Philly Cheesesteak Tortellini Dish (Print Version)
Enjoy a hearty blend of tender steak, cheesy tortellini, and vibrant veggies in this standout dish.
# Ingredients:
01 -
1 lb cheese tortellini
02 -
1 lb thinly sliced beef steak (such as sirloin or ribeye)
03 -
1 tablespoon olive oil
04 -
1 green bell pepper, thinly sliced
05 -
1 onion, thinly sliced
06 -
8 oz mushrooms, sliced
07 -
2 cloves garlic, minced
08 -
Salt and pepper to taste
09 -
1 cup beef broth
10 -
2 tablespoons Worcestershire sauce
11 -
1 tablespoon soy sauce
12 -
2 cups shredded provolone cheese
13 -
Chopped fresh parsley for garnish (optional)
# Instructions:
01 -
Cook the cheese tortellini according to the package instructions. Drain and set aside.
02 -
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.
03 -
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.
04 -
Return the cooked beef to the skillet with the vegetables.
05 -
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.
06 -
Add the cooked cheese tortellini to the skillet and toss everything together until well combined.
07 -
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.
08 -
Once the cheese is melted, remove the skillet from the heat. Garnish with chopped fresh parsley, if desired, before serving.