Description
A rich and comforting fusion dish combining Philly cheesesteak flavors with cheese tortellini in a creamy provolone sauce. Perfect for a hearty, indulgent meal in under 30 minutes.
Ingredients
- 12 oz cheese tortellini (fresh or refrigerated)
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 1/2 cups provolone cheese, shredded or sliced
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tbsp Worcestershire sauce or 1/4 cup beef broth (optional)
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook sliced beef until browned. Season with salt, pepper, and Worcestershire sauce if using. Remove and set aside.
- In the same pan, add remaining olive oil and sauté onions and bell peppers until soft and caramelized.
- Reduce heat to medium-low. Add butter and garlic, cooking for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Let it thicken slightly.
- Stir in provolone cheese until melted and sauce is smooth.
- Return beef to the skillet and add cooked tortellini. Toss until well combined and coated in sauce.
- Serve hot, optionally garnished with chopped parsley or extra cheese.
Notes
- Use freshly shredded cheese to help prevent clumping in the sauce.
- Swap beef with chicken or mushrooms for a variation.
- Add crushed red pepper flakes for extra heat.
- Half-and-half can replace heavy cream for a lighter version.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
