Description
A hearty and creamy pasta dish combining tender cheesesteak flavors with cheese tortellini in a rich provolone sauce.
Ingredients
Scale
- 1 lb cheese tortellini
- 1 lb thinly sliced ribeye or sirloin steak
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions; drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned, about 2-3 minutes per side. Remove steak from skillet and set aside.
- In the same skillet, add onion and bell pepper; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the vegetables and stir for 1 minute. Slowly pour in beef broth while stirring, then add heavy cream. Bring to a simmer.
- Reduce heat to low and gradually stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.
- Return the cooked steak to the skillet and stir in the cooked tortellini. Cook for 2-3 minutes until everything is heated through.
- Serve warm, garnished with chopped parsley.
Notes
For a milder flavor, use mild provolone; for extra kick, add a pinch of red pepper flakes.
Nutrition
- Calories: 680
- Sugar: 6g
- Fat: 38g
- Carbohydrates: 48g
- Protein: 34g