Cheesesteak Tortellini in Rich Provolone Sauce
A delicious fusion of classic cheesesteak flavors and tender cheese-filled tortellini, all enveloped in a rich provolone sauce.
Ingredients
Main Ingredients
- 1 package (9 oz) cheese tortellini These little pasta pockets filled with creamy cheese provide the perfect base.
- 1 lb steak (sirloin or ribeye) Opt for tender cuts, thinly sliced to ensure juicy bites filled with mouthwatering flavors.
- 1 tablespoon olive oil A rich and fragrant oil that brings the dish to life.
- 1 medium onion, sliced Sweetly aromatic, they add a depth of flavor and a touch of sweetness.
- 1 bell pepper (any color), sliced Vibrant and fresh, these add a pop of color and crispness.
- 2 cloves garlic, minced The savory aroma of garlic will elevate your entire dish.
- 1 cup beef broth Rich and hearty, it forms the flavorful base of your sauce.
- 1 cup heavy cream Provides the luscious creaminess that binds all the flavors together.
- 1 cup provolone cheese, shredded Melty provolone adds a delightful cheesiness.
- Salt and pepper to taste Essential seasonings that enhance all the flavors.
- Fresh parsley for garnish (optional) A touch of greenery that brightens the presentation.
Instructions
Cooking the Tortellini
- In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, drain, and set aside.
Sautéing the Steak
- In a large skillet over medium-high heat, drizzle the olive oil and add the thinly sliced steak, seasoning generously with salt and pepper. Cook until browned, about 3-4 minutes. Remove from skillet and set aside.
Cooking the Vegetables
- In the same skillet, add the sliced onion and bell pepper, sauté for 5-6 minutes until soft. Add minced garlic and cook for an additional minute.
Making the Sauce
- Pour in the beef broth and bring to a gentle simmer. Stir in the heavy cream and allow to thicken for a few minutes. Gradually add the shredded provolone cheese, stirring until melted.
Combining Ingredients
- Gently fold the cooked tortellini and sautéed steak back into the skillet with the sauce, mixing until well-combined and heated through.
Serving
- Garnish with fresh parsley, if desired, and serve warm. Enjoy the creamy concoction and vibrant flavors.
Notes
For best results, slice steak thinly against the grain for tenderness. Adjust salt and pepper cautiously due to sodium in broth and cheese. For lighter options, use whole wheat or vegetable-based tortellini, and substitute heavy cream with Greek yogurt and low-fat milk.