Philly Cheesesteak Tortellini Pasta

• temps total: 13 minutes

Ingrédients

1 package (12 oz) cheese tortellini

1 tablespoon olive oil

1 large onion, sliced

1 green bell pepper, sliced

2 cups sliced mushrooms

1 pound thinly sliced beef steak

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon garlic powder

1 cup shredded provolone or mozzarella cheese

Optional: Fresh parsley for garnish

Instructions

Cook the Tortellini:

Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until tender. Drain well and set aside.

Sauté the Vegetables:

Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and mushrooms. Cook for 6–8 minutes, stirring now and then, until softened and lightly caramelized. Remove from the pan and set aside.

Cook the Beef:

Using the same skillet, add the thinly sliced beef steak. Season with salt, black pepper, and garlic powder. Cook over medium-high heat for 4–5 minutes, until browned and cooked through.

Combine Everything:

Lower the heat to medium-low. Return the cooked vegetables to the skillet with the beef. Stir in the tortellini and toss until everything is evenly combined.

Add Cheese:

Sprinkle shredded provolone or mozzarella over the top. Cover the skillet for 1–2 minutes, just until the cheese melts into the pasta.

Serve:

Garnish with fresh parsley if desired. Serve hot and enjoy this Philly cheesesteak-inspired pasta dish! | Stir of Comfort