Cheesesteak Tortellini in Rich Provolone Sauce
All the flavors of a classic cheesesteak—seared steak, peppers, onions—in a creamy provolone sauce tossed with pillowy cheese tortellini. Weeknight-easy, bistro-level cozy.
Ingredients
- 12 oz cheese tortellini (refrigerated or frozen)
- 1 lb flank steak or sirloin, thinly sliced across grain
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup half-and-half (or heavy cream for extra rich)
- 1 cup low-sodium beef broth
- 1.5 cups provolone cheese, freshly grated
- 0.5 cup parmesan, finely grated
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper (optional)
- 1 tbsp butter
- to taste salt and black pepper
- 0.5 cup marinara (optional swirl or side dip)
Instructions
- Cook tortellini in salted boiling water until just shy of package time; drain and reserve 1/2 cup pasta water.
- Pat steak dry; season with salt and pepper. Heat olive oil in a large skillet over high. Sear steak in two batches 1–2 minutes per side until just browned; transfer to a plate.
- Lower heat to medium. Add butter, onions, and peppers; cook 4–5 minutes until tender-crisp. Stir in garlic for 30 seconds.
- Pour in beef broth and half-and-half; bring to a gentle simmer. Stir in Italian seasoning and red pepper flakes (if using).
- Off heat, gradually whisk in provolone and parmesan until smooth and glossy. Return to low heat only if needed; avoid boiling to prevent graininess.
- Toss in tortellini and seared steak with any juices. Loosen with a splash of pasta water for silky coating. Season to taste.
- Serve hot with extra parmesan. Optional: swirl 1–2 spoonfuls of marinara through the sauce or serve on the side for a cheesesteak-meets-red-sauce vibe.
Notes
For ultra-velvety sauce, grate cheese fresh and melt off heat. Swap steak with shaved ribeye or rotisserie beef tips. Add mushrooms for a classic cheesesteak twist.