Cheesesteak Tortellini in Creamy Provolone Sauce
A creative twist on the classic Philly cheesesteak, featuring tortellini in a rich and creamy provolone sauce.
Ingredients
Pantry
- 8 ounces tortellini
- 1 tablespoon olive oil
- 1 pound ribeye steak, thinly sliced
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup beef broth
- 0.5 cup heavy cream
- 1 cup provolone cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook tortellini in boiling salted water for 3-5 minutes, then drain and set aside.
- Cook thinly sliced ribeye steak in olive oil for 3-4 minutes until browned, then set aside.
- Sauté sliced onion and bell pepper for 5-6 minutes until softened, then add garlic and cook for 1-2 minutes.
- Add beef broth, bring to a simmer, and reduce slightly. Stir in heavy cream and cook until thickened. Add provolone and Parmesan, stirring until melted and smooth.
- Return steak to the skillet, add tortellini, and toss to coat with sauce. Cook for 2-3 minutes until heated through. Sprinkle with parsley and serve.
Notes
For convenience, use pre-sliced ribeye steak if available. Adjust the amount of garlic and herbs to your taste.