Philly Cheesesteak Tortellini Pasta: A Delicious Twist on a Classic Favorite

Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and set aside.

Cook the Steak:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced steak to the pan, season with salt and pepper, and cook for 3-4 minutes until browned and cooked through. Remove the steak from the pan and set aside.

Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, bell pepper, and garlic. Sauté for 5-6 minutes, until the vegetables are tender and caramelized.

Make the Sauce:
Pour in the beef broth and Worcestershire sauce, stirring to combine. Let the liquid reduce for 2-3 minutes. Add the heavy cream and bring the mixture to a simmer, allowing it to thicken slightly, about 4-5 minutes.

Combine Steak and Tortellini:
Add the cooked steak back into the skillet along with the cooked tortellini. Stir to combine, making sure the pasta is well coated in the creamy sauce.

Add the Cheese:
Stir in the shredded provolone and grated Parmesan cheese, allowing them to melt into the sauce and create a creamy, cheesy coating for the steak and pasta. Adjust seasoning with salt and pepper as needed.

Serve:
Garnish with freshly chopped parsley and serve immediately. Enjoy the creamy, cheesy goodness of this Philly Cheesesteak Tortellini Pasta!

Serving and Storage Tips