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Creamy Cheesesteak Tortellini

Creamy Cheesesteak Tortellini

Creamy Provolone Cheesesteak Tortellini: A 30-minute, one-pan meal. Philly cheesesteak flavors meet pasta for the ultimate comfort food mashup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz cheese tortellini fresh or frozen
  • 1 lb ribeye or sirloin thinly sliced
  • 2 tbsp olive oil
  • 1 unit onion thinly sliced
  • 1 unit bell pepper thinly sliced (any color)
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 8 oz shredded provolone cheese
  • 1 tsp salt
  • 1 tsp black pepper
  • q.s. chopped fresh parsley for garnish

Equipment

  • Large pot for boiling tortellini
  • Large skillet (at least 12 inches)
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Cheese grater (if shredding your own cheese)

Method
 

  1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions, then drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat, then add the sliced onion and bell pepper; cook for about 5 minutes until softened.
  3. Stir in minced garlic and cook for 30 seconds before pushing the veggies to one side of the skillet.
  4. Add thinly sliced steak to the other side of the skillet, season with salt and pepper, and cook for 3-4 minutes until browned.
  5. Pour in beef broth to deglaze the skillet, scraping the browned bits off the bottom, and let simmer for a minute.
  6. Reduce heat to medium, add heavy cream, and slowly sprinkle in shredded provolone cheese while stirring until melted and smooth.
  7. Add drained tortellini to the skillet, toss gently until coated with sauce, and heat through for 2-3 minutes. Garnish with chopped parsley and serve.

Nutrition

Calories: 540kcalCarbohydrates: 55gProtein: 30gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 950mgPotassium: 650mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 50mgCalcium: 30mgIron: 15mg

Notes

For a twist, substitute steak with thinly sliced chicken or use mushrooms for a vegetarian option.
Feel free to use a different cheese like mozzarella and sharp white cheddar if provolone is not available.
To store leftovers, let the dish cool and transfer to an airtight container; it will keep for up to 3 days in the fridge. Reheat gently with a splash of milk or broth to revive its creamy texture. Avoid freezing as the sauce may separate upon thawing.
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