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A skillet of creamy tortellini pasta mixed with seared steak, green peppers, and onions in a white cheese sauce.

Cheesesteak Tortellini in Creamy Provolone Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650 kcal

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.