Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

If you’re searching for a dish that brilliantly combines the hearty flavors of a classic cheesesteak with the comfort of tender pasta, then this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is an absolute must-try. Imagine bite-sized tortellini swimming in a rich, velvety provolone sauce, loaded with juicy, tender steak and vibrant sautéed peppers and onions. This recipe is a perfect balance of indulgence and ease, making it a fantastic weeknight dinner or a show-stopping meal when you want to impress with minimal fuss.

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in delivering a comforting and flavorful experience. Simple yet essential, these components combine to give you a deliciously creamy texture, a burst of savory steak flavor, and the freshness of sautéed vegetables.

• 1 lb cheese tortellini: Choose a good quality fresh or frozen tortellini for that perfect, pillowy bite.
• 1 lb thinly sliced steak (ribeye or sirloin): The star protein, tender and juicy when cooked just right.
• 1 tablespoon olive oil: Adds a subtle fruitiness and helps sear the steak beautifully.
• 1 medium onion, thinly sliced: Provides sweetness and depth once caramelized.
• 1 green bell pepper, thinly sliced: Offers a lovely crunch and fresh herbaceous notes.
• 2 cloves garlic, minced: Infuses the dish with a fragrant, savory base.
• 1 cup beef broth: Creates a rich foundation for the sauce and helps deglaze the skillet.
• 1 cup heavy cream: For that luxuriously creamy texture that coats each tortellini perfectly.
• 8 oz provolone cheese, shredded: Melts into the sauce delivering that distinct smoky, mild bite.
• Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
• Fresh parsley, chopped: Adds a pop of color and a fresh herbal lift to finish the dish.

How to Make Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

Step 1: Cook the Cheese Tortellini

Start by cooking the cheese tortellini according to the package instructions. This foundational step ensures that the tortellini are perfectly tender but still hold their shape when tossed with the rich sauce. Once cooked, drain the tortellini and set them aside for later.

Step 2: Brown the Steak

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced steak pieces and cook them until they are beautifully browned on all sides, about 3 to 4 minutes. This quick sear locks in those juicy flavors. After cooking, remove the steak from the skillet and set it aside, preserving the flavorful bits stuck to the pan for the sauce.

Step 3: Sauté the Vegetables

In the same skillet, toss in the thinly sliced onion, green bell pepper, and minced garlic. Sauté these until the onion turns translucent and the peppers soften, about 5 to 6 minutes. This step builds the sweet and savory veggie base that perfectly complements the steak and creamy sauce.

Step 4: Deglaze with Beef Broth

Pour in the beef broth to the pan, making sure to scrape the bottom to lift all those delicious browned bits left from the steak. Let this simmer for a few minutes, intensifying the flavor and giving the sauce a rich backbone.

Step 5: Create the Creamy Base

Add the heavy cream into the skillet and bring it to a gentle simmer. Stir occasionally, allowing it to thicken slightly over 4 to 5 minutes. This step is essential to achieving the silky smooth texture that will envelop every bite of tortellini and steak.

Step 6: Melt in the Provolone Cheese

Gradually add the shredded provolone cheese into your cream sauce, stirring continuously until the cheese is fully melted and the sauce is luscious and smooth. This cheese brings a mild, smoky richness that’s absolutely dreamy in this dish.

Step 7: Return the Steak and Season

Place the browned steak back into the skillet, stirring until all the pieces are coated in the creamy provolone sauce. Season with salt and pepper to taste, adjusting to your preference to enhance all the layers of flavor.

Step 8: Combine with Tortellini

Add the cooked tortellini to the skillet and gently toss everything together until the pasta is thoroughly coated with the cheesy sauce and mixed evenly with the steak and vegetables. This is the moment when all components come together beautifully.

Step 9: Garnish and Serve

Sprinkle freshly chopped parsley over the top to add a vibrant green contrast and a fresh, herbaceous aroma. Your incredible Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is now ready to be enjoyed!

How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

Garnishes

Fresh parsley is the classic finishing touch here, but you can also sprinkle some crushed red pepper flakes if you like a little heat or finely grated Parmesan for an extra cheesy kick. These simple garnishes elevate the dish visually and add dynamic flavors to every bite.

Side Dishes

Since this dish is quite indulgent, pairing it with a crisp green salad with a tangy vinaigrette balances the richness perfectly. Garlic bread or a crusty baguette also make fantastic companion sides for soaking up that luscious provolone sauce.

Creative Ways to Present

For a dinner party, serve this dish in elegant individual bowls and garnish with edible flowers or microgreens for that wow factor. You might also try layering it in a clear glass casserole dish to show off the vibrant colors and creamy texture, making it as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesesteak Tortellini in Creamy Provolone Sauce Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully as it sits, making for extra tasty leftovers.

Freezing

You can freeze leftovers by placing them in a freezer-safe container. For best results, consume within 1 month. When thawing, do so overnight in the refrigerator to maintain the creamy sauce’s texture and avoid separation.

Reheating

Reheat gently in a skillet over low heat, stirring frequently and adding a splash of milk or cream if the sauce has thickened too much. This method preserves the creamy texture and ensures the steak stays tender.

FAQs

Can I use other types of pasta instead of tortellini?

Absolutely! While cheese tortellini is ideal for its cheesy filling, you can substitute with other filled pastas like ravioli or even simple shapes like penne or farfalle. Just adjust the cooking time accordingly.

What cut of steak works best for this recipe?

Ribeye and sirloin are recommended for their tenderness and flavor. Thinly sliced flank or skirt steak can also work well, especially if cut against the grain for maximum tenderness.

Is provolone cheese necessary, or can I use another cheese?

Provolone adds a distinctive smoky, mild flavor that’s key here, but if you can’t find it, mozzarella combined with a bit of Swiss or fontina can mimic a similar creamy melt.

How can I make this recipe spicier?

Adding crushed red pepper flakes while sautéing the vegetables or stirring a dash of hot sauce into the sauce are easy ways to bring some heat without overpowering the flavors.

Can this dish be made vegetarian?

Yes! Substitute the steak with sautéed mushrooms or plant-based meat alternatives and use vegetable broth instead of beef broth. The creamy provolone sauce keeps it rich and satisfying.

Final Thoughts

I can’t recommend this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe enough if you’re craving a dish that is both comforting and packed with bold flavors. It’s one of those meals that makes you want to go back for seconds, and the best part is, it’s surprisingly simple to whip up. Give it a try—you’ll quickly understand why it’s a favorite in my kitchen!

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