When you think of comfort food, two iconic dishes often come to mind: the hearty Philly cheesesteak and indulgent, cheese-filled pasta. This Cheesesteak Tortellini in Creamy Provolone Sauce brings together the best of both worlds in a single dish that’s as satisfying as it is delicious.
Juicy steak slices, caramelized onions, and bell peppers meet tender cheese tortellini, all smothered in a velvety provolone cheese sauce. The result is a meal that’s rich, flavorful, and perfect for any occasion—from a cozy weeknight dinner to a crowd-pleasing holiday feast. For more inspiration on fast and flavorful meals, check out easy weeknight dinners.
The Story Behind Cheesesteak Tortellini
The Philly cheesesteak has been an American staple since its creation in Philadelphia in the 1930s. Known for its juicy beef, melted cheese, and sautéed onions served in a hoagie roll, this sandwich has become a symbol of comfort and indulgence.
Meanwhile, tortellini, a classic Italian pasta, has long been celebrated for its versatility and ability to complement creamy sauces. Learn more about similar dishes in classic Italian pasta dishes. By combining the savory elements of a cheesesteak with the comforting appeal of tortellini, this recipe offers a fresh take on two beloved culinary traditions.
Ingredients: The Perfect Blend
Main Ingredients
- Ribeye or Sirloin Steak: 1 pound, thinly sliced. These cuts are prized for their tenderness and rich flavor.
- Cheese Tortellini: 12 ounces of fresh or frozen tortellini. The cheese filling complements the creamy provolone sauce.
Vegetables
- Onion: 1 large onion, thinly sliced. Caramelized onions add sweetness and depth of flavor. Learn how to perfect this step with how to caramelize onions perfectly.
- Bell Pepper: 1 large bell pepper, sliced. Choose green for a traditional Philly flavor or red, yellow, or orange for added sweetness.
Sauce Components
- Provolone Cheese: 2 cups shredded. This mild, nutty cheese is essential for the sauce. Learn about other great melting cheeses in best cheeses for melting in sauces.
- Heavy Cream: 1 cup, to create a silky, rich sauce.
- Beef Broth: 1 cup, for added depth and to tie the sauce to the beef.
- Worcestershire Sauce: 1 tablespoon, to enhance the umami flavor profile.
- Garlic: 2 cloves, minced, to add aromatic depth to the sauce.
Additional Ingredients
- Olive Oil: 2 tablespoons, for sautéing.
- Salt and Pepper: To season the beef and vegetables.
Step-by-Step Cooking Instructions
1. Prepare the Tortellini
- Bring a large pot of salted water to a boil.
- Add the tortellini and cook according to the package instructions until al dente.
- Drain and set aside, tossing with a small amount of olive oil to prevent sticking.
2. Sear the Beef
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the thinly sliced steak, seasoned with salt and pepper.
- Cook for 1–2 minutes per side until browned, working in batches to avoid overcrowding.
- Remove the beef from the skillet and set aside.
3. Caramelize the Vegetables
- Add the remaining olive oil to the skillet.
- Toss in the sliced onion and bell pepper.
- Cook over medium heat, stirring occasionally, until the vegetables are soft and caramelized (about 8–10 minutes).
4. Make the Provolone Sauce
- In a saucepan, sauté minced garlic in a small amount of olive oil over medium heat until fragrant.
- Add the beef broth and Worcestershire sauce, stirring to combine.
- Slowly pour in the heavy cream, reducing the heat to medium-low.
- Gradually whisk in the shredded provolone cheese until fully melted and smooth.
5. Combine and Serve
- Return the beef to the skillet with the vegetables.
- Add the cooked tortellini, then pour the provolone sauce over everything.
- Toss gently to coat all the ingredients evenly.
- Garnish with fresh parsley or grated Parmesan, if desired, and serve hot.
Tips for Success
Cooking the Beef
- Slice Thinly: For the most tender results, slice the steak as thinly as possible. If necessary, freeze it for 15–20 minutes before slicing to make this step easier.
- Sear Quickly: High heat is key to getting a good sear without overcooking the meat.
Perfecting the Sauce
- Low and Slow: To prevent the sauce from curdling, cook it over low to medium heat and whisk continuously.
- Cheese Alternatives: If you prefer a different flavor, try swapping the provolone for mozzarella, Gouda, or Monterey Jack.
Variations and Customizations
Meat Alternatives
- Chicken: Thinly sliced chicken breast makes an excellent substitute for beef.
- Ground Beef: For a quicker option, use seasoned ground beef.
- Vegetarian: Replace the beef with mushrooms or eggplant for a meat-free version. Learn more about this in vegetarian alternatives to classic meat dishes.
Pasta Options
If you don’t have tortellini, try fettuccine, penne, or rigatoni. These pastas also pair well with creamy sauces.
Pairing Suggestions
This rich and creamy dish pairs beautifully with lighter sides and refreshing drinks.
Side Dishes
- Garlic Bread: Perfect for soaking up the creamy sauce.
- Crisp Green Salad: A simple salad with a vinaigrette balances the dish’s richness.
- Roasted Vegetables: Broccoli, asparagus, or Brussels sprouts make excellent accompaniments.
Beverages
- Wine: Pair with a medium-bodied red like Merlot or a crisp white like Sauvignon Blanc. Learn more with pairing wines with pasta dishes.
- Beer: A light lager or amber ale complements the savory flavors.
- Mocktails: Lemonade, iced tea, or sparkling water with a twist of lime.
Meal Prep and Storage Tips
Meal Prep
Save time by preparing components in advance. For more advice, explore meal prep tips for busy weeknights.
Storage
- Refrigerator: Place leftovers in an airtight container and store in the fridge for up to 3 days.
- Freezer: The sauce can be frozen separately for up to 1 month. Thaw in the fridge before reheating.
Reheating
Warm the dish on the stovetop over low heat, adding a splash of cream or broth to refresh the sauce. Avoid microwaving to maintain the sauce’s consistency.
FAQs
Can I make this dish gluten-free?
Yes! Use gluten-free tortellini and verify that your broth and Worcestershire sauce are gluten-free.
Is there a dairy-free version?
Substitute the heavy cream and provolone with plant-based alternatives. Many vegan cheeses melt well and create a creamy sauce.
Can I make it ahead of time?
Absolutely! Prepare the components separately (beef, vegetables, and sauce), then combine and reheat just before serving.
The Cheesesteak Tortellini Experience
This Cheesesteak Tortellini in Creamy Provolone Sauce is more than just a meal—it’s a celebration of bold flavors and comforting textures. By blending two beloved classics, this dish offers something for everyone: the hearty satisfaction of a cheesesteak and the creamy indulgence of pasta.
Whether you’re cooking for a family dinner, a romantic evening, or a special occasion, this recipe will quickly become a favorite. With its endless customization options, it’s a dish you can make your own while keeping the soul of the original intact.
Try it today and see why this fusion masterpiece deserves a spot in your recipe rotation!