Cheesesteak Tortellini in Creamy Provolone Sauce
This delicious twist on a classic cheesesteak combines hearty tortellini with a creamy provolone sauce, making it a comforting dish that can be prepared in under 30 minutes.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 whisk
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 12 ounces cheese tortellini
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 8 ounces sliced beef (such as sirloin or ribeye)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 ½ cups provolone cheese, shredded
- to taste salt
- to taste pepper
- for garnish, optional fresh parsley, chopped
Instructions
- Begin by cooking the cheese tortellini according to the package instructions in a large pot of salted boiling water. Drain and set aside.
- While the tortellini cooks, heat the olive oil in a skillet over medium heat. Add the sliced onion and green bell pepper, cooking until they are softened, about 5 minutes.
- Add the sliced beef to the skillet and cook until browned, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the beef broth and bring the mixture to a simmer. Allow it to cook for 3-4 minutes until slightly reduced.
- Reduce the heat to low, then stir in the heavy cream and provolone cheese. Stir continuously until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Add the cooked tortellini to the skillet, tossing to combine well with the sauce and beef mixture. Allow it to heat through for another 2-3 minutes.
- Serve immediately, garnished with chopped fresh parsley if desired.
Notes
For added flavor, you can include mushrooms or other vegetables in the skillet.
This dish pairs well with a simple side salad or garlic bread.
You can use shredded rotisserie chicken as an alternative to beef for a different protein option.