers and onions to the other side. Sprinkle steak seasoning over both the steaks and veggies.
- Cook the steaks according to package directions. Stir the veggies occasionally to prevent burning, ensuring they become crisp-tender and caramelized.
- Once the steaks are cooked, slice them into bite-sized pieces and mix with the peppers and onions in the pan.
- Add frozen ravioli and heavy cream to the pan. Stir to combine, bring to a boil, then reduce heat to a simmer. Cover and let simmer for 10 minutes, stirring occasionally to prevent sticking.
- When the ravioli is tender, sprinkle shredded Provolone cheese over the pasta mixture. Cover and let sit until the cheese has melted.
Nutrition
Recipe is adapted from Accidental Happy Baker.
