Description

This Philly Cheesesteak Tortellini combines the delicious, savory flavors of a Philly cheesesteak with tender, pillowy tortellini. The creamy provolone sauce envelops each bite, making this dish irresistibly rich and satisfying. Perfect for a weeknight dinner or to impress guests, this twist on a classic is sure to become a new favorite!

Ingredients

Scale

For the Philly Cheesesteak Filling:

1 lb thinly sliced ribeye steak (or flank steak, sliced thin)
1 medium onion, thinly sliced
1 bell pepper, thinly sliced (red, green, or yellow)
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon Worcestershire sauce (optional, for extra flavor)

For the Creamy Provolone Sauce:

2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 cups heavy cream
1 1/2 cups shredded provolone cheese (preferably mild or sharp, depending on preference)
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

For the Tortellini:

1 package (about 9 oz) fresh or frozen cheese tortellini (or your favorite pasta)
Salt, for boiling pasta

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Instructions

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions (about 3-5 minutes for fresh or 8-10 minutes for frozen).
Once cooked, drain and set aside.

Step 2: Sauté the Veggies and Steak

In a large skillet, heat olive oil over medium-high heat.
Add the sliced onions and bell peppers to the skillet and sauté for 4-5 minutes until softened and slightly caramelized.
Add minced garlic and cook for an additional 1 minute, until fragrant.
Push the vegetables to the side of the skillet and add the thinly sliced ribeye steak to the same pan. Season with salt and pepper and cook for 3-4 minutes until browned, stirring occasionally.
Optionally, add Worcestershire sauce and toss to combine. Remove from heat once the steak is cooked.

Step 3: Make the Creamy Provolone Sauce

In a medium saucepan, melt butter over medium heat.
Stir in flour and cook for 1-2 minutes to create a roux (a thick paste).
Gradually whisk in the heavy cream, ensuring there are no lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
Add the shredded provolone cheese and grated Parmesan cheese to the sauce, stirring until the cheeses melt and the sauce becomes smooth and creamy.
Season with garlic powder, salt, and pepper. Taste and adjust seasonings as needed.

Step 4: Combine the Tortellini with the Philly Cheesesteak Filling

Add the cooked tortellini to the skillet with the steak and vegetables.
Pour the creamy provolone sauce over the tortellini mixture and toss everything together gently until the tortellini is well coated with the sauce.

Step 5: Serve and Garnish

Serve the Philly cheesesteak tortellini in bowls or on plates.
Garnish with freshly chopped parsley for a touch of color and freshness.

Notes

Use Thinly Sliced Steak: To get that classic cheesesteak texture, make sure the steak is sliced very thin. You can ask your butcher to slice it for you, or freeze the steak for about 30 minutes before slicing it yourself.
Adjust the Cheese: If you prefer a stronger cheese flavor, use sharp provolone. You can also mix in some mozzarella for a more melty, stretchy texture.
Add Mushrooms: For an even richer flavor, consider adding sliced mushrooms to the vegetable mix. Mushrooms complement the steak and add an earthy depth.
Make It Spicy: Add a pinch of red pepper flakes to the sauce or sauté some jalapeños with the onions and peppers for an extra kick.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American, Comfort Food