Tortellini Cheesesteak Sauce (Printable Version)
# What You’ll Need:
→ Tortellini
01 -
12 oz fresh or frozen cheese tortellini
→ Sauce
02 -
1 lb thinly cut ribeye or sirloin steak
03 -
2 tablespoons olive oil
04 -
1 onion, cut into thin slices
05 -
1 bell pepper, sliced thin (pick any color)
06 -
3 cloves garlic, finely chopped
07 -
1 cup beef broth
08 -
1 cup heavy cream
09 -
8 oz shredded provolone cheese
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
12 -
Chopped fresh parsley for topping
# Steps to Follow:
01 -
Follow package directions to cook your tortellini. Make sure they're just firm enough so they don't fall apart. Drain water and put them aside.
02 -
Pour olive oil into a big skillet over medium-high heat. Sprinkle salt and pepper on your thin steak slices, then cook them for about 3-4 minutes until they're brown but still soft. Take them out and set them aside.
03 -
Using the same pan, cook your sliced onion and bell pepper for around 4-5 minutes until they get soft and smell good. Toss in the chopped garlic and let it cook another minute or two until you can really smell it.
04 -
Pour beef broth into the pan and let it bubble a bit. Then stir in the heavy cream and turn down the heat. Let everything mix together as the cream makes a thick, smooth base.
05 -
Slowly mix in your shredded provolone, making sure it all melts. The cheese will turn your sauce nice and creamy.
06 -
Put the cooked steak back in the pan and mix it with the cheesy sauce. Add your cooked tortellini and gently toss so everything gets covered in sauce.
07 -
Dish it up while it's hot, and sprinkle fresh parsley on top for color and taste. Dig in right away while it's warm and yummy.
# Additional Notes:
01 -
Stick your steak in the freezer for 30 minutes to make it easier to slice.
02 -
Don't cook your steak too long or it'll get tough.