Ingredients
Scale
- 1 package (12 oz) cheese tortellini
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 cups sliced mushrooms
- 1 pound thinly sliced beef steak
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded provolone cheese (or mozzarella)
- 1/2 cup beef broth
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain and set aside, reserving a splash of the pasta water in case you need it later to loosen the sauce.
- Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes until slightly softened. Add the bell pepper and mushrooms, and continue cooking for another 5 minutes until tender and lightly caramelized.
- Cook the beef: Push the vegetables to the side of the skillet. Add the thinly sliced beef in a single layer and season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the beef is just cooked through.
- Build the sauce: Pour in the beef broth, stirring to scrape up any browned bits from the bottom of the pan. Lower the heat to medium, then stir in the cooked tortellini until well coated. If the mixture feels too dry, add a splash of the reserved pasta water.
- Add the cheese: Sprinkle the shredded provolone over the pasta and stir until melted and creamy, creating that signature Philly cheesesteak flavor.
- Serve: Plate immediately while warm, with extra cheese on top if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
Keywords: philly cheesesteak, tortellini, pasta, beef