Philly Cheesesteak Tortellini Pasta (Print-Friendly Version)
Cheese tortellini, steak, and vegetables combine in a rich, cheesy skillet inspired by Philly favorites.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
340 g cheese tortellini
02 -
1 tablespoon (15 ml) olive oil
03 -
1 large onion, thinly sliced
04 -
1 green bell pepper, thinly sliced
05 -
200 g mushrooms, sliced
06 -
450 g thinly sliced beef steak
07 -
1/2 teaspoon (3 g) salt
08 -
1/4 teaspoon (1 g) black pepper
09 -
240 ml beef broth
10 -
2 tablespoons (30 ml) Worcestershire sauce
11 -
100 g shredded provolone cheese
# How to Prepare:
01 -
Cook tortellini in boiling salted water according to package instructions. Drain well and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and mushrooms. Sauté until vegetables are softened, about 5–6 minutes.
03 -
Increase heat to medium-high. Add beef steak to the skillet with vegetables. Cook, stirring, until beef is browned and just cooked through. Season with salt and black pepper.
04 -
Pour in beef broth and Worcestershire sauce. Stir, scraping any browned bits from the base of the skillet. Reduce heat to low and simmer for 5 minutes.
05 -
Add the drained tortellini to the skillet. Toss gently to coat pasta with beef and sauce mixture.
06 -
Sprinkle shredded provolone evenly over the tortellini mixture. Cover and let stand until cheese is fully melted, approximately 2 minutes. Serve immediately, garnished with additional cheese if desired.
# Extra Tips:
01 -
For added variety, substitute or enhance with different vegetables such as red bell pepper or spinach, or replace beef with chicken.
02 -
Ensure tortellini is cooked al dente to maintain optimal texture after tossing with sauce.