Description
This creamy, cheesy, beefy skillet brings together everything you love about a Philly cheesesteak—melty provolone, tender steak, and bold flavor—then tosses it with rich cheese tortellini. A comforting 30-minute meal that’ll have everyone asking for seconds!
Ingredients
1 lb thinly sliced beef steak
½ tsp salt
¼ tsp pepper
1 cup beef broth
2 tbsp Worcestershire sauce
1 cup shredded provolone cheese
1 tbsp olive oil
1 small onion, sliced
1 bell pepper, sliced
1 cup sliced mushrooms
1 package cheese tortellini (about 9 oz), cooked
Instructions
Cook tortellini according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté onions, bell peppers, and mushrooms until tender.
Increase heat to medium-high, add beef steak, and season with salt and pepper. Cook until browned.
Pour in beef broth and Worcestershire sauce. Simmer for 5 minutes.
Reduce heat to low. Stir in cooked tortellini and mix well.
Sprinkle with provolone cheese, cover, and let it melt.
Serve hot, garnished with extra cheese or fresh parsley if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: 530
- Fat: 28g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g