Description
A hearty fusion of Philly cheesesteak flavors and comforting cheese tortellini, this one‑pan dish features tender steak, sautéed peppers and onions, and a creamy provolone sauce—all ready in under an hour.
Ingredients
- 12 oz (340 g) cheese tortellini
- 1 lb (450 g) thinly sliced ribeye or top‑sirloin steak
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 large bell pepper, thinly sliced
- 2 cloves garlic, minced
- ½ cup beef broth
- ½ cup shredded provolone cheese (plus extra for topping)
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Chopped fresh parsley or chives, for garnish
Instructions
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Bring a pot of salted water to boil and cook tortellini until al dente. Reserve ¼ cup pasta water, drain, set aside.
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Pat steak dry, season with salt and pepper. Heat olive oil in a skillet over medium‑high heat and sear steak for 1–2 minutes per side until browned. Transfer to a plate.
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In the same skillet, melt butter. Add onion and pepper; sauté 4–5 minutes until softened. Stir in garlic and optional red pepper flakes for 30 seconds.
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Pour in beef broth and scrape browned bits. Stir in provolone until creamy; loosen with pasta water if needed.
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Return steak and any juices to skillet. Add cooked tortellini, folding gently to coat and heat through (~2 minutes).
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Taste and adjust seasoning. Garnish with chopped parsley and extra provolone. Serve hot.