Cheesesteak Tortellini in Rich Provolone Sauce

Posted by: Authentic Flavors Made Easy

Tender cheese tortellini, juicy steak, sautéed peppers and onions, all coated in a rich, creamy Provolone cheese sauce. This hearty one-pan dinner combines the flavors of a classic Philly cheesesteak with cheesy pasta for an irresistible family meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

For the Cheesesteak

• 1½ pounds (680 g) sirloin steak or ribeye, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Pasta

• 20 ounces (565 g) refrigerated cheese tortellini

For the Rich Provolone Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1½ cups (170 g) shredded Provolone cheese
• ½ cup (50 g) grated Parmesan cheese
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder
• Pinch of nutmeg (optional)

Garnish

• Chopped fresh parsley
• Extra grated Parmesan cheese

Instructions

1. Cook the tortellini according to the package directions until tender. Drain and set aside.
2. Season the steak with the garlic powder, Italian seasoning, smoked paprika, salt, and black pepper.
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Sear the steak for 2–3 minutes, just until browned. Remove and set aside.
5. In the same skillet, sauté the onion and bell peppers for 5–6 minutes, until tender. Add the garlic and cook for 30 seconds.
6. Stir in the Worcestershire sauce, then return the steak to the skillet. Remove everything to a plate and keep warm.
7. In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute.
8. Gradually whisk in the milk and heavy cream until smooth. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
9. Reduce the heat to low and stir in the Provolone and Parmesan cheeses until melted and smooth. Season with black pepper, onion powder, and nutmeg, if using.
10. Add the cooked tortellini to the sauce and toss gently to coat.
11. Fold the steak and vegetable mixture back into the skillet and heat through for 2 minutes.
12. Garnish with chopped parsley and extra Parmesan before serving.

Serving Suggestions

• Garlic bread
• Caesar salad
• Roasted broccoli
• Steamed green beans
• Sautéed mushrooms

Tips

• Freeze the steak for 20–30 minutes before slicing for extra-thin pieces.
• Freshly shredded Provolone melts more smoothly than pre-shredded cheese.
• Add sliced mushrooms for even more cheesesteak flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or cream to maintain the sauce’s creamy consistency.