Description
A rich and comforting Cheesesteak Tortellini dish featuring tender slices of steak and cheese-filled tortellini simmered in a creamy provolone cheese sauce with sautéed onions and bell peppers. Perfect for a hearty weeknight dinner with an Italian-American flair.
Ingredients
Scale
Cheesesteak Tortellini Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
Sauce and Vegetables
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package instructions. Once done, drain and set aside to be combined later.
- Brown the Steak: Heat olive oil in a large skillet over medium heat. Add the bite-sized steak pieces and cook until browned, about 3 to 4 minutes. Remove the cooked steak from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add thinly sliced onion, green bell pepper, and minced garlic. Sauté until the vegetables are tender and the onion becomes translucent, approximately 5 to 6 minutes.
- Deglaze with Broth: Pour in the beef broth, scraping the bottom of the skillet to loosen any browned bits. Let the mixture simmer for 2 to 3 minutes to enhance flavor.
- Add Cream and Thicken: Slowly add the heavy cream to the skillet and bring to a gentle simmer. Stir occasionally until the sauce slightly thickens, about 4 to 5 minutes.
- Melt Provolone Cheese: Gradually add the shredded provolone cheese to the sauce, stirring continuously until fully melted and the sauce becomes smooth.
- Combine Steak and Sauce: Return the browned steak pieces to the skillet, mixing well to coat them evenly with the creamy provolone sauce. Season with salt and pepper to your taste.
- Mix in Tortellini: Add the cooked tortellini into the skillet and gently toss everything together until the pasta is well coated with the sauce and steak mixture is evenly distributed.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish before serving to add a fresh brightness and color.
Notes
- Use ribeye or sirloin for tender, flavorful steak pieces.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- You can add mushrooms or other vegetables if desired for extra texture and flavor.
- Make sure not to overcook the steak to keep it tender and juicy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
