Description
This Cheesesteak Tortellini in Rich Provolone Sauce is a flavor-packed mashup of Philly cheesesteak vibes and creamy pasta goodness. Loaded with juicy steak, sautéed peppers and onions, cheese tortellini, and a velvety provolone sauce, it’s the ultimate comfort food that’s sure to wow your dinner guests. Keyword: Cheesesteak Tortellini
Ingredients
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12 oz cheese tortellini
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1 lb thinly sliced steak (ribeye or flank steak)
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1 green bell pepper, sliced
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1 onion, thinly sliced
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2 tbsp olive oil
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2 cloves garlic, minced
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1 cup beef broth
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1 cup heavy cream
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1 1/2 cups shredded provolone cheese
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1/2 tsp Worcestershire sauce
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Salt and pepper, to taste
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Fresh parsley for garnish (optional)
Instructions
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Cook tortellini according to package directions. Drain and set aside.
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Sear the steak:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and sear until just cooked. Remove and set aside. -
Sauté veggies:
In the same skillet, add another tablespoon of oil. Cook sliced onions and bell peppers until tender, about 5–7 minutes. Add garlic and cook for 1 more minute. -
Make the sauce:
Pour in beef broth and Worcestershire sauce. Let simmer for 2–3 minutes. Stir in heavy cream and bring to a gentle simmer. Reduce heat and stir in shredded provolone until melted and creamy. -
Combine:
Add the cooked tortellini and steak back into the skillet. Toss gently to coat in the sauce and heat through. -
Garnish with fresh parsley and serve hot!
Notes
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Substitute mushrooms for a veggie-forward version.
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Add red chili flakes if you like a bit of heat.
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Leftovers reheat well—just add a splash of cream or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
