In the world of comfort foods, few dishes satisfy like a hearty Philly cheesesteak or a comforting bowl of pasta. Why not combine these two into one delicious meal? Introducing Philly Cheesesteak Tortellini Pasta! This recipe takes the classic flavors of a Philly cheesesteak and mixes them with cheese tortellini for a dish that’s both satisfying and easy to make. Perfect for a weeknight dinner or a casual get-together, this dish is sure to impress.
Ingredients
- 1 lb cheese tortellini: Adds a cheesy, comforting base.
- 1 lb thinly sliced beef steak (such as sirloin or ribeye): The star ingredient that brings the Philly cheesesteak flavor.
- 1 tablespoon olive oil: For cooking the steak and vegetables.
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 8 oz mushrooms, sliced: These vegetables add crunch, flavor, and heartiness.
- 2 cloves garlic, minced: Enhances the savory flavors.
- Salt and pepper to taste: For seasoning.
- 1 cup beef broth: Adds depth to the sauce.
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce: These ingredients combine to create a rich, umami-packed sauce.
- 2 cups shredded provolone cheese: Melts into the pasta for creamy goodness.
- Chopped fresh parsley for garnish (optional): Adds a fresh, bright finish.
Directions
- Prepare the Pasta: Start by cooking the cheese tortellini according to the package instructions. Once cooked, drain and set aside to be added later.
- Cook the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook until the vegetables are tender, stirring occasionally, about 5-7 minutes.
- Combine and Simmer: Return the beef to the skillet along with the cooked vegetables. Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring to a simmer and let cook for a couple of minutes to allow the flavors to blend.
- Add the Tortellini: Mix in the cooked tortellini, ensuring everything is evenly combined.
- Melt the Cheese: Sprinkle shredded provolone cheese over the pasta. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes.
- Garnish and Serve: Remove the skillet from the heat. If using, garnish with chopped parsley before serving.
Nutrition & Serving Info
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 650 kcal per serving
- Servings: 4
This Philly Cheesesteak Tortellini Pasta combines the best of two beloved dishes into one irresistible meal. Whether you’re feeding a family or looking for a new favorite recipe to add to your rotation, this dish promises to deliver big on flavor and comfort. Enjoy!
Philly Cheesesteak Tortellini Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
Philly Cheesesteak Tortellini Pasta combines the bold flavors of a classic Philly cheesesteak with the comforting embrace of cheese-filled tortellini, creating a dish that is both indulgent and satisfying. This recipe encapsulates the essence of a hearty family meal, perfect for those looking for a quick yet flavorful dinner option.Each bite offers a blend of tender beef, creamy provolone, and al dente pasta, accompanied by the fresh crunch of green bell peppers and the earthy tones of sautéed mushrooms and onions. It’s a fusion that respects the roots of a Philly cheesesteak while presenting it in an innovative pasta form, making it an ideal choice for both weeknight dinners and casual entertaining.
Ingredients
1 lb cheese tortellini
1 lb thinly sliced beef steak (such as sirloin or ribeye)
1 tablespoon olive oil
1 green bell pepper, thinly sliced
1 onion, thinly sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
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 cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef steak and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced bell pepper, onion, mushrooms, and minced garlic. Season with salt and pepper to taste. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Return the cooked beef to the skillet with the vegetables.
Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a simmer and let it cook for another 2-3 minutes to allow the flavors to meld.
Add the cooked cheese tortellini to the skillet and toss everything together until well combined.
Sprinkle the shredded provolone cheese over the top of the pasta mixture. Cover the skillet and let it cook for 2-3 minutes, or until the cheese is melted and bubbly.
Once the cheese is melted, remove the skillet from the heat.
Garnish with chopped fresh parsley, if desired, before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650