Cheesesteak Tortellini Provolone Sauce (Print Version)
# Ingredients:
→ Meat
01 -
1 lb thinly sliced beef sirloin or ribeye
→ Pasta
02 -
1 package (20 oz) cheese tortellini
→ Vegetables
03 -
1 small onion, thinly sliced
04 -
1 small green bell pepper, thinly sliced
05 -
2 cloves garlic, minced
→ Liquids & Sauces
06 -
1 tablespoon olive oil
07 -
1 cup beef broth
08 -
1 teaspoon Worcestershire sauce
09 -
1 cup heavy cream
→ Seasonings & Cheese
10 -
1 teaspoon Italian seasoning
11 -
1 ½ cups shredded provolone cheese
12 -
½ teaspoon black pepper
13 -
Salt to taste
14 -
¼ teaspoon red pepper flakes (optional)
15 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions. Drain, reserving ½ cup of pasta water, and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add beef slices in a single layer and sear for 2-3 minutes until browned. Flip and cook another 1-2 minutes. Remove beef and set aside.
03 -
In the same skillet, sauté onions and green bell peppers for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 -
Add beef broth and Worcestershire sauce to the skillet, scraping browned bits from the pan. Stir in Italian seasoning, black pepper, and salt. Reduce heat to medium and stir in heavy cream. Slowly incorporate shredded provolone cheese until melted and smooth. Add reserved pasta water as needed to adjust sauce consistency.
05 -
Return seared beef to the skillet and coat with sauce. Add drained tortellini and gently toss to combine. Simmer for 1-2 minutes to meld flavors.
06 -
Adjust seasoning if necessary. Garnish with chopped fresh parsley and optional red pepper flakes. Serve hot.
# Notes:
01 -
Reserve pasta water to adjust sauce thickness if needed.