Philly Cheesesteak Tortellini Pasta:
Ingredients
– 1 package cheese-filled tortellini (about 20-24 tortellini)
– 1 tablespoon olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 pound thinly sliced ribeye or top round steak
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon all-purpose flour
– 1 cup beef broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions
1. Cook tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1 cup of pasta water before draining tortellini.
2. Sauté onion and garlic: In a large skillet, heat olive oil over medium-high heat. Add sliced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
3. Add steak: Add sliced steak to the skillet and cook until browned, about 3-4 minutes. Remove steak from skillet and set aside.
4. Make cheese sauce: In the same skillet, sprinkle flour over the onion and garlic mixture. Cook for 1 minute, stirring constantly. Gradually add beef broth, whisking continuously. Bring mixture to a simmer and cook until thickened, about 2-3 minutes. Remove from heat and stir in cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Combine tortellini, steak, and cheese sauce: Add cooked tortellini to the cheese sauce skillet, tossing to coat. Add cooked steak and toss to combine. If sauce seems too thick, add some reserved pasta water.
6. Serve: Serve hot, garnished with chopped parsley if desired.
