Savory Philly Cheesesteak Tortellini (Print version)
Thinly sliced steak, peppers, and cheese tortellini in a creamy provolone sauce. A fast, hearty skillet dinner ready in 30 minutes.
# Ingredients:
For the skillet
01 -
1 lb (450 g) thinly sliced beef ribeye or sirloin
02 -
1 tablespoon olive oil
03 -
1 green bell pepper, thinly sliced
04 -
1 small yellow onion, thinly sliced
05 -
2 cloves garlic, minced
06 -
1 teaspoon steak seasoning, or salt and black pepper
07 -
1 tablespoon Worcestershire sauce
08 -
1 cup (240 ml) beef broth
09 -
1/2 cup (120 ml) heavy cream
10 -
18 oz (500 g) refrigerated cheese tortellini
11 -
1 cup (110 g) shredded provolone cheese
12 -
2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Season the steak and cook in a single layer for about 1 minute per side until browned. Remove to a plate.
02 -
Add the pepper and onion to the same pan. Cook for 4-5 minutes until softened, then stir in the garlic for 30 seconds.
03 -
Pour in the beef broth, cream, and Worcestershire. Scrape up any browned bits and bring the liquid to a gentle simmer.
04 -
Add the tortellini and stir to submerge. Cover and simmer for 4-5 minutes, stirring once, until the pasta is tender and most of the liquid has reduced to a sauce.
05 -
Return the steak to the skillet. Sprinkle provolone over the top, cover, and let it melt for 1-2 minutes. Garnish with parsley and serve hot.
# Good to know:
01 -
Best served immediately while the sauce is creamy.
02 -
Slice beef against the grain for tenderness.