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Cheesesteak Tortellini in Creamy Provolone Sauce is a delicious and comforting dish that expertly combines the rich, savory flavors of a classic cheesesteak with the tender texture of cheese tortellini. This culinary creation melds together perfectly cooked tortellini with premium ribeye steak, vibrant vegetables, and a sumptuous creamy sauce, resulting in an indulgent meal that's sure to satisfy. Whether you're looking for a quick weeknight dinner or a dish to impress guests at a gathering, this Cheesesteak Tortellini offers a delightful experience that is both satisfying and rich in flavor.

Cheesesteak Tortellini in Creamy Provolone Sauce

Indulge in a comforting twist on a classic with this creamy cheesesteak tortellini recipe featuring rich provolone sauce and tender ribeye steak. Perfect for a cozy dinner any night of the week, this dish combines the flavors of your favorite cheesesteak in a delicious pasta form. Enjoy a satisfying meal that warms the heart and delights the taste buds.
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Ingredients
  

12 oz fresh cheese tortellini

1 lb ribeye steak, thinly sliced

1 cup onions, thinly sliced

1 cup green bell pepper, thinly sliced

2 cloves garlic, minced

2 tbsp olive oil

1 cup heavy cream

1 cup provolone cheese, shredded

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional for a kick)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Tortellini: In a large pot, bring salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until they are tender but still firm to the bite (al dente). Drain and set aside.

    Sauté the Vegetables: In a large skillet heated over medium heat, pour in 1 tablespoon of olive oil. Add the sliced onions and green bell peppers. Sauté the mixture for about 5-7 minutes until the vegetables soften and begin to caramelize. Stir in the minced garlic and cook for an additional minute until fragrant. Remove the vegetables from the skillet and set aside.

      Cook the Steak: Use the same skillet and add the remaining tablespoon of olive oil. Increase the heat to high, then add the thinly sliced ribeye steak. Season with salt, black pepper, and red pepper flakes (if desired). Cook the steak for about 3-5 minutes, stirring frequently, until it is browned and cooked through but still juicy.

        Prepare the Creamy Sauce: Lower the heat to medium-low. Pour in the heavy cream and stir it into the skillet with the steak, combining well. Gradually sprinkle in the shredded provolone cheese, stirring continuously until the cheese melts completely, creating a smooth, creamy sauce. If the sauce becomes too thick, add a splash of reserved pasta water until you reach your desired consistency.

          Combine Ingredients: Gently fold the cooked tortellini and sautéed vegetables into the creamy sauce, ensuring that every piece is beautifully coated.

            Serve the Dish: Transfer the cheesesteak tortellini to serving plates and finish with a sprinkle of freshly chopped parsley for a touch of color and flavor. Serve immediately for a rich, comforting meal that bursts with flavor!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                Presentation Tips: For an added touch, serve the dish with some crusty bread on the side for dipping, and consider using a nice platter to showcase the vibrant colors of the dish!