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To make the Philly Cheesesteak Tortellini Pasta, gather the following fresh ingredients: - 12 oz cheese tortellini - 1 lb beef sirloin, thinly sliced against the grain - 1 tablespoon olive oil - 1 large onion, sliced into half-moons - 1 green bell pepper, sliced - 1 red bell pepper, sliced - 2 cloves garlic, minced - 1 cup beef broth (preferably low sodium) - 1 cup cream cheese, softened at room temperature - 1 teaspoon Worcestershire sauce - 1 cup provolone cheese, shredded - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish These ingredients come together to create a rich and creamy pasta dish. The cheese tortellini serves as a soft base, while the beef sirloin adds a savory touch. The olive oil helps cook the veggies and beef, giving everything a nice flavor. Onions and bell peppers bring sweetness and crunch. Garlic adds depth, while beef broth gives moisture. Cream cheese blends everything into a smooth sauce. Worcestershire sauce adds a hint of tang, and provolone cheese melts into gooey perfection. Don't forget the salt, pepper, and fresh parsley for garnish! {{ingredient_image_2}} To start, you need to boil the water. Fill a large pot with water and add salt. Bring it to a rolling boil. This step is key to cooking the tortellini just right. Add 12 oz of cheese tortellini to the boiling water. Follow the package instructions, usually around 3-5 minutes. Once done, drain the tortellini in a colander. To prevent sticking, toss the tortellini with a splash of olive oil. Set this aside for later. Next, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil once hot. Now, slice one large onion into half-moons, along with one green and one red bell pepper. Add them to the skillet. Sauté for about 5-7 minutes. Stir occasionally until the vegetables soften and begin to caramelize. This step gives your dish great flavor. Now it's time to cook the beef. Thinly slice 1 lb of beef sirloin against the grain. Add it to the skillet with the veggies. Season with salt and freshly ground black pepper to taste. Cook for about 3-4 minutes. The beef should be browned and no longer pink. To add flavor, toss in 2 minced garlic cloves. Sauté for another minute until the garlic smells amazing. Lower the heat and add 1 cup of beef broth to the skillet. Pour in 1 teaspoon of Worcestershire sauce. Stir well and let it simmer for 2-3 minutes. This helps the flavors blend together. Gradually add 1 cup of softened cream cheese, stirring constantly. Keep mixing until the cream cheese melts, creating a rich sauce. Now, it’s time to mix everything. Add the drained tortellini to the skillet with the cheesesteak mixture. Gently fold everything together. Make sure the tortellini gets coated in the creamy sauce. This step brings the dish together and enhances the flavors. Finally, remove the skillet from heat. Sprinkle in 1 cup of shredded provolone cheese. Stir until the cheese melts and is mixed well. Taste your dish and adjust seasoning if needed. Add more salt and pepper if you like. This final touch makes the dish creamy and cheesy, just like a classic Philly cheesesteak. - Alternatives for beef sirloin: If you want a lighter option, use chicken breast or turkey. For a vegetarian twist, try mushrooms or tempeh. Each choice adds unique flavors that work well with the dish. - Options for cream cheese: You can use ricotta for a lighter texture or Greek yogurt for a tangy flavor. Both options will give you a creamy finish, but with a different taste profile. - Best methods for sautéing: Use medium-high heat for a good sear. This helps to caramelize the onions and peppers, bringing out their natural sweetness. Stir them often to avoid burning while keeping that lovely golden color. - Tips for melting cheese: Remove the skillet from heat before adding the provolone. This prevents the cheese from becoming rubbery. Stir gently to let it melt smoothly into the dish, enhancing the creamy sauce. - Garnishing ideas: Sprinkle fresh parsley on top for a pop of color. A dash of black pepper adds a nice touch, too. You can also add a few shavings of provolone for an extra cheesy flair. - Plating techniques for serving: Serve in shallow bowls to highlight the creamy sauce. Drizzle a little olive oil around the edge for a polished look. This simple trick elevates the dish and makes it Instagram-ready! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and quality beef to enhance the overall flavor of your dish. Don’t Overcook the Beef: Cook the beef just until browned to maintain tenderness. Overcooking can lead to a tough texture. Adjust the Creaminess: If you prefer a lighter sauce, feel free to add a splash more beef broth to reach your desired consistency. Experiment with Cheese: While provolone is traditional, feel free to mix in other cheeses like mozzarella or cheddar for a unique flavor twist. {{image_4}} You can make this dish vegetarian by swapping the beef for plant-based proteins. Try using mushrooms, lentils, or plant-based meat crumbles. These options mimic the texture of beef while adding great flavor. You can sauté the mushrooms until they are golden and soft. This adds a nice depth to the dish. Don't forget to adjust the seasoning to match your taste. If you love heat, add jalapeños or spicy sauces to your dish. Sauté sliced jalapeños with the onions and peppers for extra spice. You can also stir in some hot sauce into the creamy sauce for a kick. This change will give your Philly cheesesteak tortellini a bold flavor that packs a punch. Just be careful not to overdo it. You want the heat to enhance, not overpower. Experimenting with cheese can elevate this dish even more. While provolone cheese is classic, try using cheddar or pepper jack for a twist. These cheeses melt well and add different flavors. You can also mix in some mozzarella for extra creaminess. Don't be afraid to blend cheeses for a unique taste. The right cheese makes all the difference! After enjoying your Philly cheesesteak tortellini, store leftovers in a good container. I recommend using airtight glass or plastic containers. This keeps the dish fresh and safe. In the fridge, it lasts about 3 to 4 days. Always let it cool down before putting it away. When you're ready to enjoy leftovers, reheating is key. The best method is to use the stove. Place the pasta in a skillet over low heat. Add a splash of beef broth or water to help it warm evenly. Stir often to avoid burning. You can also use the microwave. Heat it in short bursts, stirring in between. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Be sure to press out excess air. You can freeze it for up to 2 months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. You can pair this dish with simple side options. A fresh garden salad works great. You can also serve garlic bread for a fun twist. For drinks, a cold soda or iced tea complements the flavors well. If you want something stronger, a light beer is a nice choice too. Yes, you can make this dish ahead of time. Cook the pasta and prepare the sauce as usual. Let the dish cool and store it in the fridge. When you're ready to eat, just reheat it on the stove or in the microwave. Be sure to add a splash of water to keep it creamy. This recipe is perfect for meal prep. Store individual portions in airtight containers. It will last up to four days in the fridge. When reheating, add a bit of cream or broth. This keeps the dish moist and tasty. Yes, you can use other pasta types. Penne or rotini are great options. Just keep in mind that cooking times may vary. Check the package for exact cooking times to ensure perfect texture. This dish combines delicious flavors through simple steps. You learned how to cook tortellini, sauté veggies, and prepare a creamy sauce with beef. I shared tips for substitutions and techniques for a tasty meal. Remember, you can adjust the recipe for a vegetarian or spicy option. Now, enjoy your creation and feel free to experiment. Cooking is all about having fun!

Philly Cheesesteak Tortellini Pasta

A delicious twist on the classic Philly cheesesteak, featuring cheese tortellini in a creamy sauce with beef and peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz cheese tortellini
  • 1 lb beef sirloin, thinly sliced against the grain
  • 1 tablespoon olive oil
  • 1 large onion, sliced into half-moons
  • 1 medium green bell pepper, sliced
  • 1 medium red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth (preferably low sodium)
  • 1 cup cream cheese, softened at room temperature
  • 1 teaspoon Worcestershire sauce
  • 1 cup provolone cheese, shredded
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes. Once cooked, drain and toss lightly with a splash of olive oil to prevent sticking. Set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the sliced onions along with the green and red bell peppers. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are soft and starting to caramelize.
  • Incorporate the thinly sliced beef sirloin into the skillet. Season generously with salt and freshly ground pepper. Cook for about 3-4 minutes until the beef is browned and no longer pink, ensuring the pieces are cooked evenly. Add in the minced garlic and sauté for an additional minute, until the garlic is fragrant.
  • Lower the heat and carefully pour in the beef broth along with the Worcestershire sauce, stirring to combine. Allow the mixture to simmer for 2-3 minutes, letting the flavors meld. Gradually introduce the softened cream cheese, stirring constantly until it fully melts and integrates into a luscious sauce.
  • Add the drained tortellini to the skillet with the cheesesteak mixture. Gently fold everything together until the tortellini is thoroughly coated in the creamy sauce.
  • Remove the skillet from heat and sprinkle in the shredded provolone cheese. Stir until the cheese is melted and evenly distributed throughout the dish. Taste and adjust seasoning with more salt and pepper as needed.
  • Serve the dish warm in individual bowls or on a large platter. Garnish with freshly chopped parsley to add a vibrant touch and serve immediately.

Notes

For a restaurant-style presentation, serve in a shallow bowl with a drizzle of olive oil and extra cheese on top.
Keyword cheesesteak, pasta, tortellini