Cheesesteak Tortellini in Rich Provolone Sauce
A delightful fusion of creamy cheese tortellini and tender steak enveloped in a velvety provolone sauce, perfect for cozy family dinners.
Ingredients
Pasta
- 1 package (9 oz) cheese tortellini Tender, creamy pasta pockets.
Meat
- 1 lb steak (sirloin or ribeye), thinly sliced Succulent, juicy meat for robust flavor.
Vegetables
- 1 tablespoon olive oil Brings all ingredients to life.
- 1 medium onion, sliced Infuses the dish with depth.
- 1 bell pepper sliced Any color for a pop of sweetness.
- 2 cloves garlic, minced Imparts an unforgettable essence.
Liquids
- 1 cup beef broth Enhances the richness.
- 1 cup heavy cream Ensures a decadent sauce.
Cheese
- 1 cup provolone cheese, shredded Melts into a smooth sauce.
Seasoning
- Salt and pepper to taste Essential seasoning for the dish.
Garnish
- Fresh parsley, for garnish (optional) Brightens up the dish's presentation.
Instructions
Cooking Tortellini
- Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the cheese tortellini and cook according to package instructions. Drain and set aside.
Preparing the Steak
- In a large skillet over medium-high heat, heat olive oil. Add thinly sliced steak, seasoning with salt and pepper. Cook for 3-4 minutes until browned, then remove from skillet.
Sautéing Vegetables
- In the same skillet, add sliced onion and bell pepper. Sauté for 5-6 minutes until tender. Add minced garlic and cook for an additional minute.
Making the Sauce
- Pour in beef broth and bring to a simmer. Stir in heavy cream and cook for a few minutes. Gradually add shredded provolone cheese, stirring until melted.
Combining Ingredients
- Return cooked tortellini and sautéed steak to the skillet. Toss to combine and heat through in the sauce.
Garnishing and Serving
- Garnish with fresh parsley if desired. Serve and enjoy the rich, creamy cheesesteak tortellini.
Notes
For a healthier version, consider swapping heavy cream for Greek yogurt or a lighter milk.