Introduction

Cheesesteak Tortellini in Creamy Provolone Sauce is a delicious twist on the classic Philly cheesesteak. Tender steak and sautéed vegetables combine with cheese-filled tortellini, all smothered in a rich, creamy provolone sauce. It’s a comforting meal that comes together quickly and satisfies hearty appetites.

A black cast iron pan filled with a creamy, beige sauce that has a smooth texture, scattered with small pieces of tender brown beef and chunks of red tomato. On top of the sauce are about a dozen yellow tortellini pasta, each folded and slightly shaped like little rings, evenly spread out. The dish is sprinkled with bits of fresh green herbs, adding a touch of color. The pan rests on a white marbled surface with a bunch of green parsley visible beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb cheese tortellini

1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces

1 tablespoon olive oil

1 medium onion, thinly sliced

1 green bell pepper, thinly sliced

2 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

8 oz provolone cheese, shredded

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions

Step 1: Cook the cheese tortellini according to the package instructions. Drain and set aside.

Step 2: In a large skillet over medium heat, heat the olive oil. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.

Step 3: In the same skillet, add the onion, green bell pepper, and garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-6 minutes.

Step 4: Add the beef broth to the skillet, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes.

Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir occasionally until the sauce has slightly thickened, about 4-5 minutes.

Step 6: Gradually add the shredded provolone cheese to the sauce, stirring until fully melted and smooth.

Step 7: Return the cooked steak to the skillet and mix until coated with the cheese sauce. Season with salt and pepper to taste.

Step 8: Add the cooked tortellini to the skillet and gently toss until well combined with the sauce and steak mixture.

Step 9: Garnish with fresh parsley before serving.

Tips & Variations

For extra depth of flavor, use ribeye steak and marinate it briefly in a bit of soy sauce and Worcestershire sauce before cooking.

Try adding sliced mushrooms along with the peppers and onions for additional earthiness.

Substitute provolone with mozzarella or fontina cheese for a milder or creamier sauce.

Use fresh tortellini if available for a more delicate texture.

FAQs

Can I use other types of pasta instead of tortellini?

Yes, other filled pastas like ravioli work well, or small shapes like penne or farfalle can be used, though the dish’s character will be slightly different.

What cut of steak is best for this recipe?

Thinly sliced ribeye or sirloin is ideal for tenderness and flavor, but you can also use flank steak or skirt steak if sliced very thinly against the grain.