Description
This Cheesesteak Tortellini in Creamy Provolone Sauce combines tender ribeye steak with sautéed onions, bell peppers, and a rich, cheesy sauce made from provolone and Parmesan cheeses, creating a comforting and indulgent pasta dish perfect for a hearty meal.
Ingredients
Scale
Pasta
- 8 ounces tortellini
Meat and Vegetables
- 1 pound ribeye steak, sliced
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Sauce
- 1 tablespoon olive oil
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 cup provolone cheese, shredded or sliced
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Cook Tortellini: Prepare the tortellini according to the package instructions. Once cooked, drain and set aside to keep warm.
- Sauté Steak: Heat olive oil in a skillet over medium-high heat. Add the sliced ribeye steak and cook until browned on all sides. Remove the steak from the skillet and set aside.
- Cook Vegetables: In the same skillet, add sliced onion and bell pepper. Cook over medium heat until softened and translucent, then add the minced garlic and sauté for about one minute until fragrant.
- Deglaze and Simmer: Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom. Season with salt and pepper. Allow the broth to simmer gently for a few minutes to reduce slightly.
- Create Creamy Sauce: Stir in the heavy cream and continue to cook until the sauce thickens slightly. Then, add the provolone and Parmesan cheeses, stirring continuously until the cheeses are fully melted and the sauce is smooth and creamy.
- Combine and Heat Through: Return the sautéed steak to the skillet, mix well with the sauce, then add the cooked tortellini. Toss everything together gently and heat through for a couple of minutes to blend flavors.
Notes
- Use freshly grated Parmesan for best flavor and melting quality.
- Slice the ribeye thinly against the grain to ensure tenderness.
- Adjust seasoning at the end depending on your taste preference.
- For a lighter version, substitute half-and-half for heavy cream, but sauce may be less rich.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.