If you love the hearty comfort of a classic Philly cheesesteak but also crave something a bit more indulgent and unique, this Cheesesteak Tortellini in Rich Provolone Sauce Recipe is absolutely going to steal your heart. Creamy, cheesy, and perfectly packed with tender beef, sautéed veggies, and pillowy tortellini, this dish takes everything you adore about cheesesteaks and elevates them into a cozy pasta dinner that’s sure to wow your taste buds. It’s the perfect balance of savory, creamy, and satisfying—a true celebration of flavor that’s easier to make than you’d think.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect harmony of taste and texture. From the savory thinly sliced beef to the creamy provolone sauce, each component is simple yet essential for crafting this decadent dish.
- Olive oil: Adds a fruity richness that helps soften the onions and peppers beautifully.
- Small onion (thinly sliced): Provides subtle sweetness and a tender bite that complements the beef.
- Small green bell pepper (thinly sliced): Brings a bit of crunch and fresh, slightly bitter contrast.
- Garlic (minced): Infuses the dish with aromatic depth and a kiss of sharpness.
- Thinly sliced beef (ribeye or sirloin): The star protein, tender and flavorful, perfectly mimics the cheesesteak classic.
- Cheese tortellini (fresh or refrigerated, 20 ounces): Soft and cheesy pockets that soak up the luscious sauce spectacularly.
- Unsalted butter: Adds creaminess and a silky texture to the sauce base.
- All-purpose flour: Thickens the sauce to just the right consistency.
- Whole milk: Smooth and mild, forming the base of the rich cheese sauce.
- Heavy cream: Infuses extra velvetiness to elevate the sauce beyond basic creaminess.
- Shredded provolone cheese: Key to that signature cheesesteak flavor with melting magic.
- Salt and black pepper: Essential seasoning to bring all the flavors into balance.
- Chopped parsley (optional): A fresh, herbal garnish that adds color and lightness.
How to Make Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Step 1: Cook the Tortellini
Bring a large pot of salted water to a rolling boil and add your tortellini. Cooking it according to package directions ensures the perfect tender bite that introduces a cheesy surprise inside each pasta pocket. Once cooked, drain the tortellini carefully and set it aside so it’s ready to embrace the sauce later on.
Step 2: Sauté the Vegetables and Brown the Beef
While the pasta cooks, heat olive oil in a spacious skillet over medium heat. Add the thinly sliced onion and green bell pepper, sautéing them until they soften and their flavors blossom—about 4 to 5 minutes. The garlic joins the party next, cooking just until fragrant, releasing its irresistible aroma in under a minute. Then it’s time to introduce the thinly sliced beef to the pan, cooking for a brief 2 to 3 minutes until just browned—this quick sear seals in the juices and flavor. Once done, remove this vibrant beef and veggie mixture from the skillet and give your pan a moment to shine for the sauce.
Step 3: Prepare the Rich Provolone Sauce
In the same skillet, melt the butter over medium heat to build that luscious base. Whisk in the flour and let it cook for about one minute, creating a roux that will thicken the sauce magnificently. Slowly whisk in the whole milk and heavy cream, stirring constantly to avoid lumps, and watch as the mixture thickens into a velvety sauce in just 3 to 5 minutes. Off the heat, stir in the shredded provolone cheese until it melts completely, enriching the sauce with cheesy warmth and a smooth finish. Season gently with salt and freshly ground black pepper so every bite sings with perfect balance.
Step 4: Combine and Coat
Return the stunning mixture of beef and sautéed vegetables to the creamy provolone sauce. Then, add your cooked tortellini to the pan and gently stir everything together until the pasta is perfectly coated in that rich, cheesy embrace. This step is all about marrying all the flavors and textures into the signature harmony that makes this Cheesesteak Tortellini in Rich Provolone Sauce Recipe so unforgettable.
How to Serve Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Garnishes
Bright, freshly chopped parsley sprinkled liberally on top not only adds a pop of inviting green color but also delivers a fresh herbaceous note that cuts through the richness, giving your dish an elegant finish. A pinch of cracked black pepper on top fresh out of the pan can also elevate the flavors beautifully.
Side Dishes
This dish stands confidently on its own, but if you want to round out your meal, consider serving it alongside a crisp garden salad or some roasted vegetables. The lightness and crunch of greens balance the luscious sauce perfectly while adding freshness. Garlic bread is another fun idea for mopping up every last bit of that incredible provolone sauce.
Creative Ways to Present
For a fun twist, try serving this dish in individual shallow bowls, allowing guests to appreciate the beautiful layers of cheese, beef, and vibrant veggies. You could even turn up the indulgence by topping each serving with extra shredded provolone or a sprinkle of Parmesan for an extra savory kick. Personalize your presentation with colorful plates or rustic wooden boards to make this cozy meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesesteak Tortellini in Rich Provolone Sauce Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Its flavors deepen as it rests, making it ideal for a quick lunch or weeknight dinner. Just be aware the tortellini might absorb a bit more sauce, so a splash of milk when reheating can refresh the dish perfectly.
Freezing
If you want to freeze this dish, place cooled leftovers in a freezer-safe container and freeze for up to 2 months. Because the sauce is dairy-based, it’s best to thaw it slowly in the refrigerator overnight to maintain optimal creaminess and texture before reheating.
Reheating
Reheat gently over low heat in a skillet or microwave, stirring occasionally. If the sauce seems thickened or dry, stir in a little milk or cream to bring back that velvety consistency we all love. Avoid high heat to prevent curdling and keep it as smooth as fresh.
FAQs
Can I use a different type of cheese instead of provolone?
Absolutely! While provolone provides that classic cheesesteak flavor, you can substitute mozzarella for a milder, creamier taste or add some Parmesan to amp up the depth and nuttiness of the sauce. Feel free toExperiment to find your perfect cheesy blend.
Is it okay to use frozen tortellini?
Yes, frozen tortellini works just fine. Just adjust the cooking time according to the package instructions, making sure they are fully cooked before adding to the sauce. The fresh or refrigerated kinds tend to have a softer texture, but frozen gives you great convenience.
Can I make this dish vegetarian?
You can swap out the beef for sautéed mushrooms, eggplant, or even plant-based meat substitutes to keep it hearty without the meat. Just sauté the veggies until nicely browned for that satisfying texture to complement the rich provolone sauce.
How spicy is this recipe?
This recipe is mild and focused on creamy, savory flavors, but if you like a bit of heat, adding crushed red pepper flakes while cooking the onions and peppers is an easy way to introduce a gentle kick without overpowering the dish.
What wine pairs well with Cheesesteak Tortellini in Rich Provolone Sauce Recipe?
Try a medium-bodied red wine like Merlot or a fruity Zinfandel—their smooth tannins and bright fruit notes pair wonderfully with the rich beef and cheesy sauce. If you prefer white, an oaked Chardonnay can complement the creamy provolone beautifully.
Final Thoughts
This Cheesesteak Tortellini in Rich Provolone Sauce Recipe feels like a warm hug on a plate, delivering all the comfort and joy of a classic cheesesteak in a delightfully creamy pasta form. Whether you’re cooking for family, friends, or just treating yourself, it’s a satisfying meal that’s guaranteed to impress and please. Give it a try—you might just have found your new favorite weeknight dinner!
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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
- Diet: Nut-Free
Description
This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting and indulgent dish that combines the bold flavors of a classic Philly cheesesteak with tender cheese tortellini. Sauteed onions, green bell peppers, and thinly sliced beef are enveloped in a creamy provolone cheese sauce, creating a perfect meal for a cozy dinner. Easy to prepare on the stovetop, it’s a delicious twist on Italian-American fusion cuisine.
Ingredients
Vegetables and Aromatics
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 2 cloves garlic, minced
Protein
- 3/4 pound thinly sliced beef (such as ribeye or sirloin)
Pasta
- 1 package (20 ounces) cheese tortellini (fresh or refrigerated)
Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- Salt and black pepper to taste
Garnish
- Chopped parsley (optional)
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente. Once cooked, drain the tortellini and set it aside, keeping it warm.
- Sauté the vegetables and beef: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and green bell pepper, sautéing them for 4 to 5 minutes until they become soft and fragrant. Stir in the minced garlic and cook for about 30 seconds. Add the thinly sliced beef to the skillet and cook until it’s just browned, about 2 to 3 minutes. Remove the beef and vegetables from the pan and set aside.
- Prepare the cheese sauce: In the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook together for about 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue to cook the sauce for 3 to 5 minutes, stirring until it thickens to a creamy consistency. Remove the pan from heat and stir in the shredded provolone cheese until fully melted and smooth. Season the sauce with salt and black pepper to your taste.
- Combine all components: Return the cooked beef, onions, and bell peppers to the skillet with the cheese sauce. Add the drained tortellini and gently stir everything together to fully coat the pasta and beef mixture with the rich provolone sauce.
- Serve: Serve the cheesesteak tortellini hot, optionally garnished with chopped parsley for a fresh touch and color contrast.
Notes
- Use deli-sliced roast beef as a quicker alternative to fresh beef slices.
- Substitute provolone cheese with mozzarella for a milder cheese flavor.
- Add a bit of grated Parmesan cheese to the sauce for additional depth of flavor.
