The day I cooked Philly Cheesesteak Tortellini Pasta for my boyfriend turned out to be unexpectedly special—he proposed! This delightful dish, blending the classic cheesesteak flavors with cheesy tortellini, was the perfect backdrop for such a memorable moment. The recipe combines tender beef, sautéed onions, bell peppers, and mushrooms with a savory sauce made from beef broth and Worcestershire sauce. Tossed with cooked cheese tortellini and topped with melted provolone cheese, this dish is rich, satisfying, and perfect for any occasion.
The day I cooked Philly Cheesesteak Tortellini Pasta for my boyfriend turned out to be unexpectedly special—he proposed! This delightful dish, blending the classic cheesesteak flavors with cheesy tortellini, was the perfect backdrop for such a memorable moment.
INGREDIENTS
- Cheese Tortellini: 1 package (12 oz). These cheese-filled pasta pieces add a rich and creamy texture to the dish.
- Olive Oil: 1 tablespoon for sautéing the vegetables and meat, providing a subtle flavor and preventing sticking.
- Onion: 1 large, sliced. Onions add sweetness and depth of flavor when caramelized.
- Green Bell Pepper: 1, sliced. Adds a fresh, slightly bitter taste that complements the beef.
- Mushrooms: 2 cups, sliced. These add an earthy flavor and meaty texture.
- Beef Steak: 1 pound, thinly sliced. Provides the hearty, savory component of the dish.
- Salt: 1/2 teaspoon, for seasoning the beef.
- Pepper: 1/4 teaspoon, for seasoning the beef.
- Beef Broth: 1 cup. Adds moisture and enhances the beef flavor.
- Worcestershire Sauce: 2 tablespoons. Adds a tangy, umami flavor that enhances the dish.
- Provolone Cheese: 1 cup, shredded. Melts beautifully over the tortellini, adding a creamy finish.
INSTRUCTIONS
- Step 1:
- Cook Tortellini: Cook the tortellini according to the package directions. Drain and set aside. This ensures that the pasta is ready to be added to the dish at the right moment.
- Step 2:
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onions, bell peppers, and mushrooms. Sauté until the vegetables are tender, which should take about 5-7 minutes. This step brings out the natural sweetness of the onions and the earthy flavors of the mushrooms.
- Step 3:
- Cook Beef: Increase the heat to medium-high. Add the thinly sliced beef steak to the skillet and season with salt and pepper. Cook until the beef is browned, stirring occasionally, which should take about 5 minutes. This step ensures the beef is cooked through and flavorful.
- Step 4:
- Add Broth and Sauce: Stir in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Step 5:
- Combine with Tortellini: Reduce the heat to low. Add the cooked tortellini to the skillet and toss to combine, ensuring the pasta is evenly coated with the sauce and mixed with the vegetables and beef.
- Step 6:
- Add Cheese: Sprinkle the shredded provolone cheese over the tortellini mixture. Cover the skillet and let it sit for a few minutes until the cheese melts. This creates a creamy, cheesy finish to the dish.
- Step 7:
- Serve: Serve the dish hot, garnished with additional cheese if desired. Enjoy the comforting and flavorful combination of cheesesteak and tortellini.
Serving and Storage Tips
- Serve hot, directly from the skillet, for the best flavor and texture.
- Pair with a simple green salad and crusty bread to complete the meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or on the stovetop until heated through, adding a splash of beef broth if needed to prevent drying out.
Helpful Notes
- For a spicier version, add some sliced jalapeños or a dash of hot sauce to the beef mixture.
- Substitute chicken or turkey for the beef if you prefer a lighter option.
- Use any type of tortellini you like, such as spinach and cheese or meat-filled, for a different flavor profile.
Tips from Well-Known Chefs
- Chef Bobby Flay suggests searing the beef quickly over high heat to lock in the juices and flavor.
- Chef Rachael Ray recommends using a mix of different colored bell peppers for a more visually appealing dish.
- Chef Emeril Lagasse advises adding a splash of red wine to the beef broth for an extra depth of flavor.