Cheesesteak Tortellini In Rich Provolone Sauce – doesn’t that just sound like the ultimate comfort food dream come true? Imagine the robust, savory flavors of a classic Philly cheesesteak, renowned for its thinly sliced steak and gooey cheese, thoughtfully reimagined and nestled within tender tortellini. This recipe isn’t merely a fusion; it’s a culinary revelation that gracefully marries the iconic street food tradition of Philadelphia with the comforting embrace of Italian pasta.
People absolutely adore this dish because it delivers on every front: the melt-in-your-mouth steak provides a hearty base, the perfectly cooked tortellini offers a delightful chew, and
the star of the show, that velvety, rich provolone sauce, ties everything together with an irresistible creamy finish.
It’s a testament to how two distinct culinary worlds can unite to create something truly extraordinary – a dish that’s both familiar and excitingly new. Whether you’re seeking an easy weeknight meal or an impressive dish for entertaining, this
Cheesesteak Tortellini In Rich Provolone Sauce
promises to captivate your taste buds and earn a permanent spot in your recipe collection.
Ingredients:
- For the Cheesesteak Component:
- 1.5 – 2 pounds high-quality ribeye steak, thinly sliced or shaved (ask your butcher to do this for the best results, or partially freeze at home and slice against the grain yourself)
- 2 tablespoons olive oil or vegetable oil, plus more if needed
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, deseeded and thinly sliced (optional, but I find it adds a lovely freshness and color)
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional, for a subtle kick)
- For the Rich Provolone Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed slightly
- 1 cup heavy cream, warmed slightly
- 1 cup beef broth or chicken broth (low sodium preferred)
- 8 ounces provolone cheese, freshly shredded (I prefer a mix of sharp and mild for depth of flavor)
- 4 ounces cream cheese, softened and cut into cubes
- ½ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- Pinch of nutmeg (optional, but it beautifully enhances cheese sauces)
- Salt and black pepper to taste
- For the Tortellini:
- 20-24 ounces fresh or frozen cheese tortellini (high-quality fresh tortellini will yield the best texture)
- Salt for pasta water
- For Garnish:
- Fresh parsley, chopped
- Extra grated Parmesan cheese
- Additional red pepper flakes (optional, for those who love extra heat)
Prep Work & Searing the Beef
Before we dive into the cooking, a little preparation goes a long way to ensure everything flows smoothly. This dish, our “Cheesesteak Tortellini In Rich Provolone Sauce,” relies on perfectly cooked beef and a robust base of caramelized onions and peppers to really sing. So, let’s get our ingredients ready and then give that beef the attention it deserves!
- Prepare Your Ingredients: If your ribeye isn’t already shaved thin, now’s the time to get it ready. For easier slicing, you can pop the steak into the freezer for about 20-30 minutes until it’s firm but not frozen solid. Then, using a very sharp knife, slice it against the grain as thinly as possible. Remember, thin slices are key to that classic cheesesteak texture. Next, slice your onion and green bell pepper (if using) into thin strips. Mince your garlic. Have all your seasonings (salt, black pepper, garlic powder, onion powder, red pepper flakes) measured out and ready to go. This mise en place will make the cooking process much more enjoyable and efficient.
- Heat the Pan: Place a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Allow it to get really hot for a good 2-3 minutes. This high heat is crucial for achieving a beautiful sear on the beef without overcooking it. Add 1 tablespoon of olive oil or vegetable oil to the hot pan, swirling to coat the bottom.
- Sear the Beef (in batches): This is where we build the foundational flavor for our “Cheesesteak Tortellini In Rich Provolone Sauce.” Add about half of your thinly sliced ribeye to the hot pan in a single layer. Do not overcrowd the pan! Overcrowding will steam the meat instead of searing it, preventing that delicious browning. Let it cook undisturbed for about 1-2 minutes until you see a nice brown crust forming. Flip the beef and cook for another 1-2 minutes until it’s cooked through and nicely browned on both sides. Season this batch with a sprinkle of salt, black pepper, garlic powder, onion powder, and a tiny pinch of red pepper flakes if you’re using them. Immediately transfer the cooked beef to a clean bowl and set aside. Repeat this process with the remaining beef, adding a little more oil if the pan looks dry. The goal here is tender, flavorful beef with a good sear.
- Sauté the Onions and Peppers: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet (don’t wipe it clean – those browned bits at the bottom are packed with flavor!). Add your thinly sliced onions and green bell pepper. Cook, stirring occasionally, for 8-10 minutes, or until they have softened considerably and started to caramelize, developing a lovely sweetness and golden-brown color. The aroma filling your kitchen right now will be absolutely incredible!
- Add the Garlic: Push the onions and peppers to one side of the pan. Add the minced garlic to the cleared spot and cook for about 30 seconds until fragrant, being careful not to burn it. Then, stir it into the onions and peppers.
- Combine and Set Aside: Return the seared beef to the skillet with the sautéed onions and peppers. Give everything a good stir to combine, ensuring all those wonderful flavors meld together. Taste and adjust any seasonings if necessary. Transfer this flavorful cheesesteak mixture back into the bowl and set it aside. We’re going to use the same skillet for our sauce, so a quick wipe with a paper towel is all that’s needed – we want to retain any fond (browned bits) for the sauce, but remove any excess oil or burnt bits.
Crafting the Rich Provolone Sauce
Now for the star of our “Cheesesteak Tortellini In Rich Provolone Sauce” – the sauce itself! This is where we build that incredibly rich, creamy, and undeniably cheesy provolone sauce that will bind all our delicious components together. Patience and constant whisking are your best friends here to ensure a silky-smooth consistency.
- Start the Roux: In the same skillet (or a clean large saucepan), melt the 4 tablespoons of unsalted butter over medium heat. Once the butter is fully melted and begins to foam slightly, sprinkle in the 4 tablespoons of all-purpose flour. Immediately begin whisking constantly. You are creating a roux, which will thicken our sauce and provide a wonderful nutty flavor. Continue whisking for 1-2 minutes, allowing the flour to cook out and turn a pale golden color. This step is important to prevent a raw flour taste in your sauce. The mixture should resemble a thick paste.
- Gradually Add Liquids: Slowly, and I mean slowly, begin to pour in the warmed whole milk, whisking continuously as you add it. Add a small amount, whisk until it’s fully incorporated and smooth, then add a little more. This gradual addition and constant whisking are crucial for preventing lumps. Once all the milk is incorporated and the sauce is thickening, pour in the warmed heavy cream using the same slow and steady whisking method. Continue to whisk until the sauce is smooth and creamy. The mixture should now be a beautifully consistent, slightly thickened white sauce.
- Incorporate Broth and Simmer: Next, pour in the 1 cup of beef or chicken broth. Whisk it into the sauce until fully combined. Bring the sauce to a gentle simmer, still whisking frequently. Allow it to simmer for 3-5 minutes, which will allow it to thicken further and allow the flavors to meld. The sauce should be coating the back of a spoon.
- Melt in the Cheeses: Reduce the heat to low. Now for the magic! Start by adding your freshly shredded provolone cheese, a handful at a time, whisking gently after each addition until it’s completely melted and incorporated into the sauce. Provolone melts beautifully and provides that quintessential sharp, nutty, and slightly smoky flavor that is characteristic of a cheesesteak. Once the provolone is smooth, add the cubes of softened cream cheese. Whisk vigorously until the cream cheese has fully dissolved into the sauce, making it extra silky and preventing it from splitting. Finally, stir in the grated Parmesan cheese, which will add a deep, umami-rich flavor and another layer of cheesy goodness.
- Season the Sauce: Once all the cheeses are melted and the sauce is gloriously smooth and rich, it’s time to season it to perfection. Stir in the ½ teaspoon of dried oregano and the optional pinch of nutmeg. Now, taste the sauce. Add salt and black pepper to your preference. Remember that the cheeses themselves contribute a good amount of salt, so taste first before adding too much. You want a sauce that is well-balanced, creamy, and bursting with cheesy flavor – truly a “Rich Provolone Sauce” that lives up to its name. If the sauce seems too thick, you can thin it out with a splash of warm milk or broth. Keep the sauce on very low heat, stirring occasionally, while you prepare the tortellini.
Cooking the Tortellini
With our flavorful cheesesteak mixture ready and our luscious provolone sauce simmering gently, it’s time to cook the pasta component of our “Cheesesteak Tortellini In Rich Provolone Sauce.” The key here is to cook the tortellini to a perfect al dente, ensuring it holds its shape and provides a delightful textural contrast to the rich sauce.
- Boil Water for Tortellini: Bring a large pot of heavily salted water to a rolling boil. Don’t be shy with the salt; it’s the only chance to season the tortellini from the inside out and make it taste absolutely delicious. The water should taste like the sea!
- Cook the Tortellini: Carefully add the fresh or frozen cheese tortellini to the boiling water. Give them a gentle stir to prevent them from sticking together. Cook according to the package directions, usually 2-4 minutes for fresh tortellini and 5-7 minutes for frozen. It is crucial not to overcook the tortellini; we want them to be al dente, meaning they should be tender but still have a slight bite to them. Overcooked tortellini will become mushy and won’t hold up well in our rich sauce.
- Drain and Reserve Pasta Water: Once the tortellini is cooked to your desired al dente, use a slotted spoon or a colander to drain them. Important: Reserve about 1 cup of the starchy pasta water before draining completely. This starchy water is a secret weapon; it can be used to thin out the sauce later if it becomes too thick, while also helping the sauce cling beautifully to the tortellini.
Assembling the “Cheesesteak Tortellini In Rich Provolone Sauce”
The moment of truth has arrived! All our beautifully prepared components – the tender, flavorful cheesesteak beef and veggies, the silky “Rich Provolone Sauce,” and the perfectly cooked tortellini – are now ready to be united into one truly spectacular dish. This final assembly will bring everything together into a harmonious and incredibly satisfying meal.
- Combine the Elements: Gently add the cooked and drained tortellini directly into the skillet with your simmering “Rich Provolone Sauce.” Carefully fold the tortellini into the sauce, making sure each piece is thoroughly coated in that glorious cheesy goodness.
- Integrate the Cheesesteak Mixture: Now, add the reserved cheesesteak beef and onion-pepper mixture to the skillet with the tortellini and sauce. Again, gently fold everything together until all the ingredients are evenly distributed. You’ll want to ensure that every bite of our “Cheesesteak Tortellini In Rich Provolone Sauce” offers that perfect combination of pasta, beef, and creamy sauce.
- Adjust Consistency (if needed): If you find the sauce has thickened too much and you desire a slightly looser consistency, gradually add a tablespoon or two of the reserved pasta water, stirring gently, until it reaches your desired creaminess. The starch from the pasta water will help the sauce cling even better to the tortellini.
- Final Taste Test and Serve: Do one last taste test. Adjust salt, pepper, or any other seasonings as needed. Perhaps a final pinch of red pepper flakes for an extra kick? Once you are completely satisfied with the flavor, your “Cheesesteak Tortellini In Rich Provolone Sauce” is ready to be served!
- Garnish and Enjoy: Transfer generous portions of this magnificent dish into serving bowls. Garnish each serving with a sprinkle of fresh chopped parsley for a burst of color and freshness, and an extra dusting of grated Parmesan cheese for even more cheesy delight. For those who enjoy a little heat, a final sprinkle of red pepper flakes would be a fantastic addition. Serve immediately and watch as this ultimate comfort food disappears! This dish is incredibly satisfying on its own, but a simple side salad with a light vinaigrette would be a wonderful accompaniment to cut through the richness.
Conclusion:
My culinary journey with this recipe has been nothing short of extraordinary, and I genuinely believe that once you try it, you’ll feel the exact same way. This isn’t just another pasta dish; it’s a robust, soul-satisfying experience that masterfully blends the iconic flavors of a classic cheesesteak with the comforting embrace of Italian tortellini. From the moment you taste that perfectly cooked tortellini enveloped in the savory, thinly sliced beef and then drenched in that impossibly creamy, rich provolone sauce, you’ll understand why I’ve been so excited for you to try it. It’s a harmonious fusion of two beloved comfort foods, elevated to a gourmet level that’s surprisingly approachable for any home cook. The depth of flavor, the luxurious texture of the sauce, and the satisfying chew of the pasta make the Cheesesteak Tortellini In Rich Provolone Sauce a truly unforgettable meal that stands out from the crowd.
I crafted this recipe with the intention of bringing a truly unique and indulgent dish to your table, one that offers both familiarity and an exciting new twist. It’s the kind of meal that elicits “oohs” and “aahs” from around the table, perfect for a cozy family dinner, a lively gathering with friends, or even a special treat for yourself after a long week. The tender pieces of beef, caramelized onions, and bell peppers mingle beautifully within the cheesy sauce, creating layers of flavor in every single forkful. It’s hearty without being heavy, comforting without being simplistic, and utterly delicious from the first bite to the last. This dish isn’t just food; it’s an invitation to savor, to enjoy, and to share in the joy of truly fantastic cooking.
Elevate Your Plate: Serving Suggestions & Creative Variations
To truly complete your dining experience, I have a few suggestions that I think will perfectly complement this magnificent dish. For an ideal pairing, I highly recommend serving this recipe with a simple, crisp green salad tossed in a light vinaigrette. The freshness of the greens provides a delightful contrast to the rich, creamy sauce, cleansing the palate and making each bite of the tortellini even more enjoyable. And, of course, a warm, crusty loaf of artisanal Italian bread is not just an accompaniment; it’s practically a necessity. Imagine tearing off a piece and using it to sop up every last drop of that delectable provolone sauce – it’s an experience in itself! A glass of medium-bodied red wine, perhaps a Merlot or Sangiovese, would also beautifully enhance the savory notes of the beef and cheese.
But don’t stop there! One of the joys of cooking is making a recipe your own, and this dish is wonderfully adaptable. If you’re looking for a delightful twist, consider swapping out the beef for tender strips of grilled chicken, creating a “Chicken Cheesesteak Tortellini” that’s equally satisfying. Or, for a fantastic vegetarian delight, sautéed portobello mushrooms offer a wonderfully meaty texture and earthy flavor profile that pairs beautifully with the rich sauce. You could also experiment with different cheeses; while provolone is king here, a blend of smoked provolone and Fontina could add an even deeper complexity. Feel free to play with your vegetables too – perhaps add some vibrant red bell peppers for extra color and sweetness, or a handful of fresh spinach for a touch of green and added nutrients. A pinch of red pepper flakes can introduce a subtle warmth, if you like a little heat. Don’t be afraid to experiment with different types of tortellini fillings as well – a mushroom or spinach-ricotta tortellini could be excellent alternatives.
Your Culinary Adventure Awaits!
Now that you’ve got all the tips and tricks, it’s time for you to roll up your sleeves and dive into this incredible recipe. I promise you, the effort is minimal compared to the incredibly rewarding result. The aroma alone as it cooks will have your kitchen smelling absolutely divine, building anticipation for the feast to come. I genuinely can’t wait for you to experience the sheer deliciousness of this creation. It’s a dish that truly excites me, and I believe it will quickly become a cherished favorite in your recipe repertoire.
After you’ve cooked and savored every delicious bite, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own unique twist? What did your family and friends think? Please, don’t hesitate to share your thoughts, your photos, and any creative variations you came up with in the comments section below or on social media. Your feedback and culinary adventures inspire me and our entire cooking community. So go ahead, embark on this delicious journey, create some magic in your kitchen, and share your masterpiece with the world. Happy cooking, my friends!
Cheesesteak Tortellini in Rich Provolone Sauce
Imagine the robust, savory flavors of a classic Philly cheesesteak, renowned for its thinly sliced steak and gooey cheese, thoughtfully reimagined and nestled within tender tortellini. This dish gracefully marries the iconic street food tradition of Philadelphia with the comforting embrace of Italian pasta, featuring melt-in-your-mouth beef, perfectly cooked tortellini, and a velvety, rich provolone sauce.
Ingredients
-
12 oz refrigerated cheese tortellini
-
1 tablespoon olive oil
-
1 lb thinly sliced beef (ribeye or sirloin), cut into strips
-
1 green bell pepper, sliced
-
1 red bell pepper, sliced
-
1 medium onion, thinly sliced
-
2 cloves garlic, minced
-
2 tablespoons unsalted butter
-
2 tablespoons all-purpose flour
-
1 ½ cups milk
-
1 cup beef broth
-
8 oz provolone cheese, shredded
-
Salt and pepper, to taste
-
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
-
Step 1
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear beef in batches for 1-2 minutes per side until browned; season with salt and pepper. Transfer to a bowl. In the same skillet, sauté sliced onions and bell peppers for 8-10 minutes until softened. Add minced garlic and cook for 30 seconds. Return beef to the skillet, combine with veggies, and set aside. -
Step 2
In the same skillet, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour for 1-2 minutes to create a roux. Gradually whisk in 1 ½ cups milk and 1 cup beef broth until smooth and slightly thickened. Bring to a gentle simmer for 3-5 minutes. Reduce heat to low, then slowly whisk in shredded provolone cheese until completely melted. Season with salt and pepper to taste. Keep warm on low heat. -
Step 3
Bring a large pot of heavily salted water to a rolling boil. Add tortellini and cook according to package directions until al dente (usually 2-7 minutes). Drain, reserving about 1 cup of pasta water. -
Step 4
Add drained tortellini and the beef-veggie mixture to the provolone sauce. Gently fold until all ingredients are evenly coated. If sauce is too thick, add reserved pasta water by the tablespoon until desired consistency is reached. Taste and adjust seasonings. Serve immediately, garnished with fresh parsley and extra pepper if desired.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
