If you have ever dreamed of blending the hearty indulgence of a classic Philly cheesesteak with the comforting familiarity of pasta, the Cheesesteak Tortellini in Rich Provolone Sauce Recipe is here to make that dream a delicious reality. This dish brings together tender cheese-filled tortellini, savory sliced beef, and colorful sautéed vegetables all swimming in a luxuriously creamy provolone cheese sauce. It’s a mouthwatering fusion that’s perfect for cozy dinners or impressing friends with something both familiar and uniquely exciting. Once you try this, it will quickly become a new favorite in your recipe collection!
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients is all you need to whip up this incredible dish. Each component plays a unique role—from the creamy provolone enhancing the sauce’s richness, to the beef and vegetables adding robust flavors and satisfying texture. These basics come together effortlessly, proving you don’t need complicated ingredients to create something spectacular.
- 20 oz refrigerated cheese tortellini: The perfect bite-sized comfort pasta packed with creamy, melty cheese inside.
- 1 tablespoon olive oil: For searing the beef beautifully and bringing out savory notes.
- 1 pound thinly sliced beef (ribeye or sirloin): Tender and flavorful meat that’s the heart of this dish.
- 1 small onion, thinly sliced: Adds natural sweetness and depth once sautéed.
- 1 green bell pepper, thinly sliced: Offers a slight crunch and fresh, bright flavor contrast.
- 2 cloves garlic, minced: A little pungent punch to elevate the savoriness.
- 2 tablespoons butter: Essential for creating the rich roux that thickens the sauce.
- 2 tablespoons all-purpose flour: Helps build a silky, creamy base for the cheese sauce.
- 1 1/2 cups whole milk: Brings refreshing creaminess to balance the flavors.
- 1/2 cup heavy cream: Boosts the sauce’s indulgent texture and richness.
- 1 cup shredded provolone cheese: The star ingredient melting into a smooth, flavorful sauce.
- 1/4 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle peppery warmth to finish off the dish.
- Chopped fresh parsley for garnish (optional): Invites a pop of color and fresh herbal brightness.
How to Make Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Step 1: Cook the Tortellini
Start by cooking your cheese tortellini according to the package directions. This step is crucial because perfectly cooked tortellini will complement the hearty sauce and beef. Once cooked, drain them well and set aside so they remain ready to soak up the flavors coming next.
Step 2: Brown the Beef
Heat olive oil in a large skillet over medium-high heat. Toss in the thinly sliced beef and cook for 2 to 3 minutes until the meat gets that irresistible brown crust. This quick sear locks in juices and flavor, creating a tender yet flavorful base to pair with the creamy sauce. Remove the beef and set it aside for now.
Step 3: Sauté the Vegetables
Using the same skillet, add the thinly sliced onion and green bell pepper. Cook them for about 4 to 5 minutes until they soften and start to caramelize, adding sweetness and texture that contrast beautifully with the beef. Add in minced garlic and cook for an additional 30 seconds to bring that enticing aromatic layer.
Step 4: Make the Provolone Sauce
Push the vegetables to one side of the skillet. In the cleared space, melt butter and stir in flour, cooking for 1 minute to create a roux. Slowly whisk in the whole milk and heavy cream, stirring constantly so the mixture thickens into a luscious base. Reduce the heat to low, then add the shredded provolone cheese, stirring until it melts smoothly into the sauce. Season with salt and black pepper to taste—this sauce should shine as the heart of your dish.
Step 5: Combine All Components
Return the cooked tortellini and beef to the skillet, gently tossing everything together so every bite is generously coated with the rich provolone sauce. Let the mixture warm through for a minute or two, ensuring the melted cheese sauce clings perfectly to each tortellini and that tender beef. Now it’s ready to plate and enjoy!
How to Serve Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Garnishes
To add a fresh, vibrant touch and some color contrast, sprinkle chopped fresh parsley over your dish before serving. The bright green not only boosts the visual appeal but gives a subtle herbaceous note that lifts the creamy richness without overpowering. If you want a little extra zing, a light drizzle of hot sauce or a sprinkle of crushed red pepper flakes can also be fantastic.
Side Dishes
This dish is quite rich and filling, so pairing it with a crisp green salad dressed lightly with lemon vinaigrette or a simple roasted vegetable medley balances out the meal wonderfully. Garlic bread or crunchy breadsticks also complement the sauce perfectly if you want to indulge in some dipping.
Creative Ways to Present
Why not turn this dinner into a cozy family-style feast? Serve the Cheesesteak Tortellini in Rich Provolone Sauce Recipe straight from the skillet at the table for a casual yet inviting ambiance. You could also portion it into mini ramekins and broil briefly with extra shredded provolone on top to create golden, bubbly personal gratins—an impressive twist for guests!
Make Ahead and Storage
Storing Leftovers
Leftover Cheesesteak Tortellini in Rich Provolone Sauce keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen, making for an even more comforting dish the next day.
Freezing
If you want to prep ahead on a larger scale, this dish freezes nicely. Place cooled portions in freezer-safe containers or bags, locking in freshness for up to two months. Just be sure to thaw in the refrigerator overnight before reheating for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to avoid stickiness and to re-melt the cheese sauce smoothly. Adding a splash of milk or cream can help revive the sauce’s original creaminess if needed. Microwave reheating works too, but do it in intervals to maintain texture.
FAQs
Can I use a different type of cheese instead of provolone?
Absolutely! While provolone gives that authentic cheesesteak flavor and melts wonderfully, you could experiment with mozzarella for milder creaminess or fontina for nuttier notes. Just keep the cheese melting qualities in mind to keep the sauce smooth.
Is it possible to make this recipe vegetarian?
Definitely! Swap the beef for sautéed mushrooms or plant-based meat substitutes to maintain the meaty texture. The provolone sauce is rich enough to make the dish just as satisfying without the meat.
Can I prepare this recipe with frozen tortellini?
Yes, frozen tortellini works wonderfully as well. Just adjust the cooking time slightly based on package instructions, and make sure to drain them well before mixing with the sauce.
What’s the best cut of beef to use?
Thinly sliced ribeye or sirloin is best because they cook quickly and stay tender. Avoid tougher cuts since the cooking time is short and you want juicy, flavorful bites.
How spicy is the dish? Can I make it spicy?
The Cheesesteak Tortellini in Rich Provolone Sauce Recipe is mild by itself, focusing on creamy, savory flavors. You can add crushed red pepper flakes or a dash of hot sauce during cooking or as a garnish if you love some heat.
Final Thoughts
This Cheesesteak Tortellini in Rich Provolone Sauce Recipe is a total game-changer for anyone who adores rich, cheesy comfort food with a twist. It’s simple enough to make on a weeknight but impressive enough to serve when friends come over. Once you dive into its creamy sauce, tender beef, and cheesy tortellini, you’ll be hooked. I truly hope you give this one a try and discover how beautifully it combines two classic favorites into one unforgettable meal.
Print
Cheesesteak Tortellini in Rich Provolone Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Cheesesteak Tortellini in Rich Provolone Sauce is a hearty and comforting main course featuring tender beef and cheese-filled tortellini simmered in a creamy provolone cheese sauce. This dish combines the flavors of a classic Philly cheesesteak with the indulgence of a creamy pasta, making it a perfect family dinner that’s quick to prepare on the stovetop.
Ingredients
Main Ingredients
- 20 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced beef (like ribeye or sirloin)
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
Provolone Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package instructions until al dente, then drain and set aside.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook for 2–3 minutes until browned but not overcooked. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced onion and green bell pepper. Sauté for 4–5 minutes until they soften. Add the minced garlic and cook for an additional 30 seconds to release their aroma.
- Make Roux: Push the vegetables to the side of the skillet. In the empty space, melt the butter and stir in the flour. Cook the mixture for 1 minute, stirring constantly, to form a roux which will thicken the sauce.
- Add Dairy: Gradually whisk in the whole milk and heavy cream, stirring constantly. Continue cooking for about 3–4 minutes until the sauce thickens and starts to bubble gently.
- Melt Cheese: Reduce the heat to low and stir in the shredded provolone cheese until completely melted and the sauce is smooth. Season with salt and black pepper to taste.
- Combine and Heat Through: Return the cooked tortellini and browned beef back into the skillet. Toss everything together until the pasta and beef are well coated with the creamy provolone sauce. Heat through for a couple more minutes.
- Serve: Garnish with chopped fresh parsley if desired and serve hot for a rich and flavorful meal.
Notes
- You can substitute thinly sliced steak with ground beef for a more budget-friendly version.
- Add sliced mushrooms when sautéing the onions and peppers for extra flavor and texture.
- This dish reheats well and makes excellent leftovers for next-day meals.
