Ingredients
12 oz cheese tortellini (fresh or frozen)
1 lb ribeye steak or sirloin, thinly sliced
2 tbsp olive oil
1 large onion, thinly sliced
1 bell pepper, thinly sliced
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 cup heavy cream
1 1/2 cups shredded provolone cheese
1/4 cup grated Parmesan cheese
1 tbsp Worcestershire sauce
Fresh parsley, chopped (for garnish)
Instructions
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Cook the Tortellini:
Cook the tortellini according to package instructions. Drain and set aside. -
Prepare the Steak and Vegetables:
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned, about 4–5 minutes. Remove the steak from the skillet and set aside. -
Sauté the Vegetables:
In the same skillet, add the sliced onion and bell pepper. Cook until softened and slightly caramelized, about 6–8 minutes. Add the minced garlic and cook for an additional minute until fragrant. -
Make the Sauce:
Pour in the heavy cream, stir to combine, and bring to a simmer. Add Worcestershire sauce, provolone cheese, and Parmesan cheese. Stir until the cheeses melt and the sauce becomes smooth and creamy. -
Combine Everything:
Return the cooked steak to the skillet, then add the cooked tortellini. Toss everything together gently to coat the pasta and steak in the rich provolone sauce.
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Serve:
Garnish with freshly chopped parsley and serve immediately. Enjoy your delicious Cheesesteak Tortellini in Rich Provolone Sauce!