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Cheesesteak Tortellini in Rich Provolone Sauce

A delightful fusion dish that combines Italian and American flavors in a creamy sauce, perfect for busy weeknights or cozy family dinners.
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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, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz cheese tortellini Tender, creamy-filled pasta
Meat
  • 1/2 lb ribeye steak, thinly sliced Juicy, flavorful cuts
Vegetables
  • 1 small onion, sliced Adds sweetness and aroma
  • 1 ea green bell pepper, sliced Offers crunch and color
  • 2 cloves garlic, minced Provides savory aroma
Sauce
  • 1 cup heavy cream Creates a rich and velvety sauce
  • 1 cup provolone cheese, shredded Melts to add creaminess
  • 1 teaspoon Italian seasoning Adds aromatic depth
  • to taste salt and pepper Essential for flavor balance
Finishing Touch
  • to taste fresh parsley, for garnish Adds color and freshness
  • 1 tablespoon olive oil For frying and enhancing flavors

Method
 

Preparation
  1. Cook the cheese tortellini according to package instructions. Once tender, drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add thinly sliced ribeye steak and cook until browned for about 3-4 minutes, then remove and set aside.
Cooking
  1. In the same skillet, sauté sliced onion and green bell pepper until softened, about 5 minutes.
  2. Stir in minced garlic and cook for an additional minute.
  3. Lower heat and stir in heavy cream and Italian seasoning. Cook for 2-3 minutes until slightly thickened.
  4. Gradually add shredded provolone cheese, stirring until melted and smooth.
  5. Stir in the cooked tortellini and seasoned steak, mixing well to coat everything with the sauce.
Serving
  1. Dish out the cheesesteak tortellini onto plates, garnishing with fresh parsley. Serve hot and enjoy!

Notes

To elevate flavor, sear steak in batches. For extra heat, add red pepper flakes.