Philly Cheesesteak Tortellini Pasta

 

Ingredients:

1 lb beef sirloin or ribeye, thinly sliced

1 tbsp olive oil

1 small onion, thinly sliced

1 green bell pepper, thinly sliced

1 cup mushrooms, sliced

2 cloves garlic, minced

1 tsp Worcestershire sauce

½ tsp salt

½ tsp black pepper

1 (20 oz) package cheese tortellini

1 cup heavy cream

½ cup beef broth

1 cup shredded provolone cheese

½ cup shredded mozzarella cheese

1 tsp Italian seasoning

1 tbsp fresh parsley, chopped (for garnish)

Directions:

Cook the tortellini according to the package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced steak and cook until browned. Remove and set aside.

In the same skillet, add onions, bell pepper, mushrooms, and garlic. Sauté until softened, about 5 minutes. Stir in Worcestershire sauce, salt, and black pepper.

Pour in the heavy cream and beef broth, stirring to combine. Bring to a simmer.

Add the provolone, mozzarella, and Italian seasoning. Stir until the cheese is fully melted and the sauce is creamy.

Return the cooked steak to the skillet, then add the tortellini. Toss everything together until evenly coated.

Garnish with fresh parsley and serve warm.