Description
Let’s talk about the magic of comfort food. Imagine the bold, beefy flavors of a classic Philly cheesesteak, paired with pillowy cheese tortellini, all wrapped in a creamy, melty provolone sauce. If that sounds like a dream, you’re in for a treat!
Ingredients
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small bell pepper, thinly sliced (red or green)
- 2 cloves garlic, minced
- 1 cup beef broth
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard (adds depth!)
- 1 ½ cups shredded provolone cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon smoked paprika (optional, for extra depth)
- Fresh parsley for garnish
Instructions
Step 1: Cook the Tortellini
- Bring a pot of salted water to a boil and cook the tortellini according to the package instructions.
- Drain and set aside.
Step 2: Sauté the Steak & Veggies
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced steak, season with salt, pepper, and smoked paprika, and sear for 1-2 minutes per side until browned.
- Remove the steak and set aside.
- In the same pan, add the onion and bell pepper and cook until softened, about 3-4 minutes.
- Stir in the garlic and cook for another 30 seconds, until fragrant.
Step 3: Make the Provolone Sauce
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to deglaze the pan.
- Add the heavy cream and bring to a simmer.
- Stir in the provolone and mozzarella until melted and smooth.
Step 4: Combine & Serve
- Return the steak and cooked tortellini to the pan, tossing to coat in the cheesy sauce.
- Simmer for 2 minutes, then remove from heat.
- Garnish with fresh parsley and serve hot!