Description
This Cheesesteak Tortellini in Rich Provolone Sauce combines tender beef, sautéed peppers, onions, and cheesy tortellini in a creamy provolone sauce. It’s a hearty, comforting dinner inspired by classic Philly flavors—made in one pan and ready in under 30 minutes.
Ingredients
- 12 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 lb thinly sliced beef (ribeye or sirloin), cut into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup beef broth
- 8 oz provolone cheese, shredded
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Cook tortellini according to package directions, drain, and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add beef strips and sear until browned. Remove and set aside.
- Add sliced bell peppers and onions to the same skillet. Sauté 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir to coat.
- Slowly pour in the milk and beef broth, whisking until smooth. Simmer until thickened.
- Add shredded provolone and stir until melted into a creamy sauce.
- Return cooked beef and tortellini to the skillet. Season with salt and pepper.
- Toss everything together until coated and heated through. Garnish with parsley if desired.
Notes
- Swap provolone with mozzarella or white cheddar for a different flavor.
- Use shaved steak for extra tenderness.
- Add mushrooms or spicy peppers for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American