Cheesesteak Tortellini Provolone (Printable Version)

Tender steak and cheese tortellini simmered in a creamy provolone sauce with peppers and onions.

# Ingredients Required:

→ Meat

01 - 454 g sirloin or ribeye steak, cut into cubes

→ Pasta

02 - 255 g cheese tortellini (refrigerated or frozen)

→ Cheese

03 - 120 g shredded provolone cheese
04 - 120 g shredded mozzarella cheese

→ Vegetables

05 - 1 green bell pepper, sliced
06 - 1 small yellow onion, sliced
07 - 2 cloves garlic, minced

→ Liquids

08 - 120 ml beef broth
09 - 240 ml heavy cream

→ Fats & Oils

10 - 15 ml olive oil
11 - 14 g butter

→ Seasonings

12 - 1 tsp Italian seasoning
13 - 1/2 tsp ground black pepper
14 - 1/2 tsp salt

# Guide to Cooking:

01 - Heat olive oil and butter in an oven-safe skillet over medium-high heat.
02 - Season cubed steak with salt and black pepper, then sear in the skillet until browned on all sides. Remove from skillet and set aside.
03 - Add sliced green bell pepper and yellow onion to the skillet. Sauté until softened and caramelized, about 5 minutes.
04 - Stir in minced garlic and cook for an additional minute until fragrant.
05 - Pour in beef broth and bring to a gentle simmer. Add heavy cream and stir to combine.
06 - Gradually add shredded provolone cheese, stirring continuously until the sauce is smooth and fully melted.
07 - Add tortellini and seared steak to the sauce. Simmer gently until tortellini is just tender, approximately 3–5 minutes.
08 - Sprinkle shredded mozzarella evenly over the top. Place skillet under a broiler until cheese is golden and bubbly, about 2–3 minutes.
09 - Serve immediately, straight from the skillet while hot.

# Extra Suggestions:

01 - Use an oven-safe skillet to allow broiling directly in the pan for convenience.

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