Creamy Philly Cheesesteak Tortellini (Printer-Friendly Version)
# What You'll Need:
→ Pasta and Meat
01 -
12 ounces cheese tortellini
02 -
1 pound ground beef or shaved steak
→ Vegetables and Aromatics
03 -
1 green bell pepper, diced
04 -
1 small onion, diced
05 -
2 cloves garlic, minced
06 -
1 tablespoon olive oil
→ Sauce
07 -
1 can (10.5 oz) cream of mushroom soup
08 -
1 cup beef broth
09 -
1/2 cup heavy cream
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon garlic powder
12 -
1 teaspoon onion powder
13 -
1/2 teaspoon black pepper
→ Topping
14 -
1 cup shredded provolone or mozzarella cheese
# Let's Cook!:
01 -
Cook tortellini according to package directions. Drain and set aside
02 -
Brown beef in olive oil over medium heat. Remove from pan
03 -
In same skillet, sauté peppers, onion, and garlic until soft
04 -
Add soup, broth, cream, Worcestershire, and seasonings. Simmer 5 minutes. Return beef, add tortellini, top with cheese and melt
# Cook's Notes:
01 -
Can use ground turkey for lighter option
02 -
Add jalapeños for extra heat
03 -
Serve with garlic bread or salad