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Ultimate Cheesesteak Tortellini

A delightful twist on a classic cheesesteak, this Ultimate Cheesesteak Tortellini is packed with tender pasta, succulent beef, and a creamy provolone sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 2 cups cheese tortellini (fresh or frozen)
  • 1 lb ribeye steak, sliced thinly or your choice of beef
  • 1 medium green bell pepper, sliced
  • 1 medium onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1 cup provolone cheese, shredded
  • to taste salt and pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • to taste fresh parsley for garnish (optional)

Method
 

Preparation
  1. Cook the tortellini according to package instructions. If using fresh tortellini, it only takes a couple of minutes; frozen might take a bit more time. Drain and set aside, but save a splash of that pasta water for later.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat. Toss in the sliced ribeye steak, green bell pepper, and onion. Season with salt, pepper, and garlic powder. Cook until the beef is browned and the veggies are tender—about 5 to 7 minutes.
  2. Pour in the heavy cream and Worcestershire sauce, stirring to combine. Lower the heat and allow the sauce to simmer for about 3-4 minutes until it begins to thicken slightly.
  3. Stir in the provolone cheese until melted, adjusting the consistency with reserved pasta water if necessary.
  4. Gently fold in the cooked tortellini, ensuring every noodle is coated in the creamy sauce. Let everything mingle on the stove for an additional minute.
Serving
  1. Serve in bowls, topped with fresh parsley and maybe a sprinkle of extra provolone for good measure.

Notes

Don't skip the seasoning on the steak; it really enhances the flavor. Feel free to add other veggies like zucchini or mushrooms for extra nutrition. Leftovers can be stored in the fridge for up to 3 days, and it can be frozen, although the cream might change texture slightly after thawing.