Description
A rich and creamy pasta dish combining the flavors of a classic cheesesteak with tortellini in a savory provolone sauce.
Ingredients
Scale
- 1 lb cheese-filled tortellini
- 1 lb thinly sliced ribeye steak
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup beef broth
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ribeye slices and cook until browned. Remove and set aside.
- In the same skillet, melt butter. Add onions and bell peppers. Cook until softened.
- Add garlic and cook for 1 minute.
- Pour in beef broth and heavy cream. Bring to a simmer.
- Stir in provolone cheese until melted and smooth.
- Add cooked tortellini and steak. Toss to coat evenly.
- Season with salt, black pepper, and red pepper flakes if using.
- Serve hot.
Notes
- For extra flavor, use a mix of provolone and mozzarella cheese.
- Leftovers can be stored in the fridge for up to 3 days.
- Substitute chicken or mushrooms for a different variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 140mg
Keywords: cheesesteak, tortellini, provolone, creamy pasta, ribeye