Description

This indulgent Cheesesteak Tortellini in Creamy Provolone Pepper Sauce combines cheesy tortellini, tender steak, and sautéed peppers in a rich, creamy provolone sauce. A hearty, comforting fusion dish that brings Philly cheesesteak vibes to pasta night.

Ingredients

1 lb cheese tortellini (fresh or refrigerated)
1 tbsp olive oil
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 lb thinly sliced beef (like shaved ribeye or Steak-umms)
1 tbsp Worcestershire sauce
1 cup heavy cream
1 cup shredded provolone cheese (or provolone/mozzarella blend)
Salt and black pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Step 1: Cook the Tortellini

Boil tortellini according to package directions.
Drain and set aside. Reserve some pasta water if needed.

Step 2: Sauté the Vegetables

In a large skillet, heat olive oil over medium heat.
Add sliced onions and bell peppers. Sauté until softened, about 5–6 minutes.
Add garlic and cook for 1 minute more.

Step 3: Cook the Beef

Push veggies to the side of the skillet.
Add beef and cook until browned.
Season with Worcestershire sauce, salt, and pepper. Mix with vegetables.

Step 4: Make the Sauce

Reduce heat to low.
Stir in heavy cream, then gradually add provolone cheese until melted and smooth.
Add a splash of reserved pasta water if the sauce is too thick.

Step 5: Combine and Serve

Fold in cooked tortellini and mix until coated with the sauce.
Heat through for 1–2 minutes.
Garnish with chopped parsley or extra cheese, if desired.

Optional Add-ons:

Sautéed mushrooms or spinach
A dash of crushed red pepper for heat

Notes

Provolone offers a true cheesesteak flavor, but mozzarella or white American can be substituted.
Great as a one-pan weeknight meal or comfort food treat.