It is a chilly Tuesday evening. You need something warm and filling right now. This Cheesesteak Tortellini is the answer to your cravings.
It combines the best of a Philly sandwich with pasta. You get tender steak and cheesy pasta in every bite. It is pure comfort in a bowl for your family.
Why You’ll Love This Recipe
This dish is a total winner for busy families. It feels like a fancy restaurant meal at home. You only need about 35 minutes to finish it from start to finish.
It is perfect for those cold winter nights. The rich sauce and hearty steak will warm you up. Your kids will love the cheesy goodness of the provolone sauce.
Simple Method
Making this dish is very straightforward and fast. You boil the pasta while you sear the steak. Everything happens in one large skillet after that. You do not need expert skills for this. Even beginner cooks can master this silky, golden sauce.
What You Need
These ingredients are simple and mostly pantry staples. Fresh ribeye makes the dish feel truly special.
- 1 lb cheese tortellini, refrigerated or frozen
- 1 lb ribeye steak, thinly sliced against the grain
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1.5 cups provolone cheese, shredded
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and black pepper to taste
Step-by-Step
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced ribeye, season with salt and pepper, and sear until browned. Remove steak from skillet and set aside.
- In the same skillet, melt butter and add onions and bell peppers. Saute until vegetables are softened and slightly caramelized.
- Add minced garlic to the vegetables and cook for 1 minute until fragrant.
- Deglaze the skillet with beef broth, scraping up any browned bits from the bottom.
- Reduce heat to medium and stir in heavy cream. Bring to a gentle simmer.
- Gradually stir in the shredded provolone cheese until melted and the sauce is smooth.
- Return the cooked steak and tortellini to the skillet, tossing to coat thoroughly in the sauce.
- Season with additional salt and pepper if needed and serve immediately.
Best Ways to Enjoy It
Serve this in big, shallow bowls while steaming hot. A simple green salad balances the rich sauce perfectly. You might want some crusty bread for the extra sauce. Set the table and enjoy a cozy family dinner tonight.
Keep It Fresh
Leftovers store well in the fridge for three days. Use an airtight container to keep it moist. Reheat it gently on the stove with a splash of milk. This helps the provolone sauce stay creamy and smooth. I do not recommend freezing this specific pasta dish.
Tips for Best Results
- Don’t skip searing the steak at high heat for extra flavor.
- Avoid overcooking the tortellini so they stay tender and firm.
- Slice your steak very thin while it is slightly frozen.
- Use freshly shredded provolone for the smoothest melting results.
- For a winter twist, add a pinch of red pepper flakes.
- Deglaze the pan well to get all those tasty browned bits.
Ways to Switch It Up
- Swap the ribeye for thinly sliced chicken breast for a lighter meal.
- Use gluten-free tortellini to make this dish gluten-friendly.
- Add sliced mushrooms for an extra earthy flavor.
- Replace the green pepper with red pepper for a sweeter taste.
Common Questions
Can I use frozen tortellini?
Yes, frozen tortellini works great in this recipe. Just follow the package directions for boiling. It might take a few extra minutes to cook through.
What if I cannot find ribeye?
You can use flank steak or top sirloin instead. Just be sure to slice it very thin against the grain. This ensures the meat stays tender and easy to eat.
I hope this hearty pasta brings a smile to your face. It is the perfect way to end a long day. Happy cooking to you and your family!
— Lidia
Cheesesteak Tortellini in Creamy Provolone Sauce
Ingredients
- 1 lb cheese tortellini, refrigerated or frozen
- 1 lb ribeye steak, thinly sliced against the grain
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic , minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1.5 cups provolone cheese, shredded
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced ribeye, season with salt and pepper, and sear until browned. Remove steak from skillet and set aside.
- In the same skillet, melt butter and add onions and bell peppers. Saute until vegetables are softened and slightly caramelized.
- Add minced garlic to the vegetables and cook for 1 minute until fragrant.
- Deglaze the skillet with beef broth, scraping up any browned bits from the bottom.
- Reduce heat to medium and stir in heavy cream. Bring to a gentle simmer.
- Gradually stir in the shredded provolone cheese until melted and the sauce is smooth.
- Return the cooked steak and tortellini to the skillet, tossing to coat thoroughly in the sauce.
- Season with additional salt and pepper if needed and serve immediately.
