Cheesesteak Tortellini in Creamy Provolone Sauce
A delicious twist on the classic cheesesteak, combining cheesy tortellini with tender steak pieces in a rich, creamy provolone sauce.
Ingredients
Main Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin) cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese shredded
- to taste Salt and pepper
- to taste Fresh parsley chopped, for garnish
Instructions
Preparation
- Begin by cooking the cheese tortellini according to the package instructions. Once done, drain the tortellini and set it aside.
- In a large skillet over medium heat, heat the olive oil. Add the bite-sized steak pieces and cook them until browned, approximately 3-4 minutes. Once cooked, remove the steak from the skillet and set it aside.
- In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Sauté these ingredients until the vegetables are tender and the onion is translucent, about 5-6 minutes.
- Add the beef broth to the skillet, scraping any browned bits from the bottom. Let the mixture simmer for 2-3 minutes.
- Next, pour in the heavy cream and bring it to a gentle simmer. Stir occasionally until the sauce thickens slightly, around 4-5 minutes.
- Gradually add the shredded provolone cheese to the sauce, stirring until it melts and becomes smooth.
- Return the cooked steak to the skillet, mixing it in with the cheese sauce. Season to taste with salt and pepper.
- Finally, add the cooked tortellini to the skillet and gently toss everything until well combined.
- Before serving, garnish the dish with freshly chopped parsley for a pop of color.
Notes
This dish pairs well with a fresh salad or garlic bread. To store leftovers, place them in an airtight container and refrigerate for up to 3 days. For reheating, warm the dish in a skillet over low heat, adding a bit of cream or broth if necessary to rehydrate the sauce.
