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Imagine a dish that marries the hearty, satisfying flavors of a classic cheesesteak with the comforting, pillowy goodness of tortellini. Welcome to the world of Cheesesteak Tortellini in Rich Provolone Sauce—a culinary creation that brings together the best of both worlds. This innovative recipe not only tantalizes your taste buds but also offers a delightful experience for the whole family. Whether you're looking to impress guests at a dinner party or simply want a quick yet indulgent meal for a busy weeknight, this dish is sure to become a favorite.

Cheesesteak Tortellini in Rich Provolone Sauce

Discover a delicious fusion of flavors with Cheesesteak Tortellini in Rich Provolone Sauce! This recipe combines the comfort of cheesy tortellini and the hearty goodness of a classic cheesesteak, creating a dish that's sure to impress. Perfect for family dinners or special occasions, it's easy to make with quality ingredients like ribeye steak and provolone cheese. Elevate your meals with this delightful, creamy dish! #CheesesteakTortellini #DinnerIdeas #ComfortFood #PastaRecipes #FoodieFun #CookingAtHome
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Ingredients
  

12 oz cheese tortellini

1 lb ribeye steak, thinly sliced

1 medium onion, thinly sliced

1 bell pepper (red or green), thinly sliced

2 tbsp olive oil

3 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1 ½ cups provolone cheese, shredded

1 tsp Worcestershire sauce

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers, cooking until softened and slightly caramelized (about 5-7 minutes). Remove from the skillet and set aside.

      Prepare the Steak: In the same skillet, increase the heat to medium-high and add the remaining tablespoon of olive oil. Season the thinly sliced ribeye steak with salt and black pepper. Add the steak to the skillet and cook for 2-3 minutes until browned but still tender. Add the minced garlic and sauté for an additional 1 minute until fragrant.

        Make the Sauce: Reduce the heat to medium and add the cooked onions and bell peppers back into the skillet. Pour in the beef broth and Worcestershire sauce, scraping up any brown bits from the bottom. Allow it to simmer for about 3-4 minutes.

          Rich Provolone Sauce: Slowly stir in the heavy cream, then add the shredded provolone cheese, mixing continuously until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a little more beef broth.

            Combine: Gently fold in the cooked tortellini into the skillet, making sure each piece is coated in the cheesy sauce. Cook for another 2-3 minutes to heat through.

              Serve: Plate the tortellini and garnish with chopped fresh parsley. Serve immediately and enjoy the cheesy, savory goodness!

                Prep Time: 15 min | Total Time: 30 min | Servings: 4