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To make this delicious dish, you need a few key ingredients. Start with 12 ounces of cheese tortellini, which you can buy at the store. You also need 8 ounces of ribeye steak, thinly sliced. For the veggies, have one medium onion and a bell pepper, either red or green. You will also want two cloves of garlic, minced. The sauce needs one cup of heavy cream and one cup of shredded provolone cheese. Lastly, grab some Italian seasoning, salt, and pepper to taste, plus fresh parsley for garnish.

Cheesesteak Tortellini in Rich Provolone Sauce

Elevate your dinner game with this Cheesesteak Tortellini in Rich Provolone Sauce! This creamy pasta dish brings together the bold flavors of cheesesteak and cheesy tortellini for a meal everyone will love. Packed with ribeye steak, sautéed veggies, and a velvety provolone sauce, it's comfort food at its finest. Discover the simple steps to whip up this unforgettable dish and impress your family tonight. Click through for the full recipe!
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Ingredients
  

12 ounces cheese tortellini (store-bought)

8 ounces ribeye steak, thinly sliced

1 tablespoon olive oil

1 medium onion, thinly sliced

1 bell pepper (red or green), thinly sliced

2 cloves garlic, minced

1 cup heavy cream

1 cup provolone cheese, shredded

1/2 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Tortellini: In a large pot of salted boiling water, cook the cheese tortellini according to the package instructions. Once cooked, drain and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

      Cook the Steak: Increase the heat to medium-high, then add the thinly sliced ribeye steak to the skillet. Season with salt, pepper, and Italian seasoning. Sauté for about 3-5 minutes, until the steak is cooked through and starts to brown. Remove from heat.

        Make the Provolone Sauce: In a separate saucepan, heat the heavy cream over medium-low heat until it begins to simmer. Gradually whisk in the shredded provolone cheese until melted and smooth. Season with a little salt and pepper to taste.

          Combine Everything: Add the cooked tortellini to the skillet with the steak and vegetables. Pour the rich provolone sauce over the mixture and gently toss until everything is well-coated and heated through.

            Serve: Transfer the cheesesteak tortellini to serving plates. Garnish with freshly chopped parsley for a pop of color.

              - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4