Philly Cheesesteak Tortellini
Ingredients:
1 pound (16 oz) cheese tortellini (fresh or frozen)
1 tablespoon olive oil
1 pound beef sirloin or ribeye, thinly sliced
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
8 oz provolone cheese, sliced or shredded
1 tablespoon Worcestershire sauce
Salt and black pepper, to taste
Chopped fresh parsley (optional, for garnish)
Instructions:
Cook the Tortellini:
Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Drain and set aside.
Cook the Beef:
In a large skillet, heat the olive oil over medium-high heat.
Add the sliced beef and cook until browned and cooked through, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the onion, green bell pepper, and red bell pepper. Cook until softened, about 5-7 minutes.
Add the garlic and cook for an additional minute until fragrant.
Combine Ingredients:
Return the cooked beef to the skillet with the vegetables. Stir in the Worcestershire sauce and season with salt and black pepper to taste.
Add the cooked tortellini to the skillet and gently toss to combine with the beef and vegetables.
Add the Cheese:
Reduce the heat to low and layer the provolone cheese over the top of the mixture. Cover the skillet with a lid and cook until the cheese is melted and bubbly, about 2-3 minutes.
Serve:
Garnish with chopped fresh parsley if desired. Serve the Philly cheesesteak tortellini warm.