Savory Cheesesteak Tortellini in Creamy Provolone Sauce

Ingredients

• 12 oz cheese tortellini
• 1 lb sirloin steak, thinly sliced
• 1 medium onion, thinly sliced
• 1 bell pepper red or green, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 8 oz provolone cheese, shredded
• 2 tablespoons olive oil
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large pot of boiling salted water, cook the cheese tortellini according to package instructions. Once cooked, drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell pepper, cooking until they are softened and slightly caramelized, about 5-7 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.
3. Increase heat to medium-high and push the vegetables to one side of the skillet. Add the sliced sirloin steak to the pan, seasoning with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the steak is browned.
4. Pour in the beef broth and bring to a simmer. Allow it to reduce slightly for about 2-3 minutes, then stir in the heavy cream. Reduce the heat to low and gradually add the provolone cheese, stirring continuously until the cheese has melted and the sauce is smooth.
5. Add the cooked tortellini to the skillet, gently tossing to coat the pasta in the creamy provolone sauce. If the sauce is too thick, add a splash of beef broth to reach your desired consistency.
6. Taste and adjust seasoning with additional salt and pepper as necessary. Garnish with fresh parsley before serving.