Description
A decadent fusion of Philly cheesesteak flavors and cheesy tortellini, all coated in a rich, creamy provolone sauce. This dish is perfect for a comforting and indulgent meal that comes together in just 30 minutes!
Ingredients
For the Steak & Pasta:
- 12 oz sirloin or ribeye steak, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 10 oz cheese tortellini
For the Provolone Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- 1 tsp Worcestershire sauce
- 1 ½ cups provolone cheese, freshly shredded
- ½ cup Parmesan cheese, grated
- ½ tsp paprika (optional)
For Garnish:
- 1 tbsp fresh parsley, chopped
- Extra Parmesan cheese
- Freshly cracked black pepper
Instructions
- Cook the Tortellini
- Bring a pot of salted water to a boil and cook the tortellini according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- Sear the Steak
- Heat olive oil in a large skillet over medium-high heat. Add steak pieces, season with salt, black pepper, garlic powder, and onion powder.
- Sear for 2-3 minutes per side until browned. Remove from skillet and set aside.
- Make the Provolone Sauce
- Reduce heat to medium and melt butter in the same skillet. Add garlic and sauté for 30 seconds.
- Pour in heavy cream, beef broth, and Worcestershire sauce. Stir well and bring to a gentle simmer.
- Slowly add shredded provolone and Parmesan cheese, stirring constantly until smooth.
- If the sauce is too thick, add a splash of reserved pasta water.
- Combine Everything
- Return tortellini to the skillet and toss to coat in the sauce.
- Add the steak back in and gently mix.
- Taste and adjust seasoning if needed.
- Garnish & Serve
- Sprinkle with fresh parsley, extra Parmesan, and black pepper. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes