Description
A delicious and comforting Savory Cheesesteak Tortellini cooked in a creamy provolone sauce with sautéed onions, bell peppers, and tender thinly sliced steak. This hearty Italian-American fusion dish can be ready in just 35 minutes, perfect for a quick weeknight dinner that impresses with rich flavors and creamy texture.
Ingredients
Scale
Cheese Tortellini
- 12 oz fresh or frozen cheese tortellini
Steak and Vegetables
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 3 cloves garlic, minced
Sauce
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
Other Ingredients
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions, about 3-5 minutes, until al dente. Drain the tortellini and set it aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers and cook for 5-7 minutes until they become soft and caramelized. Season with salt and pepper to taste. Remove the vegetables from the skillet and set aside.
- Cook Steak: In the same skillet, add the thinly sliced steak. Season it with salt, pepper, and Italian seasoning. Cook the steak for 3-5 minutes until browned and cooked through. Remove the steak from the skillet.
- Prepare Creamy Sauce: Lower the heat to medium-low and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the shredded provolone cheese until it melts completely and the sauce is smooth.
- Combine Ingredients: Return the cooked tortellini, sautéed vegetables, and browned steak to the skillet. Toss everything gently to coat well with the creamy provolone sauce and heat through.
- Serve: Plate the creamy cheesesteak tortellini warm and garnish with fresh parsley if desired. Enjoy immediately.
Notes
- For best flavor, use ribeye steak, but sirloin works well as a more affordable option.
- If you prefer a lighter sauce, reduce the heavy cream by 1/4 cup or substitute with half-and-half.
- Fresh tortellini cooks faster than frozen, adjust cooking time accordingly.
- Use freshly shredded provolone for better melting and creaminess compared to pre-shredded.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
