Cheesesteak Tortellini
A delicious blend of traditional cheesesteak flavors with cheese tortellini in a creamy provolone sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 8 oz cheese tortellini
- 1 lb steak (such as ribeye or flank steak), thinly sliced Choose high-quality meat for better flavor
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream Can substitute with cashew cream or coconut cream for alternatives
- 1 cup provolone cheese, shredded May mix with mozzarella or fontina for variety
- to taste Salt and pepper Adjust seasoning according to preference
- for cooking Olive oil Drizzle for sautéing
Instructions
Preparation
- Cook the cheese tortellini according to the package instructions. Once done, drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the thinly sliced steak and cook until browned, about 3 to 4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add more olive oil if needed. Sauté the sliced onion and bell pepper until tender, about 4-5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Pour in the beef broth and bring the mixture to a gentle simmer.
- Stir in the heavy cream and let the mixture simmer for a few minutes.
- Add the shredded provolone cheese to the skillet, stirring continuously until melted and smooth.
- Return the cooked steak and tortellini to the skillet, tossing everything together to combine. Heat through.
- Season with salt and pepper to taste before serving hot.
Notes
Garnish with chopped fresh parsley or extra provolone cheese for added flavor. Pairs well with salad or garlic bread.