Description
Welcome to a warm and hearty culinary adventure with the “Cheesy Steak Tortellini Delight.” This recipe presents a delicious merger between the beloved cheesesteak and the comforting embrace of tortellini pasta. It integrates tender, cheese-filled pasta, succulent slices of beef, and a medley of sautéed vegetables, all enveloped in a creamy, provolone cheese sauce. Perfect for dinner gatherings or a fulfilling family meal, this dish promises satisfaction in every bite.
Ingredients
Scale
- 1 lb cheese tortellini
- 1 lb thinly sliced beef steak
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 2 cups grated provolone cheese
- 1 cup heavy cream
- ½ cup beef broth
- Chopped parsley, for garnish
Instructions
- Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Drain and set aside.
- Prepare the Steak: Season the steak with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the steak slices and cook until browned, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, and mushrooms. Sauté for 5-7 minutes, or until the vegetables are softened and caramelized.
- Add Steak Back to the Skillet: Return the cooked steak to the skillet, combining it with the sautéed vegetables.
- Make the Provolone Sauce: Reduce the heat to medium. Add the heavy cream, beef broth, and grated provolone cheese to the skillet, stirring continuously until the cheese melts and the sauce thickens, approximately 3-4 minutes.
- Combine with Tortellini: Add the cooked tortellini to the skillet, gently tossing to coat each piece in the rich provolone sauce.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper, if needed. Garnish with chopped parsley and serve hot.