Description
A delicious fusion of classic Philly cheesesteak flavors and comforting tortellini, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound cheese tortellini (fresh or frozen)
- 1 pound thinly sliced ribeye steak (or sirloin or ground beef)
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, sliced
- 2 tablespoons olive oil (or butter)
- 2 cloves garlic, minced
- 8 ounces provolone cheese, sliced or shredded
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- 1 tablespoon Italian seasoning
- Optional: mushrooms, hot cherry peppers, or sweet peppers
Instructions
- Prepare the pasta by bringing a large pot of salted water to a boil and cooking the tortellini according to package instructions, reserving 1/2 cup pasta water before draining.
- Slice the ribeye against the grain into thin strips, seasoning with salt and pepper.
- Sauté the onions and peppers in olive oil until softened, adding minced garlic for the last 30 seconds.
- Cook the steak in the same skillet until browned but still slightly pink.
- Combine the vegetables with the steak, adding beef broth, Worcestershire sauce, and Italian seasoning; simmer for a few minutes.
- Add the tortellini and toss gently with the sauce, then layer provolone cheese on top, covering to melt.
- Serve immediately, garnishing with parsley if desired.
Notes
For a healthier version, consider using whole wheat tortellini or substituting lean meats and adding more vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg
Keywords: cheesesteak, tortellini, pasta, dinner, fusion recipe