Description

This comforting pasta dish combines cheesy tortellini, seared steak, peppers, and onions in a creamy provolone sauce for the ultimate twist on a Philly classic.

Ingredients

12 oz cheese tortellini

1 lb thinly sliced steak (ribeye or flank steak)

1 green bell pepper, sliced

1 onion, thinly sliced

2 tbsp olive oil

2 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1½ cups shredded provolone cheese

½ tsp Worcestershire sauce

Salt and pepper, to taste

Fresh parsley for garnish (optional)

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Instructions

Cook tortellini according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Sear the thinly sliced steak until browned. Remove and set aside.

In the same pan, sauté the bell pepper and onion until soft (about 5 minutes). Add garlic and cook 1 minute more.

Pour in beef broth and Worcestershire sauce. Simmer for 2–3 minutes.

Stir in heavy cream and bring to a gentle simmer.

Reduce heat to low and stir in shredded provolone until melted and smooth. Season with salt and pepper to taste.

Return steak and cooked tortellini to the pan. Toss everything to coat in the sauce.

Garnish with fresh parsley if desired. Serve hot.

Notes

Ribeye offers the most flavor, but flank steak works well too.

You can substitute provolone with mozzarella for a milder taste.

To save time, use store-bought cheese tortellini.

Great for meal prep—store in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American Fusion