Ingredients:
12 oz cheese-filled tortellini (fresh or frozen)
1 lb sirloin steak or flank steak, thinly sliced
1 tablespoon olive oil
1 medium onion, thinly sliced
1 bell pepper (green or red), thinly sliced
2 cloves garlic, minced
Salt and pepper, to taste
1 cup beef broth
1 cup heavy cream (or half-and-half)
1 cup provolone cheese (or mozzarella), shredded
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish, optional)
Instructions:
Cook the Tortellini:
Begin by boiling a large pot of salted water. Once boiling, add the tortellini and cook as per the package directions until al dente. Drain the tortellini and set aside.
Sear the Steak:
In a large skillet, heat the olive oil over medium-high heat. Season the thinly sliced steak with salt and pepper. Add the steak to the skillet and sear for about 3-4 minutes, or until it is browned and reaches your preferred doneness. Remove from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, toss in the sliced onion and bell pepper. Sauté for 5-6 minutes until they are soft. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Make the Sauce:
Return the cooked steak to the skillet with the sautéed vegetables. Pour in the beef broth and bring it to a simmer, cooking for 2-3 minutes to reduce slightly. Stir in the heavy cream and let it simmer gently. Add in the provolone and Parmesan cheeses, stirring until melted and creamy. Adjust seasoning with salt and pepper to taste.
Combine:
Gently fold the cooked tortellini into the skillet, tossing to ensure the pasta is well-coated in the creamy cheesesteak sauce.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4
Enjoy this delightful twist on the classic Philly cheesesteak, perfectly combined with tender tortellini for a hearty meal!
