Philly Cheesesteak Tortellini Pasta
This recipe combines the flavors of a classic Philly cheesesteak with cheese tortellini for a hearty dish.
Equipment
- Large pot
- Skillet
Ingredients
For the Pasta
- 12 oz cheese tortellini
For the Filling
- 1 lb ground beef or shaved steak
- 1 tablespoon olive oil
- 1 medium green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 cup shredded provolone or mozzarella cheese
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until soft. Add the minced garlic and cook for an additional minute.
- Add the ground beef or shaved steak to the skillet and cook until browned. Drain any excess fat.
- Stir in the cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix well and simmer for about 5 minutes.
- Add the cooked tortellini to the skillet and stir to combine. Top with shredded cheese and cover until melted.
- Serve hot and enjoy your meal.
Notes
You can substitute the ground beef with chicken or turkey for a lighter version.