Description
This Philly Cheesesteak Tortellini Pasta is a delicious fusion dish combining the classic flavors of a Philly cheesesteak with tender cheese tortellini. Sautéed onions, bell peppers, and garlic mix with thinly sliced beef and a creamy provolone and Parmesan sauce for a rich and comforting meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 1 (20 oz) package cheese tortellini, fresh or frozen
- Salt for boiling water
Vegetables and Meat
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- ½ lb thinly sliced beef (sirloin or ribeye)
- Salt and pepper, to taste
- Optional: sliced mushrooms
Sauce
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup heavy cream (or half-and-half)
- ¾ cup beef broth
- 1 cup shredded provolone
- ½ cup grated Parmesan
- Optional: dash of Worcestershire sauce
Instructions
- Boil pasta: Cook the cheese tortellini according to the package directions in a large pot of salted boiling water. Reserve ½ cup of the pasta cooking water before draining. Set the tortellini aside.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and green bell pepper, cooking for 5 to 7 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook beef: Push the vegetables to one side of the skillet and add the thinly sliced beef. Season with salt and pepper. Cook for 2 to 3 minutes, stirring occasionally, until the beef is browned and cooked through. Combine the beef and vegetables, then remove the mixture from the pan and set aside.
- Make sauce: In the same skillet, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1 minute to form a roux. Slowly whisk in the heavy cream and beef broth, stirring continuously. Bring to a simmer and cook for 2 to 3 minutes until slightly thickened.
- Add cheese: Reduce the heat to low and stir in the shredded provolone and grated Parmesan until fully melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Optionally, add a dash of Worcestershire sauce for extra flavor.
- Combine: Return the cooked tortellini and beef-vegetable mixture to the skillet with the cheese sauce. Toss gently to coat everything evenly with the sauce. Heat through briefly, then serve warm.
Notes
- Use fresh tortellini for best texture, but frozen works well too.
- Optional sliced mushrooms can be sautéed with the vegetables for extra flavor.
- Adjust creaminess by adding reserved pasta water slowly to the sauce.
- Substitute half-and-half for heavy cream for a lighter sauce.
- Add Worcestershire sauce sparingly to enhance the beef flavor without overpowering.
