Description
A comforting fusion of tender beef, cheesy tortellini, and a creamy provolone sauce—this dish combines the flavors of a classic Philly cheesesteak with pasta perfection!
Ingredients
Scale
- 1 lb cheese tortellini (store-bought or homemade)
- 1 lb thinly sliced beef (like ribeye or sirloin), cut into strips
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ cups shredded provolone cheese
- 1/2 cup beef broth
- Salt and black pepper to taste
- Fresh parsley (for garnish)
Instructions
- Cook Tortellini: Boil tortellini according to package instructions, drain, and set aside.
- Sauté Veggies & Beef: Heat olive oil in a skillet over medium heat. Sauté onions and bell pepper until soft. Add garlic and sliced beef; season with salt and pepper. Cook until beef is browned and veggies are tender.
- Prepare Sauce: Pour beef broth and heavy cream into the skillet. Bring to a gentle simmer, then stir in shredded provolone cheese until melted and creamy.
- Combine: Add the cooked tortellini to the sauce and toss until well coated.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- Substitute provolone with mozzarella or white cheddar if preferred.
- For extra flavor, add mushrooms or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 520
- Fat: 24g
- Carbohydrates: 45g
- Protein: 28g