If you’re craving a delicious, creamy, and comforting dish that combines the best of two worlds—cheesesteak and tortellini—this recipe is for you! The tender cheese tortellini is paired with thinly sliced steak, sautéed vegetables, and a luscious provolone sauce that brings it all together. This dish is perfect for a cozy weeknight dinner or a special meal that will impress your guests.
Ingredients:
- For the Tortellini:
- 12 ounces cheese tortellini (store-bought or homemade)
- For the Cheesesteak Filling:
- 1 tablespoon olive oil
- 1/2 pound flank steak or sirloin, thinly sliced against the grain
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- For the Creamy Provolone Sauce:
- 1/2 cup beef broth (preferably low sodium)
- 1 cup heavy cream
- 1 cup provolone cheese, shredded (use good-quality provolone for best flavor)
- Fresh parsley, chopped (for garnish)
Directions:
- Cook the Tortellini: Start by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, which should take around 3-4 minutes for store-bought tortellini or slightly longer for fresh ones. The tortellini should float to the surface when done. Drain the tortellini and set it aside in a colander. To keep them warm, you can toss them lightly with a little olive oil to prevent sticking.
- Cook the Steak: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the thinly sliced flank steak or sirloin to the pan. Cook for about 4-5 minutes, stirring occasionally, until the steak is browned on all sides and cooked through. This step gives the steak a nice sear, enhancing its flavor. After the steak is cooked, transfer it to a plate and set it aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, and minced garlic. Let them cook in the leftover steak juices for 3-4 minutes, stirring frequently. The vegetables should soften and become fragrant, developing a beautiful caramelized flavor. Season them with salt, pepper, and Italian seasoning to enhance the aroma and taste.
- Make the Creamy Provolone Sauce: Now, it’s time to bring the richness to the dish! Pour in the beef broth, stirring to combine with the softened vegetables. Bring the mixture to a gentle simmer. After about 2 minutes, add the heavy cream, and continue simmering for another 3-4 minutes. The cream will thicken the sauce slightly, creating a rich, velvety texture.
- Add the Provolone Cheese: Reduce the heat to low and gradually stir in the shredded provolone cheese. As the cheese melts into the sauce, it will create a creamy, silky texture that coats the vegetables and steak beautifully. Stir occasionally to ensure the cheese melts evenly and doesn’t clump. If the sauce seems too thick, you can add a splash of beef broth or more cream to reach your desired consistency.
- Combine Steak and Tortellini: Return the cooked steak to the skillet, along with any juices that may have accumulated on the plate. Add the drained tortellini to the skillet as well. Gently toss everything together until the tortellini is well coated in the creamy provolone sauce. Let the mixture simmer on low heat for another 2-3 minutes to allow the flavors to meld.
- Serve: Serve your Cheesesteak Tortellini immediately, garnished with freshly chopped parsley for a burst of color and freshness. The creamy, cheesy sauce paired with the savory steak and tender tortellini is sure to satisfy everyone at the table. This dish pairs wonderfully with a side salad or garlic bread for a complete meal.
Nutritional Information:
- ⏰ Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
- 🔥 Kcal: 550 kcal per serving | 🍽️ Servings: 4 servings
Additional Tips:
- For an even richer flavor, you can add a tablespoon of butter to the sauce after melting the provolone. This adds an extra layer of creaminess.
- If you prefer a bit of heat, you can sprinkle some red pepper flakes into the vegetables while they cook to give the dish a spicy kick.
- Feel free to swap the flank steak with rib-eye or skirt steak for a more tender, juicy option.
- If you don’t have provolone, you can substitute with mozzarella or a combination of mozzarella and Parmesan for a slightly different flavor profile.