Name: Cheesesteak Tortellini in Rich Provolone Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb cheese tortellini; 1 tablespoon olive oil; 1 lb beef steak (such as flank steak), thinly sliced; 1 onion, thinly sliced; 1 bell pepper, thinly sliced; 2 cloves garlic, minced; 1/2 cup beef broth; 1 cup heavy cream; 1 1/2 cups provolone cheese, shredded; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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Cheesesteak Tortellini in Rich Provolone Sauce is a hearty, satisfying dish that perfectly combines the beloved flavors of a classic Philly cheesesteak with the comforting texture of cheesy tortellini. The creamy provolone cheese sauce ties everything together, making this meal a deliciously indulgent choice for dinner. Whether you're craving something familiar or in the mood for a fun twist on a classic, this recipe is sure to become a favorite.

Cheesesteak Tortellini in Rich Provolone Sauce

Ingredients

1 lb cheese tortellini

1 tablespoon olive oil

1 lb beef steak (such as flank steak), thinly sliced

1 onion, thinly sliced

1 bell pepper, thinly sliced

2 cloves garlic, minced

½ cup beef broth

1 cup heavy cream

1 ½ cups provolone cheese, shredded

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the cheese tortellini according to the package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3-4 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.

In the same skillet, add the sliced onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables are softened.

Add the beef broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the heavy cream and bring the mixture to a gentle boil. Reduce heat and cook for 2-3 minutes until the sauce thickens slightly.

Gradually stir in the shredded provolone cheese, continuing to cook until the cheese melts and the sauce becomes smooth.

Return the cooked steak to the skillet and stir to combine with the sauce.

Add the cooked tortellini to the skillet and toss gently to coat in the creamy cheese sauce.

Season with salt and pepper to taste.

Serve the cheesesteak tortellini in bowls, garnished with freshly chopped parsley.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Variations

Vegetarian Option: Replace the beef steak with portobello mushrooms or a plant-based protein like tempeh or tofu for a vegetarian twist.

Spicy Kick: Add a pinch of crushed red pepper flakes or a sliced jalapeño when cooking the vegetables for a bit of heat.

Cheese Swap: If provolone isn’t available, you can use mozzarella or cheddar for a different flavor profile. A mix of cheeses will also work well.

Add Veggies: Add extra vegetables like mushrooms or spinach to make it even more nutritious.

Storage/Reheating

Storage: Store leftover cheesesteak tortellini in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, warm the leftovers in a skillet over medium heat, adding a splash of milk or cream if needed to loosen the sauce. Alternatively, you can reheat in the microwave in 30-second intervals, stirring in between.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, you can use any pasta you prefer, like penne, fettuccine, or spaghetti. The key is to cook the pasta according to package instructions and toss it in the sauce just like the tortellini.

How do I make this dish gluten-free?

To make this gluten-free, simply use gluten-free tortellini and ensure your beef broth is gluten-free as well. Most other ingredients in this dish are naturally gluten-free.

Can I make this dish ahead of time?

Yes, you can prepare the components of the dish (such as the meat, veggies, and sauce) ahead of time and store them in the fridge. When ready to serve, just cook the tortellini, combine everything, and heat through.

Can I use a different cheese instead of provolone?

Definitely! While provolone offers a rich, creamy texture, you can swap it for mozzarella, cheddar, or even a blend of cheeses for a different flavor profile.

How do I make this recipe dairy-free?

To make this dairy-free, use dairy-free cream and a plant-based cheese that melts well in place of provolone. You can also use a non-dairy milk substitute like almond or oat milk to create the sauce.

Conclusion

Cheesesteak Tortellini in Rich Provolone Sauce is a fun and satisfying twist on a classic Philly cheesesteak. With its creamy, cheesy sauce and tender beef, this dish is sure to please everyone at the table. Whether for a quick weeknight meal or a cozy dinner, I love how easy it is to make, and how it delivers big on flavor every time.

Recipe:

Cheesesteak Tortellini in Rich Provolone Sauce

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Cheesesteak Tortellini in Rich Provolone Sauce combines the flavors of Philly cheesesteak with cheesy tortellini in a creamy provolone sauce, creating a hearty and indulgent dish.

Instructions

Cook the cheese tortellini according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3-4 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables are softened.
Add the beef broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream and bring the mixture to a gentle boil. Reduce heat and cook for 2-3 minutes until the sauce thickens slightly.
Gradually stir in the shredded provolone cheese, continuing to cook until the cheese melts and the sauce becomes smooth.
Return the cooked steak to the skillet and stir to combine with the sauce.
Add the cooked tortellini to the skillet and toss gently to coat in the creamy cheese sauce.
Season with salt and pepper to taste.
Serve the cheesesteak tortellini in bowls, garnished with freshly chopped parsley.