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Creamy Cheesesteak Tortellini in Provolone Sauce Recipe
Cheesesteak Tortellini in Rich Provolone Sauce takes the delicious flavors of a classic Philly cheesesteak and combines them with tender cheese-filled tortellini. Paired with a creamy, rich provolone sauce, this dish is a hearty, comforting meal that brings together the best of both worlds—Italian and American cuisine.
Ingredients
- 12 oz cheese tortellini fresh or frozen
- 1 lb thinly sliced ribeye or flank steak cut into small strips
- 1 medium onion thinly sliced
- 1 green bell pepper thinly sliced (optional)
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 1/2 cups provolone cheese shredded
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
- While the tortellini is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced steak strips and cook until browned, about 3-4 minutes. Remove the steak from the pan and set aside.
- In the same skillet, add the butter, then sauté the onion and bell pepper (if using) until softened, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
- Reduce the heat to medium and pour in the heavy cream. Bring to a gentle simmer, stirring occasionally.
- Slowly stir in the provolone and Parmesan cheeses, whisking until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Return the cooked steak to the skillet and stir to combine with the sauce. Let everything simmer together for 2-3 minutes.
- Add the cooked tortellini to the skillet, gently tossing to coat in the creamy provolone sauce. Let it cook for an additional 1-2 minutes to allow the flavors to meld together.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream and reduce the amount of cheese.
- For added flavor, you can top the dish with a sprinkle of red pepper flakes or freshly ground black pepper.
- If you prefer a spicier cheesesteak, consider adding a few sliced jalapeños or hot peppers when sautéing the onions and peppers.
- Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.
Nutrition
Calories: 590kcalCarbohydrates: 40gProtein: 35gFat: 38gSodium: 950mgFiber: 2g