Cheesesteak Tortellini in Rich Provolone Sauce
A comforting dish that brings together the creamy goodness of provolone cheese, tender steak, and colorful bell peppers enveloped around cheesy tortellini.
Ingredients
Pasta
- 12 oz cheese tortellini Use fresh or frozen tortellini.
Protein
- 1 lb steak, sliced thinly (ribeye or flank works best) May substitute with chicken or shrimp.
Vegetables
- 1 medium bell pepper, sliced (any color) Add more colors for variety.
- 1 medium onion, sliced Yellow or white onion works well.
Sauce Ingredients
- 8 oz provolone cheese, shredded Allow cheese to sit at room temperature for easy melting.
- 1 cup heavy cream Non-dairy alternatives can be used for dietary needs.
- 2 tablespoons olive oil For cooking steak and vegetables.
Seasoning
- to taste Salt and pepper Adjust based on personal preference.
Instructions
Preparation
- Gather all your ingredients on the countertop. Slice the steak, bell peppers, and onion.
Cooking
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (about 3-5 minutes). Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced steak to the skillet and cook until browned on all sides, about 5-7 minutes.
- Add the sliced bell peppers and onions to the skillet and cook for an additional 4-5 minutes until softened.
- Reduce the heat to low, stir in the heavy cream and shredded provolone cheese until the cheese melts and the sauce is smooth.
- Add the cooked tortellini to the skillet and gently toss to coat them in the sauce.
- Season with salt and pepper to taste.
- Serve warm.
Notes
This dish can be customized with different proteins or vegetables and is great for leftovers. Store in an airtight container in the refrigerator. For reheating, add a splash of milk to the sauce.