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Creamy Cheesesteak Tortellini in Provolone Sauce

Cheesy tortellini combined with sautéed steak, bell peppers, and onions in a rich provolone cream sauce for the ultimate comfort pasta dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Cheese
  • 1 package cheese tortellini fresh or frozen
  • 1 cup shredded provolone cheese
  • 0.5 cup grated Parmesan cheese
Steak & Vegetables
  • 1 lb ribeye or sirloin steak thinly sliced
  • 1 medium onion thinly sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 2 cloves garlic minced
Provolone Cream Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp crushed red pepper flakes optional
  • 0.5 tsp smoked paprika

Equipment

  • Skillet
  • Saucepan
  • Whisk
  • Mixing spoon

Method
 

  1. Cook tortellini according to package instructions. Drain and set aside.
  2. Sear thinly sliced steak in a skillet over medium-high heat for 2-3 minutes per side. Remove and set aside.
  3. Sauté onions and bell peppers in the same skillet until softened, about 5 minutes. Add garlic in the last minute.
  4. Melt butter in a saucepan over medium heat. Whisk in flour to form a roux, cooking for 1-2 minutes.
  5. Gradually whisk in milk and cream, stirring until thickened, about 5-6 minutes.
  6. Reduce heat to low. Stir in provolone and Parmesan until melted. Season with salt, pepper, red pepper flakes, and smoked paprika.
  7. Combine tortellini, sautéed steak, onions, and peppers with cheese sauce. Stir gently to coat.
  8. Simmer for 2-3 minutes to meld flavors. Garnish with parsley and extra provolone before serving.

Notes

Make ahead by preparing the cheese sauce and steak mixture separately. Reheat gently with cooked tortellini when ready to serve.