Description
A delicious twist on a classic cheesesteak, this dish combines cheesy tortellini with a rich provolone sauce for a comforting meal.
Ingredients
Scale
- 12 oz tortellini
- 1 lb beef steak, thinly sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup provolone cheese, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook tortellini according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the sliced beef and cook until browned, about 5 minutes.
- Add the onion, bell pepper, and garlic; sauté until vegetables are softened.
- Pour in the heavy cream and bring to a simmer.
- Stir in the provolone cheese until melted and smooth.
- Add the cooked tortellini to the skillet and mix well to combine.
- Season with salt and pepper to taste. Serve hot.
Notes
- For added flavor, consider adding mushrooms or jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Can substitute chicken or turkey for beef if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg