Cheesesteak Tortellini (Printable Version)
# What You'll Need:
→ Meat
01 -
1 lb thin slices of ribeye or beef sirloin
→ Pasta
02 -
1 pack (20 oz) cheese-filled tortellini
→ Vegetables
03 -
2 cloves garlic, chopped fine
04 -
1 small green bell pepper, sliced thin
05 -
1 small onion, sliced thin
→ Liquids & Sauces
06 -
1 cup heavy cream
07 -
1 teaspoon Worcestershire sauce
08 -
1 cup beef broth
09 -
1 tablespoon olive oil
→ Seasonings & Cheese
10 -
Salt to taste
11 -
1 ½ cups shredded provolone cheese
12 -
1 teaspoon Italian seasoning
13 -
¼ teaspoon red pepper flakes (if you want some heat)
14 -
½ teaspoon black pepper
15 -
Chopped fresh parsley (for topping)
# Steps to Follow:
01 -
Taste and add more salt or pepper if needed. Sprinkle with parsley and maybe some red pepper flakes. Serve right away while it’s hot.
02 -
Mix the beef back in the pan and cover it with the creamy sauce. Add your cooked tortellini and gently toss everything together. Let it simmer for a couple minutes so the flavors come together.
03 -
Pour in beef broth and Worcestershire sauce, scraping the pan to lift up all those tasty bits. Sprinkle Italian seasoning, black pepper, and salt in. Turn heat to medium and slowly stir in the cream. Add provolone cheese bit by bit until it melts into a smooth sauce. Use some pasta water if the sauce feels too thick.
04 -
Using the same pan, soften the onions and bell peppers for about 3-4 minutes. Toss in the garlic and cook just until it smells good, about 30 seconds.
05 -
Heat olive oil in a big skillet over medium-high heat. Lay the beef slices flat and brown one side for 2-3 minutes. Flip them and cook another minute or two. Take the beef out and set aside.
06 -
Boil a large pot of salted water. Cook the cheese tortellini as the package says. Drain it but save half a cup of that pasta water before setting it aside.
# Additional Tips:
01 -
Keep some pasta water handy to tweak how thick the sauce is.