Philly Cheesesteak Tortellini Pasta

Delicious Philly Cheesesteak Tortellini Pasta

Ingredients:

For the Pasta:

• Cheese tortellini, fresh or frozen

For the Cheesesteak Mixture:

• Olive oil
• Boneless ribeye steak or sirloin, thinly sliced
• Salt
• Black pepper
• Onion, thinly sliced
• Green bell pepper, thinly sliced
• Mushrooms, sliced
• Garlic, minced

For the Sauce:

• Butter
• All-purpose flour
• Milk
• Provolone cheese, shredded
• Parmesan cheese, grated

For Garnish:

• Fresh parsley, chopped

Directions:

Cook the Tortellini:

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.

Prepare the Cheesesteak Mixture:

In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced steak and season with salt and black pepper. Cook until browned, about 4-5 minutes. Remove the steak from the skillet and set aside.

In the same skillet, add the sliced onion, green bell pepper, mushrooms, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.

Make the Sauce:

In a medium saucepan, melt butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes until bubbly.

Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.

Add the shredded provolone cheese and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Combine Ingredients:

Return the cooked steak to the skillet with the sautéed vegetables. Add the cooked tortellini and pour the cheese sauce over the mixture. Toss to coat everything evenly.

Garnish and Serve:

Garnish with freshly chopped parsley. Serve hot.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 600 per serving | Servings: 4 servings

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