Philly Cheesesteak Tortellini Pasta

5 from 1 vote

Philly Cheesesteak Tortellini Pasta

Philly Cheesesteak Tortellini Pasta is a delicious pasta dish that cooks easily on the Blackstone Griddle. It is cheesy, filling and full of flavor.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: Philly Cheesesteak Tortellini Pasta

Servings:

Calories: 785kcal

Author: Carrie Barnard

Ingredients

2 pounds ribeye steak thinly sliced
20 oz Cheese tortellini, cooked al dente
2 large onions sliced
2 green bell peppers sliced
8 ounces mushrooms sliced
6 slices provolone cheese
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons Minced Garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup beef broth

Instructions

Cook tortellini according to package directions until just al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Slice ribeye as thinly as possible while slightly frozen for easier cutting. Season with salt, pepper, and garlic powder.
Preheat Blackstone to medium-high heat. Add butter and oil to the surface.
Add onions, peppers, and mushrooms to one side of the griddle. Cook until softened and beginning to caramelize, about 6-8 minutes.
On the other side of the griddle, add the sliced steak in a single layer. Cook for 2-3 minutes until browned, then flip and cook for another minute.
Combine the vegetables with the steak and add minced garlic. Cook for 30 seconds until fragrant.
Add cooked tortellini to the mixture. Pour beef broth over and gently toss everything together.
Lay provolone slices over the top. Once melted, fold gently into the mixture and serve immediately. Enjoy!

Notes

- Freeze steak for 30 minutes before slicing for thinner cuts.

- Don't overcook the tortellini as it will continue cooking on the griddle.

- Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition