Description
To understand why this dish works so beautifully, you have to look at how the textures and flavors interact. At its core, this dish is a brilliant fusion meal. It takes the fundamental identity of a classic street food staple and marries it with the soft, pillow-like nature of stuffed Italian pasta.
Ingredients
- 1 lb (450 g) beef steak, thinly sliced (ribeye, sirloin, or shaved beef)
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 package (18–20 oz) cheese tortellini
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1½ cups provolone or mozzarella cheese, shredded
- Salt and black pepper, to taste
- Optional: mushrooms, red peppers, parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season beef with salt and pepper, then cook for 2–4 minutes until browned. Remove and set aside.
In the same skillet, cook onion and bell pepper until softened, about 5 minutes. Add garlic and cook 30 seconds more.
Pour in beef broth, cream, and Worcestershire sauce. Stir well.
Add tortellini and bring to a gentle simmer.
Cover and cook according to tortellini package directions (usually 5–7 minutes), stirring occasionally.
Return beef to the skillet. Stir in shredded cheese until melted and creamy.
Top with extra cheese or parsley if you like. Serve hot.
Notes
Comfort food at its best — cheesy, creamy, and packed with Philly cheesesteak flavor in every bite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
Keywords: Cheesesteak tortellini pasta dinner, cheesesteak tortellini pan meal, one skillet philly tortellini