Description
This Philly Cheesesteak Tortellini Pasta combines the classic flavors of a Philly cheesesteak sandwich with cheesy tortellini pasta for a hearty and delicious meal. Sautéed onions, bell peppers, and mushrooms accompany tender beef steak and creamy provolone cheese, all tossed together in a skillet for a quick and satisfying dinner.
Ingredients
Scale
Pasta
- 1 package (12 oz) cheese tortellini
Vegetables
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 cups sliced mushrooms
Meat
- 1 pound thinly sliced beef steak
Seasonings and Sauces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
Cheese
- 1 cup shredded provolone cheese
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package directions until al dente. Drain well and set aside to prevent overcooking.
- Sauté Vegetables: In a large skillet, heat the olive oil 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.
- Brown Beef: 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.
- Add Broth and Worcestershire Sauce: 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.
- Combine Tortellini: 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.
- Melt Cheese: 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.
- Serve: Serve the Philly cheesesteak tortellini hot. Optionally garnish with extra provolone cheese or fresh herbs for added flavor and presentation.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes when sautéing the vegetables.
- If you prefer, substitute provolone with mozzarella or cheddar cheese for a variation in flavor.
- Make sure not to overcook the tortellini to maintain its texture in the final dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be made gluten-free by using gluten-free tortellini.
