Philly Cheesesteak Ravioli
This Philly Cheesesteak Ravioli recipe brings together the classic flavors of a Philly cheesesteak in a delightful pasta dish. Tender mini ravioli are coated in a creamy provolone sauce and mixed with sautéed bell pepper, onions, and savory steak. The result is a comforting and hearty meal that's perfect for both cheesesteak and pasta lovers.
Servings 6 servings
Calories 775kcal
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
Serving: 1 serving | Calories: 775kcal | Carbohydrates: 51g | Protein: 31g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 183mg | Sodium: 898mg | Potassium: 240mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1677IU | Vitamin C: 14mg | Calcium: 257mg | Iron: 13mg