Creamy Cheesesteak Tortellini

 

 

 

 

 

 

Ingredients

8 ounces cheese tortellini
1 tablespoon olive oil
1 medium onion, thinly sliced
1 bell pepper, thinly sliced (any color)
8 ounces thinly sliced beef (such as sirloin or flank steak)
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
1 cup provolone cheese, shredded
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Cook the cheese tortellini according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened, about 5-7 minutes.
Add the sliced beef to the skillet and cook until browned, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Pour in the beef broth and bring to a simmer. Allow it to cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream and Worcestershire sauce, mixing well. Let the sauce simmer for another 3-4 minutes until it thickens slightly.
Add the cooked tortellini to the skillet, tossing to coat in the creamy sauce. Stir in the provolone cheese until melted and combined.
Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley before serving.