Description

Cheesesteak Tortellini in Rich Provolone Sauce is the perfect fusion of classic Philly cheesesteak flavors and creamy pasta comfort. Tender steak, sautéed onions, and peppers are tossed with cheese-filled tortellini and enveloped in a luscious provolone sauce for an indulgent yet easy-to-make meal.

Ingredients

1 lb beef sirloin or ribeye, thinly sliced

1 package (20 oz) cheese tortellini

1 tablespoon olive oil

1 small onion, thinly sliced

1 small green bell pepper, thinly sliced

2 cloves garlic, minced

1 cup beef broth

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

1 cup heavy cream

1 ½ cups shredded provolone cheese

½ teaspoon black pepper

Salt to taste

¼ teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions

Cook the Tortellini – Boil salted water and cook tortellini as per package instructions. Drain and set aside, reserving ½ cup of pasta water.
Sear the Beef – Heat olive oil in a skillet over medium-high heat. Add beef, searing for 2-3 minutes per side until browned. Remove and set aside.
Sauté the Vegetables – In the same skillet, add onions and bell peppers. Sauté for 3-4 minutes, then add minced garlic and cook for 30 seconds.
Prepare the Sauce – Pour in beef broth and Worcestershire sauce, scraping up browned bits. Add Italian seasoning, black pepper, and salt. Lower heat and stir in heavy cream and shredded provolone cheese until smooth.
Combine Ingredients – Return the beef to the skillet, then add the cooked tortellini. Toss everything together and simmer for 1-2 minutes.
Serve – Adjust seasoning if needed. Garnish with fresh parsley and red pepper flakes (if desired). Serve hot and enjoy!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course