Creamy Cheesesteak Tortellini
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Description
Creamy Cheesesteak Tortellini combines classic Philly cheesesteak flavors with cheese-filled tortellini, all tossed in a rich, creamy provolone sauce.
Ingredients
- cheese tortellini fresh or frozen
- thinly sliced ribeye or flank steak cut into small strips
- medium onion thinly sliced
- garlic minced
- olive oil
- heavy cream
- provolone cheese shredded
- Parmesan cheese
- butter
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
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Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
- While the tortellini is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced steak strips and cook until browned, about 3-4 minutes. Remove the steak from the pan and set aside.
- In the same skillet, add the butter, then sauté the onion and bell pepper (if using) until softened, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
- Reduce the heat to medium and pour in the heavy cream. Bring to a gentle simmer, stirring occasionally.
- Slowly stir in the provolone and Parmesan cheeses, whisking until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Return the cooked steak to the skillet and stir to combine with the sauce. Let everything simmer together for 2-3 minutes.
- Add the cooked tortellini to the skillet, gently tossing to coat in the creamy provolone sauce. Let it cook for an additional 1-2 minutes to allow the flavors to meld together.
- Garnish with freshly chopped parsley and serve immediately.