Cheesesteak Tortellini in Rich Provolone Sauce

Ingredients

Cheese tortellini: 12 oz

Olive oil: 1 tablespoon

Onion: 1 large, thinly sliced

Beef steak: 1 pound (such as sirloin or ribeye), cut into bite-sized cubes

Salt: ½ teaspoon

Black pepper: ¼ teaspoon

Beef broth: 1 cup

Worcestershire sauce: 2 tablespoons

Provolone cheese: 1 cup, shredded, plus extra for serving

1. Cook the tortellini.

Boil the tortellini according to the package directions.

Drain and set aside.

2. Caramelize the onion.

Warm the olive oil in a large skillet over medium heat.

Add the onion and cook, stirring occasionally, until soft and golden brown.

3. Sear the beef.

Turn the heat up to medium-high.

Add the steak cubes, season with salt and pepper, and cook, stirring now and then, until browned on all sides.

4. Build the sauce.

Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pan.

Let it simmer for about 5 minutes so the flavors come together.

5. Add the tortellini.

Turn the heat down to low, add the cooked tortellini, and gently stir until the pasta is coated in the sauce.

6. Melt the cheese.

Scatter the provolone over the top, cover the skillet, and let it sit for a couple of minutes, until the cheese melts into a creamy, gooey layer.

7. Serve.

Spoon the tortellini onto plates while hot and top with extra provolone if you like.

Enjoy!