Description
Tender ribbons of seared steak, sweet onions, and soft green peppers tumble through pillowy cheese tortellini, all coated in a silky provolone cream sauce for the ultimate skillet comfort meal.
Ingredients
Scale
- 18 oz cheese tortellini, fresh or refrigerated
- 12 oz ribeye steak, very thinly sliced
- 1 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 4 oz cream cheese, softened and cubed
- 6 oz provolone cheese, shredded
- 1 tsp soy sauce
- 1 pinch red pepper flakes, optional
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Bring a medium pot of well salted water to a boil and cook tortellini according to package directions until just tender. Reserve 1 to 2 ladles of pasta water, then drain.
- Season the thinly sliced steak with a pinch of kosher salt, a few grinds of black pepper, and the soy sauce. Toss to coat lightly.
- Heat a large skillet over medium high heat. Add olive oil and half the butter. Sear steak in batches for 60 to 90 seconds per side until browned. Transfer to a plate with any juices.
- Add remaining butter to the skillet. Stir in onions and peppers with a pinch of salt. Cook 5 to 7 minutes until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.
- Deglaze the skillet with beef broth, scraping up browned bits. Reduce heat to medium low and whisk in cream cheese until smooth and lightly thickened.
- Return the steak and any accumulated juices to the skillet. Add drained tortellini and sprinkle in provolone. Toss gently until the cheese melts and the sauce coats the pasta.
- Adjust consistency with splashes of reserved pasta water as needed. Season to taste with remaining salt, black pepper, and red pepper flakes if using.
- Finish with chopped parsley, divide into warm bowls, and serve immediately.
Notes
- Note: Melt cheese off the direct heat and add pasta water gradually for a smooth, glossy sauce.
- Sear steak in a single layer to encourage browning and tenderness.
- Do not overcook tortellini, remove as soon as they float and taste tender.
- Reheat leftovers gently with a splash of broth or milk to loosen the sauce.