Creamy Cheesesteak Tortellini
Think Philly cheesesteak meets creamy pasta heaven! Cheesy tortellini is tossed with savory steak, bell peppers, and onions in a luscious provolone cream sauce. It’s rich, hearty, and ready in just 30 minutes.
Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced beef steak
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 green bell pepper sliced
- 1 cup sliced mushrooms
- 2 cups grated provolone cheese
- 1 cup heavy cream
- 1/2 cup beef broth
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook tortellini according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add beef and sear until browned on both sides. Remove and keep warm.
- In the same skillet, sauté onion, bell pepper, and mushrooms for 5–7 minutes until softened and lightly browned.
- Return steak to the skillet. Stir in heavy cream, beef broth, and provolone cheese.
- Cook until cheese is melted and sauce thickens.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-cheesesteak-tortellini/
Notes
- Use shaved ribeye or sirloin for the most authentic flavor.
- Don’t overcook the steak—it should stay tender.
- Swap provolone for mozzarella or white cheddar if preferred.