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At the heart of this recipe is cheese tortellini, a delicious pasta filled with creamy cheese that serves as the perfect base for our cheesesteak-inspired filling. The versatility of cheese tortellini makes it a prime choice for this dish. You can easily find it in both fresh and frozen forms, allowing for quick preparation without sacrificing flavor. Fresh tortellini offers a delightful chewiness and rich flavor, while frozen tortellini provides convenience and ease.

Cheesesteak Tortellini in Rich Provolone Sauce

Experience the delicious fusion of classic cheesesteak flavors with creamy tortellini in this mouthwatering Cheesesteak Tortellini in Rich Provolone Sauce recipe! Perfect for busy weeknights or special gatherings, this dish features tender cheese tortellini, juicy ribeye steak, sautéed veggies, and a rich provolone sauce that will have everyone asking for more. Quick to prepare and sure to impress, it's a family favorite! #Cheesesteak #Tortellini #Cooking #DinnerInspo #ComfortFood #EasyRecipes #PastaLovers #ItalianCuisine
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Ingredients
  

12 oz cheese tortellini, fresh or frozen

1 lb ribeye steak, thinly sliced

1 medium onion, thinly sliced

1 green bell pepper, thinly sliced

4 cloves garlic, minced

3 tbsp olive oil

Salt and pepper, to taste

1 cup beef broth

1 cup heavy cream

1 ½ cups provolone cheese, shredded

1 tsp Worcestershire sauce

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Tortellini: In a large pot of salted boiling water, cook the cheese tortellini according to package instructions. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and green bell pepper, seasoning with a pinch of salt. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Remove the vegetables from the skillet and set aside.

      Cook the Steak: In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the thinly sliced steak. Season with salt and pepper, and cook until browned, about 2-3 minutes. Remove from the skillet and let it rest briefly.

        Make the Provolone Sauce: In the skillet, pour in the beef broth, scraping the bottom to deglaze and gather all the flavorful bits. Allow it to simmer for 2-3 minutes. Then, reduce the heat to low and add the heavy cream and Worcestershire sauce. Stir well to combine. Gradually add in the shredded provolone cheese, whisking continuously until the cheese melts and the sauce becomes creamy. Taste and adjust seasoning if necessary.

          Combine Tortellini and Fillings: Return the sautéed vegetables and the cooked steak to the skillet with the provolone sauce. Add the cooked tortellini and gently toss everything together to coat the pasta in the sauce.

            Serve: Divide the cheesesteak tortellini among plates. Garnish with freshly chopped parsley and additional provolone cheese if desired. Enjoy your delicious meal!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings