Cheesesteak Tortellini in Rich Provolone Sauce

Why You’ll Love This Recipe

• Quick and Easy – Ready in just 40 minutes, making it perfect for a weeknight dinner.
• Rich and Creamy – The provolone cheese sauce adds a velvety texture and bold flavor.
• Protein-Packed – With steak and cheese tortellini, this dish is hearty and filling.
• Customizable – Easily tweak ingredients to match your taste preferences.
• One-Pan Convenience – Minimal cleanup with everything coming together in one skillet.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb cheese tortellini
• 1 lb thinly sliced steak (ribeye or sirloin)
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup provolone cheese, shredded
• ½ cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions

1. Cook Tortellini – Boil the cheese tortellini in salted water according to the package instructions. Drain and set aside.
2. Sauté Vegetables – In a large skillet, heat olive oil over medium heat. Add sliced bell pepper and onion, and sauté for 5-7 minutes until softened. Remove and set aside.
3. Cook the Steak – In the same skillet, cook the thinly sliced steak for about 3-5 minutes, seasoning with salt and pepper. Cook until browned and just done. Remove and set aside.
4. Prepare Sauce – In the skillet, add heavy cream and shredded provolone cheese. Stir continuously over medium heat until the cheese melts and forms a smooth sauce, about 2-3 minutes.
5. Combine Everything – Return the cooked tortellini, sautéed vegetables, and steak to the skillet. Toss everything together until evenly coated in the creamy provolone sauce.
6. Serve – Season with additional salt and pepper to taste. Serve hot and enjoy!

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: 520 kcal per serving

Variations

• Spicy Kick – Add crushed red pepper flakes or hot sauce for extra heat.
• Cheese Swap – Substitute provolone with mozzarella or white cheddar for a different flavor.
• Mushroom Addition – Sauté mushrooms with the onions and peppers for added texture.
• Low-Carb Version – Use zucchini noodles or cauliflower instead of tortellini.
• Garlic Infusion – Add minced garlic when sautéing the vegetables for a deeper flavor.

Storage/Reheating

• Refrigeration – Store leftovers in an airtight container for up to 3 days.
• Freezing – Not recommended as the cheese sauce may separate.
• Reheating – Warm in a skillet over low heat, adding a splash of cream to maintain the creamy consistency. Avoid microwaving for best texture.

FAQs

How do I keep the cheese sauce from getting too thick?

If the sauce thickens too much, add a little more heavy cream while stirring to loosen it up.

Can I use a different type of pasta?

Yes! While tortellini adds a cheesy bite, you can substitute it with penne, rigatoni, or fettuccine.

What’s the best steak for this recipe?

Ribeye and sirloin work best due to their tenderness and flavor, but you can also use flank steak or shaved beef.

Can I make this dish ahead of time?

You can prepare the components separately and combine them when ready to serve. Reheat gently to avoid overcooking.

Is this dish spicy?

No, but you can add crushed red pepper flakes or hot sauce to spice it up.

Can I use a different cheese?

Yes! Mozzarella, white cheddar, or Monterey Jack are great alternatives to provolone.

What vegetables can I add?

Mushrooms, spinach, or cherry tomatoes make excellent additions to this dish.

Can I use pre-cooked steak?

Yes, but add it in at the end to prevent it from becoming overcooked and tough.

How do I make this dish lighter?

Use half-and-half instead of heavy cream and a leaner cut of steak to reduce calories.

What side dishes go well with this meal?

A side salad, roasted vegetables, or garlic bread pair wonderfully with this rich dish.

Conclusion

Cheesesteak Tortellini in Rich Provolone Sauce is a creamy, cheesy, and satisfying meal that’s easy to make and packed with flavor. Whether you’re cooking for a busy weeknight or looking for a comforting dinner option, this recipe delivers on taste and texture. Try it today and enjoy a delicious twist on a classic cheesesteak!

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Cheesesteak Tortellini in Rich Provolone Sauce

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Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate comfort food fusion! This dish features tender cheese-filled tortellini, juicy steak, sautéed peppers and onions, and a creamy provolone cheese sauce for a deliciously indulgent meal. Ready in just 40 minutes, it’s a quick and hearty dinner perfect for busy weeknights.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner, Pasta
• Method: Stovetop
• Cuisine: American, Italian Fusion

Ingredients

• 1 lb cheese tortellini
• 1 lb thinly sliced steak (ribeye or sirloin)
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup provolone cheese, shredded
• ½ cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste

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Instructions

• Cook Tortellini – Boil cheese tortellini in salted water as per package instructions. Drain and set aside.
• Sauté Vegetables – Heat olive oil in a large skillet over medium heat. Add sliced bell pepper and onion, sautéing for 5-7 minutes until softened. Remove and set aside.
• Cook the Steak – In the same skillet, cook the thinly sliced steak for 3-5 minutes, seasoning with salt and pepper. Cook until browned and just done. Remove and set aside.
• Prepare Sauce – Add heavy cream and shredded provolone to the skillet, stirring continuously over medium heat until the cheese melts and forms a smooth sauce (about 2-3 minutes).
• Combine Everything – Return the cooked tortellini, sautéed vegetables, and steak to the skillet. Toss everything together until well coated in the creamy provolone sauce.
• Serve – Season with additional salt and pepper to taste. Serve hot and enjoy!

Notes

• For a spicier version, add crushed red pepper flakes or hot sauce.
• Substitute provolone with mozzarella or white cheddar for a different flavor.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of cream to maintain consistency.