Cheesesteak Tortellini in a Rich Provolone Sauce
A delightful dish that combines classic cheesesteak flavors with tortellini in a creamy provolone sauce, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 8 ounces tortellini Cook according to package instructions.
- 1 pound thinly sliced steak (like sirloin or ribeye) Ensure it's thinly sliced for even cooking.
- 2 tablespoons olive oil For cooking the steak and vegetables.
- 1 cup sliced bell peppers Any color of bell peppers can be used.
- 1 cup onions, sliced
- 2 cups provolone cheese, shredded Can substitute with mozzarella or cheddar if preferred.
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish Garnish before serving.
Instructions
Preparation
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add the steak, bell peppers, and onions; cook until the steak is browned and the vegetables are tender.
Cooking
- Reduce the heat and stir in the heavy cream, bringing it to a simmer.
- Add the provolone cheese, stirring until melted and smooth.
- Mix in the cooked tortellini and season with salt and pepper.
Serving
- Garnish with fresh parsley before serving.
Notes
Serve hot, garnished with fresh parsley. Pairs well with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over low heat, adding a splash of cream as needed to loosen the sauce. Add garlic or mushrooms for extra flavor if desired.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 36gSaturated Fat: 18gSodium: 800mgFiber: 2gSugar: 2g
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