Go Back
A skillet filled with creamy cheesesteak tortellini, sliced ribeye, and green bell peppers.

Cheesesteak Tortellini in Rich Provolone Sauce

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 1 lb cheese tortellini
  • 1 lb ribeye steak, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 6 oz provolone cheese, shredded
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Boil a large pot of salted water and cook tortellini according to package instructions until al dente.
  2. While pasta cooks, heat olive oil in a large skillet over high heat. Add thinly sliced steak and sear quickly until browned. Remove steak from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add onions and bell peppers, sautéing until softened and slightly caramelized, approximately 8 minutes.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in beef broth and heavy cream, bringing the mixture to a gentle simmer.
  6. Gradually whisk in shredded provolone cheese until melted and the sauce is smooth.
  7. Add the cooked steak and drained tortellini back into the skillet. Toss to coat thoroughly in the sauce.
  8. Season with salt and black pepper to taste and serve immediately.