Description
A rich and comforting Cheesesteak Tortellini dish featuring tender sliced steak, sautéed peppers and onions, and cheese tortellini in a creamy provolone sauce. This skillet recipe combines Italian flavors with classic cheesesteak ingredients for a hearty and flavorful meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
- 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 the Cheese Tortellini: Cook the cheese tortellini according to the package instructions. Once done, drain well and set aside to be added later in the dish.
- Brown the Steak: Heat the olive oil in a large skillet over medium heat. Add the bite-sized steak pieces and cook for about 3-4 minutes, until nicely browned. Remove the cooked steak from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the thinly sliced onion, green bell pepper, and minced garlic. Sauté for 5-6 minutes or until the vegetables are tender and the onion becomes translucent.
- Deglaze with Beef Broth: Pour the beef broth into the skillet, scraping the bottom to loosen any browned bits. Allow it to simmer gently for 2-3 minutes to concentrate the flavors.
- Add Heavy Cream and Thicken Sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Continue cooking for 4-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Melt in Provolone Cheese: Gradually add the shredded provolone cheese to the sauce, stirring consistently until the cheese is fully melted and the sauce becomes smooth and creamy.
- Combine Steak with Sauce: Return the cooked steak pieces to the skillet and stir to coat them evenly with the creamy provolone sauce. Season with salt and pepper according to your taste preferences.
- Toss in Cooked Tortellini: Add the drained cheese tortellini to the skillet and gently toss everything together until the tortellini is well coated with the steak and cheese sauce mixture.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top for a touch of color and freshness before serving immediately.
Notes
- For a leaner version, use sirloin steak and reduce the heavy cream or substitute with half-and-half.
- This dish can be complemented with a side salad or steamed vegetables for a balanced meal.
- If provolone cheese is unavailable, mozzarella or fontina can be used as substitutes, though the flavor will vary.
- Make sure to cook the tortellini just until al dente to prevent overcooking when combined with the sauce.
- Leftovers keep well refrigerated for up to 2 days and can be reheated on the stovetop or microwave.
