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cheesesteak tortellini in rich provolone sauce

🧀 Cheesesteak Tortellini in Rich Provolone Sauce Recipe Card

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs beef sirloin or ribeye thinly sliced (like cheesesteak meat)
  • 2 9 oz packages refrigerated cheese tortellini
  • 2 tbsp olive oil
  • 1 large onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk warm
  • 1 cup beef broth
  • 2 cups shredded provolone cheese
  • ½ cup shredded mozzarella cheese optional for extra stretch
  • ½ tsp salt adjust to taste
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes optional
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cook Tortellini: Cook tortellini according to package instructions. Drain and set aside.
Cook Steak & Veggies:
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add sliced beef and sear until browned but still tender. Remove and set aside.
  3. In the same skillet, add onions and peppers. Cook until softened, then add garlic. Sauté 1 minute.
Make Provolone Sauce:
  1. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux.
  2. Slowly whisk in warm milk and beef broth until smooth and thickened.
  3. Reduce heat, stir in provolone (and mozzarella, if using) until melted and creamy. Season with salt, black pepper, and red pepper flakes if desired.
  4. Combine: Add tortellini, steak, onions, and peppers into the cheese sauce. Toss gently until everything is coated.
  5. Serve: Garnish with fresh parsley and serve hot.

Notes

Thinly slice the beef against the grain for tenderness.
If you want extra richness, stir a splash of heavy cream into the sauce before adding cheese.
Substitute mushrooms for peppers if you want a steak-and-mushroom variation.
This dish reheats best on the stove with a splash of milk added to loosen the sauce.