Description
This Cheesesteak Tortellini combines the rich, savory flavors of a classic cheesesteak with the comfort of cheese tortellini. Tossed in a creamy, melted provolone sauce, it’s a hearty and delicious dish that’s perfect for a quick weeknight meal.
Ingredients
Scale
- 1 lb cheese tortellini
- 1 lb thinly sliced steak
- 1 onion, sliced
- 1 green bell pepper, sliced
- 8 oz provolone cheese, shredded
- 2 cups beef broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, cook the tortellini according to package instructions. Drain and set aside.
- In a separate pan, heat olive oil over medium-high heat. Add the sliced steak and cook until browned.
- Add the sliced onion and green bell pepper to the pan with the steak. Cook until vegetables are tender.
- Pour in the beef broth and bring to a simmer. Stir in the shredded provolone cheese until melted and smooth.
- Add the cooked tortellini to the pan and toss to combine. Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- You can use any type of steak for this recipe, such as sirloin or flank steak, but thinly sliced ribeye is ideal for a tender texture.
- If the sauce is too thick, you can thin it out with a little more beef broth or a splash of cream.
- For a richer flavor, top with extra shredded provolone or Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
