Description
A delightful twist on the classic cheesesteak, featuring cheese tortellini enveloped in a rich and creamy provolone sauce.
Ingredients
Scale
- 1 package (9 oz) cheese tortellini
- 1 lb steak (sirloin or ribeye), thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions (usually 3-5 minutes) until they float. Drain and set aside.
- Sauté the steak: In a large skillet over medium-high heat, heat the olive oil. Add the thinly sliced steak, seasoned with salt and pepper. Cook for 3-4 minutes until browned, then remove and let rest.
- Cook the vegetables: In the same skillet, add the sliced onion and bell pepper. Sauté until softened, about 5-6 minutes, then add the minced garlic and stir for another minute.
- Make the sauce: Pour in the beef broth and simmer, scraping the skillet’s bottom. Stir in the heavy cream and allow to bubble, then gradually add the provolone cheese, stirring until melted.
- Combine: Return the cooked tortellini and steak to the skillet. Toss until coated in the sauce and heated through.
- Serve: Present in a bowl or on plates, garnished with fresh parsley if desired.
Notes
For a healthier spin, substitute half-and-half for heavy cream or use whole wheat tortellini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg