Cheesesteak Tortellini in Rich Provolone Sauce

Introduction

What’s better than a classic Philly cheesesteak? A dish that combines all the iconic flavors—tender beef, sautéed peppers, onions, and that velvety, melty cheese—into a rich, creamy pasta dish. Enter Cheesesteak Tortellini in Rich Provolone Sauce, a meal that’s destined to become a weeknight staple in your home.

This recipe takes everything you love about a cheesesteak and wraps it up in pillowy tortellini, all coated in a luscious provolone sauce. Think of it as comfort food with a gourmet twist. It’s hearty, cheesy, and oh-so-satisfying. Perfect for when you’re craving a big, cozy bowl of indulgence.

The first time I made this dish, I was looking for a way to stretch some leftover steak into something new. My family loved it so much, it quickly became a requested dinner favorite. And honestly, it’s a game-changer. Not only is it incredibly delicious, but it’s also simple to make—even for beginner cooks.

If you’re a fan of creamy pastas and bold, savory flavors, you’re going to fall head over heels for this recipe. Let’s dive in!

Why You’ll Love This Recipe

Here are just a few reasons why this recipe will have you coming back for seconds (and maybe thirds!):

• Quick and Easy: This dish comes together in just 30 minutes, making it perfect for busy weeknights.
• All the Cheesesteak Flavor: From the tender beef to the sautéed peppers and onions, this recipe captures the essence of a classic cheesesteak sandwich.
• Ultra Creamy Provolone Sauce: The rich, silky cheese sauce ties everything together beautifully, coating each tortellini with indulgent flavor.
• Crowd-Pleasing: It’s family-friendly and perfect for impressing guests at casual gatherings.

Close your eyes and imagine: savory bites of tender beef, the gentle sweetness of caramelized onions and peppers, and the rich, cheesy sauce that coats every piece of tortellini. It’s like the Philly cheesesteak took a luxurious trip to Italy, and you’re the lucky one getting to experience the delicious fusion.

Preparation Time and Servings

• Total Time: 30–35 minutes
• Servings: 4–6 servings

Nutrition Information (per serving):

• Calories: 550
• Protein: 28g
• Carbs: 42g
• Fat: 28g

Ingredients

Here’s everything you need to create this flavorful masterpiece:

Cheesesteak Mixture:

• 1 lb thinly sliced beef (such as ribeye or flank steak), cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• Salt and black pepper, to taste

Provolone Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded provolone cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg (optional, for depth of flavor)
• Salt and black pepper, to taste

Pasta:

• 1 package (20 oz) cheese tortellini (fresh or frozen)

Optional Garnishes:

• Fresh parsley, chopped
• Crushed red pepper flakes for a hint of heat

Step-by-Step Instructions

Let’s break this recipe into simple, manageable steps. You’ve got this!

1. Prepare the Cheesesteak Mixture

• Heat olive oil in a large skillet over medium-high heat.
• Add the thinly sliced beef and season with salt and pepper. Cook for 3–4 minutes, until browned. Remove the beef from the skillet and set aside.
• In the same skillet, add the onion and bell peppers. Sauté for 5–7 minutes, stirring occasionally, until softened and slightly caramelized.
• Add the minced garlic and Worcestershire sauce, cooking for an additional minute.
• Return the cooked beef to the skillet and toss to combine. Reduce the heat to low while you prepare the sauce.

Pro Tip: If you want extra caramelization on your onions and peppers, let them cook undisturbed for a minute or two before stirring.

2. Cook the Tortellini

• While the cheesesteak mixture cooks, bring a large pot of salted water to a boil.
• Add the tortellini and cook according to the package instructions (usually 3–5 minutes for fresh tortellini).
• Drain the pasta, reserving 1/2 cup of the pasta water for later.

Pro Tip: Toss the cooked tortellini with a drizzle of olive oil to prevent sticking.

3. Make the Provolone Sauce

• In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
• Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 3–4 minutes, until thickened.
• Reduce the heat to low and stir in the shredded provolone and Parmesan cheeses. Add the garlic powder, nutmeg (if using), and season with salt and pepper. Stir until smooth and creamy.

Pro Tip: If the sauce feels too thick, thin it out with a splash of reserved pasta water.

4. Combine Everything

• Add the cooked tortellini to the skillet with the cheesesteak mixture. Toss gently to combine.
• Pour the provolone sauce over the tortellini and stir until everything is evenly coated. If needed, add a splash of reserved pasta water to create a silky sauce consistency.

5. Serve and Garnish

• Transfer the Cheesesteak Tortellini to a serving dish.
• Garnish with fresh parsley and a sprinkle of crushed red pepper flakes for a touch of heat.

How to Serve

This Cheesesteak Tortellini is a one-pot meal that doesn’t need much to shine, but here are a few serving suggestions:

• Pair with a simple arugula salad dressed in lemon vinaigrette for a fresh, tangy contrast.
• Serve with warm garlic bread to scoop up every last bit of the rich provolone sauce.
• For a kid-friendly twist, offer a side of buttered green beans or roasted carrots.

Additional Tips

Here’s how to make this recipe foolproof:

1. Choose the Right Cheese: Provolone is key for its mild, slightly smoky flavor, but mozzarella can be a good substitute if needed.
2. Slice Thin: Thinly sliced beef cooks faster and stays tender. Ask your butcher for help if you’re not comfortable slicing it yourself.
3. Don’t Overcook Tortellini: Fresh tortellini cooks quickly—keep an eye on it to avoid mushy pasta.
4. Prep Ahead: Chop the vegetables and shred the cheese in advance to save time during cooking.
5. Customize the Heat: If you like your cheesesteak with a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Recipe Variations

Make this dish your own with these fun twists:

• Vegetarian Option: Replace the beef with sautéed mushrooms and zucchini for a hearty, plant-based version.
• Gluten-Free: Swap the flour in the sauce with cornstarch and use gluten-free pasta.
• Cheese Lovers’ Dream: Add a handful of shredded cheddar or Gruyère to the sauce for even more cheesiness.
• Spicy Cheesesteak: Stir in chopped jalapeños or drizzle sriracha over the finished dish for a fiery kick.

Freezing and Storage

Storing Leftovers:
Place leftovers in an airtight container and refrigerate for up to 3 days.

Freezing:
This dish freezes well! Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating Tips:
Reheat on the stove over low heat, adding a splash of milk or reserved pasta water to bring back the creaminess of the sauce.

Special Equipment

• Large Skillet: To cook the beef and sauté the veggies evenly.
• Medium Saucepan: Perfect for making the cheese sauce without scorching.
• Fine Mesh Strainer: Useful for draining the tortellini without losing any.

FAQ Section

Can I use chicken instead of beef?
Absolutely! Thinly sliced chicken works beautifully in this recipe.

What if I don’t have provolone cheese?
Mozzarella or mild white cheddar can work in a pinch, though provolone gives the dish its signature flavor.

Can I make this ahead of time?
You can prep the cheesesteak mixture and cheese sauce a day in advance. Cook the tortellini fresh before serving for best results.

Can I use a different type of meat?
Absolutely! While thinly sliced beef is the traditional choice, you can swap it for chicken, turkey, or even thinly sliced lamb for a unique twist. For a vegetarian version, consider using sautéed mushrooms and zucchini instead.

What if I can’t find provolone cheese?
No worries! Mozzarella, mild white cheddar, or Monterey Jack can work as substitutes. They won’t give you the same smoky flavor as provolone, but they’ll still make a deliciously creamy sauce.

Can I make this dish ahead of time?
Yes! You can prepare the cheesesteak filling and provolone sauce a day in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to serve, cook the tortellini fresh, reheat the filling and sauce, then toss everything together.

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Conclusion

There you have it—a cozy, comforting dish that brings together the best of two culinary worlds: the bold, savory flavors of a classic Philly cheesesteak and the creamy, indulgent goodness of a pasta favorite. Cheesesteak Tortellini in Rich Provolone Sauce is more than just a meal; it’s an experience that’s sure to warm hearts and bellies alike.

This dish is perfect for everything from weeknight dinners to casual gatherings. It’s hearty, flavorful, and approachable for home cooks of all skill levels. Whether you’re a die-hard cheesesteak fan or simply someone who loves a good, creamy pasta dish, this recipe promises to deliver.

The combination of tender beef, caramelized veggies, and silky provolone sauce tossed with pillowy tortellini is irresistible. Each bite feels like a little piece of heaven—a satisfying explosion of flavors and textures that you’ll want to revisit again and again.