Savory Cheesesteak Tortellini in Creamy Provolone Sauce

Ingredients

• 12 oz cheese tortellini
• 1 lb ribeye steak, thinly sliced
• 1 medium onion, sliced
• 1 green bell pepper sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1 cup provolone cheese, shredded
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Begin by cooking the cheese tortellini according to the package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced ribeye steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
3. In the same skillet, add the sliced onion and bell pepper. Sauté for about 5 minutes until they are softened. Add the minced garlic and cook for an additional minute.
4. Return the cooked steak to the skillet with the vegetables. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet for extra flavor.
5. Reduce the heat to medium-low and add the heavy cream, stirring until well combined. Slowly add the provolone cheese, stirring continuously until melted and smooth.
6. Sprinkle in the Italian seasoning, salt, and pepper, adjusting to taste.
7. Gently fold the cooked tortellini into the creamy cheesesteak mixture until well coated and heated through, about 2 minutes.
8. Remove from heat and let sit for a minute. Adjust seasoning if needed.
9. Serve hot, garnished with freshly chopped parsley for a pop of color.