Description
Creamy provolone sauce coats tender beef, cheese tortellini, and sautéed peppers and onions in this hearty fusion dish. It delivers cheesesteak flavors with pasta comfort for quick weeknight dinners. Rich and satisfying without fuss.
Ingredients
- 1 pound cheese tortellini
- 1 pound beef sirloin steak, thinly sliced into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 ounces provolone cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Cook tortellini in boiling salted water per package directions until al dente; drain and reserve.
- Heat olive oil in large skillet over medium-high heat.
- Add sliced beef; cook 3 to 4 minutes until browned and 145°F internally with 3-minute rest.
- Remove beef; verify internal temperature reaches 145°F for food safety.
- In same skillet, add onion, bell pepper, and garlic; sauté 5 minutes until softened.
- Pour in beef broth; scrape browned bits and simmer 2 minutes.
- Stir in heavy cream; simmer 4 minutes until slightly thickened.
- Gradually add shredded provolone, stirring until melted and smooth.
- Return beef to skillet with salt and pepper; toss to coat.
- Add cooked tortellini; gently combine over low heat 1 minute.
Notes
- Busy home cooks enjoy this recipe for blending bold savory tastes with simple stovetop steps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion