Description
A decadent fusion of classic Philly cheesesteak flavors and creamy pasta comfort — tender beef, sautéed peppers and onions, and cheese-filled tortellini tossed in a rich provolone cream sauce.
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1/2 cup sliced mushrooms (optional)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned. Remove and set aside.
- In the same skillet, add peppers, onions, and mushrooms. Sauté for 5–6 minutes until softened and slightly caramelized.
- Add butter and garlic to the skillet. Cook for 1 minute until fragrant, then stir in flour to form a roux.
- Gradually whisk in milk and heavy cream, stirring constantly until the sauce thickens, about 3–4 minutes.
- Reduce heat to low and add shredded provolone cheese. Stir until melted and smooth. Season with salt, black pepper, and red pepper flakes.
- Return the steak and tortellini to the skillet. Toss everything together until well coated in the sauce.
- Simmer for 2–3 minutes to let the flavors combine, then garnish with fresh parsley before serving.
Notes
- Use deli-sliced roast beef for a quick shortcut version.
- Substitute provolone with mozzarella or fontina if preferred.
- For extra richness, add a splash of Worcestershire sauce to the steak while cooking.
- This dish pairs perfectly with garlic bread or a crisp green salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American