Cheesesteak Tortellini in Rich Provolone Sauce
1. “Get ready to indulge in a creative twist on a Philly classic: Cheesesteak Tortellini in Rich Provolone Sauce, where tender tortellini meet the bold flavours of a cheesesteak.”
“Ingredients:
- 1 tablespoon olive oil
- 1 pound beef sirloin steak, thinly sliced
- Instructions:1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 package (20 ounces) refrigerated cheese tortellini
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions:
- Within a big pan, bring the olive oil to a temperature of medium-high warmth. The sliced steak, the bell pepper, the onion, the garlic, the Italian seasoning, the salt, and the pepper should be added. Cook for around five to seven minutes, tossing the mixture regularly, until the steak is browned and the veggies have become more tender.
- The cheese tortellini should be cooked in a separate pot in accordance with the directions provided on the box. The tortellini should be drained and then placed aside.
- The beef broth and heavy cream should be added to the pan that already contains the meat and the veggies. After bringing the mixture to a low boil, drop the heat to a low setting and continue it simmer for around five minutes while stirring it periodically.
- Incorporate the shredded provolone cheese and the tortellini that has been cooked. For a further two to three minutes, or until the cheese has melted and the tortellini has reached the desired temperature, continue cooking.
- It is recommended that the cheesesteak tortellini be served promptly with a thick provolone sauce. If you so want, garnish with fresh parsley that has been chopped.
- You may keep any leftovers in the refrigerator for up to three days if you can store them in an airtight container.