Philly Cheesesteak Tortellini Pasta The traditional Philly cheesesteak and creamy cheese tortellini come together to create a delectable combination in Philly Cheesesteak Tortellini Pasta. This filling meal has pillowy tortellini tossed with juicy beef, sautéed onions, bell peppers, mushrooms, and oozy provolone cheese. When you’re seeking something rich and full or have a hectic weekday, this flavourful and fulfilling supper is ideal.
Ingredients
- 1 package (12 oz) cheese tortellini
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 cups sliced mushrooms
- 1 pound of beef steak, thinly sliced (like ribeye or sirloin)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup shredded provolone cheese
Method:
To prepare the tortellini, first boil them in water as per the package’s instructions. After cooking, drain and reserve.
- Cook the Veggies: In a big skillet over medium heat, warm up the olive oil. Add the mushrooms, bell pepper, and onion slices. Cook, stirring periodically, until the veggies are soft and the onions are caramelised and golden brown, about 5 to 7 minutes. Take out and place aside from the skillet.
- Cook the Beef: Place the thinly cut beef steak in the same skillet. Use salt and pepper to season the meat. Cook the beef for 4–5 minutes over medium-high heat, or until it is well cooked and browned. To guarantee that the meat cooks evenly, be careful to stir it periodically.
- Deglaze the Pan: Pour the Worcestershire sauce and beef stock into the pan along with the steak. If any caramelised pieces have gotten stuck to the bottom of the pan, use a spatula to dislodge them and toss them into the sauce. Simmer the ingredients for two to three minutes to allow the sauce to slightly thicken.
- Reintroduce the sautéed veggies to the pan along with the meat, and swirl to mix everything together. Stir in the cooked cheese tortellini and toss to cover the tortellini with the meaty sauce and vegetables.
- Add the Cheese: Turn down the heat to low and scatter the provolone cheese shreds on top of the mixture. The cheese will melt and spread evenly, giving the pasta and steak a creamy, cheesy covering, so stir gently until that happens.
- Serve: Take off the heat as soon as the cheese has melted completely and everything is properly mixed. While still hot, serve and garnish with more shredded cheese or chopped fresh herbs, if desired.