Description
Philly Cheesesteak Tortellini with Creamy Provolone Sauce is a decadent twist on the classic Philly cheesesteak, combining the savory flavors of a traditional cheesesteak with tender cheese-filled tortellini. The creamy provolone sauce ties it all together, creating a comforting, indulgent dish that will satisfy your cravings for both pasta and a hearty sandwich in one. Perfect for a weeknight dinner or a fun weekend meal, this dish is sure to become a family favorite!
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Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb thinly sliced beef steak (such as ribeye or flank steak)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 1 ½ cups provolone cheese, shredded
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente (usually about 3-4 minutes for fresh or 7-9 minutes for frozen). Drain the tortellini and set aside.
Step 2: Sauté the Vegetables
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and bell pepper to the skillet and sauté for 5-7 minutes, or until softened and lightly caramelized. Remove the vegetables from the skillet and set them aside.
Step 3: Cook the Beef
In the same skillet, add a little more olive oil if necessary. Add the thinly sliced beef steak and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the skillet and set aside with the vegetables.
Step 4: Make the Creamy Provolone Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and Worcestershire sauce, and stir to combine. Bring to a gentle simmer and cook for 2-3 minutes, allowing the cream to thicken slightly. Gradually add the shredded provolone cheese, stirring constantly, until the cheese has melted and the sauce is smooth.
Step 5: Combine Everything
Add the cooked tortellini, sautéed beef, and vegetables back into the skillet with the creamy provolone sauce. Toss everything together to coat the tortellini and beef in the sauce. Stir for 2-3 minutes, allowing the flavors to meld.
Step 6: Serve and Enjoy
Serve the Philly cheesesteak tortellini in bowls, garnished with fresh chopped parsley for a burst of color and flavor.
Notes
- Use Thinly Sliced Beef: For the best results, use ribeye or flank steak, thinly sliced against the grain. If you have trouble slicing it thinly, freeze the beef for 30 minutes before slicing.
- Don’t Overcook the Beef: The beef cooks quickly, so be sure to avoid overcooking it. It should be tender and juicy, not tough.
- Add Extra Cheese: If you love cheesy dishes, feel free to add more provolone or other cheeses like mozzarella or Parmesan for extra richness.
- Adjust the Sauce: If the sauce is too thick, you can thin it out with a splash of milk or chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American, Italian Fusion