Cheesesteak Tortellini in Rich Provolone Sauce Delight

Ingredients

• 12 oz cheese tortellini
• 8 oz ribeye steak, thinly sliced
• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup heavy cream
• 6 oz provolone cheese, shredded
• 1 tablespoon Worcestershire sauce
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell pepper, sautéing until they soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Remove the vegetables from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the sliced ribeye steak. Season with salt and pepper, cooking until browned but slightly pink in the center, about 3-4 minutes.
4. Lower the heat to medium-low and add the sautéed vegetables back to the skillet with the steak. Pour in the heavy cream and Worcestershire sauce, stirring to combine. Gradually add the shredded provolone cheese, stirring until melted and creamy.
5. Add the cooked tortellini to the skillet and gently toss everything together until the tortellini is coated in the rich provolone sauce.
6. Remove from heat and garnish with chopped fresh parsley before serving.