Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
I don’t know about you, but sometimes I crave comfort food that feels a little fancy without actually being a huge pain to make. That’s exactly why this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe has become one of my go-to weeknight meals. It’s everything you love about a classic Philly cheesesteak but with a cozy twist—cheese-filled tortellini swimming in a luscious, creamy provolone sauce. Trust me, once you try it, you’ll find yourself making it more often than you expect.
What makes this dish really stand out is the way the flavors come together so beautifully—the tender steak, sweet bell peppers and onions, and that rich, dreamy provolone sauce that just hugs each tortellini. It’s perfect for when you want something comforting but a bit different from your typical pasta dinner. Plus, it’s pretty quick to whip up, so it’s a winner whether you’re feeding family or impressing friends.
Ingredients You’ll Need
These ingredients are simple but powerful on their own, and when brought together, they create something truly special. I always recommend using fresh, quality steak and provolone cheese for the best results.
- Cheese tortellini: I like fresh tortellini if I can find it, but good-quality frozen works just as well.
- Thinly sliced steak: Ribeye or sirloin are my favorites—tender and full of flavor. Make sure your butcher slices it thin so it cooks quickly.
- Olive oil: For that perfect sear on the steak.
- Onion: Thinly sliced adds sweetness and texture.
- Green bell pepper: Adds a mild crunch and vibrant color.
- Garlic: Fresh minced garlic gives the sauce a warm, aromatic base.
- Beef broth: Helps deglaze the pan and deepens the flavor of the sauce.
- Heavy cream: This is what makes your sauce luxuriously creamy.
- Provolone cheese: I use shredded provolone for easy melting—it’s smoky and melts beautifully into the sauce.
- Salt and pepper: To taste, enhancing all the flavors.
- Fresh parsley: For a fresh, bright garnish that balances the richness.
Variations
One of the things I love about this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is how easy it is to tailor it to your tastes. I often switch up the veggies or the cheese depending on what I have on hand, so don’t hesitate to get creative.
- Vegetable swap: I sometimes replace green bell pepper with sautéed mushrooms for a deeper earthiness, and it works beautifully.
- Dairy-free version: Use coconut cream and a vegan provolone cheese alternative to make this recipe dairy-free—still delicious! I’ve tried this for a friend and it was a hit.
- Spicy kick: Adding a pinch of crushed red pepper flakes to the sauce is a personal favorite when I want a little heat.
- Protein alternatives: If you prefer chicken or even a plant-based steak substitute, you can swap out the beef while keeping the same creamy sauce.
How to Make Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
Step 1: Cook Your Tortellini Perfectly
Start by cooking the cheese tortellini following the package instructions—usually just boil for a few minutes until they float to the top. Don’t overcook, since they’ll cook a bit more later when tossed in the sauce. Once done, drain and set them aside while you prepare everything else.
Step 2: Sear the Steak for Maximum Flavor
Heat the olive oil in a large skillet over medium heat. Add your thinly sliced steak pieces and cook until nicely browned, about 3 to 4 minutes. You’ll want a good sear for that rich, meaty flavor. Once browned, remove the steak and set aside to keep those juices in.
Step 3: Sauté the Aromatics
In the same skillet, toss in the thinly sliced onion, green bell pepper, and minced garlic. Sauté for about 5 to 6 minutes until the onions become translucent and the peppers soften. This mix really builds the base flavor for your sauce.
Step 4: Build the Creamy Provolone Sauce
Pour in the beef broth and stir, scraping up any browned bits left from the steak because that’s pure flavor right there. Let it simmer for 2 to 3 minutes, then add the heavy cream. Bring it to a gentle simmer and stir occasionally until the sauce starts to thicken slightly, about 4 to 5 minutes.
Step 5: Melt in the Provolone Cheese
Gradually mix in the shredded provolone cheese, stirring constantly so it melts smoothly into the sauce. This part is where it transforms into the dreamy, creamy sauce you’re after—make sure it’s silky and lump-free.
Step 6: Combine Everything
Return your cooked steak to the skillet and stir to coat it evenly in the sauce. Season with salt and pepper to taste now—this is where you adjust for your preferred flavor. Finally, add the cooked tortellini and gently toss everything together until the pasta is well coated and warmed through.
How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
Garnishes
Fresh chopped parsley is my go-to garnish for this dish. It adds a pop of color and a fresh note that cuts through the richness perfectly. Sometimes, I sprinkle a little extra shredded provolone or even crushed red pepper for a bit of flair on top.
Side Dishes
I love pairing this creamy, flavorful dish with a crisp green salad or some roasted asparagus. Garlic bread or crusty Italian bread also work wonderfully to soak up every last bit of that cheesy sauce.
Creative Ways to Present
For a special occasion, I like serving the Cheesesteak Tortellini in Creamy Provolone Sauce Recipe in individual shallow bowls garnished with fresh herbs and a drizzle of extra virgin olive oil. It makes the meal feel more elegant and really highlights those creamy textures and colors.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in an airtight container in the fridge. Because the sauce is creamy, it’s best eaten within 2 to 3 days for optimal freshness. Just give it a quick stir before reheating to redistribute the sauce.
Freezing
I’ve frozen this dish a couple of times and it freezes surprisingly well! Just be sure to cool it completely, then portion it into freezer-safe containers. When you’re ready, thaw overnight in the fridge before reheating gently.
Reheating
To reheat, I prefer warming it gently in a skillet over low heat, adding a splash of broth or cream if the sauce seems too thick. You can also microwave it, but stirring halfway through helps keep that creamy texture intact.
FAQs
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Can I use a different type of pasta for this recipe?
Absolutely! While this recipe features cheese tortellini, you can swap in ravioli or even a sturdy pasta like penne or rigatoni. Just keep in mind cooking times and make sure your pasta holds up well to the creamy sauce.
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What’s the best cut of steak to use for this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe?
I recommend ribeye or sirloin because they’re tender and flavorful, especially when sliced thin. You want a cut that cooks quickly and stays juicy without getting tough.
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Can I prepare this dish ahead of time?
Yes! You can cook the tortellini and steak ahead but hold off combining with the sauce if possible. Reheat and assemble just before serving to keep everything fresh and the sauce silky.
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Is provolone cheese necessary or can I use something else?
Provolone gives this recipe its signature smooth, smoky flavor, but feel free to experiment with mozzarella or fontina. Just choose a cheese that melts well and complements steak.
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How can I make the sauce less rich?
If you want a lighter version, try substituting half-and-half for heavy cream. The sauce won’t be quite as thick but will still be creamy and delicious.
Final Thoughts
This Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is one of those dishes I love because it brings together comfort and deliciousness in such a straightforward way. Every time I make it, it feels like a special treat even if it’s just a regular weeknight. I hope you enjoy making it as much as I do—and that it becomes a staple in your kitchen like it has in mine!
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Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Cheesesteak Tortellini in Creamy Provolone Sauce combines tender slices of steak, sautéed onions and bell peppers, and cheesy tortellini in a rich and velvety provolone cheese sauce. Perfect for a comforting dinner that brings the flavors of a Philly cheesesteak into an indulgent pasta dish.
Ingredients
Cheesesteak Tortellini
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
Sauce
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the tortellini: Prepare the cheese tortellini according to the package instructions, usually boiling in salted water until tender. Drain well and set aside for later use.
- Brown the steak: Heat the olive oil in a large skillet over medium heat. Add the steak pieces and cook for about 3-4 minutes until browned on all sides. Remove the steak from the skillet and set aside, keeping the flavorful browned bits in the pan.
- Sauté the vegetables: In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Cook for 5-6 minutes until the vegetables are tender and the onions become translucent, stirring occasionally.
- Deglaze with broth: Pour in the beef broth, scraping the skillet bottom to loosen any browned bits. Let the broth simmer for 2-3 minutes to reduce slightly and develop flavor.
- Add cream and thicken sauce: Stir in the heavy cream and bring to a gentle simmer. Allow it to cook for about 4-5 minutes, stirring occasionally, until the sauce starts to thicken.
- Melt the cheese: Gradually add the shredded provolone into the sauce, stirring continuously until the cheese melts completely and the sauce is smooth.
- Combine steak with sauce: Return the cooked steak pieces to the skillet and stir to coat them fully in the creamy cheese sauce. Season with salt and pepper to taste.
- Toss tortellini in sauce: Add the cooked tortellini to the skillet and gently toss everything together to ensure the pasta is evenly coated with the steak and provolone sauce mixture.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving to add freshness and color.
Notes
- You can substitute ribeye or sirloin with other tender steak cuts like flank or NY strip.
- For a lighter version, swap heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Once combined, serve immediately as the sauce thickens upon cooling.
- This dish pairs well with a simple green salad or crusty bread.
- Make sure to slice the veggies thinly to ensure they cook evenly and quickly.
Keywords: Cheesesteak, Tortellini, Provolone Sauce, Creamy Pasta, Steak Pasta, Comfort Food
