Description
This Philly Cheesesteak Tortellini Pasta combines the flavors of a classic Philly cheesesteak with cheesy tortellini pasta for a delicious and easy-to-make meal.
Ingredients
Scale
Tortellini:
- 20 oz refrigerated cheese tortellini
Beef and Vegetables:
- 1 tablespoon olive oil
- 1 pound thinly sliced beef (ribeye or sirloin)
- 1 small onion (sliced)
- 1 green bell pepper (sliced)
- 1 cup sliced mushrooms
- 2 cloves garlic (minced)
Seasonings and Cheese:
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup beef broth (optional for extra creaminess)
Instructions
- Cook the Tortellini: Prepare tortellini according to package directions; drain and set aside.
- Sear the Beef: In a skillet, sear beef slices in olive oil until browned; set aside.
- Sauté Vegetables: In the same skillet, cook onions, bell pepper, mushrooms, and garlic until tender.
- Combine Ingredients: Return beef to skillet, add Worcestershire sauce, salt, pepper, and beef broth. Mix in cooked tortellini.
- Melt Cheese: Reduce heat, add provolone and mozzarella, stir until melted and creamy.
- Serve: Enjoy immediately.
Notes
- You can use frozen tortellini if fresh isn’t available—just cook according to package instructions.
- For a spicier version, add red pepper flakes or use pepper jack cheese.
- This dish also works well with leftover steak.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 640
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
