Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

Cheesesteak Tortellini in Rich Provolone Sauce is a delightful twist on a classic favorite. Tender beef and sweet peppers mingle in a creamy, cheesy sauce that coats pillowy tortellini perfectly. It’s a comforting dish that’s surprisingly simple to make at home.

Ingredients

• 1 lb beef sirloin or ribeye, thinly sliced
• 1 package (20 oz) cheese tortellini
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• ½ teaspoon black pepper
• Salt to taste
• ¼ teaspoon red pepper flakes (optional for heat)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside, reserving about ½ cup of the pasta water.
2. Step 2: Heat a large skillet over medium-high heat and add the olive oil. Add the thinly sliced beef in a single layer and sear for 2-3 minutes until browned. Flip and cook another 1-2 minutes. Remove beef and set aside.
3. Step 3: In the same skillet, sauté the sliced onions and bell peppers for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Pour in the beef broth and Worcestershire sauce, scraping up browned bits from the pan. Stir in Italian seasoning, black pepper, and salt. Lower heat to medium and add the heavy cream. Gradually stir in shredded provolone cheese until melted and smooth. Add reserved pasta water if sauce is too thick.
5. Step 5: Return the cooked beef to the skillet and stir to coat in the sauce. Add the drained tortellini and toss to combine. Let simmer for 1-2 minutes to blend flavors.
6. Step 6: Taste and adjust seasoning. Garnish with chopped parsley and red pepper flakes if desired. Serve hot.

Tips & Variations

• For tenderness, ribeye is best, but sirloin or flank steak also work well for the beef.
• Substitute half-and-half or whole milk for a lighter sauce, though it will be less creamy.
• Spinach and ricotta tortellini pairs nicely for extra flavor variation.
• Add jalapeños or extra red pepper flakes for a spicier kick.
• Mozzarella or white cheddar cheeses are good alternatives to provolone if needed.
• Prepare the beef and vegetables in advance and reheat with sauce when ready to serve.
• If the sauce thickens too much, loosen with reserved pasta water or a splash of beef broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of milk or broth to restore creaminess. Avoid reheating on high in the microwave to prevent the sauce from separating. Freezing is not recommended as cream-based sauces can change texture when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, ribeye is ideal for tenderness, but sirloin, flank steak, or shaved beef also work well.

Can I make this dish without heavy cream?

You can substitute half-and-half or whole milk for a lighter sauce, but it will be less rich and creamy.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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★★★★★

4.9 from 129 reviews

This Cheesesteak Tortellini in Rich Provolone Sauce is a creamy, flavorful dish blending tender seared beef, sautéed vegetables, and cheese tortellini smothered in a luscious provolone cream sauce. Perfect for a comforting and hearty meal, this recipe combines classic cheesesteak elements with Italian pasta, creating a delicious fusion that’s easy to prepare and satisfying for the whole family.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American-Italian Fusion

Ingredients

Scale 1x2x3x

Beef and Vegetables

• 1 lb beef sirloin or ribeye, thinly sliced
• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Pasta

• 1 package (20 oz) cheese tortellini

Sauce

• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• ½ teaspoon black pepper
• Salt to taste
• ¼ teaspoon red pepper flakes (optional)

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain the tortellini, reserving about ½ cup of the pasta water, then set aside.
2. Sear the Beef: Heat a large skillet over medium-high heat and add olive oil. When hot, place the thinly sliced beef in a single layer. Sear for 2-3 minutes until browned, then flip and cook for an additional 1-2 minutes. Remove the beef from the skillet and set aside to keep warm.
3. Sauté the Vegetables: In the same skillet, add the sliced onions and green bell peppers. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for 30 more seconds until fragrant.
4. Make the Provolone Sauce: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan to enhance flavor. Stir in Italian seasoning, black pepper, and a pinch of salt. Reduce heat to medium and add the heavy cream. Gradually stir in the shredded provolone cheese, allowing it to melt completely and create a smooth sauce. If the sauce is too thick, add some reserved pasta water to loosen it.
5. Combine Everything: Return the cooked beef to the skillet and stir to coat with the sauce. Add the drained tortellini and toss gently until all ingredients are evenly mixed. Let everything simmer together for 1-2 minutes to meld the flavors.
6. Serve and Enjoy: Taste and adjust seasoning if needed. Garnish with freshly chopped parsley and a pinch of red pepper flakes for a spicy kick if desired. Serve hot and savor the creamy, cheesy, and savory cheesesteak tortellini.

Notes

• Use ribeye for the most tender beef, but sirloin or flank steak are great alternatives.
• For a lighter sauce, substitute heavy cream with half-and-half or whole milk, noting the sauce will be less thick.
• Cheese tortellini pairs best, but spinach and ricotta tortellini can add extra flavor variety.
• Add red pepper flakes or jalapeños for extra heat to customize spiciness.
• Substitute provolone with mozzarella, white cheddar, or an Italian cheese blend if desired.
• Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on stovetop with added milk or broth.
• Freezing is not recommended due to texture change in cream-based sauce.
• Pair the dish with garlic bread, roasted vegetables, or a fresh green salad for a complete meal.
• Prepare beef and vegetables in advance and reheat with sauce before adding freshly cooked tortellini for convenience.

Keywords: Cheesesteak Tortellini, Provolone Sauce, Creamy Pasta, Beef Tortellini, Comfort Food, Easy Dinner Recipe