Cheesesteak Tortellini in Rich Provolone Sauce
🛒 Ingredients
12 oz cheese tortellini (fresh or refrigerated)
1 lb thinly sliced steak (ribeye or flank steak)
1 green bell pepper, sliced
1 small onion, thinly sliced
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter
2 tbsp all-purpose flour
1½ cups whole milk (or half-and-half for extra richness)
1 cup beef broth
1½–2 cups shredded provolone cheese
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika (optional)
¼ tsp crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
👩🍳 Instructions
Cook the tortellini
Boil tortellini according to package directions. Drain and set aside.
Cook the steak
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add steak, season lightly with salt and pepper, and sear quickly (2–3 minutes).
Remove steak and set aside.
Sauté vegetables
In the same skillet, add remaining olive oil.
Sauté onion and bell pepper for 4–5 minutes until softened.
Add garlic and cook 30 seconds.
Make the provolone sauce
Reduce heat to medium. Add butter to the skillet.
Whisk in flour and cook 1 minute.
Slowly whisk in milk and beef broth.
Simmer until slightly thickened (3–4 minutes).
Add cheese
Lower heat and stir in provolone cheese until melted and smooth.
Combine everything
Add cooked tortellini and steak back to the skillet.
Toss gently to coat. Simmer 2–3 minutes.
Finish & serve
Taste and adjust seasoning.
Garnish with parsley and serve hot.
🔥 Tips & Variations
Add mushrooms for a classic cheesesteak twist
Swap provolone for white American cheese for a more authentic Philly flavor
Make it spicy with extra red pepper flakes or hot sauce
Cheesesteak Tortellini in Rich Provolone Sauce
