Cheesesteak Tortellini with Rich Provolone Sauce
Creamy, juicy, and full of melty cheese, this Cheesesteak Tortellini with Rich Provolone Sauce is a comforting dish that combines classic Philly cheesesteak flavors with tender tortellini.
Servings: 4 servings
Equipment
- Large Skillet
- Wooden Spoon
- Pot for Boiling Pasta
Ingredients
Ingredients
- 1 tablespoon Olive oil Room temperature
- 1 medium Onion Thinly sliced
- 1 medium Green bell pepper Thinly sliced
- 1 pound Thinly sliced beef steak Thinly sliced across the grain for tenderness
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- to taste Salt
- to taste Black pepper
- 2 cups Beef broth Low-sodium preferred
- 1 cup Heavy cream Cold from the fridge
- 1 cup Provolone cheese Shredded finely for easy melting
- 1 package (9 oz) Refrigerated tortellini Any cheese-filled variety
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the thinly sliced onion and green bell pepper to the skillet. Sauté for 4 to 6 minutes until softened and slightly caramelized.
- Push the vegetables to the side and add the beef steak in a single layer. Season with garlic powder, onion powder, salt, and black pepper. Cook for about 3 to 4 minutes until mostly browned.
- Pour in the beef broth and deglaze the pan, scraping up any browned bits. Bring to a gentle simmer.
- Reduce heat to medium-low and let simmer uncovered for 10 minutes.
- Stir in the heavy cream and shredded provolone cheese. Keep heat low and stir until the cheese is fully melted and the sauce is smooth.
- Meanwhile, cook the tortellini according to package instructions in salted boiling water until al dente. Drain well.
- Add the drained tortellini to the skillet with the provolone sauce and beef mixture, stirring gently to coat.
- Cook everything together for an additional 5 minutes over low heat to let flavors meld.
- Serve hot, garnished with additional shredded provolone or chopped parsley if desired.
Notes
For best results, use finely shredded cheese and keep the heat low when melting to prevent separation. You can also make the sauce ahead of time and reheat it when ready to serve.