Cheesesteak Tortellini Provolone Sauce
Tender cheese tortellini meets seared steak, caramelized peppers and onions, and a rich provolone cream sauce in this comforting, 35-minute pasta dish inspired by classic cheesesteak flavors.
4 Servings
Ingredients
For the Pasta
- 12 oz cheese tortellini fresh or frozen
For the Sauce
- 1 lb ribeye steak or sirloin thinly sliced
- 2 tablespoons olive oil
- 1 medium onion thinly sliced
- 1 bell pepper any color, thinly sliced
- 3 garlic cloves minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese shredded
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Fresh parsley finely chopped (for garnish, optional)
Instructions
Cook the Tortellini
- Begin by bringing a large pot of salted water to a boil. Cook the cheese tortellini according to the instructions on the package until al dente. Drain thoroughly and set aside.
Sear the Steak
- Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Sear for 3 to 4 minutes, or until the meat is lightly browned yet remains tender. Transfer the steak to a plate and keep warm.
Sauté the Vegetables
- Using the same skillet, add the sliced onion and bell pepper. Sauté over medium heat for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and continue to cook for an additional 1 to 2 minutes until aromatic.
Prepare the Sauce
- Deglaze the pan by pouring in the beef broth. Bring to a gentle simmer, allowing the flavors to combine for 2 to 3 minutes. Reduce the heat to low and stir in the heavy cream. Cook for 2 to 3 additional minutes, allowing the sauce to thicken slightly.
Incorporate the Cheese
- Gradually stir in the shredded provolone cheese. Continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy.
Combine Ingredients
- Return the seared steak to the skillet, stirring to evenly coat it with the sauce. Gently fold in the cooked tortellini, ensuring all pieces are well-covered with the cheese sauce.
Serve
- Transfer to serving plates or a large dish. Garnish with freshly chopped parsley, if desired, and serve immediately while hot.
Notes
To make this dish gluten-free, substitute the cheese tortellini with a certified gluten-free tortellini or pasta of your choice. Additionally, ensure that the beef broth and all processed ingredients (including provolone cheese) are labeled gluten-free, as certain brands may include additives containing gluten.