Description
This comforting twist on a Philly classic blends juicy steak, sautéed veggies, and creamy provolone sauce with tender cheese tortellini. A one-skillet meal that’s bold, creamy, and perfect for busy nights or indulgent weekends.
Ingredients
Cheese tortellini
Thinly sliced ribeye or sirloin steak
Red or green bell pepper, chopped
Yellow onion, chopped
Garlic cloves, minced
Beef broth
Heavy cream
Shredded provolone cheese
Salt
Black pepper
Italian seasoning
Fresh parsley (optional)
Instructions
- In a large skillet over medium-high heat, sear the steak slices until browned. Remove and set aside.
- Lower heat to medium. Add onions, garlic, and bell peppers. Sauté until soft and fragrant, about 4-5 minutes.
- Add beef broth and scrape the skillet. Let it simmer, then pour in heavy cream.
- Stir in shredded provolone until melted and smooth. Season with salt, pepper, and Italian seasoning.
- Cook tortellini separately according to package instructions. Drain and add to the sauce.
- Return steak to skillet. Gently mix with tortellini and sauce. Heat for 2-3 minutes.
- Garnish with fresh parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner