Philly Cheesesteak Tortellini Pasta
Ingredients:
1 lb cheese tortellini (fresh or frozen)
1 lb ribeye steak (or sirloin), thinly sliced
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
2 tbsp olive oil
3 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese
½ cup grated Parmesan cheese
1 tbsp Worcestershire sauce
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Directions:
Cook the Tortellini:
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside.
Prepare the Steak:
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the thinly sliced steak and cook for 2-3 minutes per side until browned. Remove the steak from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions, green and red bell peppers, and mushrooms until softened, about 5-7 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant.
Make the Sauce:
Add the beef broth, heavy cream, and Worcestershire sauce to the skillet. Stir to combine and bring the mixture to a simmer. Lower the heat and allow the sauce to thicken for about 5 minutes.
Combine Everything:
Add the cooked steak back into the skillet with the vegetables. Stir in the shredded provolone cheese and grated Parmesan, letting the cheese melt into the sauce. Once the cheese is melted and the sauce is creamy, add the cooked tortellini to the skillet.
Season and Serve:
Toss everything together to coat the tortellini in the sauce. Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal per serving | Servings: 4