Description
A delicious pasta recipe combining the flavors of a classic Philly cheesesteak with cheese tortellini.
Ingredients
Scale
- 8 ounces cheese tortellini
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (any color)
- 8 ounces sliced mushrooms
- 1 pound thinly sliced beef (such as sirloin or flank steak)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup beef broth
- 1 cup provolone cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened, about 5 minutes.
- Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes until they are tender.
- Push the vegetables to one side of the skillet and add the sliced beef. Season with garlic powder, salt, and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.
- Pour in the beef broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
- Stir in the cooked tortellini and half of the provolone cheese. Mix well until everything is combined and heated through.
- Remove from heat and sprinkle the remaining provolone cheese on top. Cover the skillet for a few minutes to allow the cheese to melt.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, use turkey or chicken instead of beef and whole wheat tortellini.
- Add a splash of Worcestershire sauce for extra flavor or toss in some spinach for added nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg