Go Back
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.
Print Recipe Pin Recipe

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