Description
A deliciously creamy and hearty Cheesesteak Tortellini cooked in a rich provolone cheese sauce, combined with tender slices of seared ribeye steak, sautéed bell peppers, and onions. Topped with melted mozzarella and fresh parsley, this dish is perfect for a comforting weeknight dinner.
Ingredients
Scale
Steak and Vegetables
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Pasta and Sauce
- 10 oz cheese tortellini (fresh or refrigerated)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Toppings and Garnish
- 1/2 cup shredded mozzarella cheese (optional, for topping)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt, pepper, and Italian seasoning. Sear the steak for 1 to 2 minutes on each side until nicely browned. Remove the steak from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add butter and sauté the diced onions and bell peppers until softened, about 5 to 6 minutes. Add minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Make the Cheese Sauce: Reduce the heat to medium-low and pour in the heavy cream, bringing it to a gentle simmer. Slowly add shredded provolone cheese, stirring constantly until the cheese is fully melted and the sauce is smooth. Season with additional salt and pepper to taste.
- Cook Tortellini: Prepare the cheese tortellini according to the package instructions. Once cooked, drain the tortellini well and add it directly to the skillet with the cheese sauce.
- Combine and Broil: Return the cooked steak slices to the skillet and gently fold everything together to combine evenly. Sprinkle the shredded mozzarella cheese over the top. Place the skillet under a broiler for 2 to 3 minutes, or until the mozzarella is melted and golden brown (optional step).
- Garnish and Serve: Remove from heat, garnish with fresh chopped parsley, and serve immediately while hot and creamy.
Notes
- Use ribeye or sirloin steak for the best tenderness and flavor.
- Broiling with mozzarella on top is optional but adds a nice cheesy crust.
- Fresh provolone cheese melts best but shredded provolone from the store works well too.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Make sure to drain the tortellini well to avoid a watery sauce.
