Philly Cheesesteak Tortellini Pasta
Ingredients:
- 1 lb cheese tortellini
- 1 lb thinly sliced beef steak (such as sirloin or ribeye)
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 cups shredded provolone cheese
- Chopped fresh parsley for garnish (optional)
Directions:
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- 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.
- 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.
- Return the cooked beef to the skillet with the vegetables.
- 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.
- Add the cooked cheese tortellini to the skillet and toss everything together until well combined.
- 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.
- Once the cheese is melted, remove the skillet from the heat.
- Garnish with chopped fresh parsley, if desired, before serving.
