Description
This Philly Cheesesteak Tortellini Pasta is a delicious twist on the classic Philly cheesesteak sandwich, combining tender sautéed beef, onions, bell peppers, and mushrooms with cheesy tortellini pasta. Ready in just 30 minutes, this comforting dish melds hearty flavors with gooey provolone cheese for a satisfying meal the whole family will love.
Ingredients
Scale
Protein and Dairy
- 1 pound thinly sliced beef steak
- 1 cup shredded provolone cheese
Vegetables
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 cups sliced mushrooms
Pasta and Pantry Staples
- 1 package (12 oz) cheese tortellini
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
Instructions
- Cook the Tortellini: Prepare the cheese tortellini according to the package instructions, typically boiling in salted water until tender. Once cooked, drain the tortellini well and set aside to be added later.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the sliced onions, green bell peppers, and mushrooms, cooking them until they become tender and slightly caramelized, which usually takes about 5-7 minutes.
- Brown the Beef: Push the vegetables to the side of the skillet or remove them temporarily. Add the thinly sliced beef steak to the skillet and cook it until browned, stirring occasionally. Season the beef with salt and pepper to enhance the flavor.
- Simmer with Broth and Worcestershire Sauce: Stir in the beef broth and Worcestershire sauce, combining thoroughly with the beef and vegetables. Allow the mixture to simmer gently for about 5 minutes so the flavors meld and the sauce slightly reduces.
- Add Tortellini and Combine: Return the cooked tortellini to the skillet and toss everything together to coat the pasta with the flavorful sauce and distribute the ingredients evenly.
- Melt the Cheese: Sprinkle the shredded provolone cheese evenly over the pasta mixture. Cover the skillet with a lid and allow the cheese to melt for a couple of minutes over low heat until it’s gooey and fully incorporated.
- Serve: Serve the Philly Cheesesteak Tortellini Pasta hot. Optionally, garnish with extra shredded cheese or freshly ground black pepper for added flavor and presentation.
Notes
- You can substitute provolone with mozzarella or cheddar cheese for a different flavor profile.
- For a spicier version, add sliced jalapeños or red pepper flakes while sautéing the vegetables.
- Be sure to slice the beef very thinly to ensure quick cooking and tenderness.
- If you prefer, use fresh tortellini instead of packaged for an even fresher taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
