Cheesesteak Tortellini w/ Provolone Sauce
Creamy, Cheesy, and Packed with Steakhouse Flavor—This Pasta Mashup Is a Weeknight Winner!
Craving the bold taste of a Philly cheesesteak and the comfort of cheesy pasta? This Cheesesteak Tortellini with Provolone Sauce delivers the best of both worlds. Juicy seared steak, tender cheese tortellini, sautéed peppers and onions—all coated in a rich, velvety provolone cream sauce. It’s a skillet dinner that’s fast, indulgent, and utterly crave-worthy.
Ingredients:
For the Cheesesteak Tortellini:
- 12 oz cheese tortellini
- 1 lb thinly sliced steak (ribeye or flank steak work great)
- ¼ of a green bell pepper, thinly sliced (optional)
- ½ of a yellow onion, thinly sliced
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1½ cups shredded provolone cheese
- ½ tsp Worcestershire sauce
- 1 tsp salt, plus more to taste
- ⅛ tsp black pepper
- Fresh parsley for garnish (optional)
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