Creamy Cheesesteak Tortellini with Provolone Sauce

Ingredients:

12 oz cheese tortellini (fresh or frozen)

1 lb ribeye steak or sirloin, thinly sliced

2 tablespoons olive oil

1 onion, thinly sliced

1 bell pepper, thinly sliced (any color)

3 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

8 oz provolone cheese, shredded

½ teaspoon salt

½ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Directions:

Cook the tortellini: Boil a large pot of salted water and cook the tortellini according to the package instructions. Drain, reserving 1/2 cup of the pasta water, and set aside.

Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for about 4-5 minutes until browned and cooked through. Remove the steak from the skillet and set aside.

Sauté the vegetables: In the same skillet, add the onion and bell pepper. Cook for about 3-4 minutes until softened.

Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.

Simmer the sauce: Pour in the beef broth, bringing it to a simmer for 2-3 minutes. Then, add the heavy cream and bring to a gentle simmer. Once heated through, stir in the shredded provolone cheese until it melts into the sauce, creating a smooth texture.

Season: Season the sauce with salt and pepper, adjusting to taste.

Combine steak and tortellini: Add the cooked steak and tortellini to the skillet, tossing to coat everything in the creamy provolone sauce. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.

Serve: Garnish with fresh parsley and serve immediately. Enjoy!

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4