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Creamy Provolone Sauce over Philly Cheesesteak Tortellini

Philly Cheesesteak Tortellini with Creamy Provolone Sauce

This cheesy, hearty dish combines tender steak, peppers, onions, and cheese tortellini in a creamy provolone sauce, giving you a classic Philly flavor in a quick meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs ribeye or sirloin steak, thinly sliced Use a tender cut for best results.
  • 1 tbsp olive oil For cooking the steak.
  • 2 tbsp butter For sautéing.
  • 1 medium onion, thinly sliced
  • 1 tsp garlic powder For seasoning the steak.
  • 20 oz cheese tortellini (refrigerated or frozen) Store-bought tortellini for convenience.
  • 2 tbsp butter For the sauce.
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 1.5 cups shredded provolone cheese For the sauce.
  • 1/4 cup grated Parmesan
  • 1/2 tsp Italian seasoning
  • 1/2 cup reserved pasta water (if needed) To thin the sauce if necessary.
Optional Toppings
  • Extra provolone slices For serving.
  • Fresh parsley For garnish.
  • Cracked black pepper For garnish.

Method
 

Cook the Tortellini
  1. Boil tortellini in salted water according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
Sauté the Steak
  1. 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.
Cook the Veggies
  1. In the same skillet, add onions and bell peppers. Sauté until softened and lightly caramelized (5–6 minutes). Remove and set aside with the steak.
Make the Creamy Provolone Sauce
  1. Lower heat to medium. Melt butter and sauté garlic for 30 seconds until fragrant. Add heavy cream and milk, stirring gently. Slowly add provolone and Parmesan, stirring until melted and smooth. Season with Italian seasoning, salt, and pepper. Thin with pasta water if needed.
Bring It All Together
  1. Add cooked tortellini to the sauce and toss gently. Fold in steak and veggies until evenly coated and warmed through.
Serve
  1. Plate tortellini generously, top with extra provolone if desired, and finish with parsley and cracked black pepper.

Notes

Slice steak very thin to keep it tender. Use a hot pan for a quick sear and don’t overcrowd. Melt provolone slowly to prevent grainy sauce. Save pasta water to adjust sauce consistency and ensure it adheres to the tortellini. Adjust salt to taste before serving.