Next, I add the thinly sliced sirloin steak to the skillet, seasoning it with salt and pepper. I like to cook the steak until it’s browned but still tender, which usually takes about 3-4 minutes. What’s great is that the steak absorbs the sweet flavors from the peppers and onions, enhancing the overall dish. Once the steak is done, I add the minced garlic and cook for an additional minute—nothing beats the smell of garlic sizzling in the pan!
After that, I pour in the beef broth, scraping up any browned bits from the bottom of the pan, which adds extra flavor. I let it all simmer for a couple of minutes until slightly reduced. When the tortellini is cooked, I use a slotted spoon to gently transfer it from the pot to the skillet, allowing some of that pasta water to mix in with the sauce. Finally, I stir in the shredded provolone cheese, letting it melt and create a creamy sauce that envelops all those hearty ingredients.
To serve, I love to garnish my Philly Cheesesteak Tortellini with a sprinkle of chopped parsley for a pop of color. The dish looks just as good as it tastes!
Pro Tips for Best Results
To ensure that my tortellini is perfectly cooked, I always taste a piece to see if it has that delightful "al dente" bite. I’ve tested this three ways—overcooked, undercooked, and just right—and trust me, achieving that perfect texture really makes a difference in this dish!
I’ve also found it helpful to slice the steak very thinly against the grain. This not only makes it more tender but allows it to cook rapidly without becoming tough. If you have a little extra time, let it marinate in some steak seasoning or Worcestershire sauce beforehand for richer flavor.
Finally, don’t skimp on the cheese! Adding a bit more provolone is a delicious way to amp up the creaminess of the dish. I find that the cheese creates a wonderfully rich sauce that binds all the ingredients together and keeps each bite satisfying.
Common Mistakes to Avoid
One mistake I’ve made in the past is overcrowding the skillet when cooking the steak. This leads to steaming rather than searing, and we want that beautiful golden brown color to develop! To avoid this, I recommend cooking the steak in batches if your skillet isn’t large enough.
Another common issue is using pre-cooked tortellini. While it’s convenient, it can become mushy in the dish’s sauce. If you take the time to cook fresh or frozen tortellini separately and then add it to the skillet, you’ll end up with a better texture overall. (See the next page below to continue…)