Description
A rich and hearty dish combining the flavors of cheesesteak with cheese-filled tortellini in a creamy provolone sauce.
Ingredients
Scale
- 1 lb cheese-filled tortellini
- 1 lb thinly sliced ribeye steak
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add ribeye steak and cook until browned. Remove and set aside.
- In the same skillet, cook onion and bell pepper until softened.
- Add garlic and cook for 1 minute.
- Pour in heavy cream, beef broth, and Worcestershire sauce. Stir well.
- Simmer until slightly thickened, then stir in provolone cheese until melted.
- Return steak and cooked tortellini to the skillet. Mix well.
- Season with salt and pepper.
- Serve hot.
Notes
- For extra cheesiness, top with additional shredded provolone before serving.
- Substitute chicken broth if beef broth is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: cheesesteak tortellini, provolone sauce, creamy pasta, ribeye pasta