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cheesesteak tortellini

Cheesesteak Tortellini in Rich Provolone Sauce

This Cheesesteak Tortellini combines tender cheese tortellini with sautéed steak, peppers, and onions in a rich, silky provolone cheese sauce. It’s a cozy, decadent meal that brings all the flavors of a Philly cheesesteak in a pasta twist.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, fusion
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz about 1 package refrigerated cheese tortellini
  • 1 lb thinly sliced steak ribeye, sirloin, or shaved beef
  • 1 tbsp olive oil
  • 1 medium onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper to taste
  • For the provolone sauce:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1½ cups milk whole or 2%
  • 1 cup shredded provolone cheese
  • ½ cup grated parmesan cheese
  • ½ tsp black pepper
  • Optional: pinch of red pepper flakes

Equipment

  • Large skillet
  • Whisk
  • Pot for pasta
  • Tongs or spoon

Method
 

Cook the tortellini:
  1. Boil according to package directions. Drain and set aside, reserving about ½ cup pasta water.
Sauté steak and veggies:
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add sliced steak; season with salt, pepper, and Worcestershire sauce. Cook until browned, about 3–4 minutes.
  3. Add onion, bell pepper, and garlic. Cook until veggies are tender, about 5 more minutes. Remove from skillet and set aside.
Make the provolone sauce:
  1. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
  2. Gradually whisk in milk, cooking until slightly thickened, 2–3 minutes.
  3. Stir in provolone and parmesan until melted and smooth. Add black pepper and optional red pepper flakes.
Combine:
  1. Return steak and veggies to skillet. Add cooked tortellini and toss to coat in sauce.
  2. Add a splash of reserved pasta water if needed to loosen the sauce.
Serve:
  1. Garnish with extra provolone or chopped parsley if desired. Serve hot.

Notes

Use pre-sliced shaved beef for a quick shortcut.
For extra cheesiness, top with additional provolone and broil for 1–2 minutes before serving.
You can swap green pepper for red or mix different colors.