Cheesesteak Tortellini: Quick & Creamy Provolone Delight

Cheesesteak Tortellini combines the hearty flavors of a classic cheesesteak with the comforting creaminess of cheesy tortellini.

This quick and creamy dish is packed with tender strips of beef, sautéed peppers and onions, and a luscious provolone sauce that clings perfectly to every bite of pasta. It’s a satisfying meal that’s ready in under 30 minutes, making it perfect for busy weeknights or when you crave something indulgent without the fuss.

Kitchen Equipment Needed

• Large skillet
• Pot for boiling tortellini
• Cutting board and knife
• Whisk
• Tongs or spatula
• Measuring cups and spoons

Ingredients

• 1 lb (450g) beef sirloin or flank steak, thinly sliced
• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups (480ml) heavy cream
• 1 cup (100g) shredded provolone cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb (450g) refrigerated cheese tortellini
• Optional garnish: chopped parsley

Directions

1. Cook the Tortellini: Boil the tortellini according to package instructions. Drain and set aside.
2. Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 2–3 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the bell pepper, onion, and garlic. Cook for 3–4 minutes, or until the vegetables are softened.
4. Make the Sauce: Reduce the heat to medium. Pour in the heavy cream and bring it to a gentle simmer. Stir in the provolone and Parmesan cheese until melted and smooth. Season with salt and pepper.
5. Combine: Add the cooked tortellini and steak back into the skillet. Toss to coat everything in the creamy sauce.
6. Serve: Garnish with chopped parsley if desired and serve immediately.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Nutrition (Per Serving, Approx.)

• Calories: 620
• Protein: 34g
• Fat: 40g
• Carbohydrates: 32g
• Fiber: 2g

Expert Tips

• Thinly Slice the Steak: Freezing the steak for 15 minutes before slicing can make it easier to cut thin strips.
• Don’t Overcook the Tortellini: Cook just until al dente to prevent it from becoming mushy when combined with the sauce.
• Customize the Cheese: For a bolder flavor, mix provolone with mozzarella or sharp cheddar.

FAQs

Can I use chicken instead of beef?
Yes, thinly sliced chicken breast works perfectly as a substitute.

Can I make this dish ahead of time?
It’s best served fresh, but you can store leftovers in the refrigerator for up to 2 days and reheat gently on the stovetop with a splash of cream.

What vegetables can I add?
Mushrooms, spinach, or cherry tomatoes are great additions for extra flavor and nutrition.

Storing & Reheating

• Storing: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a skillet over low heat with a splash of cream to maintain the sauce’s creaminess.

Substitutions & Variations

• Low-Carb Option: Use zucchini noodles or cauliflower rice instead of tortellini.
• Vegetarian Version: Substitute the steak with sautéed mushrooms or a plant-based protein.
• Spicy Twist: Add a pinch of red pepper flakes to the sauce for a bit of heat.

Cheesesteak Tortellini

Cheesesteak Tortellini combines the hearty flavors of a classic cheesesteak with the comforting creaminess of cheesy tortellini.

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Equipment

• - Large skillet
• Pot for boiling tortellini
• - Cutting board and knife
• Whisk
• - Tongs or spatula
• Measuring cups and spoons

Ingredients

  

• 1 lb 450g beef sirloin or flank steak, thinly sliced
• 1 tbsp olive oil
• 1 green bell pepper thinly sliced
• 1 small onion thinly sliced
• 2 cloves garlic minced
• 2 cups 480ml heavy cream
• 1 cup 100g shredded provolone cheese
• 1/2 cup 50g grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb 450g refrigerated cheese tortellini
• Optional garnish: chopped parsley

Instructions

 

• Cook the Tortellini: Boil the tortellini according to package instructions. Drain and set aside.
• Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 2–3 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
• Sauté Vegetables: In the same skillet, add the bell pepper, onion, and garlic. Cook for 3–4 minutes, or until the vegetables are softened.
• Make the Sauce: Reduce the heat to medium. Pour in the heavy cream and bring it to a gentle simmer. Stir in the provolone and Parmesan cheese until melted and smooth. Season with salt and pepper.
• Combine: Add the cooked tortellini and steak back into the skillet. Toss to coat everything in the creamy sauce.
• Serve: Garnish with chopped parsley if desired and serve immediately.