Irresistible Cheesesteak Tortellini in Rich Provolone Sauce
Treat yourself to a hearty and creamy twist on the classic Philly cheesesteak. This dish combines tender steak, cheese‑filled tortellini, and a velvety provolone sauce for a comforting meal that’s ready in minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Sauté
- Cuisine: American-Italian
Ingredients
- Cheese‑stuffed tortellini (2 cups)
- Thinly sliced ribeye or sirloin (1 lb)
- Olive oil (1 tbsp)
- Garlic, minced (4 cloves)
- Red bell pepper, diced (1/2 cup)
- Onion, sliced (1 medium)
- Provolone cheese, shredded (1 cup)
- Unsalted butter (2 tbsp)
- Milk or heavy cream (1 cup)
- Parmesan cheese, grated (2 tbsp)
- Italian seasoning (1 tsp)
- Salt & pepper, to taste
Instructions
- Cook tortellini in salted boiling water until al dente, then drain and set aside.
- Heat olive oil over medium‑high heat; add steak, season with salt and pepper, sear until browned and grill‑like, then chop into bite‑sized shreds.
- In the same skillet add butter, onion, and bell pepper; sauté until translucent.
- Stir in minced garlic, letting it bloom for 30 seconds without burning.
- Pour in milk/cream, bring to a gentle simmer, then whisk in provolone and Parmesan until smooth and glossy.
- Fold in shredded steak and tortellini, heat through, adjust seasoning, and serve immediately.