Description
A delicious twist on the classic cheesesteak, featuring tortellini in a creamy provolone sauce.
Ingredients
Scale
- 1 lb cheese tortellini
- 1 lb thinly sliced steak
- 1 cup provolone cheese, shredded
- 1/2 cup heavy cream
- 1 small onion, diced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add steak and cook until browned. Remove and set aside.
- In the same skillet, melt butter. Add onion, bell pepper, and garlic. Cook until softened.
- Reduce heat to low. Stir in heavy cream and provolone cheese until melted and smooth.
- Add cooked steak and tortellini to the skillet. Toss to coat evenly.
- Season with salt and pepper. Serve hot.
Notes
- Use freshly shredded provolone for best melting.
- Adjust creaminess by adding more or less heavy cream.
- Leftovers reheat well in a skillet with a splash of milk.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: cheesesteak tortellini, provolone sauce, creamy pasta