Description
A creamy, comforting skillet pasta dish that combines cheese tortellini with tender steak, sautéed vegetables, and a rich provolone sauce, perfect for busy weeknights.
Ingredients
Scale
- 12 oz cheese tortellini, fresh or frozen
- 1 lb boneless ribeye steak or sirloin steak, thinly sliced against the grain
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 cup low-sodium beef broth
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- 1/2 tsp Italian seasoning
- 1 cup shredded provolone cheese
- 1/4 cup finely grated Parmesan cheese
Instructions
- Prepare the ingredients. Pat the steak dry and slice it thinly against the grain, seasoning it with salt and pepper. Slice the onion, bell pepper, and mince the garlic; shred the cheeses.
- Cook the tortellini. Boil water, add the tortellini, and cook according to package instructions. Drain and set aside.
- Brown the steak. Heat skillet over medium-high heat, add olive oil, and sear the steak in batches until browned. Transfer to a plate.
- Sauté the vegetables. In the same skillet, reduce heat to medium, add butter, onion, bell pepper, salt, and pepper. Cook until softened, then add garlic and sauté briefly.
- Start the sauce. Add remaining butter and sprinkle flour over the vegetables, stirring to cook the flour for 1 minute.
- Add the broth, cream, Worcestershire sauce, and Italian seasoning gradually while stirring. Simmer until it lightly coats a spoon.
- Melt the cheese gradually, adding provolone and Parmesan until smooth. Avoid boiling the sauce.
- Finish the dish. Return steak and juices to the skillet, add tortellini and fold gently until warmed through. Serve immediately.
Notes
For a spicier version, add crushed red pepper. This dish pairs well with a side salad or roasted vegetables.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 880
- Sugar: 4g
- Sodium: 800mg
- Fat: 57g
- Saturated Fat: 30g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg
Keywords: cheesesteak, tortellini, pasta, provolone sauce, comfort food, weeknight dinner