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Cheesesteak Tortellini in Creamy Provolone Sauce

Cheesesteak Tortellini in Creamy Provolone Sauce

Evelyn
A hearty fusion dish combining the classic flavors of Philly cheesesteak with tender cheese tortellini in a rich, creamy provolone sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Italian Fusion
Servings 4 servings
Calories 685 kcal

Equipment

  • Large skillet
  • Large pot for pasta
  • Colander
  • Sharp knife

Ingredients
  

Main Ingredients

  • 1 lb cheese tortellini fresh or frozen
  • 1 lb thinly sliced steak ribeye or sirloin, cut into bite-sized pieces
  • 1 tablespoon olive oil

Vegetables

  • 1 medium onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 2 cloves garlic minced

Sauce Ingredients

  • 1 cup beef broth
  • 1 cup heavy cream
  • 8 oz provolone cheese freshly shredded

Seasoning

  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Instructions
 

  • Cook the cheese tortellini according to package instructions until al dente. Drain well and set aside.
  • In a large skillet over medium heat, heat the olive oil. Add the steak pieces and cook until browned and seared, about 3-4 minutes. Remove from skillet and set aside.
  • In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-6 minutes.
  • Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
  • Add the heavy cream to the skillet and bring to a gentle simmer. Stir occasionally until the sauce has thickened slightly, about 4-5 minutes.
  • Gradually add the shredded provolone cheese to the sauce, stirring constantly until fully melted and the sauce is smooth.
  • Return the cooked steak to the skillet and mix until well coated with the cheese sauce. Season with salt and pepper to taste.
  • Add the cooked tortellini to the skillet and gently toss everything together until the pasta is well coated with the sauce and combined with the steak mixture.
  • Garnish with freshly chopped parsley and serve immediately while hot.

Notes

  • For extra kick, add a pinch of red pepper flakes to the sauce
  • Use freshly shredded provolone for the smoothest sauce texture
  • Partially freeze steak for 20 minutes before slicing to make cutting easier
  • Reserve some pasta water to thin sauce if needed
  • Best served fresh but can be stored in refrigerator for up to 3 days
Keyword cheesesteak, comfort food, Pasta, provolone sauce, Quick Dinner, tortellini