Ingredients
- Cheese Tortellini: 20 oz package
- Thinly Sliced Steak (Ribeye or Sirloin): 1 pound
- Yellow Onion: 1 medium, thinly sliced
- Green Bell Pepper: 1 medium, thinly sliced
- Provolone Cheese: 8 ounces, shredded
- Heavy Cream: 1 cup
- Butter: 2 tablespoons
- Olive Oil: 1 tablespoon
- Garlic Powder: 1 teaspoon
- Salt and Pepper: to taste
Instructions
- Step 1: Cook the tortellini according to package directions. Drain and set aside.
- Step 2: While the tortellini cooks, heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, and garlic powder. Remove steak from the skillet and set aside.
- Step 3: In the same skillet, add the sliced onion and bell pepper. Cook until softened and slightly caramelized, about 8-10 minutes.
- Step 4: Reduce heat to low. Add the heavy cream and shredded provolone cheese to the skillet with the onions and peppers. Stir constantly until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Step 5: Add the cooked steak and drained tortellini to the cheese sauce. Gently toss to combine, ensuring the tortellini and steak are coated in the sauce.
- Step 6: Serve immediately and enjoy your cozy cheesesteak tortellini.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the sauce will thicken.
- For best results, reheat gently over low heat on the stovetop with a splash of milk or cream to restore the sauce's creamy consistency.
- Garnish with fresh parsley and a sprinkle of extra shredded provolone for a restaurant-worthy presentation.
- Don't overcrowd the pan when cooking the steak; work in batches to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American