Description
Savor cheesesteak tortellini in creamy provolone sauce with tender steak, peppers, onions, and cheesy pasta for a quick, comforting family dinner.
Ingredients
- 12 oz cheese tortellini
- 2 tablespoons olive oil
- 1 lb ribeye steak, thinly sliced into 1/4-inch pieces
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package until al dente, about 3-5 minutes. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add sliced steak, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and sear for 3 minutes until browned but pink inside. Remove to a plate.
- Add remaining olive oil to skillet, then onion and bell pepper. Sauté for 5 minutes until softened.
- Stir in garlic and cook 1 minute until fragrant.
- Pour in beef broth, scrape up browned bits, and simmer 2 minutes.
- Stir in heavy cream and reduce heat to low. Simmer 3 minutes until slightly thickened.
- Gradually add shredded provolone cheese, stirring until melted and smooth.
- Return steak to skillet with remaining salt and pepper. Cook 2 minutes to reach 145°F internal temperature with 3-minute rest.
- Fold in cooked tortellini until coated.
- Garnish with parsley and serve hot.
Notes
- Cook steak to 145°F internal temperature for food safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American