Description
A quick, delicious, and creamy dish combining cheesesteak flavors with tortellini, perfect for any occasion.
Ingredients
- 9 oz cheese tortellini (fresh or frozen)
- 8 oz ribeye steak (thinly sliced)
- 1 tbsp olive oil
- 1 cup onion (sliced)
- 1 cup bell peppers (sliced, red or green)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 6 oz provolone cheese (shredded)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp red pepper flakes (optional)
- 2 tbsp parsley (chopped, for garnish)
Instructions
- Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
- In a large pan over medium heat, drizzle olive oil and add the thinly sliced ribeye steak. Cook for 3-4 minutes until browned.
- Add the sliced onions and bell peppers to the pan. Sauté for about 5 minutes until soft and fragrant.
- Add the minced garlic and stir for about 30 seconds.
- Pour in the heavy cream and let it simmer for about 2 minutes.
- Gradually add the shredded provolone cheese while stirring until melted and smooth.
- Fold in the cooked tortellini and season with salt, black pepper, and optional red pepper flakes. Stir gently to combine.
- Plate and garnish with chopped parsley. Serve immediately.
Notes
Avoid overcooking the steak and ensure the tortellini is salted while boiling. Feel free to customize with extra veggies or different cheeses.