One-Pot Cheesesteak Tortellini with Provolone Sauce
This hearty and comforting one-pot dish combines the flavors of a classic cheesesteak with tortellini in a creamy provolone sauce. It’s perfect for a weeknight dinner and easy to clean up!
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Grater for cheese
Ingredients
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced any color For added flavor, consider using a mix of colored bell peppers.
- 8 ounces thinly sliced beef like sirloin or flank steak
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup beef broth
- 1 cup heavy cream
- 8 ounces provolone cheese, shredded Can substitute with mozzarella or gouda if preferred.
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until they are softened (about 5 minutes).
- Add the thinly sliced beef to the pot. Cook until the beef is browned, about 5-7 minutes, stirring occasionally.
- Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
- Add the cheese tortellini, beef broth, and heavy cream to the pot. Stir well to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for about 5-7 minutes, or until the tortellini is cooked and the sauce has thickened slightly.
- Remove from heat and stir in the shredded provolone cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Notes
For added flavor, consider using a mix of colored bell peppers.
You can substitute the provolone cheese with mozzarella or gouda if preferred.
This dish can be easily scaled up or down depending on the number of servings needed.