Philly Cheesesteak Tortellini Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
12 ounces cheese tortellini (fresh or frozen)
→ Vegetables
02 -
1 medium onion, thinly sliced
03 -
1 medium green bell pepper, sliced
04 -
3 cloves garlic, minced
→ Protein
05 -
1 pound ribeye steak, thinly sliced
→ Sauce & Seasonings
06 -
1 tablespoon olive oil
07 -
Salt and pepper, to taste
08 -
1 teaspoon Worcestershire sauce
09 -
1 cup beef broth
10 -
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
→ Toppings
11 -
1 cup provolone cheese, shredded
12 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Boil a large pot of salted water and cook the cheese tortellini according to package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced onion and bell pepper. Sauté for 5-7 minutes until softened and slightly caramelized. Remove from skillet and reserve.
03 -
In the same skillet, add thinly sliced ribeye steak. Season with salt, pepper, and Worcestershire sauce. Cook over medium-high heat for 3-5 minutes until browned to desired doneness. Add minced garlic and cook for an additional minute until fragrant.
04 -
Return sautéed onions and bell peppers to the skillet with the steak. Pour in beef broth and stir. For a thicker sauce, add the cornstarch mixture and stir until the sauce thickens.
05 -
Add cooked tortellini to the skillet and gently toss to combine all ingredients. Adjust seasoning with salt and pepper if needed.
06 -
Reduce heat to low, sprinkle provolone cheese over the top, and cover the skillet. Cook for 2-3 minutes until cheese is completely melted.
07 -
Remove from heat and garnish with freshly chopped parsley. Serve immediately while hot.
# Notes:
01 -
For best results, slice the ribeye steak very thinly while it's partially frozen for easier cutting.
02 -
This dish can be made ahead and reheated gently with a splash of broth to maintain moisture.