Cheesesteak Tortellini in Rich Provolone Sauce Delight

Ingredients

• 12 ounces cheese tortellini
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 each bell pepper (red or green), thinly sliced
• 8 ounces sirloin steak, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 8 ounces provolone cheese, shredded
• 0 to taste salt and pepper
• 0 to taste fresh parsley, chopped (for garnish)

Instructions

1. In a large pot of salted boiling water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, sautéing until they are softened and slightly caramelized, about 5-7 minutes.
3. Push the vegetables to the side of the skillet, add the sliced sirloin steak to the center and cook until browned, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Pour in the beef broth and bring to a simmer. Let it reduce slightly for about 3 minutes. Lower the heat, then add the heavy cream and stir to combine.
5. Gradually add the shredded provolone cheese into the skillet, stirring continuously until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste.
6. Add the cooked tortellini to the skillet, gently tossing to coat the pasta in the rich provolone sauce. Allow to heat through for about 2-3 minutes.
7. Remove from heat and serve immediately, garnishing with freshly chopped parsley for a pop of color.