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Ultimate Cheesesteak Tortellini in Rich Provolone Sauce

A mouthwatering twist on a classic cheesesteak, this one-pot tortellini dish combines cheesy pasta with sautéed peppers, onions, and tender steak in a rich provolone sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh cheese tortellini
  • 1 lb beef sirloin, sliced thinly Can be substituted with chicken or mushrooms.
  • 1 onion, sliced
  • 1 bell pepper, sliced (yellow or green)
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup shredded provolone cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Parmesan cheese, for garnish Optional but recommended.

Method
 

Preparation
  1. Boil a large pot of salted water. Add the tortellini and cook until al dente, about 3-4 minutes.
  2. While the tortellini is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced beef sirloin, seasoning it with salt and pepper, and sear until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
  3. In the same skillet, add the sliced onion and bell pepper. Sauté until caramelized, about 5 minutes. Add the minced garlic for the last minute of cooking.
  4. Pour in the heavy cream and stir to combine. Let it simmer for 1 minute before stirring in the provolone cheese until melted.
  5. Toss the cooked tortellini and beef back into the skillet, stirring until everything is coated in the sauce. Adjust seasoning if needed.
  6. Serve immediately, garnished with Parmesan cheese if desired.

Notes

If the sauce seems lumpy, it’s just the cheese. You can prep the tortellini and sauce in advance and combine them right before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days.