Philly Cheesesteak Tortellini Pasta
Ingredients:
1 lb cheese tortellini (fresh or frozen)
1 lb sirloin steak or ribeye, thinly sliced into strips
1 large onion, thinly sliced
1 bell pepper, thinly sliced (optional)
2 cloves garlic, minced
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard (optional)
1/2 cup heavy cream
2 tbsp olive oil
Salt and pepper to taste
1 1/2 cups provolone cheese, shredded (or a combination of provolone and mozzarella)
Fresh parsley for garnish (optional)
Instructions:
Cook the Tortellini:
Cook the tortellini according to package instructions, drain, and set aside.
Cook the Steak:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced steak to the pan in a single layer. Season with salt and pepper.
Cook for 3-4 minutes, flipping the steak pieces halfway through, until browned and cooked to your desired doneness. Remove the steak from the pan and set aside.
Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil.
Add the onion (and bell pepper, if using) to the pan and sauté for 5-7 minutes, until softened and caramelized.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Make the Sauce:
Add the beef broth, Worcestershire sauce, and Dijon mustard (if using) to the skillet. Stir to combine, scraping any browned bits from the bottom of the pan.
Bring the mixture to a simmer and cook for 3-4 minutes until the sauce has reduced slightly.
Lower the heat, then stir in the heavy cream. Let the sauce simmer for another 2-3 minutes until it thickens slightly.
Combine the Pasta and Steak:
Return the cooked steak to the skillet along with the drained tortellini.
Stir everything together until well combined and the pasta is coated in the sauce.
Add the Cheese:
Sprinkle the shredded provolone (and mozzarella, if using) over the pasta and stir until the cheese is melted and the sauce is creamy.
Serve:
Serve hot, garnished with fresh parsley if desired.