Cheesesteak Tortellini with Provolone Sauce
Ingredients:
12 oz tortellini (fresh or frozen)
1 lb thinly sliced beef steak (ribeye or sirloin)
1 tablespoon olive oil
1 small onion, finely chopped
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 cup beef broth
1/2 cup heavy cream
6 oz provolone cheese, shredded
1 cup shredded mozzarella cheese (for extra creaminess)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned, about 3 to 4 minutes. Remove from the pan and set aside.
3. In the same skillet, add the onion and bell pepper. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
4. Pour in the beef broth and let it simmer for 3 minutes, scraping up any browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer.
5. Add the shredded provolone and mozzarella cheeses. Stir until melted into a rich, creamy sauce. Season with salt and pepper.
6. Return the cooked beef and tortellini to the skillet. Toss everything together until the pasta and steak are fully coated in the cheesy sauce.
7. Remove from heat, sprinkle with fresh parsley, and serve hot with extra sauce spooned over the top.