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Creamy Cheesesteak Tortellini in Provolone Sauce

A quick and creamy dish that combines tender tortellini filled with savory meat and a delicious provolone sauce, perfect for weeknight meals or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Tortellini
  • 12 ounces tortellini (fresh or frozen)
For the Sauce
  • 1 tablespoon olive oil
  • 1 cup provolone cheese, shredded
  • 2 cups heavy cream
  • 1 teaspoon garlic powder
For the Vegetables
  • 1 bell pepper, diced (any color)
  • 1 medium onion, diced
For the Meat
  • 1 pound ground beef or steak strips
  • Salt and pepper to taste
For Garnish
  • Fresh parsley, for garnish (optional)

Method
 

Cooking the Tortellini
  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until they float to the surface. Drain and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers. Sauté until they are tender and golden, about 5-7 minutes.
Cooking the Meat
  1. Add the ground beef or steak strips to the skillet. Season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Making the Sauce
  1. Reduce the heat to low and add the heavy cream and garlic powder to the skillet. Stir well, then gradually add the provolone cheese, mixing until melted and combined.
Combining
  1. Stir in the cooked tortellini, ensuring they are well-coated with the creamy sauce. Cook everything together for another 2-3 minutes to heat through.
Serving
  1. Garnish with fresh parsley, if desired, and serve hot!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm on the stove over low heat. For freezing, store tortellini and sauce separately, lasting up to 3 months.