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Philly Cheesesteak Tortellini Pasta

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A comforting pasta dish that combines the iconic flavors of Philly cheesesteak with tender cheese tortellini.

Ingredients

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  • 1 package (12 oz) cheese tortellini
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 2 cups sliced mushrooms
  • 1 pound thinly sliced beef steak
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 cup shredded provolone cheese

Instructions

  1. Cook the cheese tortellini according to the package directions until al dente. Drain well and set aside to prevent overcooking.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced onions, green bell peppers, and mushrooms, sautéing until the vegetables are tender and slightly caramelized, about 5-7 minutes.
  3. Push the vegetables to the side of the skillet and add the thinly sliced beef steak. Cook until browned thoroughly, seasoning with salt and pepper as it cooks to enhance flavor.
  4. Stir in the beef broth and Worcestershire sauce with the beef and vegetables. Allow the mixture to simmer gently for 5 minutes, letting the flavors meld and the liquid reduce slightly.
  5. Add the cooked tortellini to the skillet. Toss everything together carefully to ensure the pasta is well coated with the sauce and mixed with the meat and vegetables.
  6. Sprinkle the shredded provolone cheese evenly over the top of the skillet contents. Cover the skillet with a lid and let it sit on low heat until the cheese melts, creating a creamy, gooey topping.
  7. Serve the Philly cheesesteak tortellini hot. Optionally garnish with extra provolone cheese or fresh herbs for added flavor and presentation.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding broth to maintain creaminess.

Nutrition

Find it online: https://delishrecipezbylucy.com/philly-cheesesteak-tortellini-recipe/

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