Ingredients
Scale
- 1 lb cheese tortellini
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 lb thinly sliced beef (ribeye or sirloin), cut into strips
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1 1/2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp Dijon mustard (optional, for extra depth)
- Fresh parsley for garnish
Instructions
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions and bell peppers, sautéing until soft (about 5 minutes).
- Add the beef strips to the skillet, cooking until browned and cooked through (about 3–4 minutes). Stir in the garlic, salt, and black pepper, cooking for another minute.
- Pour in the heavy cream, beef broth, and Worcestershire sauce, stirring to combine. Let the sauce simmer for 2–3 minutes.
- Lower the heat and add the shredded provolone and mozzarella cheese, stirring constantly until melted and smooth. If using Dijon mustard, mix it in at this stage.
- Add the cooked tortellini to the skillet, tossing to coat in the creamy provolone sauce. Let everything heat through for 1–2 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
- If you prefer a thicker sauce, add a small amount of cornstarch mixed with water before adding the cheese.
- For a spicier kick, toss in some red pepper flakes or hot sauce.
- Swap ribeye for ground beef if you need a more budget-friendly option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: cheesesteak tortellini, provolone sauce, comfort food, Philly cheesesteak pasta, easy dinner