As I stirred the sizzling pan and breathed in the rich aroma of perfectly seared steak and sweet onions, I knew I’d stumbled upon something special. This Cheesesteak Tortellini in Creamy Provolone Sauce combines the hearty essence of a classic Philly cheesesteak with the comforting embrace of cheese-filled tortellini, creating a dish that is as indulgent as it is quick to prepare. With just 15 minutes of prep and 30 minutes total cooking time, it’s perfect for those busy weeknights when you’re craving a satisfying, home-cooked meal. Not only does it deliver a burst of flavor, but it also layers on the creaminess that’s ideal for sharing or savoring alone. Ready to dive into a delicious blend of textures and tastes? Let’s get cooking! Why Is This Recipe a Must-Try? Ease of Preparation: With just 15 minutes of prep and a 30-minute cook time, this dish is a breeze to whip up after a long day. Unique Flavor Fusion: The combination of tender steak and creamy provolone sauce creates a taste sensation that straddles both comfort food and culinary adventure. Luxurious Creaminess: Each bite envelops your taste buds in a velvety sauce, making it an indulgent treat that doesn’t skimp on flavor. Versatile and Adaptable: Swap out the tortellini for your favorite pasta, or experiment with different cheeses like gouda to customize this dish to your liking. Crowd-Pleasing Delight: Serve it at gatherings or for a family dinner; this meal is sure to impress everyone at the table, leaving them begging for seconds! Cheesesteak Tortellini Ingredients For the Tortellini • 1 lb cheese tortellini – This delightful pasta provides a springy texture that perfectly absorbs the flavorful sauce; feel free to substitute with penne or fusilli for a different twist. For the Steak • 1 lb thinly sliced steak (ribeye or sirloin) – Adds a hearty protein element that enriches the dish; opt for bite-sized pieces for even cooking and enhanced tenderness. For the Sauce • 1 tablespoon olive oil – Essential for sautéing vegetables and searing the steak; can be swapped with vegetable or canola oil if needed. • 1 medium onion, thinly sliced – Brings a natural sweetness and depth to the dish once sautéed; shallots can be a milder substitution. • 1 green bell pepper, thinly sliced – This adds a crunchy freshness and vibrant color; consider using red or yellow bell peppers for a sweeter flavor profile. • 2 cloves garlic, minced – Infuses the dish with aromatic warmth; in a hurry? Use garlic powder (1/2 teaspoon) as a quick alternative. • 1 cup beef broth – A deglazing agent that forms the base of your creamy sauce; vegetable broth works beautifully for a lighter option. • 1 cup heavy cream – Provides that luxurious richness and velvety texture; half-and-half can replace it for a lower-fat alternative, though it will be less indulgent. • 8 oz provolone cheese, shredded – Melts into the cream for a smooth, gooey sauce that envelops the dish; mozzarella, gouda, or fontina can be delightful substitutes. • Salt and pepper to taste – Essential for seasoning and elevating the flavors of the dish. For Garnish • Fresh parsley, chopped – Adds a pop of color and freshness on top; while optional, it enhances presentation and flavor when sprinkled just before serving. This Cheesesteak Tortellini in Creamy Provolone Sauce has everything you need for a comforting and satisfying meal everyone will love! Step‑by‑Step Instructions for Cheesesteak Tortellini in Creamy Provolone Sauce Step 1: Cook the Tortellini Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of cheese tortellini and cook according to package instructions until al dente, usually about 3–4 minutes. Once cooked, drain the tortellini and transfer them to a warm bowl, allowing them to retain their heat while you prepare the sauce. Step 2: Sear the Steak In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the thinly sliced ribeye or sirloin steak to the pan without moving it. Sear for about 3–4 minutes until nicely browned on one side, then flip and cook for an additional 2–3 minutes. Remove the steak from the skillet and keep it warm, ensuring it’s juicy and tender for your Cheesesteak Tortellini. Step 3: Sauté the Vegetables In the same skillet, toss in the sliced onion and green bell pepper, along with 2 minced garlic cloves. Sauté the mixture over medium heat for about 5–6 minutes until the vegetables are soft and the onions are translucent. Stir occasionally to prevent sticking and enhance the flavors, creating a vibrant base for your creamy sauce. Step 4: Deglaze with Beef Broth Pour in 1 cup of beef broth to the skillet, making sure to scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. Bring the broth to a gentle simmer and continue cooking for another 2–3 minutes. This step will infuse the flavors from the skillet into your sauce, enhancing the overall taste of the Cheesesteak Tortellini. Step 5: Make the Creamy Sauce Next, stir in 1 cup of heavy cream, and gradually bring the mixture to a gentle simmer. Allow it to cook for 4–5 minutes, stirring frequently, until the sauce slightly thickens and becomes velvety. The creaminess will create a rich base that envelops the tortellini beautifully, preparing it for the final steps. Step 6: Add the Provolone Cheese Toss in 8 ounces of shredded provolone cheese a handful at a time, stirring continuously until fully melted and smooth. This ensures that the cheese integrates nicely with the sauce without clumping. The result should be a luxurious, cheesy consistency that will perfectly coat your Cheesesteak Tortellini. Step 7: Combine Steak and Season Return the seared steak pieces to the skillet, stirring to coat them in the creamy provolone sauce. Season generously with salt and pepper to taste, mixing well to distribute the flavors throughout the dish. Allow the mixture to warm together for an additional 1–2 minutes, bringing everything to harmony. Step 8: Toss in the Tortellini Carefully add the cooked tortellini to the skillet, gently tossing to combine all ingredients and ensure the pasta is fully coated in the creamy sauce. Take a moment to enjoy the delightful interplay of textures and flavors as the Cheesesteak Tortellini melds with the rich sauce. Step 9: Garnish and Serve Finally, sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve the Cheesesteak Tortellini in Creamy Provolone Sauce hot, and savor every bite of this comforting, hearty meal. Perfect for family dinners or quiet nights in! Variations & Substitutions for Cheesesteak Tortellini Feel free to mix things up and personalize this delicious dish to suit your taste buds! Gluten-Free Pasta: Substitute the cheese tortellini with gluten-free pasta for a satisfying option everyone can enjoy. Different Cheeses: Swap provolone for mozzarella or gouda, adjusting the flavor profile while maintaining delightful creaminess. Veggie-Packed: Throw in additional vegetables like mushrooms or spinach for a nutritious boost and added texture. Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce for a subtle heat that elevates the overall flavor. Cream Alternatives: Use half-and-half instead of heavy cream for a lighter sauce, though it may be less rich. Herbed Variation: Incorporate fresh herbs such as thyme or basil for an aromatic twist that enhances the dish’s freshness. Meat-Free Delight: Make it vegetarian by omitting the steak and using mushrooms as a hearty alternative instead. Cheesy Extra: For an even cheesier experience, add a layer of shredded cheese on top and broil until bubbly before serving. For a different culinary adventure, you might consider pairing this with a delightful Asian Chicken Meatballs recipe or enjoy it alongside a fresh mixed salad for a well-rounded meal that is sure to please. Expert Tips for Cheesesteak Tortellini Fresh Ingredients Matter: Using fresh ingredients like veggies and dairy will enhance the flavor of your Cheesesteak Tortellini in Creamy Provolone Sauce significantly. Avoid Overcooking: Keep an eye on the steak while cooking to prevent it from becoming tough. Sear it just right for perfect tenderness. Continuous Stirring: When adding provolone cheese to the sauce, stir continuously to prevent clumping. This ensures a smooth, creamy consistency. Pasta Timing: If you choose a different pasta type, adjust the cooking time accordingly to avoid mushiness. Tortellini cooks quickly, but other pasta may need more time. Seasoning is Key: Taste and adjust seasoning towards the end of cooking. It’s essential to find the right balance of salt and pepper to elevate the flavors. What to Serve with Cheesesteak Tortellini in Creamy Provolone Sauce Complement your comforting dish with simple, yet delicious sides that elevate the meal experience. Garlic Bread: Perfect for soaking up the creamy sauce, garlic bread adds a crunchy texture and aromatic flavor to balance the rich tortellini. Mixed Green Salad: A light, fresh salad with a vinaigrette dressing brings brightness and zesty contrast to the hearty Cheesesteak Tortellini, enhancing overall satisfaction. Roasted Vegetables: Colorful, roasted veggies like zucchini, bell peppers, and asparagus complement the dish’s flavors while adding nutritional value and a delightful char. Creamy Coleslaw: This cool, crisp side adds a refreshing crunch that provides a favorable contrast to the silky sauce, making every bite enjoyable. Potato Wedges: Seasoned and baked potato wedges offer a crispy side that harmonizes with the cheesy textures, perfect for dipping into leftover sauce. Sparkling Lemonade: A bubbly drink infused with citrus freshness breaks through the heaviness of the meal, providing a revitalizing lift and a touch of sweetness. These pairings are sure to turn your Cheesesteak Tortellini in Creamy Provolone Sauce into a well-rounded feast anyone will love! How to Store and Freeze Cheesesteak Tortellini Fridge: Store leftovers in airtight containers for up to 3 days. Ensure the tortellini is fully cooled before sealing to retain freshness. Freezer: For longer storage, freeze portions in freezer bags for up to one month. Simply expel excess air and label each bag for easy identification. Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of beef broth or cream to loosen the sauce and restore creaminess. Thawing: If frozen, thaw overnight in the refrigerator before reheating for best results, keeping the Cheesesteak Tortellini texture intact. Make Ahead Options These Cheesesteak Tortellini in Creamy Provolone Sauce are perfect for meal prep enthusiasts! You can prep the steak and sauté the vegetables up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain freshness and flavor. You can also cook the tortellini and keep it warm until you’re ready to assemble the dish. When it’s time to serve, simply reheat the sautéed mixture, stir in the heavy cream and provolone, and toss in the tortellini until warmed through. This way, you’ll enjoy a comforting, flavorful meal with minimal effort on busy nights, just as delicious as if it were made fresh! Cheesesteak Tortellini in Creamy Provolone Sauce Recipe FAQs What type of tortellini should I use for this recipe? Absolutely! I recommend using fresh cheese tortellini for the best texture and flavor, but if you’re in a pinch, feel free to substitute it with dried tortellini or even other pasta shapes like penne or fusilli. How should I store leftovers of the Cheesesteak Tortellini? For best results, store leftovers in airtight containers and keep them in the refrigerator. They can last up to 3 days. Make sure the dish is completely cooled before sealing to maintain freshness! Can I freeze the Cheesesteak Tortellini? Yes, indeed! To freeze, portion out the tortellini into freezer bags, avoiding excess air to prevent freezer burn. They can be stored for up to one month. When ready to enjoy, thaw overnight in the refrigerator and then reheat gently. What if I have dietary restrictions? If you’re looking for gluten-free options, be sure to check the packaging of your tortellini and broth. Many brands offer gluten-free pasta! Additionally, if you have dairy allergies, consider substituting provolone and cream with dairy-free alternatives like cashew cheese and coconut milk. How can I avoid overcooked steak in the dish? Great question! To ensure your steak remains tender, sear it without moving for about 3-4 minutes per side until browned. Checking doneness with a thermometer, aim for medium-rare (about 135°F), or let it rest briefly before slicing to keep all those delicious juices intact! Cheesesteak Tortellini in Creamy Provolone Sauce Bliss Indulge in Cheesesteak Tortellini in Creamy Provolone Sauce that blends classic Philly flavors with comforting tortellini. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: BeefCuisine: AmericanCalories: 600 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Tortellini1 lb cheese tortellini Substitute with penne or fusilli if desired.For the Steak1 lb thinly sliced steak (ribeye or sirloin) Use bite-sized pieces for even cooking.For the Sauce1 tablespoon olive oil Can substitute with vegetable or canola oil.1 medium onion, thinly sliced Shallots can be substituted for milder flavor.1 green bell pepper thinly sliced Consider red or yellow bell peppers for sweetness.2 cloves garlic, minced Garlic powder (1/2 teaspoon) can be used in a hurry.1 cup beef broth Vegetable broth is a lighter option.1 cup heavy cream Half-and-half can be used for lower fat.8 oz provolone cheese, shredded Mozzarella, gouda, or fontina are good substitutes.Salt and pepper To taste.For GarnishFresh parsley, chopped Optional but enhances presentation and flavor. Equipment Large potLarge Skilletwooden spoon Method Step-by-Step InstructionsBring a large pot of salted water to a boil. Add 1 lb of cheese tortellini and cook until al dente, about 3-4 minutes. Drain and keep warm.In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the steak and sear for 3-4 minutes, then flip and cook for another 2-3 minutes. Remove and keep warm.In the same skillet, add the onion, green bell pepper, and garlic. Sauté for 5-6 minutes until soft.Pour in 1 cup of beef broth, scrape browned bits from the pan, and simmer for 2-3 minutes.Stir in 1 cup of heavy cream and bring to a gentle simmer, cooking for 4-5 minutes until slightly thickened.Add 8 oz of shredded provolone cheese a handful at a time, stirring until smooth.Return the seared steak to the skillet, season with salt and pepper, and mix well. Warm together for 1-2 minutes.Carefully add the cooked tortellini, tossing to coat in the sauce.Sprinkle with fresh parsley before serving hot. Nutrition Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 400mgIron: 3mg NotesLeftovers store well for up to 3 days in the fridge and can be frozen for up to one month. Reheat with added broth or cream for optimal creaminess. Tried this recipe?Let us know how it was!
