Philly Cheesesteak Tortellini Pasta Recipe
Ingredients:
1 lb ground beef or thinly sliced steak
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1 package (9 oz) refrigerated cheese tortellini
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
Fresh parsley, chopped (optional, for garnish)
Instructions:
Cook the Meat and Vegetables:
In a large skillet over medium-high heat, cook the ground beef or steak until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the diced onion, green bell pepper, red bell pepper, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are tender.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Season and Combine:
Return the cooked beef or steak to the skillet with the vegetables.
Season with salt, black pepper, paprika, and Italian seasoning. Stir to combine.
Cook the Tortellini:
Cook the tortellini according to the package instructions. Drain and set aside.
Make the Sauce:
Add the beef broth and heavy cream to the skillet with the meat and vegetables. Bring to a simmer.
Gradually add the shredded provolone and mozzarella cheeses, stirring until melted and the sauce is smooth.
Combine and Serve:
Add the cooked tortellini to the skillet and toss to coat in the cheesy sauce.
Cook for an additional 2-3 minutes until everything is heated through.
Garnish with chopped fresh parsley, if desired.
