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Cheesesteak tortellini in creamy provolone sauce offers a comforting and delicious twist on the classic Philly cheesesteak.

Creamy Cheesesteak Tortellini

This recipe combines the comforting flavors of a Philly cheesesteak with creamy, cheesy tortellini. Tender beef, sautéed onions and peppers, and a decadent provolone sauce are nestled in tortellini for a warm, satisfying meal. It's an easy and customizable dish that's perfect for a weeknight dinner or a crowd-pleasing gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz cheese tortellini, fresh or frozen
  • 1 pound thinly sliced steak
  • 1 medium yellow onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 8 ounces provolone cheese, shredded
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish optional
  • Red pepper flakes, for garnish optional
  • Extra provolone cheese, for garnish optional

Equipment

  • Large pot
  • Large Skillet
  • Colander
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the tortellini and cook according to package directions. Drain well and set aside.
  3. While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat.
  4. Add the sliced onion and bell pepper and sauté until softened and slightly caramelized, about 5-7 minutes.
  5. Add the thinly sliced steak to the skillet with the vegetables. Cook until the beef is browned and cooked through, about 3-5 minutes. Be careful not to overcrowd the pan; you may need to cook the beef in batches.
  6. Add the minced garlic and Worcestershire sauce to the skillet. Cook for another minute, until the garlic is fragrant.
  7. Reduce the heat to medium-low. Add the butter to the skillet and let it melt.
  8. Pour in the heavy cream and beef broth. Stir well to combine.
  9. Gradually add the shredded provolone cheese to the skillet, stirring constantly until the cheese is melted and the sauce is smooth and creamy. This might take a few minutes, so be patient and keep stirring!
  10. Add the cooked tortellini to the skillet with the cheesesteak mixture and creamy provolone sauce. Toss gently to coat the tortellini evenly.
  11. Season with salt and pepper to taste.
  12. Garnish with chopped fresh parsley, red pepper flakes, and extra provolone cheese, if desired.
  13. Serve immediately and enjoy!

Notes

For best results, use a good quality provolone cheese. Avoid boiling the sauce after adding the heavy cream to prevent separation. To easily slice the steak thinly, partially freeze it for about 30 minutes before slicing. This dish is also delicious with sautéed mushrooms or hot cherry peppers for a spicy kick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over medium heat.