Cheesesteak Tortellini Provolone (Printable Version)

Tender beef and cheese tortellini combined in a smooth, creamy provolone sauce for rich flavor.

# Ingredients Required:

→ Meat

01 - 1 lb thinly sliced beef sirloin or ribeye

→ Pasta

02 - 1 package (20 oz) cheese tortellini

→ Vegetables

03 - 1 small onion, thinly sliced
04 - 1 small green bell pepper, thinly sliced
05 - 2 cloves garlic, minced

→ Liquids & Sauces

06 - 1 tablespoon olive oil
07 - 1 cup beef broth
08 - 1 teaspoon Worcestershire sauce
09 - 1 cup heavy cream

→ Seasonings & Cheese

10 - 1 teaspoon Italian seasoning
11 - 1 ½ cups shredded provolone cheese
12 - ½ teaspoon black pepper
13 - Salt, to taste
14 - ¼ teaspoon red pepper flakes (optional)

→ Garnish

15 - Fresh parsley, chopped

# Guide to Cooking:

01 - Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions. Drain, reserving about ½ cup of pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add the beef slices in a single layer and sear for 2-3 minutes until browned. Flip and cook for an additional 1-2 minutes. Remove beef and set aside.
03 - In the same skillet, add sliced onions and bell peppers. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until aromatic.
04 - Pour in beef broth and Worcestershire sauce, scraping browned bits from the pan. Stir in Italian seasoning, black pepper, and salt. Reduce heat to medium, then add heavy cream. Gradually incorporate shredded provolone cheese until melted forming a smooth sauce. If too thick, thin with reserved pasta water.
05 - Return seared beef to the skillet and coat with sauce. Add drained tortellini and toss to combine. Simmer for 1-2 minutes to meld flavors.
06 - Adjust seasoning to taste. Garnish with chopped parsley and optional red pepper flakes. Serve immediately.

# Extra Suggestions:

01 - Reserve pasta water to adjust sauce consistency if needed.

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