Description
If there’s one recipe that combines nostalgia and innovation in the most delicious way, it’s this Philly Cheesesteak Tortellini Pasta.
Ingredients
For the Philly Cheesesteak Tortellini Pasta:
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb ribeye steak or flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
Start by cooking the tortellini according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt, pepper, and paprika, and cook until browned, about 3-4 minutes. Remove the steak and set aside.
In the same skillet, add the onions and bell peppers. Sauté until softened and slightly caramelized, about 5-6 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Deglaze the skillet with Worcestershire sauce and beef broth, scraping up the browned bits from the bottom of the pan. Lower the heat and stir in the heavy cream. Let the sauce simmer for 2-3 minutes, then add the shredded provolone and mozzarella, stirring until melted and creamy.
Add the cooked tortellini and the seared steak back to the skillet, tossing to coat everything in the sauce. Let it cook for 1-2 minutes until heated through. Garnish with fresh parsley, and serve immediately.