Print

Cheesesteak Tortellini in Rich Provolone Sauce

Print Recipe

A creamy, cheesy dish combining tender steak, cheese-filled tortellini, and a rich provolone sauce inspired by the classic Philly cheesesteak.

Ingredients

Scale
  • 1 package (20 oz) fresh cheese tortellini
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 oz to 1 lb thinly sliced beef steak
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups beef broth (plus extra 1 cup if sauce is too thick)
  • 1 cup heavy cream
  • 1 1/2 cups shredded provolone cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Fresh chopped parsley for garnish

Instructions

  1. Cook the tortellini according to package directions; drain and set aside.
  2. Heat olive oil in a large pan over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and sear quickly until browned but not overcooked. Remove steak and set aside.
  3. In the same pan, add sliced onions and bell peppers. Cook until softened and caramelized around the edges.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Pour in beef broth and scrape up browned bits from the pan. Simmer briefly.
  6. Add heavy cream, Dijon mustard, garlic powder, and paprika. Lower heat and stir to combine.
  7. Gradually add shredded provolone and Parmesan cheese, stirring until melted and the sauce is smooth and glossy.
  8. Return the cooked steak to the pan and fold in the cooked tortellini gently to coat with sauce.
  9. Garnish with fresh chopped parsley and serve hot.

Notes

For extra creaminess, you can add a bit of American or Cooper cheese along with the provolone. Serve with garlic bread to soak up the rich sauce. Avoid overcooking the steak to keep it tender.

Nutrition

Find it online: https://www.rapidrecipes.blog/cheesesteak-tortellini-provolone-sauce-2/