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
⅓ pound deli roast beef, thinly sliced
6-8 slices provolone cheese, thinly sliced
Directions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Spray a 9×13 casserole dish with non-stick
cooking spray and set aside.
Cook Tortellini: Boil tortellini according to package instructions until just before al dente. Drain and set
aside.
Sauté Bell Peppers: In a pot over medium heat, heat olive oil. Add frozen bell pepper strips and sauté for
3-5 minutes until softened.
Prepare the Sauce: Add cream cheese and Alfredo sauce to the pot with bell peppers. Stir until cream
cheese melts and the sauce is smooth.
Incorporate Roast Beef and Tortellini: Dice roast beef into bite-sized pieces. Add roast beef and cooked
tortellini to the sauce, stirring gently to combine.
Assemble and Bake: Transfer the mixture to the prepared casserole dish. Layer provolone cheese slices
over the top. Bake for 20 minutes or until hot, bubbly, and the cheese is lightly browned.
Serve and Enjoy: Remove from oven, let cool slightly, and serve. Enjoy the Philly cheesesteak flavors in
pasta form!
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Servings: 6