Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
This Cheesesteak Tortellini in Creamy Provolone Sauce recipe combines tender slices of steak and cheesy tortellini in a rich, creamy provolone sauce sautéed with onions and green peppers. It’s a delightful twist on a classic cheesesteak sandwich transformed into a comforting pasta dish perfect for easy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 1 lb cheese tortellini
Steak and Vegetables
- 1 lb thinly sliced steak (ribeye or sirloin), cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
Sauce
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook Tortellini: Prepare the cheese tortellini according to package instructions. Once cooked, drain thoroughly and set aside to keep warm.
- Brown the Steak: Heat olive oil in a large skillet over medium heat. Add the bite-sized steak pieces and cook until browned on all sides, about 3-4 minutes. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Sauté until the vegetables are tender and the onion is translucent, approximately 5-6 minutes.
- Deglaze with Broth: Pour in the beef broth, scraping the bottom of the skillet to loosen any browned bits. Allow it to simmer for 2-3 minutes to develop flavor.
- Add Cream and Thicken Sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Melt Provolone Cheese: Gradually add the shredded provolone cheese to the sauce, stirring continuously until fully melted and smooth.
- Combine Steak with Sauce: Return the browned steak pieces to the skillet and stir to coat them evenly with the creamy provolone sauce. Season with salt and freshly ground black pepper to taste.
- Toss in Tortellini: Add the cooked cheese tortellini to the skillet and gently toss everything together until the tortellini is well coated with the sauce and combined with the steak and vegetables.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a bright, fresh finish before serving.
Notes
- Use ribeye or sirloin steak for the best flavor and tenderness.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- To save time, use pre-sliced or pre-cooked steak strips.
- Adjust the amount of garlic and peppers to suit your taste preferences.
- Serve with a crisp green salad or garlic bread for a complete meal.
Keywords: Cheesesteak Tortellini, Provolone Sauce, Creamy Pasta, Steak Pasta Recipe, Quick Dinner