My guests were blown away by this Cheesesteak Tortellini in Rich Provolone Sauce! It’s a game changer! 🧀🥩
Ingredients
- 12 oz cheese tortellini
- 1 lb thinly sliced steak (ribeye or flank steak)
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/2 tsp Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Directions
1. Cook the Tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
2. Cook the Steak: In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned, about 2-3 minutes per side. Remove the steak from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced bell pepper, onion, and garlic. Sauté until softened, about 5-7 minutes.
4. Make the Provolone Sauce: Lower the heat to medium and pour the beef broth and heavy cream into the skillet. Stir in the Worcestershire sauce and bring to a simmer. Gradually add the shredded provolone cheese, stirring constantly, until the sauce is smooth and thick.
5. Combine: Return the cooked steak and tortellini to the skillet, tossing to coat everything in the rich provolone sauce.
6. Serve: Garnish with fresh parsley if desired and serve immediately.
Time & Serving Info
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: 620 kcal)