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Cheesesteak Tortellini with Provolone Sauce

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This Cheesesteak Tortellini with Provolone Sauce is a rich and satisfying fusion of Philly cheesesteak flavor and cheesy pasta comfort. Tender steak, sautéed onions and peppers, and a creamy provolone cheese sauce coat pillowy cheese tortellini for a one-pan dinner that’s quick, hearty, and loaded with flavor.

Ingredients

  • Cheese tortellini
  • Thinly sliced steak (ribeye or sirloin preferred)
  • 1–2 cups provolone cheese, shredded or chopped
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • ½ cup beef broth
  • 1–2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook tortellini according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Sauté onions and bell peppers until soft and lightly caramelized.
  4. Add steak and cook until browned, about 2–3 minutes per side.
  5. Stir in garlic and cook for 1 minute until fragrant.
  6. Pour in beef broth and bring to a simmer.
  7. Lower the heat and stir in provolone cheese until melted and creamy.
  8. Add cooked tortellini and toss to coat evenly.
  9. Season with salt and pepper to taste. Serve warm.

Notes

  • Use cooked ground beef or leftover roast beef as a substitute for steak.
  • Add spinach or mushrooms for extra veggies.
  • For a creamier sauce, stir in a splash of heavy cream or cream cheese.
  • If provolone is unavailable, try mozzarella or white cheddar.
  • To reheat, add a bit of beef broth or milk to loosen the sauce.

Nutrition

Find it online: https://cookedbymaya.com/cheesesteak-tortellini-with-provolone-sauce/