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Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce
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Cheesesteak Tortellini in Rich Provolone Sauce is a creamy, cheesy pasta dish that combines tender ribeye or sirloin steak, cheese-filled tortellini, and a velvety provolone cheese sauce. This comforting meal brings the classic flavors of a cheesesteak into a satisfying and quick pasta dinner, perfect for busy weeknights or special occasions. Rich, indulgent, and packed with texture, it balances bold savory notes with smooth creaminess for a truly delicious experience.

Ingredients

Scale

Protein & Pasta

  • 8 oz cheese-filled tortellini (fresh or frozen)
  • 8 oz thinly sliced ribeye or sirloin steak

Sauce Ingredients

  • 1 cup shredded provolone cheese
  • 3/4 cup heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Vegetables

  • 1 medium onion, sliced
  • 1 medium bell pepper, sliced

Instructions

  1. Prepare the Steak and Vegetables: Thinly slice ribeye or sirloin steak into bite-sized strips. Heat butter and olive oil in a large skillet over medium-high heat. Add the steak and cook until browned but still tender, about 3 to 4 minutes. Remove steak from skillet and set aside. In the same skillet, sauté sliced onions and bell peppers until soft and caramelized, about 5 minutes.
  2. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to package instructions until al dente, about 3 to 5 minutes. Drain well and set aside.
  3. Make the Rich Provolone Sauce: Reduce heat to medium in the skillet used for veggies and steak. Add minced garlic and cook just until fragrant, about 30 seconds. Pour in heavy cream, then slowly add shredded provolone cheese, stirring constantly to melt evenly. Season with salt and black pepper to taste. If the sauce thickens too much, add a splash of milk or broth to loosen.
  4. Combine and Serve: Return cooked steak, onions, and peppers to the skillet with the provolone sauce. Gently mix to combine flavors. Fold in the cooked tortellini, ensuring all pieces are well coated and heated through. Serve immediately for best results.

Notes

  • Use fresh tortellini for a tender texture and quicker cooking time.
  • Slice steak thinly for faster cooking and greater tenderness.
  • Grate provolone cheese yourself for smoother melting; pre-shredded can have anti-caking agents.
  • Adjust sauce thickness by adding milk or broth if it becomes too thick.
  • Let the dish rest off heat for a minute before serving to allow flavors to meld.

Nutrition

Keywords: cheesesteak, tortellini, provolone sauce, creamy pasta, quick dinner, comfort food, steak pasta

Find it online: https://emillycooks.com/cheesesteak-tortellini-in-rich-provolone-sauce/