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One-Pot Cheesesteak Tortellini with Provolone Sauce

This delicious one-pot dish combines the classic flavors of cheesesteak with tender tortellini, smothered in a creamy provolone sauce. Perfect for a quick meal with minimal cleanup!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 540 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon or spatula
  • 1 measuring cups
  • 1 measuring spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 pound beef steak, thinly sliced such as sirloin or ribeye
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 pound cheese tortellini fresh or frozen
  • 3 cups beef broth
  • 1 cup heavy cream
  • 1 cup grated provolone cheese
  • to taste fresh parsley, chopped for garnish, optional

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and green bell pepper, sautéing for about 3-4 minutes until they begin to soften.
  • Add the thinly sliced beef steak to the pot, season with salt, pepper, and paprika. Cook for 5-7 minutes until the beef is browned and cooked through.
  • Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  • Add the cheese tortellini, beef broth, and heavy cream to the pot. Stir to combine well.
  • Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 10-12 minutes, or until the tortellini are cooked through and tender.
  • Stir in the grated provolone cheese until melted and creamy. Adjust seasoning with additional salt and pepper if needed.
  • Serve hot, garnished with freshly chopped parsley if desired.

Notes

Feel free to customize the dish by adding other vegetables like mushrooms or spinach.
For a spicier kick, consider adding sliced jalapeños or a dash of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
If you can't find provolone cheese, mozzarella or a combination of both will also work.