I absolutely love the satisfying meld of hearty, savory flavors in this Cheesesteak Tortellini in Creamy Provolone Sauce. This dish marries the classic joy of a Philly cheesesteak with the comforting hug of cheese-filled tortellini, and it delivers a glorious flavor explosion in every bite. Tender, bite-sized steak pieces sear up beautifully in olive oil before taking a cozy bath in a velvety, homemade provolone sauce. Sweet onions and crisp green peppers join the party with a garlic kick that plays off the richness of the beef broth and heavy cream. Each forkful offers a delicate balance of textures and tastes: the springy pop of tortellini, the gentle crunch of sautéed vegetables, and the indulgent embrace of melted provolone. Even on the busiest weeknight, this dish feels like a treat—perfect for sharing, yet so irresistible you might want it all to yourself!
With just 15 minutes of prep work, 30 minutes of cooking, and an intermediate difficulty level, this recipe is an achievable weekday showstopper. It’s designed for dinner, but I promise you’ll be dreaming about this creamy concoction long after the table is cleared. At around 600 calories per serving, it checks the box for a satisfying, balanced meal that’s anything but mundane. Whether you’re creating a cozy date-night dinner, feeding your hungry crew, or simply craving a comforting dish that tastes like pure nostalgia, this Cheesesteak Tortellini combo has your name written all over it. Savor the rich and hearty flavors of a classic cheesesteak transformed into a delightful tortellini dish!
KEY INGREDIENTS IN CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
Every great recipe starts with quality ingredients, and this Cheesesteak Tortellini recipe is no exception. We rely on a handful of simple but flavorful components to create a symphony of taste and texture. Each item on this list plays a crucial role in building layers of flavor—whether it’s the savory backbone of steak, the creamy allure of provolone, or the aromatic support of garlic and peppers. Let’s break down what you’ll need and why each element is so important.
- Cheese Tortellini
These delicate pasta pockets are stuffed with creamy cheese, providing a springy texture that soaks up the rich sauce. They serve as the comforting base that ties together steak, veggies, and cheese.
- Thinly Sliced Steak (Ribeye or Sirloin)
Bite-sized steak pieces bring a mouthwatering, beefy flavor. When seared, they develop delicious browned edges that add depth and umami to the dish.
- Olive Oil
A drizzle of olive oil creates the perfect non-stick surface for searing steak and sautéeing vegetables, while adding a subtle fruity note.
- Onion
Thinly sliced onion sweats down to a soft, sweet base that balances the richness of the meat and cheese.
- Green Bell Pepper
Crisp and slightly sweet, green bell pepper provides color contrast and a fresh crunch that livens up the creamy sauce.
- Garlic
Finely minced garlic infuses the dish with aromatic warmth and a gentle pungency, layering extra flavor into every bite.
- Beef Broth
This savory liquid deglazes the skillet, capturing every browned bit from the steak and vegetables, and forms the foundation for our sauce.
- Heavy Cream
Rich and luscious, heavy cream transforms the broth into a velvety, luxurious sauce that clings beautifully to tortellini and steak.
- Provolone Cheese
Shredded provolone melts into the cream, adding a smooth, tangy richness that defines this dish’s indulgent character.
- Salt and Pepper
Essential seasonings that elevate all the flavors, fine-tuning the balance between savory, sweet, and creamy.
- Fresh Parsley
A sprinkle of chopped parsley brightens the plate with a pop of color and a hint of herbaceous freshness.
HOW TO MAKE CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
Let’s walk through this recipe step by step. From cooking the perfect cheese tortellini to building a richly flavored provolone sauce, each stage builds upon the last to create a comforting, restaurant-worthy meal right at home. Keep an eye on your heat levels, use fresh ingredients, and don’t rush the steps—this will ensure you end up with a silky, well-emulsified sauce and tender steak bursting with flavor.
1. Cook the cheese tortellini according to the package instructions. Once tender and al dente, drain thoroughly and set aside in a warm bowl to prevent sticking.
2. In a large skillet over medium heat, warm the olive oil until it shimmers. Add the steak pieces in a single layer and sear without moving them too soon. After about 3–4 minutes, once a golden crust forms, flip and cook the other side. Transfer the browned steak to a plate and cover to keep warm.
3. Using the same skillet heat, add the onion, green bell pepper, and minced garlic. Sauté these vegetables, stirring occasionally, until the onion is translucent and the peppers are tender, about 5–6 minutes.
4. Pour in the beef broth, scraping the bottom of the pan with a wooden spoon to release any browned fond. Let the broth simmer for 2–3 minutes, concentrating those meaty flavors.
5. Slowly add the heavy cream, stirring gently, and bring the mixture to a gentle simmer. Continue to stir occasionally as the cream blends with the broth, allowing the sauce to thicken slightly over 4–5 minutes.
6. Gradually incorporate the shredded provolone cheese, stirring continuously so that it melts down into a perfectly smooth and cohesive sauce without clumps.
7. Return the cooked steak to the skillet and toss to ensure each piece is coated in the creamy provolone sauce. Season with salt and pepper to taste, adjusting the seasoning to your preference.
8. Add the cooked tortellini to the skillet and gently fold everything together. Use a silicone spatula or tongs to toss, ensuring each pasta pocket is enveloped in the savory cheese sauce.
9. Turn off the heat and sprinkle with chopped fresh parsley. Serve immediately while piping hot for the ultimate cheesiness!
SERVING SUGGESTIONS FOR CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
After all that loving preparation, it’s time to plate your masterpiece. This dish is a crowd-pleaser with plenty of room for creative serving touches. Whether you’re aiming for rustic comfort or a slightly elevated presentation, these ideas will help you transform a simple skillet dinner into a memorable culinary experience every time.
- Accompanied by Crusty Bread
Serve hot slices of crusty artisan bread or torn baguette alongside the skillet. Use the bread to scoop up every last drop of that velvety provolone sauce—it’s the ultimate flavor mopper!
- Fresh Green Salad
Balance the richness with a crisp mixed greens salad dressed lightly in a tangy vinaigrette. The acidity from vinegar or lemon juice will cut through the creaminess and refresh the palate.
- Garnish with Chili Flakes
For those who love a little heat, sprinkle a few red pepper flakes on top. The subtle spice will wake up your taste buds and add a playful contrast.
- Family-Style Presentation
Serve straight from the skillet in the center of the table. Provide individual plates and let everyone help themselves. This communal setup fosters warmth and fun conversation over dinner.
HOW TO STORE CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
If you have any leftovers (though it rarely happens!), proper storage will help you enjoy this dish again without sacrificing quality. A careful approach to chilling and reheating ensures the sauce remains smooth, the pasta retains its texture, and the steak stays tender.
- Refrigeration in Airtight Containers
Transfer cooled portions into airtight containers and chill within two hours of cooking. Stored this way, the tortellini will stay fresh for up to three days. When ready to enjoy, reheat gently on the stovetop over low heat with a splash of cream or broth to revive the sauce’s creaminess.
- Freezing for Longer Storage
For a make-ahead meal, place cooled leftovers in freezer-safe bags or containers, removing as much air as possible. Freeze for up to one month. Thaw overnight in the refrigerator before reheating slowly on the stovetop, adding extra liquid to bring the sauce back to life.
- Separate Components
If you anticipate reheating, store the pasta and sauce in separate containers. This prevents the tortellini from absorbing too much sauce and becoming gummy. Combine and reheat gently before serving.
- Avoid Microwave Overheating
While convenient, the microwave can cause the cheese sauce to break and the pasta to become rubbery. Instead, warm leftovers on the stovetop over low heat, stirring frequently and adding a touch of liquid to maintain a smooth consistency.
CONCLUSION
This Cheesesteak Tortellini in Creamy Provolone Sauce has everything a home cook could want: a comforting twist on a beloved classic, straightforward yet rewarding steps, and a cheesy sauce that clings beautifully to tender pasta and steak. From the first sizzle of steak in the skillet to the final sprinkle of parsley, you’ve created a dish that’s hearty, flavorful, and downright addictive. With just 15 minutes of prep and a total cook time of 30 minutes, this intermediate-level recipe fits seamlessly into weeknight dinner routines and casual weekend gatherings alike. And at around 600 calories per serving, it’s a satisfying, well-rounded meal that feels like a true indulgence.
Feel free to print this article and save it for later—you’ll want to revisit these rich, creamy layers of flavor time and again. Don’t forget that below you’ll find a handy FAQ section to answer any lingering questions about technique, ingredient swaps, and storage. If you give this Cheesesteak Tortellini a try, I’d love to hear how it turned out! Share your comments, ask any questions, or offer feedback if you need a tip or two while cooking. Happy eating, and here’s to many more delicious adventures in your kitchen!
Cheesesteak Tortellini in Creamy Provolone Sauce
Description
Experience a creamy provolone sauce enveloping tender steak, sautéed veggies, and cheese tortellini. It's a comforting, delicious twist on a beloved favorite!
Ingredients
Instructions
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Cook the cheese tortellini according to the package instructions. Drain and set aside.
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In a large skillet over medium heat, heat the olive oil. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
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In the same skillet, add the onion, green bell pepper, and garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-6 minutes.
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Add the beef broth to the skillet, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes.
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Pour in the heavy cream and bring to a gentle simmer. Stir occasionally until the sauce has slightly thickened, about 4-5 minutes.
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Gradually add the shredded provolone cheese to the sauce, stirring until fully melted and smooth.
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Return the cooked steak to the skillet and mix until coated with the cheese sauce. Season with salt and pepper to taste.
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Add the cooked tortellini to the skillet and gently toss until well combined with the sauce and steak mixture.
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Garnish with fresh parsley before serving.
Note
- For an extra kick, try adding a pinch of red pepper flakes to the sauce.
- Substitute provolone with mozzarella for a different flavor profile.
- Using freshly grated cheese ensures a smooth and creamy sauce.
- Serve with crusty bread to mop up the delicious sauce.
- This dish can be prepared ahead of time and reheated, but it's best served fresh for optimal cheesiness.
