Looking for a fresh way to enjoy a classic comfort food? This Philly Cheesesteak Tortellini form brings together the stylish rudiments of the iconic sandwich and a succulent pasta dish. We are talking about tender, savory beef, caramelized onions and mushrooms, and a rich, delicate rubbish sauce, all mixed with pillowy tortellini. It’s the ultimate satisfying mess that’s perfect for a cozy night in, offering familiar flavors in a brand new, pleasurable form. rather of a hoagie roll, we’re using inelegant tortellini as our base. The impeccably seasoned beef, along with the earthy vegetables, gets carpeted in a savory sauce that clings to every bite. The result is a simple dish that is great for a weeknight regale, but feels special enough for any occasion. Get ready to enjoy a fantastic new spin on an old fave.
Ingredients
- 1 (19-ounce) package of fresh or frozen rubbish tortellini
- 1 lb thinly sliced beef (similar as sirloin or ribeye), cut into small pieces
- 1 tbsp olive oil painting
- 1 large unheroic onion, sliced thin
- 8 oz sliced cremini or button mushrooms
- 2 diced garlic cloves
- 2 tbsp all-purpose flour
- 2 mugs beef broth
- 1 mug heavy cream
- 1 mug tattered provolone rubbish
- 1 mug grated Parmesan rubbish
- swab and black pepper, to your relish
- 1/4 mug fresh diced parsley, for garnish
Directions
- Prepare the Tortellini: In a large pot, bring freehandedly interspersed water to a rolling pustule. Add the tortellini and cook according to the instructions on the package until it’s al dente. Drain the tortellini and set it away.
- Cook the Meat and Vegetables: toast the olive oil painting in a large skillet or Dutch roaster over medium-high heat. Add the sliced beef and brown it on all sides. When finished, remove the cooked beef and place it on a separate plate. In the same skillet, reduce the heat to medium. Add the onions and mushrooms and cook for 8 to 10 twinkles, or until the onions are soft and golden and the mushrooms are tender. Add the garlic and cook for one further nanosecond until you can smell it.
- Produce the Rubbish Sauce: Sprinkle the flour over the vegetables and stir for about a nanosecond to cook it through. sluggishly pour in the beef broth while whisking constantly to ensure no lumps form. Bring the admixture to a low poach, allowing it to cake slightly. Stir in the heavy cream and let it poach for another 2-3 twinkles. Turn the heat to low and gradationally stir in the provolone and Parmesan crapola until they’re completely melted and the sauce is smooth.
- Finish the Dish: Add the cooked beef and the drained tortellini to the skillet. Gently toss to combine everything so that the tortellini and beef are completely carpeted in the sauce. Add swab and pepper to taste.
- Serve: Divide the pasta into coliseums and sprinkle with fresh parsley before serving.
Form Notes
- For the stylish results, use fresh, quality constituents. Thinly sliced ribeye works well for the beef.
- Be careful not to overcook the tortellini; it should have a slight firmness to it to stand up to the hearty sauce.
- Want to add a little heat? Add a pinch of red pepper flakes to the sauce when you mix in the flour.
This form is a comforting and succulent emulsion that’s sure to be a megahit. It’s a guaranteed crowd-pleaser that will have everyone reaching for another serving.
