Tortellini Provolone Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb ribeye steak, sliced thin
02 -
1 cup beef stock
03 -
1 medium bell pepper, cut into strips
04 -
1 medium onion, cut into strips
05 -
3 cloves garlic, finely chopped
06 -
1 lb fresh tortellini pasta
07 -
1 cup shredded provolone cheese
08 -
1/2 cup Parmesan cheese, grated
09 -
1 cup heavy whipping cream
10 -
2 tbsp extra virgin olive oil
11 -
Salt, as needed
12 -
Black pepper, as needed
13 -
2 tbsp parsley, chopped fresh (optional topping)
# Instructions:
01 -
Fill a big pot with water, add salt, and bring it to a roll boil. Toss in the tortellini and let it cook about 3-5 minutes (check the package). Drain and set it somewhere safe.
02 -
Pour some olive oil into a big pan and heat it up over medium-high heat. Throw in the ribeye slices, stirring once in a while, until they're fully cooked and browned (about 3-4 minutes). Take them out and set them aside.
03 -
Using the same pan, toss in the strips of onion and bell pepper. Cook for 5-6 minutes, stirring now and then, until they soften and get a touch of caramelization. Add garlic and let it cook for another minute or so. Add salt and pepper to taste.
04 -
Pour the beef stock right into the pan, then scrape the pan’s bottom to loosen any flavorful bits stuck there. Simmer gently for about 2-3 minutes to let it reduce just a little.
05 -
Lower the heat to a gentle simmer, then pour in the heavy cream. Let it cook for 2-3 minutes to thicken. Slowly mix in shredded provolone until it’s all melted and smooth. Follow up with Parmesan, stirring till it blends fully.
06 -
Toss the cooked steak back into the skillet, stirring it into the creamy sauce. Add the pasta you set aside, folding it in carefully so everything is nicely coated. Let it heat for another 2-3 minutes.
07 -
Take the pan off the heat. Sprinkle fresh parsley all over the top for some color. Serve while it’s steaming hot, and feel free to add more parsley if you’re into it.
# Notes:
01 -
Choose good-quality ribeye steak for excellent flavor and tenderness.
02 -
Swap heavy cream for milk or half-and-half if you want a lighter option.
03 -
For a deeper flavor, try mixing in a splash of Worcestershire sauce to the beef stock.
04 -
Want more variety? Add some mushrooms to the veggie mix.
05 -
Spice it up with some sliced jalapeños or a pinch of red pepper flakes.