Description
A creamy pasta dish that combines the flavors of a classic cheesesteak sandwich with cheese tortellini in a rich provolone sauce.
Ingredients
Scale
- 1 lb (450g) beef sirloin or ribeye steak (thinly sliced)
- 1 tbsp olive oil (for sautéing)
- 1 medium onion (thinly sliced)
- 1 bell pepper (sliced, any color)
- 2 cups (480ml) heavy cream
- 1 ½ cups (180g) shredded provolone cheese
- 2 cups (500g) cheese tortellini (fresh or frozen)
- 2 cloves garlic (minced)
- 2 tbsp butter
- Salt and pepper (to taste)
- Fresh parsley (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Sauté the thinly sliced beef, seasoned with salt and pepper, for 3-4 minutes until browned. Remove and set aside.
- In the same skillet, add more oil if needed and cook the onions and bell pepper until soft and slightly caramelized (about 5-6 minutes). Add minced garlic and cook for another minute.
- Add butter to the skillet with the veggies. Pour in heavy cream and let it simmer for 3-4 minutes until thickened.
- Reduce heat and stir in the provolone cheese until melted and smooth.
- Combine the cooked tortellini and beef with the sauce, tossing everything together. Adjust seasoning if needed.
- Garnish with fresh parsley and serve immediately.
Notes
For a vegetarian version, substitute beef with sautéed mushrooms or tofu. You can also add more vegetables such as spinach or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 6g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: cheesesteak, tortellini, pasta, rich sauce, provolone