One-Pot Cheesesteak Tortellini with Provolone Sauce
This delicious one-pot dish combines the flavors of a classic cheesesteak with cheesy tortellini, all enveloped in a creamy provolone sauce. It's a comforting meal perfect for busy weeknights.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Measuring cups and spoons
- 1 Knife and cutting board
Ingredients
- 12 ounces cheese tortellini fresh or frozen
- 1 pound beef sirloin thinly sliced
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 medium bell pepper sliced
- 3 cloves garlic minced
- 1 cup beef broth
- 1 cup provolone cheese shredded
- ½ cup heavy cream
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the sliced beef sirloin to the pot and season with salt and pepper. Cook for about 5-7 minutes until browned. Remove the beef from the pot and set aside.
- In the same pot, add the sliced onion and bell pepper. Cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
- Pour in the beef broth and bring to a simmer.
- Add the cheese tortellini to the pot, stirring well to combine. Cook for 5-6 minutes until the tortellini is tender and cooked through.
- Lower the heat, and stir in the heavy cream and provolone cheese. Mix until the cheese is melted and the sauce is creamy.
- Return the cooked beef to the pot, stirring to combine everything. Heat through for a couple of minutes.
- Serve hot, garnished with fresh parsley.
Notes
You can add mushrooms or other vegetables based on your preference.
For extra flavor, a dash of Worcestershire sauce can be added to the broth.
Make sure to stir occasionally to prevent the tortellini from sticking to the bottom of the pot.
This dish can be stored in the refrigerator for up to 3 days and reheats well on the stove.