Description
Cheesesteak Tortellini in Provolone Sauce combines the flavors of a classic Philadelphia cheesesteak with the refined texture of Italian pasta, all within 30 minutes of preparation.
Ingredients
20 oz Cheese Tortellini
1 lb Ribeye or Flank Steak
1.5 cups Provolone Cheese
1 large Green Bell Pepper
1 medium Yellow Onio
1.5 cups Heavy Cream
3 cloves Garlic
2 tbsp Olive Oil
1/2 cup Beef Broth
Salt and Pepper to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Aim for al dente, then drain and set aside
- Sear the Steak: Heat one tablespoon of olive oil in a large skillet over high heat. Season steak with salt and pepper and sear it quickly in batches. Remove the steak and set it aside
- Sauté the Vegetables: In the same skillet, add the remaining oil, then sauté sliced onions and bell peppers until soft. Add minced garlic and cook until fragrant
- Deglaze the Pan: Pour beef broth into the skillet, scraping up the brown bits
- Create the Sauce: Reduce heat to medium-low, pour in heavy cream, and let simmer for about 3 minutes. Gradually whisk in provolone cheese until melted
- Combine: Fold in the cooked tortellini and seared steak, tossing gently
- Final Seasoning: Taste the dish and adjust seasoning if necessary. Serve immediately
Notes
For a vegetarian version, replace the steak with sliced portobello mushrooms.
Many substitutions can be made without ruining the dish's integrity.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American