Description
A comforting dish that combines the heartiness of cheesesteak with pasta, featuring cheese tortellini in a creamy provolone sauce with flank steak and bell peppers.
Ingredients
Scale
- 12 ounces cheese tortellini
- 1 pound flank steak, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons olive oil
- 2 cups provolone cheese, shredded
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the tortellini according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add sliced flank steak and cook until browned, about 3-4 minutes.
- Add the red and green bell peppers to the skillet and sauté for another 3-4 minutes until softened.
- Reduce heat to low, then stir in the heavy cream and garlic powder.
- Add the provolone cheese and stir until melted and smooth.
- Toss the cooked tortellini in the skillet with the sauce until well coated.
- Season with salt and pepper to taste.
- Garnish with fresh parsley if desired and serve immediately.
Notes
Use fresh ingredients for maximum flavor. Let the cheese sauce thicken slightly before adding the tortellini for a richer texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Cheesesteak, Tortellini, Comfort food, Pasta, Dinner
