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Cheesesteak Tortellini in Rich Provolone Sauce

A decadent fusion dinner combining tender steak strips, sautéed onions, and cheese tortellini, all smothered in a homemade creamy provolone cheese sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Italian-Fusion
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Steak & Vegetables
  • 1 lb ribeye or sirloin steak thinly sliced
  • 1 large yellow onion sliced
  • 1 green bell pepper diced (optional)
  • 2 cloves garlic minced
  • 2 tbsp olive oil
Pasta & Sauce
  • 1 lb cheese tortellini frozen or fresh
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 2 cups provolone cheese freshly grated
  • 0.5 cup parmesan cheese grated
  • 1 tsp Worcestershire sauce

Equipment

  • Large skillet or Dutch oven
  • Large pot for pasta
  • Whisk
  • Chef's knife

Method
 

  1. Boil tortellini in salted water until al dente; drain and set aside.
  2. Sear thinly sliced steak in 1 tbsp olive oil over high heat until browned; remove from pan.
  3. Sauté onions and peppers in remaining oil until soft; add garlic and cook 1 minute. Remove from pan.
  4. Melt butter in the same pan, whisk in flour, and cook for 1-2 minutes.
  5. Slowly whisk in milk and cream; simmer until thickened.
  6. Remove from heat and whisk in provolone, parmesan, Worcestershire, salt, and pepper until smooth.
  7. Stir steak, vegetables, and tortellini back into the sauce until coated.
  8. Serve immediately garnished with parsley.

Notes

Freeze the steak for 20 minutes before cutting to make it easier to get thin slices. Grate your own cheese for the smoothest sauce.