Description
A comforting blend of cheesesteak flavors with tortellini in a creamy provolone sauce.
Ingredients
Scale
- 1 package tortellini (fresh or frozen, cheese)
- 1 lb flank steak or ribeye, sliced
- 2 bell peppers, sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- 1 cup vegetable or beef broth
- 2 tablespoons butter
- Fresh parsley or basil, chopped for garnish
- Salt and pepper to taste
Instructions
- Cook the tortellini in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add sliced bell peppers and onions, sautéing until tender and slightly caramelized, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Push the vegetables to one side of the skillet and add the sliced steak to the other side. Season with salt and pepper. Cook for about 3-4 minutes, stirring occasionally, until browned and cooked through.
- Reduce the heat to medium and pour in the heavy cream and broth. Add the provolone cheese, stirring constantly until melted and combined. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
- Add the cooked tortellini to the skillet, gently tossing to coat in the creamy sauce. Cook for an additional 2 minutes to warm through.
- Remove from heat, sprinkle with fresh herbs, and serve immediately.
Notes
Customize the recipe by adding mushrooms or spinach. For extra creaminess, consider adding more cheese or cream to your sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: cheesesteak, tortellini, creamy sauce, comfort food, family favorite