Description
A quick and delicious Philly Cheesesteak Tortellini Pasta combining tender beef steak, sautéed peppers, onions, and mushrooms with cheesy tortellini for a flavorful, comforting meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 1 package (12 oz) cheese tortellini
Vegetables
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 cups sliced mushrooms
Meat
- 1 pound thinly sliced beef steak
Seasonings and Liquids
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
Cheese
- 1 cup shredded provolone cheese
Instructions
- Cook Tortellini: Boil the cheese tortellini according to the package directions until al dente. Drain well and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced onion, green bell pepper, and mushrooms, cooking until they soften and become tender, about 5-7 minutes.
- Brown Beef: Push the vegetables to the side and add the thinly sliced beef steak to the skillet. Cook until browned, stirring occasionally. Season with salt and pepper to taste.
- Add Broth and Sauce: Pour in the beef broth and Worcestershire sauce, stirring to combine all ingredients. Let it simmer uncovered for 5 minutes to meld flavors and reduce slightly.
- Combine Pasta: Add the cooked tortellini into the skillet with the beef and vegetables. Toss everything gently to mix the flavors together evenly.
- Melt Cheese: Sprinkle the shredded provolone cheese over the top. Cover the skillet with a lid and let it sit on low heat until the cheese melts completely, about 2-3 minutes.
- Serve: Serve the hot Philly Cheesesteak Tortellini garnished with extra cheese if desired for an indulgent finish.
Notes
- Use thinly sliced ribeye or sirloin steak for authentic texture and flavor.
- You can substitute beef broth with vegetable broth for a lighter taste.
- If provolone cheese isn’t available, mozzarella can be a good alternative.
- For a spicier version, add sliced jalapeños with the peppers.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
