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Cheesesteak Tortellini in Rich Provolone Sauce - A closeup image of the finished dish.
Antonio Morelli

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

A rich, comforting fusion of Philly cheesesteak flavors and cheesy tortellini, tossed in a creamy provolone sauce.
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Prep Time 7 hours 15 minutes
Cook Time 4 hours 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cheese tortellini (fresh or frozen)
  • 1 lb ribeye or sirloin steak (thinly sliced)
  • 1 medium onion (sliced)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 3 cloves garlic (minced)
  • 2 tbsp olive oil (for sautéing)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 ½ cups heavy cream
  • 1 cup provolone cheese (shredded or sliced, melts easily)
  • ½ cup Parmesan cheese (optional, for extra flavor)
  • ½ tsp red pepper flakes (optional, for spice)
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper (freshly ground)
  • 2 tbsp fresh parsley (chopped, for garnish)

Equipment

  • Large pot & colander
  • Skillet or sauté pan
  • Saucepan
  • Whisk & spatula
  • Chef’s knife & cutting board

Method
 

  1. Boil tortellini until al dente, reserve pasta water.
  2. Sear seasoned steak slices, set aside.
  3. Sauté onions, peppers, and garlic until tender.
  4. Make provolone cream sauce with butter, flour, cream, and cheese.
  5. Toss steak, veggies, and tortellini in sauce, adjust with pasta water.
  6. Garnish with parsley and extra cheese, serve hot.

Notes

  • Substitute chicken or sausage for steak.
  • Use pasta water to thin the sauce if too thick.
  • Garnish with parsley, basil, or extra cheese.