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Philly Cheesesteak Tortellini

A delicious fusion of Philly cheesesteak and tortellini in a rich, creamy provolone sauce. This dish combines tender beef, cheese-filled pasta, and a luscious sauce for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Fusion
Servings 4 servings
Calories 600 kcal

Equipment

  • Skillet
  • Saucepan

Ingredients
  

Main Ingredients

  • 1 lb cheese tortellini fresh or frozen
  • 1 lb ribeye or sirloin steak thinly sliced
  • 1 cup provolone cheese shredded
  • 1 cup heavy cream
  • 1 onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • to taste salt and black pepper

Instructions
 

  • Boil the tortellini according to package instructions. Drain and set aside.
  • In a large skillet over medium heat, melt 1 tablespoon of butter and sauté the onions and green bell peppers until soft. Remove from skillet.
  • In the same skillet, cook the thinly sliced steak until browned. Season with salt, pepper, and paprika. Remove from skillet.
  • In a saucepan, melt the remaining 1 tablespoon of butter and whisk in the flour to form a roux.
  • Gradually whisk in the heavy cream and cook until the sauce thickens.
  • Stir in the shredded provolone cheese until melted and smooth. Season with garlic powder, salt, and pepper.
  • Combine the cooked tortellini, steak, onions, and peppers into the sauce, stirring well to coat everything evenly.
  • Serve hot and enjoy!

Notes

You can substitute provolone cheese with mozzarella or gouda. For a spicy kick, add red pepper flakes.
Keyword Cheesesteak, Comfort Food, Tortellini