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When I create cheesesteak tortellini, I focus on fresh and flavorful ingredients. The first key ingredient is cheese tortellini. This pasta brings a rich, cheesy taste that pairs well with the sauce. Next, I use ribeye steak, thinly sliced. It has great flavor and tenderness.

Cheesesteak Tortellini in Rich Provolone Sauce

Savor the flavors of Cheesesteak Tortellini in Rich Provolone Sauce, a delicious twist on a classic dish! Discover how to choose the best ingredients, from ribeye steak and cheese tortellini to sautéed veggies. Learn the secrets to crafting a creamy provolone sauce that will elevate your meal. Perfect for family dinners, this comforting recipe is easy to make and sure to impress. Click through for the full recipe and make tonight's dinner unforgettable!
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Ingredients
  

9 oz cheese tortellini

1 lb ribeye steak, thinly sliced

1 tablespoon 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 cup provolone cheese, shredded

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, usually around 3-5 minutes. Drain and set aside.

    Sauté the Steak: In a large skillet over medium-high heat, add the olive oil. Once hot, add the thinly sliced ribeye steak. Sear until browned, about 3-4 minutes. Season with salt and pepper. Remove the steak from the skillet and set aside.

      Cook the Vegetables: In the same skillet, add the sliced onion and green bell pepper. Sauté for about 5-6 minutes, or until they are softened. Add the minced garlic and cook for an additional minute, stirring frequently.

        Make the Sauce: Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for 2-3 minutes. Stir in the heavy cream and bring back to a low simmer.

          Add Cheese: Gradually add the shredded provolone cheese, stirring continuously until melted and smooth. If the sauce is too thick, you can add a splash more broth to reach your desired consistency.

            Combine: Return the sautéed steak back into the skillet and add the cooked tortellini. Gently mix everything together until the tortellini is coated with the rich provolone sauce.

              Final Seasoning: Taste and adjust seasoning with salt and pepper if needed. Remove from heat.

                Serve: Plate the cheesesteak tortellini in bowls and garnish with fresh chopped parsley for a pop of color.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4