Cheesesteak Tortellini in Rich Provolone Sauce
A delightful fusion of cheesesteak flavors wrapped in tender tortellini, served in a rich, creamy provolone sauce.
Ingredients
Pasta
- 1 package (9 oz) cheese tortellini Soft, tender pasta that encases a rich filling.
Main ingredients
- 1 lb steak (sirloin or ribeye), thinly sliced Juicy, flavorful slices that bring heartiness to the dish.
- 1 tablespoon olive oil Enhances the natural flavors of the ingredients.
- 1 medium onion, sliced Aromatic and sweet, lending a depth of flavor.
- 1 bell pepper (any color), sliced Adds a fresh crunch.
- 2 cloves garlic, minced Infuses the sauce with rich undertones.
- 1 cup beef broth Forms the base of the sauce.
- 1 cup heavy cream Creates a creamy texture.
- 1 cup provolone cheese, shredded Melts into the sauce with ease.
- Salt and pepper to taste Essential for enhancing all the flavors.
- Fresh parsley for garnish (optional) Adds a pop of color and freshness.
Instructions
Cooking Tortellini
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions. Once cooked, drain and set aside.
Sautéing Steak
- Heat a large skillet over medium-high heat, adding olive oil. Toss in the thinly sliced steak, seasoning with salt and pepper. Cook for 3-4 minutes until browned, then remove and set aside.
Cooking Vegetables
- In the same skillet, add the sliced onion and bell pepper, cooking for 5-6 minutes until softened. Add minced garlic and cook for another minute.
Making the Sauce
- Pour in the beef broth and stir until bubbling. Add heavy cream and mix well. Gradually fold in the provolone cheese until melted and smooth.
Combining
- Add the cooked tortellini and sautéed steak to the skillet. Toss gently until everything is combined and heated through.
Serving
- Serve on vibrant plates, garnished with fresh parsley if desired.
Notes
For a quicker meal, coordinate cooking times. Ensure vegetables are sautéed until just tender. Taste and adjust seasoning as needed.