One-Pot Cheesesteak Tortellini with Provolone Sauce
This comforting one-pot meal combines the delicious flavors of a classic cheesesteak with cheese-filled tortellini. It's creamy, cheesy, and perfect for a quick dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper diced red or green
- 1 pound beef sirloin, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 4 cups chicken broth
- 12 ounces cheese tortellini fresh or frozen
- 1 cup heavy cream
- 8 ounces provolone cheese, shredded
- ½ cup grated Parmesan cheese
- to taste fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until they begin to soften.
- Add the thinly sliced beef sirloin to the pot. Cook for 5-7 minutes, stirring occasionally until browned and cooked through.
- Stir in the minced garlic, salt, black pepper, and Worcestershire sauce. Cook for an additional 1-2 minutes, stirring to combine the flavors.
- Pour in the chicken broth and bring to a boil. Once boiling, add the cheese tortellini. Reduce heat to a simmer and cook for 5-7 minutes, or until the tortellini is tender, stirring occasionally.
- Lower the heat and stir in the heavy cream, provolone cheese, and Parmesan cheese. Cook for another 2-3 minutes, or until the cheese is melted and the sauce is creamy.
- Remove from heat and garnish with chopped parsley before serving.
Notes
You can substitute beef with chicken or turkey for a different flavor.
Feel free to add other vegetables such as mushrooms or spinach to enhance the dish.
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.