Ingredients
Scale
- Tortellini (cheese or beef) 1 pound
- Thinly sliced steak (ribeye or sirloin) 1 pound
- Provolone cheese, shredded 8 ounces
- Heavy cream 1 cup
- Yellow onion, thinly sliced 1 medium
- Olive oil 2 tablespoons
- Garlic, minced 2 cloves
- Salt and pepper to taste
Instructions
- Step 1: Cook the tortellini according to package directions until al dente. Drain and set aside.
- Step 2: While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the steak from the skillet and set aside.
- Step 3: Add the sliced onion to the skillet and cook until softened and slightly caramelized, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce heat to low and gradually add the shredded provolone cheese, stirring constantly until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Step 5: Add the cooked steak and drained tortellini to the creamy provolone sauce. Toss gently to coat everything evenly.
- Step 6: Serve immediately and garnish with extra shredded provolone, if desired.
Notes
- For optimal flavor, store leftovers in an airtight container for up to 3 days, gently reheating with a splash of milk if the sauce becomes too thick.
- Reheat individual portions in the microwave, stirring frequently, or gently warm on the stovetop over low heat, adding a bit of cream to loosen the sauce.
- Serve this comforting dish with a simple side salad of arugula and a lemon vinaigrette to cut through the richness.
- Don't overcrowd the pan when searing the steak; work in batches to achieve a beautiful brown crust that locks in the juices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American