Ingredients
Scale
- 1 pound cheesesteak meat, thinly sliced
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 (16 ounce) package cheese tortellini
- 2 cups heavy cream
- 8 ounces provolone cheese, shredded
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: Cook the tortellini according to package directions. Drain and set aside.
- Step 2: While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the cheesesteak meat, onion, and green pepper. Cook, stirring occasionally, until the meat is browned and the vegetables are softened, about 8-10 minutes. Add the minced garlic and oregano during the last minute of cooking. Season with salt and pepper to taste.
- Step 3: Pour the heavy cream into the skillet with the cheesesteak mixture. Bring to a simmer, stirring occasionally.
- Step 4: Reduce heat to low and stir in the shredded provolone cheese until it is melted and the sauce is smooth and creamy.
- Step 5: Add the cooked tortellini to the skillet and toss to coat in the creamy provolone sauce.
- Step 6: Serve immediately. Garnish with extra shredded provolone if desired.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm in a skillet over medium-low heat, adding a splash of milk or cream to maintain creaminess.
- Serve this decadent dish with a side of crusty bread for dipping into the luscious provolone sauce.
- To enhance the cheesesteak flavor, marinate the sliced beef in a little Worcestershire sauce for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American