Philly Cheesesteak Tortellini Pasta

Ingredients

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

1/2 teaspoon salt

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Recipe in First (c.o.m.m.e.n.t)

Directions

For the Pasta:

•1 pound cheese tortellini: This serves as the base of the dish and absorbs all the delicious flavors.

For the Cheesesteak Filling:

•1 pound flank steak or ribeye (thinly sliced): The star of the dish—tender and flavorful steak that mimics the Philly cheesesteak experience.

•1 large onion, sliced: Caramelized onions are a must for this recipe.

•1 bell pepper, sliced: Adds sweetness and crunch.

•1 tablespoon olive oil: For sautéing the steak and vegetables.

•Salt and pepper, to taste: Enhances the flavor of the steak and veggies.

For the Sauce:

•2 tablespoons butter: Creates a rich, creamy sauce base.

•2 cloves garlic, minced: Adds depth and aroma to the sauce.

•1 cup heavy cream: Makes the sauce creamy and indulgent.

•1 cup beef broth: Adds savory depth to the sauce.

•1 ½ cups provolone cheese, shredded: The traditional cheese used in Philly cheesesteaks for its melty, gooey texture.

•½ cup grated Parmesan cheese: Adds extra richness and flavor to the sauce.