Philly Cheesesteak Tortellini Pasta
Cheese tortellini tossed with seared sirloin, peppers, onion, and melted provolone in one skillet.
Equipment
- Large pot
- Large skillet
- Colander
- Cutting board
Ingredients
Main Ingredients
- 19 oz cheese tortellini two 9 to 10 ounce packages, fresh or frozen
- 1 tsp kosher salt for the pasta water
- 1 tbsp olive oil
- 1 yellow onion sliced
- 1 green bell pepper sliced
- 1 lb thinly sliced beef sirloin
- 2 cup shredded provolone cheese
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil the tortellini in salted water as the package directs, then drain.
- Soften the vegetables. Heat the oil over medium heat and cook the onion and pepper for 5 to 6 minutes until tender.
- Brown the beef. Add the sirloin over medium high heat and cook for 3 to 4 minutes until browned and 145 degrees F.
- Combine. Season with the salt and pepper, then fold in the drained tortellini.
- Melt the cheese. Top with provolone, cover over low heat for 2 to 3 minutes, and serve hot.
Notes
Substitutions: Use white American cheese or mozzarella in place of provolone.
Tips: Freeze the steak for 15 minutes before slicing so the pieces come out thin.
Storage: Refrigerate for up to 3 days and reheat until it reaches 165 degrees F. Do not freeze.