Description
A comforting and indulgent dish combining tender steak pieces, cheesy tortellini, and a creamy provolone sauce with sautéed vegetables, perfect for a hearty meal.
Ingredients
Scale
Pasta
- 1 lb cheese tortellini
Protein
- 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
Vegetables
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
Seasoning & Garnish
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package instructions. Drain and set aside to keep warm.
- Brown Steak: In a large skillet over medium heat, heat the olive oil. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the onion, green bell pepper, and garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-6 minutes.
- Simmer Broth: Add the beef broth to the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to develop flavor.
- Add Cream: Pour in the heavy cream and bring to a gentle simmer. Stir occasionally until the sauce thickens slightly, about 4-5 minutes.
- Melt Cheese: Gradually add the shredded provolone cheese to the sauce, stirring continuously until fully melted and smooth.
- Combine Steak and Sauce: Return the cooked steak to the skillet and stir until all pieces are coated with the creamy cheese sauce. Season with salt and pepper to your preference.
- Toss with Tortellini: Add the cooked tortellini to the skillet and gently toss to combine everything evenly with the sauce and steak mixture.
- Garnish and Serve: Garnish with fresh chopped parsley before serving for a burst of color and freshness.
Notes
- Use ribeye or sirloin for tender and flavorful steak. Other cuts may be tougher.
- Cook tortellini just until al dente to avoid overcooking when combined with sauce.
- Adjust seasoning at the end to suit your taste; the cheese and broth already add saltiness.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Fresh parsley adds a nice herby brightness but can be omitted if unavailable.
Keywords: cheesesteak tortellini, creamy provolone sauce, steak pasta, easy dinner, comfort food, creamy pasta recipe