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Cheesesteak Tortellini in Rich Provolone Sauce

This comforting dish combines the classic flavors of a Philly cheesesteak with cheesy tortellini in a rich provolone sauce, making it a delightful meal for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz cheese tortellini Filled with rich cheese.
For the Filling
  • 1 lb ribeye steak, thinly sliced A tender cut for authentic flavor.
  • 1 tablespoon olive oil For sautéing.
  • 1 piece bell pepper, sliced Adds sweetness.
  • 1 piece onion, sliced Provides crunch.
  • 4 cloves garlic, minced Elevates the flavor.
For the Sauce
  • 1 cup beef broth For depth of flavor.
  • 1 cup heavy cream For creamy texture.
  • 2 cups provolone cheese, shredded The star ingredient.
  • Salt and pepper to taste
  • Fresh parsley for garnish Adds freshness.

Method
 

Cooking the Pasta
  1. Cook the cheese tortellini according to package instructions, drain, and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the sliced onion and bell pepper, sautéing until softened (about 5-7 minutes).
  3. Toss in the minced garlic and cook for an additional minute.
Cooking the Steak
  1. Push the sautéed vegetables to one side and add the ribeye steak.
  2. Season with salt and pepper, and sear until browned (approximately 3-4 minutes).
Making the Sauce
  1. Pour in the beef broth and heavy cream, stirring to combine.
  2. Bring to a gentle simmer and gradually add in the provolone cheese.
  3. Stir until the cheese is melted and the sauce is smooth.
Finishing Up
  1. Add the cooked tortellini to the skillet and toss gently to coat.
  2. Heat through for an additional 2-3 minutes.
  3. Garnish with fresh parsley and serve.

Notes

For extra flavor, marinate the ribeye steak in olive oil, garlic powder, and black pepper before cooking. For a lighter version, swap heavy cream with half-and-half.