Cheesesteak Tortellini Provolone Sauce (Recipe for Printing)

Savory beef, cheese tortellini, and peppers in a creamy provolone sauce create an irresistible dinner.

# What You Need:

→ Beef

01 - 1 pound beef sirloin or ribeye, thinly sliced

→ Pasta

02 - 1 package (20 ounces) cheese tortellini

→ Vegetables

03 - 1 small onion, thinly sliced
04 - 1 small green bell pepper, thinly sliced
05 - 2 cloves garlic, minced

→ Sauce & Seasonings

06 - 1 tablespoon olive oil
07 - 1 cup beef broth
08 - 1 teaspoon Worcestershire sauce
09 - 1 teaspoon Italian seasoning
10 - 1 cup heavy cream
11 - 1 1/2 cups shredded provolone cheese
12 - 1/2 teaspoon black pepper
13 - Salt, to taste
14 - 1/4 teaspoon red pepper flakes (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Arrange the thinly sliced beef in a single layer and sear for 2 to 3 minutes until browned. Turn the beef and cook for an additional 1 to 2 minutes. Remove beef from skillet and set aside.
03 - Add onion and green bell pepper to the same skillet. Cook over medium heat for 4 to 5 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits. Stir in Italian seasoning, black pepper, and salt.
05 - Reduce heat to medium. Pour in heavy cream and gently stir. Gradually add shredded provolone cheese, stirring until melted and smooth. Adjust thickness with reserved pasta water if needed.
06 - Return seared beef to the skillet along with cooked tortellini, tossing to coat everything evenly in the sauce. Taste and adjust seasoning as needed. Garnish with fresh parsley and a pinch of red pepper flakes if desired. Serve hot.

# Extra Tips:

01 - For a lighter sauce, substitute half-and-half or whole milk for heavy cream, but note the result will be less rich.
02 - If sauce becomes too thick after combining, add extra pasta water or beef broth to achieve the desired consistency.
03 - For added heat, increase the amount of red pepper flakes or add sautéed jalapeños with the onions and peppers.
04 - Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or broth to restore creaminess.

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