Description
This hearty Cheesesteak Tortellini in Creamy Provolone Sauce combines tender slices of steak, sautéed onions and bell peppers, and cheesy tortellini in a rich and velvety provolone cheese sauce. Perfect for a comforting dinner that brings the flavors of a Philly cheesesteak into an indulgent pasta dish.
Ingredients
Scale
Cheesesteak Tortellini
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
Sauce
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the tortellini: Prepare the cheese tortellini according to the package instructions, usually boiling in salted water until tender. Drain well and set aside for later use.
- Brown the steak: Heat the olive oil in a large skillet over medium heat. Add the steak pieces and cook for about 3-4 minutes until browned on all sides. Remove the steak from the skillet and set aside, keeping the flavorful browned bits in the pan.
- Sauté the vegetables: In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Cook for 5-6 minutes until the vegetables are tender and the onions become translucent, stirring occasionally.
- Deglaze with broth: Pour in the beef broth, scraping the skillet bottom to loosen any browned bits. Let the broth simmer for 2-3 minutes to reduce slightly and develop flavor.
- Add cream and thicken sauce: Stir in the heavy cream and bring to a gentle simmer. Allow it to cook for about 4-5 minutes, stirring occasionally, until the sauce starts to thicken.
- Melt the cheese: Gradually add the shredded provolone into the sauce, stirring continuously until the cheese melts completely and the sauce is smooth.
- Combine steak with sauce: Return the cooked steak pieces to the skillet and stir to coat them fully in the creamy cheese sauce. Season with salt and pepper to taste.
- Toss tortellini in sauce: Add the cooked tortellini to the skillet and gently toss everything together to ensure the pasta is evenly coated with the steak and provolone sauce mixture.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving to add freshness and color.
Notes
- You can substitute ribeye or sirloin with other tender steak cuts like flank or NY strip.
- For a lighter version, swap heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Once combined, serve immediately as the sauce thickens upon cooling.
- This dish pairs well with a simple green salad or crusty bread.
- Make sure to slice the veggies thinly to ensure they cook evenly and quickly.
Keywords: Cheesesteak, Tortellini, Provolone Sauce, Creamy Pasta, Steak Pasta, Comfort Food