Description
A decadent fusion of Philly cheesesteak and Italian comfort food — tender cheese tortellini tossed with juicy beef, sautéed peppers, onions, and mushrooms in a creamy provolone cheese sauce.
Ingredients
- 1 lb cheese tortellini (fresh or refrigerated)
- 1 tablespoon olive oil
- 1 lb thinly sliced beef sirloin or shaved steak
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (to taste)
- 1 teaspoon Worcestershire sauce
- Fresh parsley for garnish (optional)
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced beef and cook until browned, about 3–4 minutes. Remove and set aside.
- In the same skillet, add onions, peppers, and mushrooms. Sauté for 5–6 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Push vegetables to the side of the skillet. Add butter and let it melt, then whisk in flour to form a roux.
- Gradually whisk in milk and heavy cream. Bring to a gentle simmer and cook until thickened, about 3 minutes.
- Stir in Worcestershire sauce, salt, and black pepper.
- Add provolone cheese and stir until smooth and melted.
- Return cooked beef and tortellini to the skillet, tossing everything together until coated in the rich sauce.
- Simmer for 1–2 minutes to heat through, then serve immediately garnished with fresh parsley.
Notes
- Use thinly sliced ribeye for an authentic cheesesteak flavor.
- For extra cheesiness, mix in a handful of mozzarella or Parmesan.
- Try substituting tortellini with penne or fettuccine if desired.
- Leftovers reheat well with a splash of milk to loosen the sauce.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Italian