Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Get ready to level up your weeknight dinners with an irresistible fusion: Cheesesteak Tortellini in Rich Provolone Sauce. Imagine tender ribbons of steak, pillowy cheese tortellini, caramelized onions and peppers, all bathed in a glossy, luscious provolone sauce that tastes like pure comfort in every forkful. This recipe brings the nostalgia of a classic Philly cheesesteak together with the indulgence of Italian pasta for a dish that’s simple to make, ultra-satisfying, and guaranteed to win over everyone at your table. If you’re ready for a meal that’s memorable with every bite, this is your new favorite!

Ingredients You’ll Need

You’ll love how easily these kitchen staples transform into something so decadent. Each ingredient in Cheesesteak Tortellini in Rich Provolone Sauce adds a special touch—flavor, texture, color, or that undeniable “wow” factor you crave in a great meal.

• Beef sirloin or ribeye: Thinly sliced steak gives the dish its signature savory bite and keeps every forkful juicy.
• Cheese tortellini: These tender pasta pockets add richness and balance, soaking up every drop of sauce.
• Olive oil: For searing the beef and sautéing veggies, olive oil lends a silky finish and extra flavor.
• Onion: Sliced onions caramelize beautifully, adding a touch of sweetness and depth.
• Green bell pepper: A pop of color and crunch, bell peppers bring the cheesesteak vibes to this pasta dish.
• Garlic: Fresh garlic lifts the savory notes and infuses the sauce as it cooks.
• Beef broth: Adds richness to the sauce and ties in the beefy flavors throughout.
• Worcestershire sauce: Just a splash—we’d never skip it! It adds umami and a subtle tang that wakes up the entire dish.
• Italian seasoning: A blend of herbs for extra dimension in the creamy provolone sauce.
• Heavy cream: The base of our rich, dreamy sauce—don’t skimp here!
• Shredded provolone cheese: This classic cheese melts perfectly, giving the sauce its signature luxurious texture.
• Black pepper: For just the right amount of gentle heat and flavor.
• Salt: Essential for balancing all the flavors—add to taste.
• Red pepper flakes (optional): For a hit of spicy warmth, if you love a bit of heat.
• Fresh parsley: A fresh, herby finish that adds color and brightness as a garnish.

How to Make Cheesesteak Tortellini in Rich Provolone Sauce

Step 1: Cook the Tortellini

Bring a big pot of salted water to a rolling boil, then drop in the cheese tortellini. Cook according to the package instructions until they float to the top and turn plump and tender. Don’t forget to reserve about half a cup of the starchy cooking water; it’s the secret to a perfect sauce consistency later. Drain the tortellini and set them aside, because they’ll soon be bathing in creamy, cheesy goodness.

Step 2: Sear the Beef

Heat up a large skillet over medium-high heat and swirl in your olive oil. Lay the thinly sliced beef in a single layer—let each piece get its moment on the hot surface so it sears and browns beautifully. After just a few minutes, the edges should caramelize and the aroma will tell you it’s time to flip. Brown it on the second side, then quickly transfer to a plate to keep it juicy and tender.

Step 3: Sauté the Vegetables

Keep the party going in the same skillet by adding those sliced onions and green bell peppers. Sauté them until they soften and pick up all the savory browned bits left by the beef. For an aromatic kick, stir in the minced garlic and let it bloom for just about 30 seconds—you’ll smell pure magic wafting from your pan.

Step 4: Make the Provolone Sauce

Now, pour in your beef broth and that splash of Worcestershire, scraping up every bit of caramelized flavor. Italian seasoning, black pepper, and a pinch of salt join the mix. Lower the heat and introduce the dreamy duo: heavy cream and shredded provolone cheese. Stir gently as the cheese glides into the cream, creating a glossy sauce so indulgent, you’ll want to sneak a spoonful. Adjust the texture with reserved pasta water, if you want it thinner—it’s totally customizable.

Step 5: Combine Everything

Slide those juicy slices of beef back into the skillet, nestling them into the sauce. Add the cooked tortellini and toss it all together until the noodles are thoroughly coated and every ingredient is hugging each other in provolone bliss. Let it all simmer for a couple minutes, so every flavor is fully mingled in your Cheesesteak Tortellini in Rich Provolone Sauce.

Step 6: Serve and Enjoy

Time for the finishing touches! Taste and tweak the seasoning to your liking—maybe a little extra salt, a pinch of red pepper flakes if you’re in the mood for heat. Garnish generously with chopped fresh parsley, then scoop out hearty portions and serve hot. Each bite is creamy, beefy, and filled with classic cheesesteak flavor in an unexpected pasta form.

How to Serve Cheesesteak Tortellini in Rich Provolone Sauce

Garnishes

Go for a vibrant green finish with plenty of chopped fresh parsley. If you love a little kick, sprinkle some red pepper flakes over the top. For extra cheesiness, consider a shower of more shredded provolone or even a touch of grated Parmesan.

Side Dishes

This hearty main dish pairs beautifully with a fresh peppery arugula salad dressed in a lemony vinaigrette, or classic garlic bread for scooping up every last drop of the rich provolone sauce. Roasted asparagus or broccoli also adds a wonderful, crisp contrast.

Creative Ways to Present

For date night or special gatherings, try serving the Cheesesteak Tortellini in Rich Provolone Sauce in mini skillet pans or individual gratin dishes. Top with extra cheese and broil for a bubbly crust! Or, turn it into a comforting baked pasta by transferring everything to a casserole dish, adding cheese, and baking until golden brown.

Make Ahead and Storage

Storing Leftovers

Leftovers keep so well! Transfer any extra Cheesesteak Tortellini in Rich Provolone Sauce to an airtight container and refrigerate for up to 3 days. The flavors will deepen overnight, making it just as delicious for lunch the next day.

Freezing

For make-ahead convenience, you can freeze this dish. Let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. The sauce may thicken slightly after freezing, but it will still be creamy and flavorful once reheated.

Reheating

To reheat, gently warm leftovers on the stove over low heat, stirring in a splash of milk or reserved pasta water to bring the sauce back to its creamy best. Microwave reheating works too—just go low and slow, stirring halfway through.

FAQs

Can I use a different cut of beef?

Absolutely! Ribeye and sirloin are wonderfully tender, but thinly sliced flank steak or even leftover roast beef work well in Cheesesteak Tortellini in Rich Provolone Sauce.

What if I can’t find provolone cheese?

Good news: mozzarella or fontina can step in and melt into a luscious sauce. The flavor will slightly differ, but the result will still be irresistibly cheesy.

Can I use frozen or homemade tortellini?

Both options are great! Frozen tortellini works perfectly—just cook according to package directions. If you have access to fresh or homemade tortellini, your Cheesesteak Tortellini in Rich Provolone Sauce will be even more special.

How do I make it spicier?

Amp up the spice by tossing red pepper flakes directly into the sauce, or even adding a pinch of cayenne. Hot cherry peppers as a garnish are another tasty way to add kick.

Is this dish gluten-free?

Traditional tortellini contains wheat, but you can find gluten-free tortellini in specialty stores. Swap the pasta and ensure your other ingredients are gluten-free for a delicious gluten-free version.

Final Thoughts

If you’re looking for a dinner that feels both comforting and a little bit gourmet, give Cheesesteak Tortellini in Rich Provolone Sauce a spot on your weekly menu. It’s cozy, crowd-pleasing, and packed with flavor—plus, it’s a complete joy to make and share. Don’t be surprised if this new fusion favorite quickly becomes a family tradition!

Print