Cheesesteak Tortellini (Print-Friendly Version)
# What You'll Need:
→ Meat
01 -
1 pound thinly cut ribeye or sirloin beef
→ Pasta
02 -
One 20-ounce pack of cheese tortellini
→ Vegetables
03 -
2 minced garlic cloves
04 -
1 small green bell pepper, sliced thin
05 -
1 small onion, cut into thin slices
→ Liquids & Sauces
06 -
1 cup heavy cream
07 -
1 teaspoon Worcestershire sauce
08 -
1 tablespoon olive oil
09 -
1 cup beef broth
→ Seasonings & Cheese
10 -
Salt as you like
11 -
1 ½ cups shredded provolone cheese
12 -
¼ teaspoon optional red pepper flakes
13 -
½ teaspoon black pepper
14 -
1 teaspoon Italian seasoning
→ Garnish
15 -
Chopped fresh parsley
# Step-by-Step Directions:
01 -
Sprinkle some parsley and maybe red pepper flakes on top. Taste and tweak the seasoning if needed. Dig in right away.
02 -
Put the browned beef back in the pan and cover it with the sauce. Toss in the cooked tortellini and stir it all up. Let it simmer for a minute or two so the flavors come together.
03 -
Add beef broth and Worcestershire sauce to the pan, scraping up the tasty bits stuck on the bottom. Stir in Italian seasoning, black pepper, and salt. Turn heat down to medium and pour in the heavy cream. Slowly mix in the shredded provolone cheese until the sauce is smooth. If it feels too thick, loosen it with some saved pasta water.
04 -
Use the same pan to cook onions and bell peppers for about 3-4 minutes until they soften. Toss in minced garlic and cook just until it smells great, about 30 seconds.
05 -
Heat the olive oil in a large pan over medium-high heat. Lay the beef slices in a single layer and cook 2-3 minutes until they get a nice brown crust. Flip and cook another 1-2 minutes. Take the beef out and set it aside.
06 -
Bring a big pot of salted water to a boil. Cook the cheese tortellini following the package directions. Drain them but save about half a cup of that pasta water and put it aside.
# Helpful Notes:
01 -
Keep some pasta water handy in case you want to thin out your sauce.