Introduction

This Creamy Cheesesteak Tortellini in Provolone Sauce combines tender beef, sautéed vegetables, and cheesy pasta for a comforting and flavorful meal. It’s a delightful twist on classic cheesesteak flavors, perfect for a hearty dinner that comes together quickly.

A white bowl filled with a creamy sauce layer that is light beige and speckled with herbs. On top, there are several yellow tortellini pasta pieces with a smooth and slightly glossy texture. Slices of brown mushrooms and strips of cooked brown meat are scattered among the pasta, adding depth and heartiness. Bright green bell pepper slices add a fresh pop of color, while a sprinkling of coarse red chili flakes and finely chopped green parsley leaves are spread evenly over everything for a spicy and fresh finish. The dish looks rich and creamy, with a mix of soft and tender textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound beef sirloin, sliced thinly
2 tablespoons olive oil
1 large onion, thinly sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 package (10 oz) refrigerated cheese tortellini
2 cups heavy cream
1 ½ cups provolone cheese, shredded
¼ cup grated Parmesan cheese
Crushed red pepper flakes, optional
Fresh parsley, chopped for garnish

Instructions

Step 1: In a large skillet, heat olive oil over medium-high heat. Add beef slices and cook until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
Step 2: In the same skillet, add onions and green bell pepper. Sauté until the onions are translucent and the peppers are tender, about 5 minutes. Stir in minced garlic and cook for another minute.
Step 3: Return the beef to the skillet, season with salt, black pepper, and Worcestershire sauce. Mix everything well and remove from heat.
Step 4: Cook tortellini according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside.
Step 5: In the same pot over medium heat, pour in heavy cream and bring to a gentle simmer. Gradually add provolone and Parmesan cheeses, whisking until smooth and well combined.
Step 6: Add the cooked tortellini to the cheese sauce, ensuring all are well coated. Stir in the beef and vegetable mixture. Combine everything thoroughly and heat until just warmed through.
Step 7: Transfer to serving dishes, sprinkle with crushed red pepper flakes if desired, and garnish with fresh parsley.
Step 8: Serve immediately and enjoy this creamy, delicious dish.

Tips & Variations

For extra flavor, try adding sautéed mushrooms or swapping green bell peppers for roasted red peppers.
Use a mix of provolone and mozzarella for a stretchier cheese sauce.
Add a splash of white wine to the cream sauce for a subtle depth of flavor.
If you prefer a spicier dish, increase the amount of crushed red pepper flakes or add a pinch of cayenne.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave to prevent the cheese sauce from separating. You can add a splash of cream or milk when reheating to restore creaminess.

How to Serve

A close-up of a bowl with creamy pasta dish featuring about two layers: the bottom layer is thick, white cream sauce with herbs, covering the base of the bowl; on top are light yellow tortellini neatly spread around the bowl, mixed with brown cooked mushroom slices, green bell pepper strips, and brown pieces of meat. The dish is sprinkled with finely chopped fresh green parsley and red chili flakes, adding vibrant colors and texture contrast. The creamy sauce slightly covers the edges of the tortellini and other ingredients, making it look rich and inviting. The bowl is white, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well. Just cook according to package instructions, usually adding a couple of extra minutes to the boiling time.

Is there a vegetarian option for this dish?

To make it vegetarian, replace the beef with sautéed mushrooms or a plant-based meat substitute and omit Worcestershire sauce or use a vegan version.