Best Cheesesteak Tortellini in Creamy Provolone Sauce
Cheesesteak Tortellini in Creamy Provolone Sauce is a cozy, one-pan mashup of tender steak, sautéed peppers and onions, and cheesy tortellini tossed in a velvety provolone cream sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
12 oz cheese tortellini, fresh or frozen
1 lb thinly sliced steak (ribeye or sirloin)
2 tbsp olive oil
1 medium yellow onion, thinly sliced
1 bell pepper, any color, thinly sliced
3 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
8 oz provolone cheese, freshly shredded
½ tsp kosher salt, plus more to taste
½ tsp black pepper
¼ tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard (optional)
Fresh parsley, chopped, for garnish
Extra provolone or Parmesan for topping (optional)
Instructions
1. Bring a large pot of well-salted water to a boil. Cook tortellini until just al dente according to package directions, then drain and set aside.
2. Pat steak dry, season with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear steak in a single layer (work in batches if needed) until browned on the edges but still tender. Transfer to a plate.
5. In the same skillet, add onion and bell pepper with a pinch of salt. Cook until softened and lightly caramelized.
6. Stir in garlic and cook just until fragrant.
7. Deglaze with beef broth, scraping up browned bits.
8. Stir in heavy cream and Dijon mustard (if using). Reduce heat to low and simmer gently until slightly thickened.
9. Gradually add shredded provolone, stirring constantly until melted and smooth.
10. Taste and adjust with more salt, pepper, and red pepper flakes if desired.
11. Return steak and juices to the skillet, then add cooked tortellini. Fold gently to coat in sauce.
12. Let sit over low heat 1–2 minutes so the tortellini absorbs some sauce.
13. Top with parsley and extra cheese, then serve hot.
Notes
Shred provolone yourself for the smoothest melt.
If the sauce thickens too much, splash in a little extra broth or cream.
Swap in chicken sausage for a quicker option, or add mushrooms for extra cheesesteak vibes.
Leftovers reheat best gently over low heat with a splash of broth or cream.