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Cheesesteak Tortellini in Rich Provolone Sauce

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A delightful fusion of Philly cheesesteak flavors with tender cheese-filled tortellini in a rich, creamy sauce.

Ingredients

Scale
  • 1 package (9 oz) cheese tortellini
  • 1 lb steak (sirloin or ribeye), thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 cup provolone cheese, shredded
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Bring salted water to a boil. Add the cheese tortellini and cook according to package instructions. Drain and set aside.
  2. Heat a large skillet over medium-high heat and add the olive oil. Toss in the thinly sliced steak, seasoning well with salt and pepper. Cook for about 3-4 minutes until browned, then remove and set aside.
  3. Sauté the sliced onion and bell pepper in the same skillet for about 5-6 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the beef broth and let it simmer. Gradually stir in the heavy cream and let it simmer for a couple of minutes.
  5. Add the shredded provolone cheese, stirring continuously until melted and smooth.
  6. Return the cooked tortellini and browned steak to the skillet, tossing everything together gently.
  7. Garnish with fresh parsley if desired and serve warm.

Notes

For best results, ensure vegetables are chopped uniformly. Don’t rush the cheese melting process.

Nutrition

Find it online: https://yummyfirst.com/philly-cheesesteak-tortellini-provolone-sauce/