Savory Cheesesteak Tortellini in Creamy Provolone Sauce

Ingredients

• 2 cups cheese tortellini
• 8 oz thinly sliced beef
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup provolone cheese, shredded
• 1 tablespoon Worcestershire sauce
• 1 Prise Salt (optional)
• 1 Prise pepper (optional)
• 1 Prise fresh parsley, chopped for garnish

Instructions

1. In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and season with salt and pepper. Cook for 3-4 minutes until browned, then remove the beef from the skillet and set aside.
3. In the same skillet, add the sliced onions and bell peppers. Cook for about 5-6 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
4. Lower the heat to medium and pour in the heavy cream, stirring well. Add the Worcestershire sauce and bring the mixture to a gentle simmer.
5. Gradually stir in the shredded provolone cheese, mixing until melted and creamy. Make sure the sauce is smooth; if it’s too thick, you can add a splash of reserved pasta water.
6. Add the cooked tortellini and beef back to the skillet. Toss everything together, ensuring the tortellini and beef are well coated with the creamy provolone sauce. Adjust seasoning with salt and pepper if needed.
7. Remove from heat and garnish with chopped fresh parsley before serving.