Cheesesteak Tortellini in Creamy Provolone Sauce
A rich, indulgent mashup of Philly cheesesteak and cheesy pasta. This one-skillet wonder features tender beef, sautéed peppers and onions, and cheese tortellini tossed in a creamy provolone sauce. Perfect for cozy dinners or entertaining guests—comfort food at its finest.
Ingredients
- 1 lb thinly sliced sirloin steak
- 1 lb cheese tortellini refrigerated or frozen
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 medium onion thinly sliced
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1½ cups shredded provolone cheese
- 1 cup heavy cream
- ½ cup beef broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Instructions
- Cook the tortellini according to the package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté the sliced onions and peppers for 5-7 minutes until softened. Remove and set aside.
- Add the remaining olive oil to the skillet and cook the thinly sliced beef until browned, about 5 minutes. Transfer to a plate.
- Reduce the heat and melt the butter in the same skillet. Whisk in the flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in the beef broth, followed by the heavy cream. Simmer for 3-5 minutes until slightly thickened.
- Stir in the shredded provolone cheese and cook until smooth and melted.
- Add the beef, sautéed veggies, and cooked tortellini to the skillet. Gently toss to combine everything in the creamy sauce.
- Taste, adjust seasoning, and serve hot.
Notes
For best results, freeze the beef for 15 minutes before slicing for thinner cuts. Use freshly grated cheese for a smoother sauce. You can also broil the assembled dish for 3 minutes with extra cheese for a bubbly topping.