Cheesesteak Tortellini in Creamy Provolone Sauce
A delightful pasta dish merging the beloved flavors of a cheesesteak with creamy tortellini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
Scale
- 8 ounces tortellini
- 1 pound ribeye steak, thinly sliced
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ cup beef broth
- ½ cup heavy cream
- 1 cup provolone cheese, shredded
- ¼ cup Parmesan cheese, grated
- Fresh parsley for garnish
Instructions
- Boil the tortellini in salted water according to package instructions (3-5 minutes), then drain.
- Cook the ribeye steak in a skillet with olive oil over medium-high heat for 3-4 minutes until browned; remove and set aside.
- Sauté the onion and bell pepper in the same skillet for about 5-6 minutes until softened. Add garlic and cook for another minute.
- Season the vegetables with salt and pepper, pour in beef broth, and let simmer for 2-3 minutes.
- Add heavy cream and then provolone cheese; mix until melted. Incorporate Parmesan cheese until fully combined.
- Combine the steak back into the skillet and stir in the cooked tortellini until well coated with the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
Leftover Cheesesteak Tortellini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of beef broth or cream.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 75mg