Cheesesteak Tortellini in Rich Provolone Sauce

 Cheesesteak Tortellini in Rich 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: In a large pot of salted boiling water, cook the tortellini according to package instructions. Drain and set aside.

Sauté the Vegetables: In a large skillet over medium-high heat, add olive oil. Once hot, add the sliced onion and bell pepper. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.

Cook the Steak: Push the vegetables to one side of the skillet and add the sliced steak to the other side. Season with salt and pepper. Cook the steak for about 4-5 minutes, stirring occasionally, until browned and cooked through.

Create the Sauce: Pour in the beef broth and bring it to a simmer. Stir in the heavy cream, then add the shredded provolone cheese. Stir continuously until the cheese has melted and the sauce is creamy.

Combine: Add the cooked tortellini to the skillet and gently toss to coat the tortellini in the cheese sauce. Cook for an additional 2-3 minutes until everything is heated through.

Serve: Remove from heat and garnish with fresh parsley. Serve warm and enjoy!

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Servings: 4