Description
This Delicious Philly Cheesesteak Tortellini Pasta combines the savory flavors of thinly sliced beef, sautéed bell peppers and onions, and melted cheese, all tossed with tender cheese-filled tortellini. It’s a hearty and comforting pasta dish inspired by the classic Philly cheesesteak sandwich, perfect for a satisfying family meal.
Ingredients
Scale
For the Pasta:
- 1 package cheese or meat-filled tortellini (about 9-12 oz)
For the Philly Cheesesteak Filling:
- 8 oz thinly sliced beef (sirloin or ribeye recommended)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium yellow or white onion, thinly sliced
- 3 cloves garlic, fresh minced
- 2 tablespoons olive oil
- 1 cup beef broth
- 4 oz provolone cheese or 4 oz Cheez Whiz
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain the tortellini well and set aside.
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and bell peppers. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized. Add the minced garlic and cook for another minute until fragrant.
- Add the Beef: Turn the heat to medium-high. Add the thinly sliced beef to the skillet with the vegetables. Season with salt and freshly ground black pepper. Cook for 3-5 minutes, stirring often, until the beef is browned and fully cooked.
- Create the Sauce: Pour 1 cup of beef broth into the skillet. Bring to a gentle simmer and allow it to reduce slightly for 2-3 minutes, intensifying the flavors and creating a light sauce to coat the pasta.
- Combine Everything: Add the cooked tortellini to the skillet with the beef and vegetables. Toss gently to combine and cook for another 1-2 minutes to heat everything through evenly.
- Add the Cheese: Remove the skillet from the heat. Sprinkle the provolone cheese slices or dollops of Cheez Whiz over the pasta and toss gently until the cheese melts and coats the tortellini and beef mixture.
- Serve: Serve the Philly Cheesesteak Tortellini Pasta immediately, optionally garnished with freshly chopped parsley for added freshness and color. Enjoy!
Notes
- For more authentic flavor, use ribeye steak thinly sliced very finely.
- Substitute beef broth with vegetable broth or water for a lighter option.
- If using provolone cheese, use thin slices to help it melt quickly.
- You may add a pinch of crushed red pepper flakes for a bit of heat if desired.
- Make sure not to overcook the tortellini to keep a nice tender bite.
- This dish pairs well with a simple green salad or garlic bread.
