Philly Cheesesteak Tortellini Pasta

Are you looking for a unique dish that combines the hearty flavors of a traditional Philly cheesesteak with the comforting essence of Italian pasta? Look no further than this mouthwatering Philly Cheesesteak Tortellini Pasta recipe. This dish is perfect for those seeking a delicious, filling meal that is both easy to make and impressively flavorful. Here’s how you can bring this innovative culinary creation to your table.

Ingredients:

• 1 pound of cheese tortellini: Choose fresh or frozen based on availability.
• 1 tablespoon of olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves of garlic, minced
• 1/2 pound of thinly sliced ribeye steak: You can also use flank steak or another tender cut.
• Salt and pepper, to taste
• 1/2 teaspoon of Italian seasoning
• 1 cup of shredded provolone cheese: Mozzarella or a cheese blend can also be used.
• 1/4 cup of grated Parmesan cheese
• Optional garnishes: Chopped parsley or red pepper flakes for added spice.

Instructions:

Prepare the Tortellini: Start by cooking the tortellini according to the package instructions. Typically, this means boiling them in salted water until they are al dente. Once cooked, drain and set aside, reserving some pasta water for later use.

Sauté the Vegetables: While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, sautéing until they are soft and slightly caramelized, which usually takes about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Cook the Steak: Increase the heat to medium-high and add the thinly sliced steak to the skillet with the vegetables. Season with salt, pepper, and Italian seasoning. Cook the steak, stirring occasionally, until it is browned and cooked through, about 3-4 minutes depending on thickness.

Combine Ingredients: Add the cooked tortellini to the skillet with the steak and vegetables. Toss everything together to combine well. If the mixture seems dry, add a splash of the reserved pasta water to help the ingredients meld.

Add Cheese: Lower the heat and sprinkle the shredded provolone and grated Parmesan over the pasta. Stir until the cheese is melted and the pasta is coated in a creamy, cheesy sauce.

Garnish and Serve: Transfer the Philly Cheesesteak Tortellini Pasta to a serving dish. If desired, sprinkle with chopped parsley or red pepper flakes for an extra kick of flavor.