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Cheesesteak Tortellini in Rich Provolone Sauce

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

Ingredients

Scale
  • 1 package fresh cheese tortellini
  • 1/2 lb thinly sliced steak (shaved steak or ribeye)
  • 1 small onion, thinly sliced
  • 1/2 cup sliced bell peppers
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded provolone cheese
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 teaspoon Dijon mustard
  • Optional: 1/2 cup shredded American or Cooper cheese
  • Chopped fresh parsley for garnish

Instructions

  1. Boil salted water and cook tortellini according to package instructions. Drain and set aside.
  2. Heat olive oil in a pan over medium-high heat. Season the steak with salt and pepper, then sear quickly until browned but not overcooked. Remove steak and let rest.
  3. In the same pan, add onions and bell peppers. Cook until soft and caramelized around the edges. Add garlic and cook for another minute until fragrant.
  4. Pour in chicken broth and scrape up browned bits from the pan. Simmer briefly.
  5. Add heavy cream and Dijon mustard, reduce heat to low.
  6. Slowly stir in shredded provolone cheese (and American or Cooper cheese if using) until melted and sauce is smooth and glossy.
  7. Return steak to the pan and fold in cooked tortellini gently to coat with sauce.
  8. Garnish with chopped parsley and serve hot.

Notes

Use fresh tortellini for best texture. Avoid overcooking the steak to keep it tender. The optional American or Cooper cheese adds extra creaminess but can be omitted for a purer provolone flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/cheesesteak-tortellini-provolone-sauce-3/