Cheesesteak Tortellini in Creamy Provolone Pepper Sauce

Here’s your Philly Cheesesteak Tortellini in Creamy Provolone Pepper Sauce recipe – a decadent mashup of two classics! 🧀🥩🍝

Philly Cheesesteak Tortellini

Creamy, peppery provolone sauce with tender steak and cheese-filled pasta

Ingredients

• 1 lb cheese tortellini (fresh or frozen)

• 1 lb thinly sliced sirloin/ribeye

• 1 green bell pepper, thinly sliced

• 1 small onion, thinly sliced

• 3 cups whole milk

• 8 oz provolone, shredded

• ¼ cup grated Parmesan

• 2 tbsp olive oil (divided)

• 2 tbsp Cajun seasoning (divided)

• 2 tbsp butter

• 2 tbsp flour

• 1 tsp garlic powder

• ½ tsp black pepper

• ¼ tsp red pepper flakes (optional)

Instructions

1. Cook Tortellini:

   • Boil according to package directions. Drain, reserving ½ cup pasta water.

2. Sear Steak & Veggies:

   • Heat 1 tbsp oil in large skillet over high heat.

   • Toss steak with 1 tbsp Cajun seasoning, then sear 1-2 minutes per side. Remove.

   • Add remaining oil, bell peppers, and onions. Cook until soft (5 mins).

3. Make Cheese Sauce:

   • In same skillet, melt butter. Whisk in flour to make roux (1 min).

   • Gradually whisk in milk until smooth. Simmer 3-4 minutes to thicken.

   • Reduce heat to low. Stir in provolone, Parmesan, remaining Cajun seasoning, and spices until melted.

4. Combine:

   • Add cooked tortellini, steak, and veggies to sauce. Toss to coat, adding pasta water as needed for creaminess.

   • Garnish with extra Parmesan and parsley.

Pro Tips:
🔸 For authentic Philly flavor, add sautéed mushrooms
🔸 Shortcut: Use jarred roasted peppers and pre-sliced steak
🔸 Spice control: Start with 1 tbsp Cajun seasoning

Serve with crusty bread to soak up the sauce! Want it extra rich? Substitute 1 cup milk with heavy cream. 😊