Go Back

Cheesesteak Tortellini in Creamy Provolone Sauce

A delightful dish that combines the heartiness of a classic cheesesteak with the comforting softness of tortellini, all enveloped in a creamy provolone sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pack Cheese Tortellini Fresh or frozen.
  • 8 oz Provolone Cheese, shredded Can substitute with mozzarella or gouda.
  • 1 cup Heavy Cream Half-and-half can lighten it; cashew cream for dairy-free option.
  • 1 cup Beef Broth Vegetable broth can be used for a vegetarian option.
  • 1 medium Onion, thinly sliced Shallots work as a substitute.
  • 1 1 Green Bell Pepper, thinly sliced Red or yellow peppers add sweetness.
  • 2 cloves Garlic, minced Garlic powder can be used in a pinch.
  • 1 lb Thinly Sliced Steak (ribeye or sirloin) Chicken or plant-based options are also suitable.
  • to taste Salt and Pepper
  • for garnish Fresh Parsley Basil or chives can also brighten the dish.
  • 2 tbsp Olive Oil Butter can be used for a richer flavor.

Method
 

Preparation
  1. Cook the cheese tortellini according to package instructions, then drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add steak pieces and cook until browned, about 3-4 minutes. Remove steak from the skillet and set aside.
  3. In the same skillet, add onion, bell pepper, and garlic. Sauté until the onion is translucent and the veggies are tender, about 5-6 minutes.
Cooking
  1. Add beef broth to the skillet, scraping any browned bits from the bottom, and let it simmer for 2-3 minutes.
  2. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally for about 4-5 minutes until the sauce thickens slightly.
  3. Gradually add shredded provolone cheese, stirring until fully melted and smooth.
  4. Return the cooked steak to the skillet, mixing until coated with the cheese sauce. Season with salt and pepper to taste.
  5. Toss the cooked tortellini gently until well combined with the creamy sauce and steak mixture.
  6. Garnish with freshly chopped parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of cream or broth to revive the sauce. Freezing is possible but may cause the cream sauce to separate.