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Cheesesteak tortellini served in rich provolone sauce dish

Cheesesteak Tortellini in Rich Provolone Sauce

This comforting pasta dish combines tender steak, cheese tortellini, and a rich provolone sauce for a delicious and quick family meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb thinly sliced beef steak (ribeye or sirloin) Slice the steak very thin for quick cooking.
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp garlic powder Season steak with this.
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 4 oz mushrooms, sliced (optional) Can be omitted if desired.
  • 12 oz cheese tortellini (fresh or refrigerated) Use fresh for best texture.
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded provolone cheese Stir into warm sauce.
  • 1/4 cup grated Parmesan
  • 1/2 tsp Italian seasoning
  • Fresh parsley (for garnish)
  • Extra provolone or Parmesan (for garnish)

Method
 

Cooking Steps
  1. Bring a pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add sliced steak, season with garlic powder, salt, and pepper. Sear quickly until browned but still tender (2–3 minutes). Remove and set aside.
  3. In the same skillet, add peppers, onions, and mushrooms. Cook until softened and lightly caramelized, about 5–6 minutes.
  4. Lower heat to medium. Add butter and garlic, sautéing for 30 seconds. Pour in heavy cream and milk, stirring gently. Add provolone and Parmesan, stirring until smooth and creamy. Season with Italian seasoning, salt, and pepper.
  5. Add cooked tortellini, steak, and veggies to the sauce. Toss gently until everything is coated in rich, cheesy goodness.
  6. Plate hot and garnish with parsley and extra cheese if desired.

Notes

Cool to room temperature no more than two hours after cooking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.