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Cheesesteak Tortellini

Cheesesteak Tortellini combines the hearty flavors of a classic cheesesteak with the comforting creaminess of cheesy tortellini.
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Equipment

  • - Large skillet
  • Pot for boiling tortellini
  • - Cutting board and knife
  • Whisk
  • - Tongs or spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 lb 450g beef sirloin or flank steak, thinly sliced
  • 1 tbsp olive oil
  • 1 green bell pepper thinly sliced
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • 2 cups 480ml heavy cream
  • 1 cup 100g shredded provolone cheese
  • 1/2 cup 50g grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb 450g refrigerated cheese tortellini
  • Optional garnish: chopped parsley

Instructions
 

  • Cook the Tortellini: Boil the tortellini according to package instructions. Drain and set aside.
  • Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 2–3 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
  • Sauté Vegetables: In the same skillet, add the bell pepper, onion, and garlic. Cook for 3–4 minutes, or until the vegetables are softened.
  • Make the Sauce: Reduce the heat to medium. Pour in the heavy cream and bring it to a gentle simmer. Stir in the provolone and Parmesan cheese until melted and smooth. Season with salt and pepper.
  • Combine: Add the cooked tortellini and steak back into the skillet. Toss to coat everything in the creamy sauce.
  • Serve: Garnish with chopped parsley if desired and serve immediately.