Description
A delightful twist on the classic cheesesteak, this recipe combines creamy cheese, tender beef, and fresh vegetables in a comforting pasta dish.
Ingredients
- 1 package Cheese Tortellini (fresh or refrigerated)
- 0.5 pound Thinly Sliced Beef Steak (ribeye or sirloin)
- 1 cup Shredded Provolone Cheese (or mozzarella/fontina)
- 1 cup Heavy Cream (or half-and-half)
- 2 tablespoons Unsalted Butter (or oil)
- 2 tablespoons Olive Oil (for sautéing)
- 1 small Onion (yellow or white)
- 1 medium Green Bell Pepper (or substitute with red/yellow)
- to taste Salt
- to taste Black Pepper
Instructions
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced onion and bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- Add the thinly sliced beef to the skillet. Season with salt and black pepper. Cook until the beef is browned and cooked through, around 5 to 7 minutes.
- Reduce the heat to low. Stir in the unsalted butter until melted. Pour in the heavy cream and stir to combine.
- Gradually add the shredded provolone cheese and stir until the cheese is melted and the sauce is smooth.
- Add the cooked tortellini to the skillet. Toss everything together until the tortellini is well coated with the sauce.
- Serve hot and enjoy!
Notes
For extra flavor, add minced garlic when sautéing the onions and bell peppers. Adjust the cream based on how rich you want your sauce to be.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian