Description
This creamy cheesesteak tortellini recipe combines tender slices of steak, cheese-filled tortellini, and a rich provolone cream sauce with sautéed onions, bell peppers, and garlic. Ready in just 30 minutes, it’s a comforting and indulgent meal that will delight your taste buds and satisfy your cravings for a hearty pasta dish with a flavorful twist.
Ingredients
Scale
Pasta and Meat
- 12 oz cheese-filled tortellini
- 12 oz thinly sliced steak (ribeye or sirloin recommended)
Vegetables
- 1 medium onion, sliced
- 1 bell pepper, sliced (use mixed colors for visual appeal)
- 2 cloves garlic, minced
Dairy
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
Other
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to the package instructions, usually 3-5 minutes, until al dente. Drain well and set aside.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt, pepper, and Italian seasoning. Cook the steak slices for 3-4 minutes per side, or until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Make the Cream Sauce: Reduce the heat to low. Pour the heavy cream into the skillet with the vegetables. Slowly add the shredded provolone cheese, stirring continuously until the cheese melts completely and the sauce is smooth and creamy.
- Combine and Heat Through: Return the cooked steak and drained tortellini to the skillet. Toss gently to coat everything evenly with the creamy sauce. Cook for an additional 2-3 minutes, stirring occasionally, to heat everything through.
- Serve: Serve the creamy cheesesteak tortellini warm, garnished with extra cheese or fresh herbs if desired.
Notes
- Use ribeye or sirloin steak for best flavor and tenderness.
- For a lighter version, substitute heavy cream with half-and-half or a mix of milk and cream.
- You can add mushrooms or jalapeños with the vegetables for extra flavor.
- Make sure not to overcook the tortellini to avoid mushiness.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
