Cheesesteak Tortellini Provolone Sauce (Print Version)
# Ingredients:
→ Tortellini
01 -
12 oz cheese tortellini (fresh or frozen)
→ Sauce
02 -
1 lb ribeye steak or sirloin, thinly sliced
03 -
2 tablespoons olive oil
04 -
1 onion, thinly sliced
05 -
1 bell pepper, thinly sliced (any color)
06 -
3 cloves garlic, minced
07 -
1 cup beef broth
08 -
1 cup heavy cream
09 -
8 oz provolone cheese, shredded
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
12 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Cook the cheese tortellini according to the package instructions. Whether fresh or frozen, boil until al dente to ensure they hold their shape. Drain and set aside to rest.
02 -
Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt and pepper, then cook for 3-4 minutes until browned but tender. Remove from skillet and set aside.
03 -
In the same skillet, sauté the sliced onion and bell pepper for 4-5 minutes until tender and aromatic. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
04 -
Add beef broth to the skillet and bring to a simmer. Stir in heavy cream, reducing the heat. Let the flavors meld as the cream creates a rich, velvety base.
05 -
Gradually stir in shredded provolone cheese, ensuring it melts completely. The cheese will create a creamy, luscious sauce.
06 -
Return the cooked steak to the skillet and mix with the cheese sauce. Add the cooked tortellini and toss gently to coat all ingredients in the sauce.
07 -
Serve hot, garnished with freshly chopped parsley for added color and freshness. Enjoy the creamy, flavorful dish immediately.
# Notes:
01 -
For easier slicing, place the steak in the freezer for 30 minutes.
02 -
Do not overcook the steak to maintain its tenderness.