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Cheesesteak Tortellini in Rich Provolone Sauce

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A comforting fusion dish combining the flavors of a classic Philly cheesesteak with cheesy tortellini in a creamy provolone sauce.

Ingredients

Scale

For the Crust:

  • 1 lb cheese tortellini
  • 1 lb ribeye steak, thinly sliced
  • 1 green bell pepper, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese
  • 1/2 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Cook tortellini according to package directions. Drain and set aside.
  2. Heat olive oil in large skillet over medium-high heat. Add steak slices and cook until browned, about 3-4 minutes. Remove from pan.
  3. In same skillet, melt butter and sauté peppers and onions until softened, about 5 minutes. Add garlic and cook 1 minute more.
  4. Reduce heat to medium. Add heavy cream, beef broth, Worcestershire sauce, and smoked paprika. Simmer for 3 minutes.
  5. Gradually stir in provolone cheese until melted and smooth. Return steak to pan and add cooked tortellini. Toss to coat.
  6. Season with salt and pepper to taste. Serve immediately.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/cheesesteak-tortellini-provolone-sauce/