Description
This Philly Cheesesteak Tortellini Pasta combines the flavors of a classic Philly cheesesteak sandwich with delicious cheese-filled tortellini. Tender sliced beef, sautéed peppers, onions, and mushrooms are simmered in a savory broth, then tossed with cheesy tortellini and melted provolone for a satisfying and easy 30-minute dinner perfect for busy weeknights.
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
Other Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup shredded provolone cheese
Instructions
- Cook the Pasta: Prepare the cheese tortellini according to the package directions. Once cooked, drain well and set aside to be added later.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced onions, green bell pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Brown the Beef: Push the vegetables to the side of the skillet or remove briefly. Add the thinly sliced beef steak to the hot skillet and cook until browned, breaking up any clumps, about 3-5 minutes. Season with salt and pepper.
- Add Broth and Sauce: Stir in the beef broth and Worcestershire sauce into the skillet. Mix well with the beef and vegetables. Allow the mixture to simmer for 5 minutes so the flavors meld and the liquid reduces slightly.
- Combine with Tortellini: Add the cooked and drained tortellini to the skillet. Toss everything together gently to combine all ingredients evenly and coat the pasta with the sauce.
- Add Cheese and Melt: Sprinkle shredded provolone cheese over the top of the pasta mixture. Cover the skillet with a lid and let it sit for a few minutes until the cheese melts fully.
- Serve: Once the cheese has melted, serve the Philly Cheesesteak Tortellini pasta hot. Optionally, garnish with extra cheese or fresh herbs as desired for added flavor and presentation.
Notes
- This dish uses thinly sliced beef steak, similar to what’s used in traditional Philly cheesesteaks. Ribeye or sirloin are excellent choices.
- For a spicier kick, add sliced jalapeños or a dash of crushed red pepper when sautéing the vegetables.
- You can substitute provolone cheese with mozzarella or cheddar if preferred, though provolone gives the most authentic flavor.
- To keep this meal gluten-free, be sure to use gluten-free tortellini and verify the Worcestershire sauce is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
