Philly Cheesesteak Tortellini Pasta
Who else loves a good Philly cheesesteak? 🙋♀️ Well, get ready to take that classic flavor to the next level with this amazing Philly Cheesesteak Tortellini Pasta recipe! 😍🧀🍝
Ingredients:
- 1 lb cheese tortellini
- 1 lb thinly sliced ribeye steak
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- Cook the tortellini according to package instructions and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned.
- Add the onions, bell pepper, mushrooms, and garlic to the skillet. Cook until the vegetables are tender.
- Pour in the beef broth and bring to a simmer. Let the mixture cook for a few minutes.
- Add the cooked tortellini to the skillet and mix well to combine.
- Sprinkle the provolone cheese on top and cover the skillet until the cheese is melted.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Popular questions:
- Q: Can I use a different type of pasta?
- Q: Can I use a different type of cheese?
- Q: Can I use chicken instead of steak?
A: Yes, you can substitute the tortellini with your preferred pasta variety.
A: Feel free to experiment with different types of cheese to suit your taste.
A: Certainly, chicken can be a great alternative protein in this recipe.
Helpful tips:
- Try adding a sprinkle of red pepper flakes for a spicy kick.
- Saute the vegetables until slightly caramelized for added flavor.
- Serve with a side of garlic bread for a complete meal.
Expert Secrets:
- Allow the steak to rest before slicing to ensure juiciness.
- Saute the mushrooms separately for more depth of flavor.
- Cover the skillet with a lid to help melt the cheese evenly.