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Cheesesteak Tortellini in Creamy Provolone Sauce

Cheesesteak Tortellini in Creamy Provolone Sauce

Tender sliced steak and cheese tortellini bathed in a velvety provolone sauce with sautéed peppers and onions. A comforting fusion of Philly cheesesteak and Italian pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion, Italian American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cheese tortellini
  • 1 lb ribeye or sirloin steak, thinly sliced
  • 1 tablespoon olive oil
  • 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
  • fresh parsley, chopped for garnish

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs

Method
 

  1. Cook cheese tortellini according to package instructions. Drain and set aside in a warm bowl.
  2. Heat olive oil in large skillet over medium-high heat. Add steak pieces, sear 3-4 minutes until browned. Remove to plate.
  3. In same skillet, add onion, bell pepper, and garlic. Sauté 5-6 minutes until vegetables tender and onion translucent.
  4. Pour beef broth, scraping browned bits from pan. Simmer 2-3 minutes to reduce slightly.
  5. Lower heat, add heavy cream. Bring to gentle simmer, stirring occasionally 4-5 minutes until thickened.
  6. Gradually add shredded provolone, stirring constantly until melted smooth.
  7. Return steak to skillet with juices. Toss to coat. Season with salt and pepper.
  8. Add cooked tortellini, fold gently until well coated with sauce.
  9. Garnish with fresh parsley. Serve immediately.

Notes

Use freshly shredded provolone for smoothest sauce. Pat steak dry before searing for best browning. Don't boil cream or sauce may break.