Ingredients:
– 12 oz cheese tortellini (fresh or frozen)
– 1 lb beef steak (ribeye or sirloin), thinly sliced
– 1 tablespoon olive oil
– 1 medium onion, sliced
– 1 green bell pepper, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup provolone cheese, shredded
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Tortellini:
– In a large pot of boiling salted water, cook the cheese tortellini according to package instructions. Drain and set aside.
2. Sauté the Vegetables:
– In a large skillet, heat olive oil over medium heat.
– Add the sliced onion and green bell pepper. Sauté for about 5-7 minutes until they are softened.
– Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Cook the Beef:
– Push the vegetables to the side of the skillet and add the thinly sliced beef steak.
– Season with salt and pepper, and cook until the beef is browned and cooked through, about 5-6 minutes.
– Stir everything together.
4. Add Broth and Cheese:
– Pour in the beef broth and Worcestershire sauce, stirring to combine.
– Bring the mixture to a simmer and let it cook for about 2-3 minutes to allow the flavors to meld.
– Reduce the heat to low and sprinkle the shredded provolone cheese over the top. Cover the skillet until the cheese is melted.
5. Combine with Tortellini:
– Add the cooked tortellini to the skillet, gently tossing to combine everything evenly.
– Cook for an additional 2 minutes to heat through.
6. Serve:
– Garnish with chopped fresh parsley before serving.
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4
Indulge in this creamy and savory Philly Cheesesteak Tortellini Pasta that brings a delightful twist to a classic favorite! Enjoy every bite!