Philly Cheesesteak Tortellini Pasta

Sure! Here’s a delicious Philly Cheesesteak Tortellini Pasta recipe for you to try:

Philly Cheesesteak Tortellini Pasta

Ingredients:

• 1 lb cheese tortellini
• 1 lb thinly sliced steak (ribeye or flank steak work well)
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 cup beef broth
• 1 cup shredded provolone cheese (or more to taste)
• Salt and pepper to taste
• Optional: red pepper flakes for a bit of heat

Instructions:

1. Cook the Tortellini:
   • Cook the cheese tortellini according to package instructions. Drain and set aside.
2. Prepare the Steak:
   • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
   • Add the sliced steak and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the steak from the skillet and set aside.
3. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of olive oil.
   • Add the bell peppers, onion, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Combine Ingredients:
   • Return the cooked steak to the skillet with the vegetables.
   • Pour in the beef broth and heavy cream. Stir to combine and bring to a simmer.
   • Add the shredded provolone cheese, stirring until melted and the sauce is creamy.
   • Season with additional salt, pepper, and optional red pepper flakes to taste.
5. Mix in Tortellini:
   • Add the cooked tortellini to the skillet and toss to coat in the sauce.
   • Cook for an additional 2-3 minutes until everything is heated through and well combined.
6. Serve:
   • Serve hot, garnished with extra shredded provolone cheese if desired.

Enjoy your homemade Philly Cheesesteak Tortellini Pasta!