Philly Cheesesteak Tortellini Pasta

Philly Cheesesteak Tortellini Pasta


Main 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
1/4 teaspoon pepper
1 cup beef broth
2 tablespoons Worcestershire sauce
1 cup shredded provolone cheese
Cook the Tortellini:

Cook the tortellini according to the package instructions. Drain and set aside.
Sauté the Vegetables:

In a large skillet, heat the olive oil over medium heat. Add the sliced onions, bell peppers, and mushrooms. Sauté until the vegetables are tender.
Cook the Beef:

Increase the heat to medium-high. Add the thinly sliced beef steak to the skillet, seasoning with salt and pepper. Cook until the beef is browned.
Make the Sauce:

Stir in the beef broth and Worcestershire sauce. Bring to a simmer and cook for about 5 minutes.
Combine and Melt:

Reduce the heat to low. Add the cooked tortellini to the skillet, tossing to combine everything evenly. Sprinkle the shredded provolone cheese over the top and cover until the cheese melts.

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