If you have ever dreamed of combining the irresistible flavors of a classic Philly cheesesteak with comforting pasta, then this Cheesesteak Tortellini in Rich Provolone Sauce Recipe is going to blow your mind. It’s creamy, savory, and loaded with tender steak, sweet peppers, and silky cheese tortellini all brought together by a luxuriously decadent provolone sauce. This dish offers the perfect harmony of rich, cheesy goodness and hearty, satisfying ingredients that’s guaranteed to become a new favorite for any pasta or cheesesteak lover.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role—from the tender steak and fresh veggies adding texture and flavor, to the creamy provolone sauce tying everything together with a velvety touch. Below is everything you’ll need to create this unforgettable meal.
- Ribeye or sirloin steak, 1 lb: Thinly sliced for tender, juicy bites that soak up the sauce beautifully.
- Cheese tortellini, 10 oz: Fresh or refrigerated tortellini bring that perfect pillow of gooey cheese inside.
- Olive oil, 1 tablespoon: For a light sear that locks in steak’s rich flavor.
- Butter, 1 tablespoon: Adds depth and sweetness when sautéing vegetables.
- Green and red bell peppers, diced: Provide a sweet crunch and vibrant color.
- Yellow onion, diced: Brings a subtle sweetness that balances the savory flavors.
- Garlic, 3 cloves minced: Infuses the sauce with aromatic warmth.
- Heavy cream, 1 cup: Creates the luscious base for the provolone sauce.
- Shredded provolone cheese, 1 1/2 cups: The star ingredient delivering that signature cheesesteak flavor.
- Shredded mozzarella cheese, 1/2 cup (optional): For a melty, golden finish when broiled.
- Italian seasoning, 1/2 teaspoon: Provides a subtle herbaceous note.
- Salt and pepper, to taste: Essential seasonings that enhance every bite.
- Fresh parsley, 1 tablespoon chopped: Adds a bright, fresh garnish.
How to Make Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Step 1: Sear the Steak
Start by heating olive oil in a large skillet over medium-high heat. Season the thinly sliced steak briskly with salt, pepper, and Italian seasoning, then sear it for just 1 to 2 minutes per side until it develops a beautiful golden crust. This quick sear locks in juices and flavors that make every bite memorable. Once browned, remove the steak from the skillet and set it aside to rest while you prepare the rest of the dish.
Step 2: Sauté the Vegetables
In the same skillet, add butter and toss in the diced onions and bell peppers. Allow them to cook gently over medium heat for 5 to 6 minutes until they soften and their natural sweetness shines through. Then stir in the minced garlic and cook it for about 30 seconds until fragrant. This step builds a flavor foundation bursting with warmth and complexity to complement the rich sauce.
Step 3: Create the Provolone Sauce
Reduce your heat to medium-low and slowly pour in the heavy cream, bringing it to a gentle simmer. Gradually stir in the shredded provolone cheese, letting it melt smoothly into the cream. This creates that signature rich provolone sauce that is silky, deeply flavorful, and indulgently cheesy. Taste and adjust the seasoning with salt and pepper to your liking — this is where the sauce really comes alive.
Step 4: Cook and Combine the Tortellini
Cook the cheese tortellini according to the package instructions, usually just a few minutes until tender and perfect. Drain well and add the tortellini directly into the skillet with your provolone sauce. Stir gently to coat each pasta pocket in that rich, creamy goodness, making the dish irresistibly cheesy.
Step 5: Bring It All Together
Return the seared steak slices to the skillet and fold everything together — steak, tortellini, and vegetables coated in luscious provolone sauce are a match made in heaven. If you want to elevate the dish even more, sprinkle shredded mozzarella on top and place the skillet under a broiler for 2 to 3 minutes to achieve a bubbling, golden-brown crust. It’s an optional step but absolutely worth it for that extra cheesy finish.
Step 6: Garnish and Serve
Finish by scattering freshly chopped parsley over the top. This not only adds a pop of color but also a refreshing herbaceous note that cuts through the richness like a charm. Serve immediately while warm, gooey, and inviting — you’re in for a treat!
How to Serve Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Garnishes
Brighten up your dish with freshly chopped parsley for a clean, fresh flavor. For a touch of heat, red pepper flakes can be sprinkled on top. A few shavings of Parmesan are also fantastic for extra sharpness and complexity.
Side Dishes
Since this dish is fairly rich and filling, lighter sides pair well — consider a crisp arugula salad with lemon vinaigrette or roasted seasonal vegetables. Garlic bread or a simple baguette is also perfect for soaking up every last drop of that delicious provolone sauce.
Creative Ways to Present
For a fun twist, serve this dish in individual oven-safe ramekins and broil the cheese topping for a bubbly personal portion. You can also plate it topped with thinly sliced fresh herbs and a drizzle of balsamic glaze for an elevated presentation that wows guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cheesesteak Tortellini in Rich Provolone Sauce Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after a day, so leftovers taste amazing!
Freezing
This recipe freezes quite well. Portion it into freezer-safe containers and freeze for up to 2 months. To enjoy later, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stove over low heat with a splash of cream or milk to loosen the sauce. Avoid using high heat to prevent the cheese from separating. You can also reheat it covered in the microwave, stirring occasionally for even warming.
FAQs
Can I use a different type of cheese in the sauce?
Absolutely! While provolone is key for authentic flavor, you can experiment with fontina or a mild mozzarella to create a different twist, though the sauce might be less rich.
Is it better to use fresh or frozen tortellini?
Fresh or refrigerated tortellini melts wonderfully into the sauce, but if you only have frozen, just cook it a little longer to ensure it’s fully tender before adding to the skillet.
Can I make this dish vegetarian?
Swap out the steak for sautéed mushrooms or a plant-based meat alternative to keep the dish hearty but meat-free without losing the comforting vibes.
How spicy is this dish?
This particular recipe is mild and savory, but you can add crushed red pepper flakes or a dash of hot sauce to kick up the heat if you like.
What kind of steak is best for this recipe?
Ribeye or sirloin work perfectly as they’re tender and flavorful, but you can try flank steak or even thinly sliced roast beef if you prefer.
Final Thoughts
There’s something truly special about the Cheesesteak Tortellini in Rich Provolone Sauce Recipe that makes it more than just a meal—it’s a comforting, cheese-filled celebration on your plate. Whether you’re feeding family or impressing friends, this recipe brings warmth and happiness in every bite. So grab those ingredients, get cooking, and enjoy a dish you’ll be craving again and again!
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Cheesesteak Tortellini in Rich Provolone Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A deliciously creamy and hearty Cheesesteak Tortellini cooked in a rich provolone cheese sauce, combined with tender slices of seared ribeye steak, sautéed bell peppers, and onions. Topped with melted mozzarella and fresh parsley, this dish is perfect for a comforting weeknight dinner.
Ingredients
Steak and Vegetables
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Pasta and Sauce
- 10 oz cheese tortellini (fresh or refrigerated)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Toppings and Garnish
- 1/2 cup shredded mozzarella cheese (optional, for topping)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt, pepper, and Italian seasoning. Sear the steak for 1 to 2 minutes on each side until nicely browned. Remove the steak from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add butter and sauté the diced onions and bell peppers until softened, about 5 to 6 minutes. Add minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Make the Cheese Sauce: Reduce the heat to medium-low and pour in the heavy cream, bringing it to a gentle simmer. Slowly add shredded provolone cheese, stirring constantly until the cheese is fully melted and the sauce is smooth. Season with additional salt and pepper to taste.
- Cook Tortellini: Prepare the cheese tortellini according to the package instructions. Once cooked, drain the tortellini well and add it directly to the skillet with the cheese sauce.
- Combine and Broil: Return the cooked steak slices to the skillet and gently fold everything together to combine evenly. Sprinkle the shredded mozzarella cheese over the top. Place the skillet under a broiler for 2 to 3 minutes, or until the mozzarella is melted and golden brown (optional step).
- Garnish and Serve: Remove from heat, garnish with fresh chopped parsley, and serve immediately while hot and creamy.
Notes
- Use ribeye or sirloin steak for the best tenderness and flavor.
- Broiling with mozzarella on top is optional but adds a nice cheesy crust.
- Fresh provolone cheese melts best but shredded provolone from the store works well too.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Make sure to drain the tortellini well to avoid a watery sauce.
