Philly Cheesesteak Tortellini Pasta

Philly Cheesesteak Tortellini Pasta

Craving a Philly cheesesteak but want a pasta twist? This recipe combines the classic flavors of a Philly cheesesteak with the convenience of tortellini for a hearty and satisfying meal. Get ready to indulge in a cheesy, beefy pasta sensation!

Ingredients:

• 1 package cheese tortellini
• 1 pound thinly sliced ribeye steak
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup Worcestershire sauce
• 4 ounces cream cheese
• 4 ounces shredded provolone cheese
• Salt and pepper to taste
• Olive oil

Cooking Guide:

1. Cook the tortellini: Cook the tortellini according to package directions. Drain and set aside.
2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the bell pepper and onion. Sauté until softened, about 5 minutes. Add garlic and cook for 30 seconds more.
3. Cook the steak: Add the thinly sliced ribeye steak to the skillet. Cook until browned and desired doneness. Season with salt and pepper.
4. Create the sauce: Stir in beef broth and Worcestershire sauce. Bring to a simmer and cook for 2 minutes to reduce slightly.
5. Combine ingredients: Add the cooked tortellini and cream cheese to the skillet. Toss to coat evenly.
6. Top and melt: Sprinkle with provolone cheese. Cover the skillet and cook until the cheese is melted and bubbly.

Tips:

• For extra flavor, consider adding sautéed mushrooms to the vegetable mixture.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
• Serve immediately to enjoy the melted cheese.
• You can also bake this dish in a casserole dish for a more golden and crispy top.

Enjoy your homemade Philly Cheesesteak Tortellini Pasta!

Would you like to add any specific dietary restrictions or preferences to this recipe?