Cheesesteak Tortellini in Provolone Sauce
Tender steak, peppers, and onions meet cheesy tortellini in a silky provolone cream sauce. Cozy weeknight comfort with bold cheesesteak flavor.
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Servings:
Ingredients
Main Ingredients
- 20 oz refrigerated cheese tortellini frozen works too
- 14 oz thinly sliced beef steak sirloin or ribeye
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 1 cup sliced yellow onion
- 1 cup sliced green bell pepper
- 1.25 cup sliced cremini mushrooms optional but tasty
- 2 tsp minced garlic
- 2 tbsp all-purpose flour
- 1 cup low-sodium beef broth
- 1 cup half-and-half or light cream
- 6 oz provolone cheese, shredded mild or sharp
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes optional heat
- 2 tbsp chopped fresh parsley for garnish
- 2 tbsp grated Parmesan for serving
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil.
- Cook tortellini until just al dente, one minute shy of package time. Drain.
- Pat steak dry. Season with 1 pinch salt and pepper.
- Heat olive oil in a large skillet over medium-high. Sear steak in two batches.
- Transfer browned steak to a plate. Leave drippings in the skillet.
- Melt butter in the skillet over medium heat. Add onion, pepper, and mushrooms.
- Sauté until vegetables soften and lightly brown, about 6 minutes.
- Stir in garlic and Italian seasoning. Cook until fragrant, 30 seconds.
- Sprinkle in flour. Stir constantly for 1 minute to form a roux.
- Whisk in beef broth and Worcestershire. Simmer until slightly thickened, 2 to 3 minutes.
- Pour in half-and-half. Simmer gently until creamy, 2 minutes. Do not boil hard.
- Remove from heat. Stir in provolone until melted and smooth.
- Return steak and tortellini to the skillet. Toss to coat and warm through.
- Season with remaining salt, pepper, and red pepper flakes. Garnish with parsley.
- Serve hot with Parmesan on top.
Notes
Swap the steak for thinly sliced chicken or use cooked ground beef for a budget version. Prefer extra-cheesy? Fold in 2 tbsp cream cheese with the provolone. For a lighter sauce, use whole milk and reduce provolone slightly. Leftovers keep refrigerated up to 3 days; reheat gently over low heat with a splash of broth or milk.
This recipe is an original creation inspired by classic Cheesesteak Tortellini in Provolone Sauce flavors. All ingredient ratios and instructions are independently developed.