This Cheesesteak Tortellini combines the bold flavors of a classic Philly cheesesteak with creamy, cheesy tortellini for a comforting and indulgent twist. Packed with tender steak, sautéed peppers and onions, and a rich provolone cream sauce, this dish is sure to become a family favorite. Perfect for dinner, it’s hearty, flavorful, and ready in under an hour!
Prep Time
- 10 minutes
Cook Time
- 30 minutes
Total Time
- 40 minutes
Servings
- 4–6 servings
Ingredients
- 12 oz cheese tortellini (fresh or dried)
- 1 lb thinly sliced steak (ribeye or flank steak), cut into bite-sized strips
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1½ cups shredded provolone cheese
- ½ teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Cook the Tortellini
- Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
Step 2: Sauté the Vegetables
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
- Add the sliced green bell pepper and onion to the skillet. Sauté for 5–7 minutes, or until softened and slightly caramelized. Remove the vegetables from the skillet and set aside.
Step 3: Cook the Steak
- In the same skillet, add the remaining 1 tablespoon of olive oil. Increase the heat to medium-high.
- Add the thinly sliced steak to the skillet in a single layer. Season with salt and pepper. Cook for 3–4 minutes, stirring occasionally, until browned and cooked through.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Step 4: Build the Sauce
- Pour the beef broth into the skillet with the steak. Scrape up any browned bits from the bottom of the pan to incorporate extra flavor.
- Stir in the heavy cream and Worcestershire sauce. Bring the mixture to a gentle simmer.
- Gradually stir in the shredded provolone cheese, a handful at a time, until melted and the sauce is smooth and creamy.
Step 5: Combine Everything
- Return the sautéed peppers and onions to the skillet with the steak and sauce. Stir to combine.
- Add the cooked tortellini to the skillet, tossing gently to coat everything in the rich provolone sauce.
Step 6: Serve and Garnish
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired. Pair with garlic bread or a side salad for a complete meal.
Pro Tips
- Steak Prep: Freeze the steak for 15–20 minutes before slicing to make it easier to cut thin strips.
- Extra Veggies: Add sliced mushrooms or cherry tomatoes for even more flavor and nutrition.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days . Reheat gently on the stovetop, adding a splash of beef broth or cream to loosen the sauce if needed.
Nutrition Facts (Per Serving, based on 6 servings)
- Calories: 520
- Protein: 28g
- Carbohydrates: 30g
- Fat: 30g
- Fiber: 2g
- Sugar: 6g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Variations
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce for a spicy twist.
- Different Cheese: Swap provolone for mozzarella, cheddar, or a blend of Italian cheeses for a different flavor profile.
- Gluten-Free Option: Use gluten-free tortellini and ensure the beef broth is gluten-free.
Why You’ll Love This Recipe
This Cheesesteak Tortellini takes the best parts of a Philly cheesesteak—savory steak, caramelized veggies, and melty cheese—and pairs them with pillowy tortellini for a dish that’s both comforting and impressive. The rich provolone sauce ties everything together, creating a meal that’s creamy, cheesy, and packed with bold flavors. Whether you’re feeding your family or hosting friends, this recipe is sure to be a hit.
Ready to elevate your weeknight dinner game? Grab your ingredients and whip up this indulgent, satisfying dish—it’s comfort food at its finest!
