Description

This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting fusion dish that combines tender, thinly sliced steak with cheesy tortellini tossed in a creamy provolone sauce. With sautéed bell peppers and onions adding a sweet crunch, and a savory sauce enriched with beef broth and Worcestershire, this recipe offers a hearty and flavorful meal perfect for a cozy dinner.

Ingredients

Scale

Pasta

12 oz cheese tortellini

Steak and Vegetables

1 lb thinly sliced steak (ribeye or flank steak)
1 green bell pepper, sliced
1 onion, thinly sliced
2 cloves garlic, minced

Sauce

2 tbsp olive oil
1 cup beef broth
1 cup heavy cream
1½ cups shredded provolone cheese
½ tsp Worcestershire sauce
Salt and pepper, to taste

Garnish

Fresh parsley for garnish (optional)

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Instructions

Cook Tortellini: Cook the cheese tortellini according to the package instructions until al dente. Drain well and set aside to keep warm.
Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and sear until browned on all sides, about 2-3 minutes per side. Remove the steak from the pan and set it aside.
Sauté Vegetables: In the same skillet, add the sliced green bell pepper and thinly sliced onion. Sauté for approximately 5 minutes until the vegetables are soft and slightly caramelized. Add the minced garlic and cook for an additional minute to release its aroma.
Simmer with Broth and Worcestershire: Pour in the beef broth and Worcestershire sauce. Let the mixture simmer gently for 2 to 3 minutes to meld the flavors and reduce slightly.
Add Cream: Stir in the heavy cream and bring the sauce to a gentle simmer, ensuring it does not boil aggressively, to thicken the sauce slightly.
Melt Cheese: Reduce the heat to low and gradually stir in the shredded provolone cheese until fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine Steak and Tortellini: Return the seared steak and cooked tortellini to the skillet. Toss gently to coat everything evenly with the rich provolone sauce.
Serve: Garnish with fresh parsley if desired and serve the dish hot for a comforting, satisfying meal.

Notes

Use ribeye or flank steak for best tenderness and flavor.
Do not overcook the tortellini; it should be al dente to avoid becoming mushy when tossed in the sauce.
You can substitute provolone cheese with mozzarella or fontina for a different but equally creamy result.
Adjust salt and pepper according to your taste preferences, especially since beef broth and Worcestershire sauce add saltiness.
Fresh parsley adds a pop of color and light freshness to balance the richness.