Description
This Savory Cheesesteak Tortellini in Creamy Provolone Sauce is a delightful fusion of classic Philly cheesesteak flavors with tender cheese-filled tortellini. The dish features juicy, thinly sliced ribeye steak, sautéed bell peppers and onions, all enveloped in a rich, creamy provolone sauce. Perfect for a comforting weeknight meal, this recipe comes together quickly in about 35 minutes, serving 4 generously.
Ingredients
Scale
Cheesesteak Ingredients
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Pasta and Sauce Ingredients
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- Fresh parsley, for garnish (optional)
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions for about 3-5 minutes until al dente. Drain well and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add sliced onions and bell peppers and sauté for 5-7 minutes until they become soft and caramelized. Season with salt and pepper, then transfer the vegetables out of the skillet and set aside.
- Cook Steak: Using the same skillet, add the thinly sliced steak. Season with salt, pepper, and Italian seasoning. Cook over medium heat for 3-5 minutes, stirring occasionally, until the meat is browned and cooked through. Remove steak from skillet and set aside.
- Make Creamy Sauce: Lower the heat to medium-low. Add the minced garlic to the skillet and sauté for 30 seconds until aromatic. Pour in the heavy cream and bring to a gentle simmer. Stir in the shredded provolone cheese and cook while stirring until the cheese has melted completely and the sauce is smooth and creamy.
- Combine All Components: Return the cooked tortellini, sautéed vegetables, and steak to the skillet with the creamy provolone sauce. Toss gently to coat everything evenly and heat through for about 2 minutes.
- Serve: Plate the tortellini mixture warm, garnished with fresh parsley if desired for a touch of freshness and color.
Notes
- Use ribeye for a richer, more tender steak, or sirloin for a leaner, more affordable option.
- Fresh tortellini will cook faster than frozen, so adjust cooking time accordingly.
- For a thicker sauce, let it simmer a bit longer before adding the tortellini.
- Optional: Add crushed red pepper flakes for a spicy kick.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
