Description
A comforting blend of rich Philly cheesesteak flavors and tender cheese tortellini, all in one creamy, savory dish.
Ingredients
Scale
- 12 oz cheese tortellini
- 1 lb ground beef or shaved steak
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded provolone or mozzarella
Instructions
- Boil tortellini according to package directions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add beef or shaved steak and cook until browned. Remove and set aside.
- Add diced bell pepper, onion, and garlic to the skillet. Sauté until softened and lightly caramelized.
- Stir in cream of mushroom soup, beef broth, and heavy cream. Add Worcestershire, garlic powder, onion powder, and pepper. Simmer for 5 minutes.
- Add the cooked beef back into the skillet and stir to coat evenly.
- Gently fold in the cooked tortellini.
- Top with shredded provolone or mozzarella. Cover until melted, creamy, and smooth.
Notes
Tips: Don’t overcook the tortellini; brown the beef well for flavor; drain excess fat; sauté veggies until just soft; and taste as you go.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg