Tortellini Steak Cheese Combo (Print)

Juicy pasta filled with beef, colorful veggies, drenched in smooth provolone sauce for ultimate dinner satisfaction.

# Ingredients:

→ Essential Ingredients

01 - Around 2 tablespoons of freshly chopped parsley, for topping
02 - Salt, to your taste
03 - A sprinkle of black pepper, or as much as you prefer
04 - Half a cup of Parmesan cheese, grated
05 - A full cup of shredded provolone
06 - One cup of rich and heavy cream
07 - One cup of beef broth
08 - Three garlic cloves, finely minced
09 - One medium-sized bell pepper, cut into slices
10 - One medium onion, sliced into strips
11 - A pound of ribeye steak, cut thinly
12 - Two tablespoons of olive oil
13 - About a pound of fresh tortellini

# Steps:

01 - In a large pot, bring salted water to a rolling boil over medium-high heat. Toss in the tortellini and cook until they're firm yet tender—usually 3 to 5 minutes, following the package instructions. Drain all the water and set the pasta aside.
02 - Pour olive oil into a wide skillet and heat it over medium-high heat. Add the ribeye slices to the hot oil, stirring every so often, for 3 to 4 minutes until browned and cooked nicely. Take the steak pieces out and set them aside for now.
03 - Using the same skillet, toss in the onion and bell pepper slices. Stir occasionally over medium heat for 5-6 minutes until they're softened and starting to caramelize. Stir in the minced garlic for an extra minute or so until fragrant, then season with some salt and pepper to taste.
04 - Pour the beef broth into the skillet. With a wooden spoon, gently scrape any browned bits off the bottom of the pan, then let the liquid simmer for 2-3 minutes to thicken slightly.
05 - Lower the burner to a gentle simmer. Stir heavy cream into the skillet and allow it to thicken up for 2-3 minutes. Gradually mix in shredded provolone, stirring continuously until everything melds into a smooth sauce. Finally, add grated Parmesan and stir until it's blended in.
06 - Return the cooked steak into the creamy skillet, letting the meat soak in the sauce. Stir in the cooked tortellini and gently toss it all together so the pasta gets nicely coated. Leave it on the stove for a couple of minutes, just to heat everything up evenly.
07 - Take the skillet off the heat and sprinkle fresh parsley over the dish. Serve up the tortellini while it's still hot, topped with more parsley if you'd like!

# Additional Notes:

01 - Choose a well-marbled ribeye for extra tenderness and rich flavor.
02 - Swap heavy cream with half-and-half or milk if you'd like it lighter.
03 - A splash of Worcestershire sauce in the broth can add depth.
04 - Sliced mushrooms go great with this for extra heartiness.
05 - For a spicy edge, stir in jalapeño slices or a pinch of red chili flakes.

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