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Cheesesteak Tortellini in Creamy Provolone Sauce

A fusion of Philly cheesesteak and creamy pasta: cheese tortellini, steak, peppers, and onions tossed in a rich provolone sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Meat
  • 1 lb cheese tortellini fresh or frozen
  • 0.75 lb thinly sliced steak sirloin or ribeye
  • 1 tbsp olive oil
  • 1 tbsp butter
Vegetables
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 medium onion sliced
  • 2 cloves garlic minced
Sauce
  • 1 cup heavy cream
  • 1.5 cups shredded provolone cheese
  • salt and black pepper to taste
  • extra provolone or parsley for garnish

Equipment

  • Large skillet
  • Pot for pasta
  • Cutting board
  • Knife

Method
 

  1. Cook tortellini according to package directions. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Season steak and cook until browned, then remove.
  3. In the same skillet, melt butter and sauté peppers and onions until caramelized, about 6–8 minutes. Add garlic and cook 1 minute.
  4. Reduce heat to medium. Add heavy cream and bring to a gentle simmer. Stir in provolone until smooth.
  5. Return steak and tortellini to skillet. Toss to coat in sauce and heat through.
  6. Garnish with extra provolone or parsley. Serve immediately.

Notes

For extra flavor, use a mix of provolone and mozzarella. Avoid freezing as the cream sauce may separate.