Philly Cheesesteak Pasta

This Philly cheesesteak pasta is a hearty fusion of flavors, combining the savory, cheesy goodness of a classic Philly cheesesteak with tender cheese tortellini. It’s an easy, comforting dish that’s perfect for weeknight dinners and sure to satisfy the whole family.

Ingredients

• 1 lb cheese tortellini
• 1/2 lb steak, thinly sliced (such as ribeye or flank steak)
• 1/2 onion, sliced
• 1/2 bell pepper, sliced (green, red, or a mix)
• 2 cups beef broth
• 1 cup heavy cream
• 1 cup provolone cheese, shredded
• 2 tbsp olive oil

Kitchen Equipment Needed

• Large pot for cooking pasta
• Large skillet for sautéing and assembling the dish
• Knife and cutting board for slicing ingredients
• Grater for shredding provolone cheese

Instructions

Step 1: Cook the Tortellini

Bring a pot of salted water to a boil. Cook the tortellini according to the package instructions, typically 3-5 minutes. Drain and set aside.

Step 2: Cook the Steak

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced steak and cook until browned, about 2-3 minutes per side. Remove the steak from the skillet and set it aside.

Step 3: Sauté the Vegetables

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and lightly caramelized.

Step 4: Prepare the Sauce

Pour the beef broth and heavy cream into the skillet with the vegetables. Stir gently to combine and bring the mixture to a simmer. Allow it to cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.

Step 5: Combine Ingredients

Add the cooked tortellini and steak back into the skillet. Stir well to coat everything evenly with the creamy sauce.

Step 6: Add the Cheese

Sprinkle the shredded provolone cheese over the top of the pasta mixture. Cover the skillet with a lid or reduce the heat and let the cheese melt, about 1-2 minutes.

Step 7: Serve

Serve the Philly cheesesteak pasta hot, garnished with additional cheese or fresh parsley, if desired.

Notes

• Flavorful Fusion: This dish blends the bold, savory flavors of a Philly cheesesteak with the comfort of pasta.
• Cheese Options: Provolone is classic, but mozzarella or a mix of provolone and cheddar can also be used.
• Steak Tips: Slice the steak thinly across the grain for tender bites.

Variations

• Spicy Twist: Add a pinch of crushed red pepper flakes or sauté sliced jalapeños with the vegetables for some heat.
• Veggie Lovers: Include mushrooms, zucchini, or spinach for extra vegetables.
• Chicken or Sausage: Substitute the steak with chicken breast or Italian sausage for a different protein.

Storage and Reheating Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently in a skillet over low heat, adding a splash of cream or beef broth to refresh the sauce.

This Philly cheesesteak pasta is a delightful and satisfying meal that brings together the best of two comfort foods. It’s quick to make, rich in flavor, and perfect for a cozy dinner at home. Enjoy!

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