Description
A decadent fusion of classic Philly cheesesteak flavors and tender cheese tortellini, all wrapped in a rich, velvety provolone sauce. Perfect for weeknight dinners or special gatherings, this comforting dish is guaranteed to become a new favorite!
Ingredients
- 1 lb ground beef (85% lean)
- 1 package (about 20 oz) cheese tortellini (fresh or refrigerated)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup beef broth
- 1 cup heavy cream
- 1 ½ cups shredded provolone cheese (freshly shredded)
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
- Fresh parsley (optional, for garnish)
Instructions
-
Cook the Tortellini
Bring a saucepan of salted water to a boil. Cook tortellini until al dente. Reserve ½ cup pasta water, then drain and set aside. -
Brown the Beef
In a large skillet over medium-high heat, cook the ground beef until browned. Season with salt and pepper. Transfer beef to a plate and drain excess fat, leaving 1 tbsp in the pan. -
Sauté Aromatics
Add butter to the skillet. Sauté onions until soft, about 3-4 minutes. Add garlic and cook for 30 seconds. -
Build the Sauce
Pour in beef broth and Worcestershire sauce, scraping up any browned bits. Stir in heavy cream and simmer for 3-4 minutes. -
Melt the Provolone
Gradually whisk in provolone cheese until smooth. Adjust sauce with reserved pasta water if needed. Season to taste. -
Combine Everything
Return beef to the pan, stir to combine. Add tortellini and toss gently to coat with sauce. -
Garnish & Serve
Garnish with fresh parsley and red pepper flakes if desired. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes