Cheesesteak Tortellini in Rich Provolone Sauce
This Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate comfort-food fusion that brings together the bold, savory flavors of a classic Philly cheesesteak with tender, cheese-filled tortellini. Juicy slices of steak, sautéed peppers and onions, and a creamy provolone sauce come together in one irresistible skillet dinner that feels indulgent yet easy enough for a weeknight meal.
Why You’ll Love This Recipe
- All the flavors of a classic cheesesteak in pasta form
- Rich, creamy provolone cheese sauce
- One-pan friendly and easy to make
- Hearty, filling, and family-approved
- Perfect for cozy dinners or entertaining guests
Ingredients
To make this creamy cheesesteak tortellini recipe, you will need cheese tortellini, thinly sliced steak (ribeye or flank steak work best), green bell pepper, onion, olive oil, and fresh garlic. For the sauce, you’ll use beef broth, heavy cream, shredded provolone cheese, and Worcestershire sauce, along with salt and black pepper for seasoning. Fresh parsley is optional for garnish.
Instructions
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
Step 2: Cook the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer, season with salt and pepper, and cook for 2–3 minutes, just until browned. Avoid overcooking to keep the steak tender.
Remove steak from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add sliced onion and green bell pepper and cook for 4–5 minutes, stirring often, until softened and lightly caramelized.
Add the minced garlic and sauté for 30 seconds, until fragrant.
Step 4: Make the Provolone Sauce
Pour the beef broth into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to slightly reduce.
Stir in the heavy cream and Worcestershire sauce. Reduce heat to medium-low and simmer gently for 3–4 minutes, until slightly thickened.
Gradually add the shredded provolone cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
Step 5: Combine Everything
Add the cooked tortellini and the steak back into the skillet. Gently toss everything together until well coated in the rich provolone sauce.
Cook for an additional 2 minutes, just until heated through.
Step 6: Serve
Remove from heat and garnish with fresh parsley if desired. Serve hot and enjoy immediately.
Pro Tips for the Best Cheesesteak Tortellini
- Slice steak against the grain for maximum tenderness
- Use freshly shredded provolone for smoother melting
- Don’t boil the sauce once cheese is added—keep heat low
- Add a splash of pasta water if sauce becomes too thick
Variations
- Spicy twist: Add red pepper flakes or sliced jalapeños
- Extra cheesy: Mix provolone with mozzarella
- Mushroom add-in: Sauté sliced mushrooms with the onions
- Lighter version: Substitute half-and-half for heavy cream
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop or microwave with a splash of cream or broth
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: ~720 kcal per serving (approximate)