Description
A rich and comforting dish that combines the flavors of a classic Philly cheesesteak with cheese-filled tortellini, all coated in a smooth and creamy provolone cheese sauce.
Ingredients
- Cheese tortellini (fresh or frozen) – quantity as per package (usually 1 lb)
- Thinly sliced beef steak (ribeye or sirloin) – about 1 lb
- Bell peppers (green and red), sliced – 1 cup total
- Onion, thinly sliced – 1 medium
- Garlic cloves, minced – 2 cloves
- Butter – 2 tbsp
- Olive oil – 1 tbsp
- Heavy cream – 1 cup
- Provolone cheese, shredded – 1 to 1½ cups
- Salt and pepper – to taste
- Italian seasoning or dried oregano – 1 tsp
Instructions
- Cook the tortellini according to package instructions, then drain and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the sliced steak, season with salt, pepper, and Italian seasoning. Cook until browned and just cooked through, then remove from skillet.
- In the same skillet, add more butter and sauté onions, bell peppers, and garlic until soft and caramelized.
- Lower heat and pour in heavy cream, stirring to combine. Gradually add shredded provolone cheese, stirring until the sauce is smooth and creamy. Adjust seasoning as needed.
- Return the cooked steak to the skillet and toss to coat with the sauce.
- Add cooked tortellini and gently fold everything together until the pasta is well coated in the creamy provolone sauce.
- Serve hot, garnished with extra shredded provolone or fresh herbs if desired.
Notes
- Frozen tortellini can be used; just follow package instructions.
- Ribeye or sirloin steak is preferred for tenderness and flavor, but any thinly sliced steak works.
- For a vegetarian version, omit steak and add mushrooms.
- To lighten the dish, substitute heavy cream with half-and-half or a milk and cream cheese combo.
- Add crushed red pepper flakes or hot sauce for heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk or cream.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
