Name: Ultimate Cheesesteak Tortellini in Creamy Provolone Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 12 oz refrigerated cheese tortellini; 1 tbsp olive oil; 1 lb thinly sliced beef (ribeye or sirloin), cut into strips; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 ½ cups milk; 1 cup beef broth; 8 oz provolone cheese, shredded; Salt, to taste; Black pepper, to taste; 1 tbsp fresh parsley, chopped (optional, for garnish)

Cheesesteak Tortellini In Rich Provolone Sauce is more than just a recipe; it’s a culinary revelation that marries two beloved comfort food giants into one unforgettable dish. Imagine the robust, savory essence of a classic Philly cheesesteak – tender, thinly sliced beef and sweet caramelized onions – beautifully infused within the delicate, pillowy pockets of Italian tortellini. This ingenious fusion elevates humble ingredients to an extraordinary level, creating an experience that is both familiar and excitingly new, destined to become a household favorite.

While the iconic cheesesteak boasts a proud heritage from the bustling streets of Philadelphia, and tortellini hails from the heart of Italy, our creative combination offers a modern twist on tradition. It’s a testament to how incredible flavors can transcend borders and become something truly spectacular. People absolutely adore this dish for its incredible depth of flavor and luscious texture. Each forkful delivers the rich, umami notes of seasoned beef, complemented by the tender bite of pasta, all enveloped in an undeniably creamy and decadent provolone cheese sauce that simply melts in your mouth.

It’s the ultimate comfort food, providing warmth and satisfaction with every bite. Get ready to discover your new favorite weeknight indulgence with this incredible Cheesesteak Tortellini In Rich Provolone Sauce. It’s a culinary journey you won’t soon forget!

Ingredients:

For the Steak Component:
- 1.5 lbs good quality ribeye or sirloin steak, thinly sliced against the grain (I always find ribeye gives the best flavor and tenderness for this kind of dish!)
- 2 tablespoons olive oil, divided
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (for that classic cheesesteak essence, though entirely optional if you’re not a fan!)
- 1 red bell pepper, thinly sliced (I love the pop of color and sweetness it adds!)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- Salt to taste (remember, you can always add more, but you can’t take it away!)
For the Rich Provolone Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced (I’m a firm believer that you can never have too much garlic!)
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed slightly
- 1 cup low-sodium chicken or beef broth (chicken broth tends to be a bit milder, letting the cheese shine)
- 8 ounces provolone cheese, freshly grated (using a block and grating it yourself yields a much smoother melt than pre-shredded)
- 1/2 cup grated Parmesan cheese (for an extra layer of salty, umami goodness)
- 1/4 teaspoon ground nutmeg (this tiny addition is a secret weapon for enhancing cheesy sauces, trust me!)
- Salt and freshly ground black pepper to taste
For the Tortellini:
- 20 ounces fresh or frozen cheese tortellini (I usually opt for fresh as it cooks quicker and has a lovely texture)
- Salt for the pasta water (it should taste like the sea!)
For Garnish (Optional, but highly recommended!):
- Fresh parsley, chopped
- Red pepper flakes, for a subtle kick

Preparing the Steak and Vegetables: The Cheesesteak Foundation

This is where we lay the groundwork for our amazing Cheesesteak Tortellini In Rich Provolone Sauce. Getting the steak and vegetables right is crucial for developing those deep, savory flavors.

Prepare the Steak: First things first, let’s get that steak ready. I always recommend using a very sharp knife for this task, as it makes slicing the meat against the grain much easier and safer. Slicing against the grain is absolutely crucial here, as it breaks up the muscle fibers, resulting in a much more tender bite in your final dish. Aim for slices that are about 1/8 to 1/4 inch thick. Once sliced, pat the steak pieces thoroughly dry with paper towels. This step might seem minor, but it’s a game-changer for achieving that beautiful, caramelized crust when you sear the meat. Excess moisture on the surface will steam the steak instead of searing it, preventing that desired rich brown color and flavor development. Season the dried steak with the garlic powder, onion powder, 1/2 teaspoon of black pepper, and a generous pinch of salt. Toss to ensure every piece is evenly coated.
Sear the Steak: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it just begins to shimmer. This high heat is essential for a good sear. Add about half of the seasoned steak to the hot pan in a single layer. Do not overcrowd the pan! Overcrowding will lower the pan’s temperature and lead to steaming rather than searing, which we want to avoid. Let the steak cook undisturbed for 2-3 minutes per side, or until beautifully browned and caramelized. The edges should be crispy and the inside still tender. Once done, remove the seared steak from the pan and set it aside on a plate. Repeat this process with the remaining 1 tablespoon of olive oil and the rest of the steak, placing it with the first batch when finished.
Sauté the Onions and Peppers: Reduce the heat to medium. If there’s any fond (those browned bits of flavor) stuck to the bottom of the pan, don’t worry, we’ll scrape it up! Add the thinly sliced yellow onion and both bell peppers (if using) to the same skillet. You might need to add another splash of olive oil if the pan looks too dry. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened significantly and the onions are translucent and beginning to caramelize. Caramelization adds a wonderful sweetness and depth that perfectly complements the savory steak. If any brown bits from the steak are sticking, a splash of water or broth can help deglaze the pan and incorporate those delicious flavors into your vegetables.
Combine and Set Aside: Once the onions and peppers are cooked to your liking, return the seared steak to the skillet with the vegetables. Toss everything together gently for about 1-2 minutes, just long enough for the flavors to meld and for the steak to warm through if it’s cooled down. Taste and adjust seasoning if necessary. Remove the steak and vegetable mixture from the pan and set it aside. We’ll be adding this back into our creamy tortellini later! This ensures the steak doesn’t overcook while we make the sauce.

Crafting the Rich Provolone Sauce: The Heart of Our Dish

Now for the star of the show, the rich provolone sauce that will coat our tortellini and bring the entire Cheesesteak Tortellini experience together. This sauce is velvety, cheesy, and utterly irresistible.

Start the Roux: In the same skillet (no need to clean it, those lingering flavors are a bonus!), melt the 4 tablespoons of unsalted butter over medium heat. Once the butter is fully melted and shimmering, add the minced garlic. Sauté the garlic for about 1 minute, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic will impart a bitter taste to your beautiful sauce. Sprinkle in the 1/4 cup of all-purpose flour over the melted butter and garlic. Whisk vigorously for 1-2 minutes, creating a smooth paste known as a roux. This roux is what will thicken our sauce, so ensure it cooks long enough to remove any raw flour taste, but not so long that it turns dark brown. It should be a pale, golden color.
Whisk in Liquids: Gradually, and I mean gradually, begin to whisk in the warmed whole milk, a little at a time. After each addition, whisk until the liquid is fully incorporated into the roux and no lumps remain before adding more. This slow incorporation is key to a smooth, lump-free sauce. Once all the milk is added, slowly whisk in the chicken or beef broth. Continue whisking constantly as the sauce begins to heat up and thicken. Bring the mixture to a gentle simmer, still whisking. As it simmers, it will visibly thicken.
Melt in the Cheeses: Reduce the heat to low. Now for the cheesy goodness! Add the freshly grated provolone cheese and grated Parmesan cheese to the sauce, a handful at a time. This is a critical step for a smooth sauce: add the cheese slowly and stir continuously until each addition is fully melted and incorporated before adding more. High heat or adding too much cheese at once can cause the cheese to clump or become grainy. Stir in the 1/4 teaspoon of ground nutmeg; you’ll be surprised at how much it elevates the cheese flavor without being overtly nutty. Continue stirring gently until all the cheese has melted into a luxurious, creamy sauce.
Season the Sauce: Taste the sauce. Now is the time to adjust the seasoning. Add salt and freshly ground black pepper to your preference. Remember that the provolone and Parmesan cheeses already contribute a good amount of salt, so taste first before adding too much. You want a balance where the rich, tangy provolone flavor shines through. Keep the sauce warm over very low heat while you prepare the tortellini. If it gets too thick, a splash of milk or broth can thin it out.

Cooking the Tortellini and Bringing It All Together

With our flavorful steak and rich provolone sauce ready, it’s time to cook the tortellini and assemble our incredible Cheesesteak Tortellini In Rich Provolone Sauce!

Cook the Tortellini: Bring a large pot of heavily salted water to a rolling boil. Salting the pasta water is incredibly important as it’s the only chance you have to season the pasta itself from the inside out. Once boiling, add the fresh or frozen cheese tortellini according to the package directions. Fresh tortellini usually cooks very quickly, often in just 2-4 minutes, while frozen might take a bit longer. Cook until the tortellini is al dente, meaning it’s tender but still has a slight bite to it. Avoid overcooking, as mushy tortellini will detract from the overall texture of the dish.
Drain the Tortellini (and Reserve Water!): Before draining, I always recommend reserving about 1 cup of the starchy pasta water. This “liquid gold” can be incredibly useful later if your sauce needs a little thinning or if you want to help the sauce cling better to the pasta. Once you’ve reserved some, carefully drain the cooked tortellini in a colander. Do not rinse the tortellini, as the starch on its surface helps the sauce adhere.
Combine Tortellini with Sauce: Return the drained tortellini to the large skillet with your warm, rich provolone sauce. Toss gently to ensure every piece of tortellini is thoroughly coated in that gorgeous, creamy sauce. The warmth of the tortellini will help the sauce bind even further. If the sauce seems a bit too thick at this stage, gradually add a tablespoon or two of your reserved pasta water until it reaches your desired consistency.
Fold in the Steak and Vegetables: Now, carefully add the reserved cheesesteak mixture (the seared steak, caramelized onions, and bell peppers) back into the skillet with the sauced tortellini. Gently fold everything together. You want to mix it enough so that the steak and vegetables are evenly distributed throughout the tortellini, but avoid aggressive stirring that might break apart the delicate tortellini or steak pieces. This blending of flavors is where the magic truly happens, bringing the classic cheesesteak profile into a creamy, comforting pasta dish.

Final Touches and Serving Suggestions

We’re almost there! A few final considerations will ensure your Cheesesteak Tortellini In Rich Provolone Sauce is absolutely perfect.

Taste and Adjust: Before serving, take a moment to taste the finished dish. This is your final opportunity to adjust any seasonings. Does it need a little more salt? A dash of black pepper? Perhaps a tiny bit more garlic powder to really enhance that cheesesteak flavor? Don’t be shy about making it perfect for your palate. Remember, personal preference is key in cooking!
Garnish and Serve: Transfer your glorious Cheesesteak Tortellini In Rich Provolone Sauce to individual bowls. For a fresh touch and a pop of color, sprinkle generously with freshly chopped parsley. If you, like me, enjoy a little bit of heat to cut through the richness, a sprinkle of red pepper flakes on top is an excellent addition. Serve immediately, while everything is warm and the sauce is at its creamiest. This dish is fantastic on its own, but it also pairs wonderfully with a simple side salad dressed with a light vinaigrette or some crusty bread for soaking up every last bit of that amazing sauce. Enjoy the fruits of your labor! This comforting and incredibly flavorful meal is sure to be a new favorite.

Conclusion:

Well, friends, we’ve reached the end of our culinary journey, and I genuinely hope you’re as excited as I am about this incredible recipe. What we’ve created here isn’t just another pasta dish; it’s a symphony of comfort food, a masterful blend of two beloved classics that come together in perfect harmony. This isn’t just a meal; it’s an experience, a moment of pure, unadulterated deliciousness that I truly believe will become a staple in your kitchen. I’ve poured my heart into perfecting this recipe, ensuring that every step is clear, every ingredient plays its part, and the final result is nothing short of spectacular. It’s the kind of dish that warms you from the inside out, evokes smiles around the dinner table, and leaves everyone feeling utterly satisfied.

The genius of this dish lies in its ability to take the iconic, savory flavors of a traditional Philly cheesesteak – the thinly sliced, perfectly seasoned steak, the tender onions, the rich, melted cheese – and transform them into a gloriously comforting pasta creation. By pairing these robust flavors with delicate tortellini, nestled in a luscious, creamy provolone sauce, we’ve elevated the concept of comfort food to an entirely new level. It’s hearty without being heavy, indulgent without being overly complicated. The depth of flavor is astounding, a testament to how simple, quality ingredients can create something truly extraordinary. Imagine that first forkful: the tender tortellini, the succulent steak, the sweet caramelized onions, all coated in that velvety, cheesy sauce. It’s pure bliss, a taste sensation that dances on your palate and makes you close your eyes in appreciation. This recipe is a game-changer, I promise you.

Elevate Your Dining Experience with These Serving Suggestions!

While this dish is undeniably a complete meal on its own, a few thoughtful additions can transform it into an even more memorable spread. For a burst of freshness that beautifully cuts through the richness of the sauce, I highly recommend serving our Cheesesteak Tortellini In Rich Provolone Sauce alongside a crisp, vibrant green salad. Think mixed greens with a light vinaigrette, perhaps some cherry tomatoes, cucumber, and a sprinkle of toasted nuts. The crunch and acidity will provide a wonderful contrast. Another fantastic companion is a warm, crusty loaf of artisanal bread – a baguette or ciabatta works wonders. It’s perfect for soaking up every last drop of that incredible provolone sauce, ensuring no deliciousness goes to waste. A sprinkle of fresh parsley or chives right before serving adds a lovely pop of color and a subtle herby note, enhancing its visual appeal and aromatic profile.

Unleash Your Inner Chef: Creative Variations to Explore

One of the things I love most about cooking is the freedom to experiment and personalize a dish, and this recipe is incredibly adaptable! Don’t be afraid to make it your own. If you’re a fan of a little extra kick, a pinch of red pepper flakes stirred into the sauce will add a delightful warmth without overwhelming the other flavors. For those who enjoy a vegetable boost, sautéed mushrooms, thinly sliced bell peppers (green, red, or yellow), or even a handful of fresh spinach wilted into the sauce would be absolutely delicious. These additions not only enhance the nutritional value but also add layers of texture and flavor.

Feeling adventurous with your cheese choices? While provolone is essential for that classic cheesesteak essence, a blend of provolone with a touch of sharp white cheddar or smoked gouda could introduce an exciting new dimension to the sauce. For a different tortellini experience, feel free to experiment with different fillings – ricotta, spinach and ricotta, or even mushroom tortellini could offer interesting variations. If you’re looking to switch up the protein, thinly sliced chicken breast or even a plant-based steak substitute could work wonderfully for a different take on the original concept. For a heartier, casserole-style dish, you could transfer the finished tortellini and sauce into a baking dish, top with extra provolone and a sprinkle of breadcrumbs, and bake until bubbly and golden brown. This creates a fantastic dish for larger gatherings, perfect for potlucks or family dinners where a truly comforting, baked pasta is always a hit. The possibilities are truly endless, limited only by your imagination and what you have on hand in your pantry and fridge.

So, what are you waiting for? This is more than just a recipe; it’s an invitation to create something truly special in your own kitchen. I implore you to gather your ingredients, fire up your stove, and dive into the satisfying process of making this phenomenal dish. You’ll be amazed at how easily you can bring such sophisticated flavors to your dinner table. Once you’ve experienced the joy of creating and savoring this incredible meal, I would absolutely love to hear about it! Please, share your culinary triumphs with me. Did you make any exciting modifications? What did your family and friends think? Snap a picture of your masterpiece and tell me all about your experience. Your feedback and creativity inspire me and our entire cooking community. Let’s make some delicious memories together!