Philly Cheesesteak Tortellini Pasta: A Flavorful Fusion Dish That Delights!
Are you ready for a dinner that brings together the beloved flavors of classic Philly cheesesteaks with the comforting goodness of pasta? Say hello to Philly Cheesesteak Tortellini Pasta! This creamy and hearty dish is packed with tender cheese tortellini, savory steak, and a medley of fresh vegetables, all smothered in a rich sauce that will have the whole family asking for seconds. Did you know this dish is not only delicious but also quick to prepare? Perfect for busy weeknights, it caters to the family's cravings for a comforting meal without demanding hours spent in the kitchen.
Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced beef steak sirloin or ribeye
- 1 green bell pepper thinly sliced
- 1 onion thinly sliced
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 cups shredded provolone cheese
- Chopped fresh parsley for garnish optional
Instructions
- Cook the Tortellini: Begin by cooking 1 lb of cheese tortellini according to package instructions. Once cooked, drain and set aside.
- Cook the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced beef steak, cooking until browned on both sides, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
- Sauté the Veggies: In the same skillet, add in the sliced green bell pepper, onion, mushrooms, and minced garlic. Season everything with salt and pepper to taste. Stir occasionally while cooking, allowing the vegetables to soften, which takes about 5-7 minutes.
- Combine Ingredients: Return the cooked beef to the skillet, and stir in 1 cup of beef broth, along with 2 tablespoons of Worcestershire sauce and 1 tablespoon of soy sauce. Allow the mixture to come to a simmer, cooking for an additional 2-3 minutes for flavors to meld.
- Mix with Tortellini: Add the cooked cheese tortellini into the skillet, tossing everything together until well-combined.
- Melt the Cheese: Sprinkle 2 cups of shredded provolone cheese over the top of the pasta mixture. Cover the skillet with a lid and let it cook for an additional 2-3 minutes or until the cheese becomes melted and bubbly.
- Serve and Garnish: Once the cheese is melted, remove the skillet from heat and garnish with chopped fresh parsley if desired. Dig in and enjoy your Philly Cheesesteak Tortellini Pasta!