Cheesesteak Tortellini in Provolone Cream Sauce

Instructions

1. Bring a pot of water to a boil and cook the tortellini according to the package directions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until the pieces are browned on the edges and tender. Season lightly with salt and pepper, then remove the steak from the skillet and set aside.
3. In the same skillet, melt the butter. Add the diced onion and cook until soft. Add the garlic and cook for 30 seconds, stirring often.
4. Sprinkle the flour over the onions and mix until it coats everything evenly.
5. Slowly pour in the beef broth and stir well. Add the heavy cream and bring the sauce to a gentle simmer. Let it cook for a few minutes until it thickens.
6. Stir in the cream cheese, provolone, and mozzarella. Mix until everything melts and the sauce becomes smooth, creamy, and rich.
7. Add the cooked steak back into the skillet and stir so the pieces are coated in the sauce.
8. Add the cooked tortellini and gently toss until all the pasta is covered in the creamy provolone sauce.
9. Let the dish simmer for 1–2 minutes so the flavors come together.
10. Serve warm, topped with parsley if you like.