Description
A creamy and indulgent twist on the classic Philly cheesesteak, featuring cheese-filled tortellini smothered in a rich provolone sauce with tender steak and peppers.
Ingredients
Scale
For the Crust:
- 1 lb cheese-filled tortellini
- 1 lb ribeye steak, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
1. Prepare the Crust:
- Cook tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned. Remove and set aside.
- In the same skillet, add bell pepper, onion, and garlic. Sauté until softened, about 5 minutes.
- Reduce heat to medium. Pour in heavy cream, stirring constantly. Add provolone and Parmesan cheeses, stirring until melted and smooth.
- Return cooked steak and tortellini to the skillet. Toss to coat evenly in the sauce. Season with salt, pepper, and paprika.
- Simmer for 2-3 minutes until heated through. Serve immediately.
Notes
You can customize the seasonings to taste.