Description
This Cheesesteak Tortellini in Creamy Provolone Sauce is a comforting fusion of two classics — Philly cheesesteak and cheesy pasta. Tender cheese tortellini is tossed with juicy steak strips, sautéed onions and peppers, and smothered in a rich, velvety provolone cream sauce that’s pure comfort in every bite.
Ingredients
- 1 lb (450g) cheese tortellini (fresh or refrigerated)
- 1 lb (450g) sirloin or ribeye steak, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add steak slices, season with salt and pepper, and cook for 2–3 minutes until browned. Remove from pan and set aside.
- In the same skillet, melt butter and add onions and peppers. Sauté until soft and slightly caramelized, about 5 minutes. Add garlic and cook for another 30 seconds.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan.
- Reduce heat to medium-low and stir in heavy cream. Simmer for 2–3 minutes, then add provolone and Parmesan cheese, stirring until melted and creamy.
- Return the cooked steak and tortellini to the skillet, tossing to coat everything in the sauce.
- Simmer for another 2 minutes until heated through. Adjust seasoning to taste.
- Garnish with chopped parsley and serve warm.
Notes
- Use thinly sliced deli roast beef as a shortcut instead of steak.
- For extra flavor, add mushrooms or a splash of hot sauce.
- Reheat gently with a splash of milk or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American