Philly Cheesesteak Tortellini Pasta
Ingredients:
1 lb beef sirloin or steak strips
1 package (19 oz) cheese tortellini
1 tablespoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 cup shredded provolone cheese (or mozzarella)
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Directions:
Cook Tortellini:
Cook cheese tortellini according to package instructions. Drain and set aside.
Cook the Steak:
In a large skillet, heat olive oil over medium-high heat. Add steak strips and season with salt and pepper. Cook for about 3-4 minutes per side until browned. Remove steak from the skillet and set aside.
Sauté Vegetables:
In the same skillet, add onions and bell peppers. Sauté for about 5-7 minutes until they are softened. Add minced garlic and cook for another minute.
Make the Sauce:
Sprinkle the sautéed vegetables with flour, stirring to coat them evenly. Slowly add beef broth, whisking until the mixture thickens. Pour in the heavy cream and Worcestershire sauce, stirring constantly until the sauce is smooth and creamy.
Combine Steak and Tortellini:
Return the cooked steak to the skillet along with the tortellini. Stir to coat the pasta and steak in the creamy sauce.
Add Cheese:
Sprinkle shredded provolone (or mozzarella) cheese over the top and allow it to melt into the sauce.
Serve:
Once the cheese has melted and the dish is well combined, remove from heat. Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approx. 550 kcal per serving | Servings: 4 servings