Cheesesteak Tortellini with Savory Provolone Sauce
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:
Cook the cheese tortellini according to the package instructions. Once cooked, drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak to the pan and cook for about 3–4 minutes, until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced green bell pepper and onion. Cook for about 5 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Pour in the beef broth and bring to a simmer. Let it cook for 2–3 minutes, allowing the flavors to combine.
Stir in the heavy cream, Worcestershire sauce, salt, and pepper. Continue cooking for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
Add the shredded provolone cheese and stir until the cheese melts into the sauce, creating a creamy consistency.
Return the cooked steak and tortellini to the skillet. Stir everything together until well combined and heated through.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~600 per serving