Description
Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate comfort food mashup—combining cheesy tortellini, tender steak slices, sautéed peppers and onions, and a velvety provolone cream sauce. This one-pan pasta recipe delivers all the classic Philly cheesesteak flavors in a rich, indulgent dish that’s ready in just 30 minutes. Perfect for weeknight dinners or cozy weekends!
Ingredients
- 20 oz cheese tortellini (fresh or refrigerated)
- 1 lb thinly sliced steak (sirloin, shaved beef, or flank steak)
- 1 tablespoon olive oil or butter
- 1 medium onion, thinly sliced
- 1–2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 1/2 cups provolone cheese, shredded or chopped
- 1/4 cup Parmesan cheese (optional, for extra richness)
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes, chopped parsley for garnish
Instructions
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Cook the tortellini according to package directions. Drain and set aside.
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Sear the steak: In a large skillet, heat olive oil over medium-high heat. Sear steak for 2–3 minutes per side until browned but still tender. Remove from pan and set aside.
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Sauté vegetables: In the same skillet, add onions and bell peppers. Cook until softened, about 5–6 minutes. Stir in minced garlic and cook for 30 seconds.
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Make the sauce: Pour in beef broth and cream. Stir and simmer for 2–3 minutes. Add provolone and Parmesan cheese. Stir until melted and smooth.
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Combine: Return steak and tortellini to the skillet. Toss everything to coat in the cheesy sauce. Season with salt, pepper, and red pepper flakes if desired.
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Serve: Garnish with chopped parsley and serve warm.
Notes
- Swap steak for chicken, mushrooms, or ground beef.
- Provolone slices melt well if shredded is unavailable.
- Use half-and-half to lighten the sauce without losing creaminess.
- Add sautéed mushrooms for an umami boost.
- Reheat gently with a splash of broth or cream to maintain sauce consistency.
