Description
Cheesesteak Tortellini in Creamy Provolone Sauce combines the best of two worlds—Philly cheesesteak flavors and Italian pasta comfort. With tender steak, cheese-filled tortellini, sautéed peppers and onions, and a luscious provolone cream sauce, this hearty dish is ready in under an hour and perfect for family dinners or cozy nights in.
Ingredients
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1 lb cheese tortellini (450 g)
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1 lb thinly sliced steak (ribeye or sirloin), cut into bite-sized pieces (450 g)
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1 tbsp olive oil (15 ml)
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1 medium onion, thinly sliced
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1 green bell pepper, thinly sliced
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2 cloves garlic, minced
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1 cup beef broth (240 ml)
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1 cup heavy cream (240 ml)
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8 oz provolone cheese, shredded (225 g)
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Salt and pepper, to taste
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Fresh parsley, chopped, for garnish
Instructions
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Cook tortellini: Boil tortellini according to package instructions. Drain and set aside.
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Sear steak: Heat olive oil in a large skillet over medium heat. Cook steak for 3–4 minutes until browned. Remove and set aside.
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Sauté veggies: In the same skillet, cook onion, bell pepper, and garlic for 5–6 minutes until softened.
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Make sauce: Add beef broth, scraping the pan. Simmer 2–3 minutes. Stir in heavy cream and simmer 4–5 minutes until slightly thickened.
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Melt cheese: Stir in shredded provolone gradually until creamy and smooth.
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Combine: Return steak and tortellini to skillet, tossing gently to coat.
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Serve: Season with salt, pepper, and garnish with parsley. Serve hot.
Notes
Don’t overcook steak; it will finish cooking in the sauce.
Add cheese slowly to prevent clumping.
For convenience, use pre-sliced onions and peppers.
Swap beef broth with red wine for deeper flavor.
Sauce may look lumpy at first but will smooth out as it cooks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course / Pasta
- Method: Stovetop
- Cuisine: American-Italian fusion