Cheesesteak Tortellini in Rich Provolone Sauce
1 lb cheese tortellini
1 lb thinly sliced steak (such as ribeye or sirloin)
1 onion, thinly sliced
1 bell pepper, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup beef broth
1 cup heavy cream
1 cup shredded provolone cheese
Salt and pepper, to taste
Chopped fresh parsley, for garnish (option
Cook cheese tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add thinly sliced steak to the skillet and cook until browned and cooked through, about 3-4 minutes per side. Remove steak from skillet and set aside.
In the same skillet, add sliced onion, sliced bell pepper, and minced garlic. Cook until vegetables are softened, about 5 minutes.
Pour beef broth and heavy cream into the skillet, stirring to combine. Bring to a simmer.
Stir in shredded provolone cheese until melted and smooth.
Return cooked steak slices to the skillet, stirring to coat with the provolone sauce. Cook for an additional 2-3 minutes.
Add cooked cheese tortellini to the skillet, tossing gently to combine with the sauce and steak slices.
Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley if desired. Enjoy this indulgent and flavorful cheesesteak tortellini in rich provolone sauce!
Notes 
:
You can use frozen cheese tortellini if preferred. 
For extra cheesiness, sprinkle additional shredded provolone cheese on top before serving.
