Philly Cheesesteak Tortellini

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A creamy, cheesy twist on the classic Philly cheesesteak, combining sautéed peppers, onions, and steak with tender tortellini in a rich sauce topped with melted provolone.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1 pound cheese tortellini
1 pound ribeye steak thinly sliced or top sirloin, trimmed
1 medium onion sliced
1 large green bell pepper sliced
1 large red bell pepper sliced
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk whole preferred
1 teaspoon Worcestershire sauce
0.5 teaspoon garlic powder
0.25 teaspoon smoked paprika
4 ounces provolone cheese slices halved
0.5 cup shredded mozzarella cheese
0.25 cup grated Parmesan cheese
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

Preparation Steps

Cook tortellini according to package directions in a large pot of salted boiling water. Drain and set aside.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook in batches to avoid overcrowding. Sear until browned, about 3-4 minutes per batch. Transfer to a plate.
Add remaining olive oil and butter to the skillet. Add onions and both bell peppers. Sauté until softened, about 6-7 minutes. Transfer to the plate with the steak.
Melt 2 tablespoons butter in the same skillet. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk, Worcestershire sauce, garlic powder, paprika, salt, and black pepper.
Cook, stirring constantly, until sauce thickens and bubbles, about 5 minutes. Reduce heat to low.
Stir in Parmesan and mozzarella until melted. Return beef and vegetable mixture to the skillet and stir to combine. Add cooked tortellini and toss gently to coat. Heat through for 2-3 minutes.
Top each serving with a half-slice of provolone and broil in oven-safe bowls or dish for 1-2 minutes until cheese is melted and bubbly.

Notes