Description
This Philly Cheesesteak Pasta is a hearty and comforting dish that combines the savory flavors of a classic Philly cheesesteak with the creamy indulgence of tortellini.
Ingredients
- 1 lb cheese tortellini
- 1/2 lb steak, thinly sliced
- 1/2 onion, sliced
- 1/2 bell pepper, sliced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
Instructions
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Cook the Tortellini: Prepare the cheese tortellini according to the package instructions. Drain and set aside.
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Sear the Steak: Heat olive oil in a large skillet over medium heat. Add the thinly sliced steak and cook until browned on both sides. Remove the steak from the skillet and set aside.
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Sauté Vegetables: In the same skillet, add the sliced onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
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Prepare the Sauce: Pour in the beef broth and heavy cream. Stir gently to combine. Bring the mixture to a simmer and cook for a few minutes until slightly thickened.
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Combine the Ingredients: Add the cooked tortellini and steak back into the skillet. Toss everything together until the pasta and steak are well-coated with the sauce.
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Melt the Cheese: Sprinkle shredded provolone cheese evenly over the top. Cover the skillet briefly to allow the cheese to melt.
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Serve: Serve the dish hot and enjoy this hearty fusion of Philly cheesesteak and creamy pasta.
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.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes