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Creamy Cheesesteak Tortellini

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This Creamy Cheesesteak Tortellini combines tender steak, cheese tortellini, sautéed peppers and onions, and a silky provolone sauce for the ultimate comfort food dinner. Ready in under 40 minutes, it’s a crowd-pleaser perfect for weeknights or special occasions.

Ingredients

Scale
  • 8 oz thinly sliced beef steak (ribeye or sirloin)
  • 1 tablespoon olive oil
  • 1 small green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • 18 oz refrigerated cheese tortellini
  • 1 1/2 cups whole milk
  • 4 oz cream cheese, softened
  • 1 cup shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon garlic powder
  • Salt and white pepper, to taste
  • Fresh parsley, chopped (optional, for topping)
  • Extra provolone slices, melted on top (optional)
  • Red pepper flakes (optional, for topping)

Instructions

  1. Prep the ingredients: Slice steak thin against the grain. Chop bell pepper and onion into thin strips. Mince garlic. Shred cheeses if not pre-shredded.
  2. Cook the tortellini: Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions (usually 3-4 minutes for refrigerated, 6-7 minutes for frozen). Drain and set aside, tossing with a bit of olive oil to prevent sticking.
  3. Sear the steak: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add sliced steak in a single layer. Sear for 1-2 minutes per side until browned but still tender. Sprinkle with salt and pepper. Remove to a plate.
  4. Sauté peppers & onions: In the same skillet, add bell pepper and onion. Sauté over medium heat for 4-5 minutes until softened and lightly caramelized. Add minced garlic and cook 30 seconds more.
  5. Make provolone sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually whisk in 1 1/2 cups milk. Stir constantly until smooth and just beginning to thicken, about 3-4 minutes. Reduce heat to low. Add cream cheese, stirring until melted. Add shredded provolone and mozzarella, whisking until completely melted and silky. Season with garlic powder, smoked paprika, salt, and white pepper.
  6. Combine everything: Add cooked tortellini to the skillet with peppers and onions. Pour over the provolone sauce and toss gently to coat. Add steak strips and fold in. Let everything warm together for 2-3 minutes.
  7. Finish & serve: Transfer to a serving dish. Top with extra provolone slices (optional), chopped parsley, and red pepper flakes if desired. Serve immediately.

Notes

For best results, use freshly shredded cheese for the sauce. Don’t overcook the steak or tortellini. The recipe is flexible—swap in mushrooms or spinach for a vegetarian version, or use gluten-free tortellini and cornstarch for a gluten-free adaptation. Serve immediately for the creamiest texture.

Nutrition

Keywords: cheesesteak tortellini, provolone sauce, creamy pasta, steak pasta, comfort food, weeknight dinner, easy recipe, Philly cheesesteak pasta

Find it online: https://atomicbite.com/creamy-cheesesteak-tortellini-recipe-easy-provolone-sauce-dinner/