philly cheesesteak tortellini pasta (Print-Friendly Version)

Sliced beef, peppers, and tortellini coated in melted provolone for a hearty, flavorful pasta meal.

# Ingredients You’ll Need:

→ Main Ingredients

01 - 1 (9-ounce) package cheese tortellini

02 - 1 pound beef, thinly sliced

03 - 1 small green bell pepper, sliced

04 - 1 small red bell pepper, sliced

05 - 1 small onion, sliced

06 - 2 cloves garlic, minced

→ Sauce and Seasoning

07 - 2 tablespoons olive oil

08 - 1 cup shredded provolone cheese

09 - 1/2 cup beef broth

10 - 1/2 cup whole milk

11 - 1 teaspoon salt

12 - 1/2 teaspoon black pepper

13 - 1/2 teaspoon paprika

# How to Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Add thinly sliced beef and cook until browned, about 4 to 5 minutes. Remove beef from skillet and set aside.

02 - Add sliced onions, green bell pepper, and red bell pepper to the same skillet. Sauté for 4 to 5 minutes or until vegetables are softened.

03 - Stir in minced garlic and cook for 1 minute until aromatic.

04 - Return the seared beef to the skillet. Pour in beef broth and milk. Stir well and bring the mixture to a simmer.

05 - Add cooked cheese tortellini and shredded provolone cheese to the skillet. Stir until cheese is melted and all components are thoroughly combined.

06 - Season with salt, black pepper, and paprika. Taste and adjust seasoning if necessary. Serve warm, garnished with additional cheese if desired.

# Extra Suggestions:

01 - For maximum flavor and tenderness, use ribeye or sirloin beef, sliced as thin as possible.

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