Philly Cheesesteak Tortellini in Rich Provolone Sauce
Experience the ultimate comfort with this easy Philly Cheesesteak Tortellini. This dish brings the iconic savory flavors of cheesesteak together with tender tortellini in a rich, creamy provolone sauce, ready in just about 30 minutes for a perfect weeknight meal.
Equipment
- Large pot
- Large skillet
- Whisk
Ingredients
- 1 lb cheese tortellini fresh or frozen
- 1 lb thinly sliced steak sirloin or ribeye
- 2 tbsp olive oil
- 1 onion sliced
- 1 green pepper sliced
- 1 red pepper sliced
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1.5 cups shredded provolone cheese
- salt & pepper to taste
- fresh parsley for garnish
Instructions
- Step 1: Get a large pot of salted water boiling for your tortellini. Cook the cheese tortellini according to package directions until al dente. Drain well and set aside.
- Step 2: While tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until beautifully browned. Remove steak from skillet and set aside.
- Step 3: In the same skillet, add the sliced onion, green pepper, red pepper, and minced garlic. Sauté over medium heat for about 5-7 minutes, until vegetables are tender and fragrant. Remove veggies from skillet and set aside with the steak.
- Step 4: In the same skillet, melt 2 tbsp butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute to create a roux.
- Step 5: Gradually whisk in the milk, a little at a time, until smooth and the sauce begins to thicken to your desired creamy consistency.
- Step 6: Reduce heat to low. Stir in the shredded provolone cheese until completely melted and the sauce is smooth and creamy.
- Step 7: Return the cooked steak, sautéed vegetables, and cooked tortellini to the skillet with the sauce. Gently toss everything to coat all ingredients evenly.
- Step 8: Season generously with salt and pepper to taste. Dish out into bowls, garnish with fresh parsley, and serve immediately.
Notes
Tips for Success: Ensure steak is thinly sliced for tenderness and quick cooking. Don't overcook the tortellini—al dente is key! Those browned bits from the steak and veggies in the skillet are flavor gold; don't clean the pan before making the sauce. Whisk constantly when making the roux and adding milk to ensure a smooth, lump-free sauce. Season generously at each stage of cooking.
Storage & Reheating: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave, or gently warm in a skillet on the stovetop over low heat, adding a splash of milk or broth if the sauce has thickened.
Substitutions & Additions: Not a beef fan? Try thinly sliced chicken breast or ground beef/turkey. Experiment with a blend of provolone and mozzarella or sharp cheddar. Boost veggies with sliced mushrooms, baby spinach (stir in until wilted at the end), or frozen peas. For heat, add a pinch of red pepper flakes with the garlic or a dash of hot sauce. For a richer sauce, swap half the milk for beef broth. A sprinkle of dried Italian seasoning or thyme can add extra flavor to the sauce.