Go Back
At the heart of this decadent dish is cheese tortellini, a delightful pasta that is both versatile and delicious. Originating from the Emilia-Romagna region of Italy, tortellini are small, ring-shaped pasta filled with a rich blend of cheeses, typically including ricotta and Parmesan. The flavor profile of cheese tortellini is mild yet creamy, making it an excellent canvas for bold sauces and ingredients.

Cheesesteak Tortellini in Rich Provolone Sauce

Indulge in a delicious twist on a classic with this Cheesesteak Tortellini in Rich Provolone Sauce. Perfect for weeknight dinners, this recipe combines tender cheese tortellini, savory ribeye steak, and sautéed veggies all enveloped in a creamy provolone sauce. Quick to prepare in just 30 minutes, it’s a comforting dish the whole family will love. Top with fresh parsley for a burst of color and flavor. Enjoy a bowl of this cheesy goodness tonight!
Print Recipe Pin Recipe

Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 lb ribeye steak, thinly sliced

2 tbsp olive oil

1 medium onion, thinly sliced

1 green bell pepper, thinly sliced

2 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1 ½ cups provolone cheese, shredded

¼ cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Tortellini: In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente. Drain and set aside.

    Prepare the Steak: In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced ribeye steak and season with salt and pepper. Sauté for about 3-4 minutes until browned and cooked through. Remove the steak from the pan and set aside.

      Sauté Vegetables: In the same skillet, add the onion and bell pepper. Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.

        Make the Sauce: Lower the heat to medium and pour in the beef broth. Stir to deglaze the pan, scraping up any brown bits from the bottom. Allow it to simmer for 2-3 minutes. Then, reduce the heat to low and add the heavy cream, stirring well.

          Incorporate Cheeses: Gradually add the provolone cheese and Parmesan cheese to the sauce, stirring until melted and smooth. If the sauce is too thick, add a bit more beef broth to reach your desired consistency.

            Combine Everything: Add the cooked tortellini and sautéed steak back to the skillet. Toss gently to coat everything evenly with the rich provolone sauce. Allow to heat through for about 2 minutes.

              Serve: Garnish with fresh chopped parsley and additional Parmesan cheese if desired. Serve warm and enjoy this delightful twist on a classic cheesesteak!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4