Cheesesteak Tortellini Bliss (Printable Version)
Tender steak strips and cheese-filled tortellini come together in a creamy provolone sauce with sautéed peppers and onions.
# Ingredients:
01 -
1 lb steak (sirloin, ribeye, or flank, thinly sliced)
02 -
10 oz cheese tortellini (fresh or frozen)
03 -
1 green bell pepper, sliced
04 -
1 red bell pepper, sliced
05 -
1 yellow onion, sliced
06 -
2 cloves garlic, minced
07 -
1 cup beef broth
08 -
1 cup heavy cream
09 -
1 cup shredded provolone cheese
10 -
½ cup shredded mozzarella cheese
11 -
1 tbsp Worcestershire sauce
12 -
1 tbsp olive oil
13 -
1 tbsp butter
14 -
Salt and pepper to taste
15 -
Fresh parsley, for garnish (optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add the sliced onions and bell peppers, and cook for about 5-7 minutes until soft and slightly caramelized. Add garlic and cook for 30 more seconds. Remove from the pan and set aside.
03 -
In the same skillet, melt butter over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 2-3 minutes per side until browned. Stir in Worcestershire sauce for added depth. Remove steak and set aside.
04 -
Lower the heat to medium and pour in beef broth. Stir well, scraping up any browned bits. Add heavy cream and stir in provolone and mozzarella cheese, melting until smooth.
05 -
Return the steak, onions, and peppers to the pan, stirring to coat them in the cheese sauce. Add the cooked tortellini and gently toss everything together.
06 -
Garnish with fresh parsley, if desired. Serve warm and enjoy this creamy, cheesy, steak-filled dish!