Cheesesteak Tortellini Creamy Provolone (Printer-Friendly)

Tender tortellini, steak, peppers, and onions with velvety provolone sauce for a satisfying, comforting meal.

# What You’ll Need to Cook:

→ Pasta

01 - 400 g tortellini

→ Meat

02 - 450 g ribeye steak, thinly sliced

→ Vegetables

03 - 1 medium onion, sliced
04 - 1 bell pepper, sliced
05 - 3 cloves garlic, minced

→ Sauce and Dairy

06 - 2 tablespoons olive oil
07 - 120 ml beef broth
08 - 240 ml heavy cream
09 - 150 g provolone cheese, shredded
10 - 40 g Parmesan cheese, grated

→ Seasonings

11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 2 tablespoons fresh parsley, chopped

# Steps to Prepare:

01 - Bring a large pot of salted water to a boil over medium-high heat.
02 - Add tortellini to boiling water and cook according to package instructions for 3–5 minutes until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add thinly sliced ribeye steak and cook for 3–4 minutes, stirring occasionally, until browned and cooked through. Transfer steak to a plate.
04 - In the same skillet, add sliced onion and bell pepper. Sauté for 5–6 minutes, stirring occasionally, until softened and slightly caramelized.
05 - Add minced garlic and cook for an additional 1–2 minutes until fragrant. Season with salt and black pepper.
06 - Pour in beef broth, bringing the mixture to a simmer. Scrape any browned bits from the bottom of the skillet. Simmer for 2–3 minutes to slightly reduce the broth.
07 - Reduce heat to low and stir in heavy cream, allowing the sauce to thicken for about 2–3 minutes.
08 - Gradually add shredded provolone cheese, stirring until melted and smooth. Stir in grated Parmesan cheese until incorporated.
09 - Return cooked steak to the skillet, mixing well into the creamy sauce. Add drained tortellini and gently toss to coat evenly.
10 - Cook for an additional 2–3 minutes to ensure all components are heated through. Remove from heat and sprinkle with chopped fresh parsley.
11 - Plate the cheesesteak tortellini immediately, garnishing with extra parsley if desired.

# Extra Cooking Tips:

01 - Select a high-quality ribeye steak for optimal tenderness and depth of flavor.
02 - For a lighter sauce, substitute half-and-half or whole milk in place of heavy cream.
03 - A dash of Worcestershire sauce or some sautéed mushrooms can enhance the umami richness.
04 - Add sliced jalapeños or red pepper flakes for a spicy variation.

Go Back