Cheesesteak Tortellini Provolone Sauce

This cheesesteak tortellini in creamy provolone sauce combines the beloved flavors of Philadelphia cheesesteak with tender pasta pockets for a decadent dinner that satisfies every comfort food craving. The luxurious sauce brings everything together in a dish that feels both familiar and exciting.

I created this recipe during a particularly cold winter when my family was craving something hearty yet different from our usual pasta rotation. The moment the aroma of sautéed steak and peppers filled the kitchen, I knew we had a new favorite on our hands.

Ingredients

• 1 pound cheese tortellini: fresh refrigerated for best texture and quicker cooking time
• 1 pound ribeye steak: thinly sliced against the grain for maximum tenderness
• 2 tablespoons olive oil: high-quality for best flavor
• 1 large yellow onion: thinly sliced for proper caramelization
• 1 green bell pepper: thinly sliced for authentic cheesesteak flavor
• 3 cloves garlic: minced to infuse the sauce with aromatic depth
• 1/2 cup beef broth: preferably low-sodium to control the saltiness
• 1 cup heavy cream: creates the luxurious base for the sauce
• 1 1/2 cups provolone cheese: shredded from a block rather than pre-shredded for smoother melting
• 1/4 cup Parmesan cheese: freshly grated for nutty complexity
• 2 tablespoons fresh parsley: chopped for brightness and color
• Salt and black pepper to taste: for seasoning throughout cooking

Step-by-Step Instructions

Prepare the Pasta:

Bring a large pot of generously salted water to a rolling boil over medium-high heat. Cook the tortellini according to package instructions until just al dente, usually 3-5 minutes. Be careful not to overcook as they'll continue cooking slightly in the sauce later. Drain well but do not rinse to help the sauce adhere better.

Sear the Steak:

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the thinly sliced ribeye in a single layer without overcrowding the pan. Cook undisturbed for about 2 minutes, then stir and continue cooking for another 1-2 minutes until browned with slight pink remaining. The meat will finish cooking when returned to the sauce. Remove to a plate and loosely cover to keep warm.

Sauté the Vegetables:

In the same skillet with the flavorful beef drippings, add the sliced onions and bell peppers. Cook for 5-6 minutes, stirring occasionally, until they begin to soften and develop golden edges. The slight caramelization adds essential sweetness to balance the rich sauce. Add minced garlic during the last minute of cooking, stirring constantly to prevent burning while releasing its aromatic oils.

Create the Base Sauce:

Pour beef broth into the skillet, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. This deglazing step incorporates maximum flavor into your sauce. Allow the broth to simmer for 2-3 minutes until it reduces slightly, concentrating the flavors.

Develop the Creamy Cheese Sauce:

Reduce heat to low before adding heavy cream to prevent curdling. Stir continuously as the sauce begins to thicken, about 2-3 minutes. Gradually add shredded provolone, stirring constantly to ensure smooth melting without clumping. Once fully incorporated, mix in the Parmesan cheese until the sauce becomes velvety and cohesive.

Combine and Finish:

Return the cooked steak to the skillet, along with any accumulated juices. Gently fold in the drained tortellini, taking care not to break the pasta. Allow everything to simmer together for 2-3 minutes until heated through and the tortellini absorbs some of the sauce flavors. Remove from heat and finish with fresh parsley for brightness and color contrast.

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The provolone cheese is truly the star ingredient here. I discovered through much testing that using freshly shredded provolone rather than pre-packaged creates a significantly smoother sauce. My daughter once proclaimed this pasta better than actual cheesesteaks after tasting it for the first time, and I consider that my greatest culinary achievement to date.

Make-Ahead and Storage

This cheesesteak tortellini can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The sauce will thicken considerably when chilled, so when reheating, add a splash of milk or broth and warm gently over medium-low heat. Stir frequently to prevent scorching the cream sauce. I often make a double batch specifically to have planned leftovers for busy weeknights.

Perfect Pairings

Serve this rich pasta dish with a crisp side salad dressed with lemon vinaigrette to balance the creamy sauce. Garlic bread makes an excellent accompaniment for soaking up any remaining sauce. For beverages, a medium-bodied red wine like Sangiovese cuts through the richness beautifully, while a cold craft beer complements the cheesesteak flavors for a more casual pairing.

Customization Options

This versatile recipe welcomes many variations based on your preferences. Mushrooms make an excellent addition when sautéed with the peppers and onions. For heat lovers, add crushed red pepper flakes or chopped hot cherry peppers to mimic spicy cheesesteak variations. Substitute chicken for beef to create a lighter version, or use cheese ravioli instead of tortellini for a different texture experience.

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Recipe FAQs

→ What can I substitute for ribeye steak in this dish?

If ribeye isn't available, sirloin, flank steak, or even thinly sliced chuck steak work well. For best results, slice whatever cut you choose very thinly against the grain. In a pinch, ground beef can be used, though the texture will differ slightly from the original dish.

→ Can I make this dish ahead of time?

Yes, though for best results, prepare the sauce and meat mixture ahead of time but cook the tortellini fresh before serving. When ready to serve, gently reheat the sauce mixture, then toss with freshly cooked pasta. If you must make the entire dish ahead, undercook the tortellini slightly, as it will continue cooking when reheated.

→ What type of tortellini works best for this dish?

Cheese or meat-filled tortellini complement this dish beautifully. Fresh tortellini offers the best texture, but good quality frozen or refrigerated options work well too. For an interesting variation, try cheese-filled tortellini for a double cheese experience with the provolone sauce.

→ How can I make this dish less rich?

To lighten the dish, substitute half-and-half or whole milk for the heavy cream. You can also reduce the amount of provolone and Parmesan slightly. Adding more beef broth and less cream creates a lighter sauce while maintaining flavor. Consider adding more bell peppers and onions to increase the vegetable ratio.

→ What sides pair well with Cheesesteak Tortellini?

This hearty dish pairs wonderfully with lighter sides like a crisp green salad with vinaigrette dressing, roasted asparagus, or steamed broccoli. Garlic bread or a crusty baguette works well for soaking up the delicious sauce. For a complete meal that balances the richness, consider serving smaller portions alongside vegetable-forward sides.

→ Can I freeze leftover Cheesesteak Tortellini?

While possible, cream-based pasta dishes generally don't freeze well as the sauce may separate and the pasta can become mushy when thawed. If you must freeze it, do so in airtight containers for up to 1 month. Reheat gently on the stovetop with a splash of cream or milk to help reconstitute the sauce.