Ingredients:
12 oz cheese-filled tortellini
1 lb ribeye or flank steak, thinly sliced
2 tablespoons olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup heavy cream
1 1/2 cups shredded provolone cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Cook the tortellini according to the package directions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 4-5 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute, until fragrant.
Pour in the heavy cream, stirring to combine with the onions and garlic. Bring to a simmer and cook for 2-3 minutes.
Stir in the shredded provolone cheese and grated Parmesan, cooking until the cheese has melted and the sauce is smooth.
Season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water to thin it out.
Add the cooked tortellini and steak to the skillet, tossing gently to coat in the creamy sauce.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 4
