Savory Cheesesteak Tortellini in Creamy Provolone Sauce

Ingredients

• 12 oz cheese tortellini
• 1 lb flank steak, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 bell pepper red or green, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1.5 cups provolone cheese, shredded
• 1 teaspoon Worcestershire sauce
• to taste salt and pepper
• for garnish fresh parsley

Instructions

1. In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, add olive oil. Once hot, add the thinly sliced flank steak. Season with salt and pepper and sear until browned on all sides (about 2-3 minutes). Remove from the skillet and set aside.
3. In the same skillet, add the sliced onion and bell pepper. Sauté for about 4-5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
4. Pour in the beef broth and bring to a simmer. Allow to reduce for about 2-3 minutes. Then add heavy cream, Worcestershire sauce, and shredded provolone cheese. Stir continuously until the cheese is melted and the sauce is creamy and well combined.
5. Return the seared flank steak to the skillet and stir to coat with the creamy sauce. Add cooked tortellini to the skillet and gently toss everything together until well combined and heated through.
6. Check for seasoning and adjust with salt and pepper as needed.
7. Plate the savory cheesesteak tortellini and garnish with freshly chopped parsley.