Cheesesteak Tortellini in Rich Provolone Sauce Delight

Cheesesteak Tortellini In A Rich Provolone Sauce Delight — what if you could fuse the iconic, savory essence of a classic Philadelphia cheesesteak with the comforting embrace of tender Italian tortellini, all bathed in an exquisitely creamy, sharp provolone sauce? Well, dear food lovers, prepare for a culinary adventure that delivers on that promise and more. I’ve always been captivated by the way food tells a story, and while the cheesesteak has its humble beginnings on the bustling streets of Philly and tortellini hails from the heart of Italy, this particular creation is a modern ode to comfort food, blending two beloved culinary traditions into a singular, unforgettable experience. It’s an innovative dish that truly respects its roots while boldly forging a new path.

Why You’ll Fall in Love with This Dish

People adore this dish for its audacious yet harmonious flavor profile. Each bite offers the succulent, seasoned steak, perfectly balanced by the al dente pasta, and then enveloped in a luxurious sauce that sings with the robust, slightly tangy flavor of provolone cheese. It’s the ultimate comfort food for a chilly evening or a fantastic showstopper for a dinner party, feeling gourmet without being overly complicated to prepare. The textures are incredibly satisfying, from the satisfying chew of the tortellini to the melt-in-your-mouth steak and the smooth, rich sauce that clings to every forkful. This Cheesesteak Tortellini In A Rich Provolone Sauce Delight isn’t just a meal; it’s a heartwarming celebration of bold flavors and comforting textures that I’m confident will become a cherished recipe in your kitchen.

this RECIPE

Ingredients:

• For the Cheesesteak Component:
  • 1.5 pounds thinly sliced beef ribeye or sirloin (ask your butcher to slice it paper-thin, or partially freeze and slice yourself)
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 2 bell peppers (one green, one red), thinly sliced
  • 8 ounces cremini mushrooms, sliced (optional, but I love the earthy depth they add!)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons Worcestershire sauce (for that umami kick!)
• For the Tortellini:
  • 20 ounces fresh or frozen cheese tortellini (I usually go for a good quality three-cheese blend)
  • Salt for pasta water
• For the Rich Provolone Sauce:
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup chicken broth, warmed (or vegetable broth for a slightly lighter flavor profile)
  • 12 ounces sharp provolone cheese, shredded (freshly shredded melts best!)
  • 4 ounces cream cheese, softened and cut into cubes (this is my secret for extra creaminess and stability!)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground white pepper (for a subtle kick without visible specks)
  • Salt to taste
  • A pinch of nutmeg (optional, but it truly elevates creamy sauces)
• For Garnish (Optional but Recommended):
  • Fresh chopped parsley
  • A sprinkle of grated Parmesan or Pecorino Romano
  • A few red pepper flakes for those who like a little heat

Prepping Our Ingredients: The Foundation of Flavor

1. Prepare the Beef: If your beef isn’t already paper-thin, this is your moment. I find it easiest to place the beef in the freezer for about 30-45 minutes. This firms it up, making it much simpler to slice against the grain into strips no thicker than 1/8-inch. Thin slices are crucial for that melt-in-your-mouth cheesesteak texture. Once sliced, set it aside.
2. Chop the Vegetables: Thinly slice your yellow onion, bell peppers (both green and red for a pop of color and balanced sweetness), and mushrooms, if using. The key here is uniformity in slicing so everything cooks evenly. I like to keep the strips relatively long, similar to the beef, for a cohesive bite.
3. Shred the Cheese: Take your sharp provolone and shred it yourself from a block. Pre-shredded cheeses often contain anti-caking agents that can make your sauce slightly grainy. For this “Cheesesteak Tortellini In A Rich Provolone Sauce Delight,” we want ultimate creaminess! Also, make sure your cream cheese is softened and cut into small cubes; this helps it incorporate smoothly into the sauce.
4. Warm the Liquids: Gently warm your whole milk and chicken broth in separate saucepans or together in a microwave-safe jug. You don’t need them boiling, just warm to the touch. Adding warm liquids to a roux prevents lumps and ensures a smoother sauce.
5. Set Up Your Mise en Place: Having all your ingredients prepped and ready to go before you start cooking is a game-changer. Trust me, it makes the entire process so much more enjoyable and efficient!

Crafting the Cheesesteak Component: Building Savory Layers

6. Cook the Vegetables: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the sliced onions, bell peppers, and mushrooms (if using). Sauté them, stirring occasionally, until they are beautifully softened and slightly caramelized, which usually takes about 8-10 minutes. We’re looking for that sweet, tender texture that complements the beef perfectly. Once they’ve reached this stage, transfer them to a bowl and set aside.
7. Sear the Beef: Return the same skillet to medium-high heat and add the remaining 1 tablespoon of olive oil. Once shimmering, add the thinly sliced beef in a single layer if possible, working in batches if your skillet isn’t large enough to avoid overcrowding. Overcrowding can steam the meat instead of searing it, and we want a lovely browning here.
8. Season and Sauté: As the beef cooks, sprinkle it with the garlic powder, onion powder, salt, and black pepper. Sauté, breaking up any clumps with your spoon, for only 2-4 minutes. The goal is to cook it quickly until it’s just browned and no longer pink. Since it’s so thin, it cooks incredibly fast.
9. Introduce Worcestershire: Once the beef is cooked, stir in the Worcestershire sauce. Let it sizzle for about 30 seconds, scraping up any delicious browned bits from the bottom of the pan. This adds a fantastic depth of umami to our “Cheesesteak Tortellini In A Rich Provolone Sauce Delight.”
10. Combine and Hold: Return the sautéed vegetables to the skillet with the beef. Give everything a good stir to combine. Reduce the heat to low, or remove from heat entirely for now, just keeping this flavorful mixture warm while we prepare our magnificent sauce.

The Heart of Our Dish: The Rich Provolone Sauce

11. Make the Roux: In a separate large, heavy-bottomed saucepan or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat. Once the butter is fully melted and slightly foamy, sprinkle in the 4 tablespoons of all-purpose flour. Whisk continuously for 1-2 minutes, creating a smooth paste known as a roux. This is the thickening base for our luxurious provolone sauce. Cook it just until it smells slightly nutty and turns a very pale golden color; don’t let it get too dark.
12. Whisk in Liquids: Gradually, and I mean gradually, whisk in the warmed whole milk, a little at a time. After each addition, whisk until the liquid is fully incorporated and the mixture is smooth before adding more. This prevents lumps. Once all the milk is in, slowly whisk in the warmed chicken broth using the same gradual method. Continue to whisk over medium heat until the sauce begins to thicken, which usually takes about 5-7 minutes. It should be coating the back of a spoon nicely.
13. Introduce the Cheeses: Reduce the heat to low. Add the shredded sharp provolone cheese and the cubed softened cream cheese to the thickened sauce. Stir gently but consistently until both cheeses are completely melted and the sauce is smooth and utterly creamy. This is where the magic happens, transforming our béchamel into a truly rich provolone sauce.
14. Season the Sauce: Stir in the garlic powder, onion powder, ground white pepper, and the optional pinch of nutmeg. Taste the sauce and adjust with salt as needed. Remember, provolone is already salty, so season cautiously, tasting as you go. You want a beautifully balanced flavor that highlights the provolone’s sharp, distinctive taste.
15. Maintain Warmth: Keep the sauce on very low heat, stirring occasionally, while you prepare the tortellini. We want it warm and ready to embrace our pasta.

Perfecting the Tortellini: A Tender Embrace

16. Boil the Water: Bring a large pot of heavily salted water to a rolling boil. Don’t skimp on the salt here; it’s your only chance to season the pasta from the inside out.
17. Cook the Tortellini: Add the cheese tortellini to the boiling water. Cook according to package directions, typically 3-5 minutes for fresh tortellini or 6-8 minutes for frozen. My personal preference is to cook it to a perfect al dente. We want it tender but still with a slight bite, as it will continue to cook slightly when combined with the hot sauce.
18. Drain Properly: Once cooked, drain the tortellini thoroughly. Do not rinse the tortellini; the starch on the surface helps the sauce cling better.

Bringing It All Together: The Cheesesteak Tortellini In A Rich Provolone Sauce Delight

19. Combine the Main Components: Carefully transfer the drained tortellini to the skillet containing the cheesesteak mixture. Pour the glorious, rich provolone sauce over the tortellini and cheesesteak.
20. Gently Fold: Using a large spoon or spatula, gently fold all the ingredients together until the tortellini and cheesesteak components are thoroughly coated in the creamy, dreamy provolone sauce. You want every bite of this “Cheesesteak Tortellini In A Rich Provolone Sauce Delight” to be absolutely drenched in flavor.
21. Final Adjustments: Taste the combined dish. Does it need more salt? A pinch more pepper? Maybe a tiny splash of milk if it’s too thick for your liking? Adjust as needed until it’s perfect for your palate.
22. Serve Immediately: Transfer the “Cheesesteak Tortellini In A Rich Provolone Sauce Delight” to serving bowls. Garnish generously with fresh chopped parsley for freshness, a sprinkle of grated Parmesan or Pecorino Romano for an extra layer of salty, nutty flavor, and red pepper flakes if you appreciate a little warmth.
23. Enjoy the Indulgence: There you have it! A truly satisfying and incredibly flavorful dish that brings together the best of a classic cheesesteak with the comforting embrace of creamy pasta. This dish is designed to be savored.

Conclusion:

There are dishes that simply satisfy, and and then there are those that truly elevate your weeknight meal into something extraordinary, becoming an instant classic in your culinary repertoire. This recipe for what I affectionately call our Cheesesteak Tortellini In A Rich Provolone Sauce Delight falls squarely into the latter category. It’s not just a meal; it’s an experience, a harmonious marriage of two beloved comfort food classics: the savory, hearty essence of a Philly cheesesteak and the comforting, soul-warming embrace of Italian tortellini, all bathed in an unbelievably creamy, deeply flavorful provolone sauce. I’ve poured my heart into perfecting this unique fusion, ensuring that every forkful delivers that signature tang of sharp provolone, the tender chew of perfectly cooked tortellini, and the irresistible savoriness of thinly sliced steak and perfectly caramelized onions and peppers. It’s a testament to how bold, familiar flavors can come together in unexpected ways, creating a dish that feels both incredibly familiar and excitingly new, destined to become a family favorite you’ll revisit again and again.

When I serve this incredible dish, I often find myself thinking about how versatile and utterly satisfying it truly is. For a complete and balanced meal that truly shines, I love pairing my Cheesesteak Tortellini In A Rich Provolone Sauce Delight with a crisp, vibrant green salad dressed simply with a light lemon vinaigrette. The refreshing brightness of the salad cuts through the richness of the sauce beautifully, creating a delightful contrast that keeps every bite exciting. And, of course, what’s a pasta dish this exquisite without some excellent bread? A warm, crusty baguette or a generous slice of homemade garlic bread is absolutely essential for soaking up every last drop of that glorious provolone sauce – trust me, you won’t want to waste a single drop! The way it mops up the creamy, cheesy goodness is pure bliss.

But the real beauty of home cooking lies in making a recipe your very own, doesn’t it? I wholeheartedly encourage you to get creative with this one and let your culinary imagination soar! If you’re looking to sneak in more vegetables, feel free to add a handful of fresh baby spinach or some earthy sautéed mushrooms along with the onions and peppers in the initial stages. You could even stir in some vibrant roasted red peppers for an extra layer of sweetness and a pop of color that enhances both the visual appeal and the flavor profile. For those who enjoy a little heat to awaken their palate, a pinch of red pepper flakes stirred into the sauce will add a lovely, subtle kick that complements the savory notes perfectly without overpowering them. Don’t be shy about experimenting with the cheese too! While sharp provolone is absolutely king here, a blend of sharp provolone with a milder mozzarella or even a touch of smoked gouda could introduce fascinating new dimensions to the sauce, adding depth and complexity.

Thinking about dietary preferences or simply wanting to try a variation? This recipe is surprisingly adaptable. For a lighter version, consider using lean ground beef instead of thinly sliced steak, or even ground turkey, which still delivers a robust flavor. If you’re catering to a vegetarian crowd, you could easily substitute the steak with an ample amount of hearty sautéed portobello mushrooms, extra bell peppers, and onions, ensuring that incredible umami flavor and satisfying texture remain. And for those avoiding gluten, simply opt for your favorite brand of gluten-free tortellini or another gluten-free pasta shape; the sauce itself is naturally gluten-free and equally delicious no matter what you choose to toss it with. Don’t be afraid to double the recipe either; this dish makes fantastic leftovers, perhaps even better the next day as the flavors have more time to meld and deepen, making it perfect for meal prep or a busy week.

Now, after all this talk about its rich flavors, comforting appeal, and endless possibilities, my most fervent hope is that you’ll carve out some time in your kitchen to experience this culinary journey for yourself. This isn’t just another recipe to bookmark and forget; it’s an invitation to create something truly special, something that will undoubtedly earn you rave reviews and requests for an encore from anyone lucky enough to try it. I promise you, the aroma alone as it simmers on your stove will be enough to make your mouth water and draw everyone to the kitchen.

When you do decide to embark on making this Cheesesteak Tortellini In A Rich Provolone Sauce Delight, I genuinely want to hear all about it! Did you stick to the original recipe, or did you put your own unique spin on it? What were your favorite variations or serving suggestions? Did you manage to snap a picture before it was all devoured by eager eaters? Please, don’t hesitate to share your experiences, your successes, and even your creative culinary experiments in the comments below. Your feedback, tips, and creativity are what make this community so vibrant, inspiring, and truly special. It’s incredibly rewarding for me to see how you bring my recipes to life in your own homes, adding your personal touch. So, gather your ingredients, put on your apron, and prepare to impress yourself and your loved ones with a dish that’s destined to become a new, much-loved favorite. Happy cooking, and I can’t wait to hear from you!

Cheesesteak Tortellini in Rich Provolone Sauce Delight

Fuse the iconic, savory essence of a classic Philadelphia cheesesteak with the comforting embrace of tender Italian tortellini, all bathed in an exquisitely creamy, sharp provolone sauce. Combining two traditional dishes, such as cheesesteak and tortellini, creates a creative and gratifying combination. This innovative dish blends two beloved culinary traditions into a singular, unforgettable experience, resulting in a well-balanced, filling, and cozy meal.

Prep Time
1 Hours

Cook Time
35 Minutes

Total Time
35 Minutes

Servings
6 servings

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (one green, one red), thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp Worcestershire sauce
• 1 package (20 oz) cheese tortellini
• Salt for pasta water
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup chicken broth
• 12 oz sharp provolone cheese, shredded
• 4 oz cream cheese, cubed
• 1/2 tsp garlic powder (for sauce)
• 1/4 tsp onion powder (for sauce)
• 1/4 tsp ground white pepper
• Salt to taste (for sauce)
• Pinch of nutmeg
• Fresh chopped parsley (for garnish)
• Grated Parmesan or Pecorino Romano (for garnish)
• Red pepper flakes (for garnish)

Instructions

1. Step 1
   Thinly slice beef (partially freeze for 30-45 minutes if needed for easier slicing). Thinly slice onion, bell peppers, and mushrooms. Shred provolone cheese; cut softened cream cheese into small cubes. Gently warm milk and chicken broth.
2. Step 2
   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté sliced onions, bell peppers, and mushrooms for 8-10 minutes until softened and slightly caramelized. Transfer vegetables to a bowl and set aside. Add remaining 1 tbsp olive oil to the skillet. Sear thinly sliced beef in batches for 2-4 minutes, breaking up clumps, until browned and no longer pink. Season beef with garlic powder, onion powder, salt, and black pepper. Stir in Worcestershire sauce and cook for 30 seconds. Return cooked vegetables to the skillet with the beef; reduce heat to low to keep warm.
3. Step 3
   In a separate large saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 4 tbsp all-purpose flour for 1-2 minutes to create a pale roux. Gradually whisk in 3 cups warmed whole milk, then 1 cup warmed chicken broth. Continue whisking over medium heat for 5-7 minutes until the sauce begins to thicken. Reduce heat to low. Stir in 12 oz shredded sharp provolone cheese and 4 oz cubed cream cheese until completely melted and the sauce is smooth. Season with 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp ground white pepper, and a pinch of nutmeg. Add salt to taste. Keep sauce warm on very low heat.
4. Step 4
   Bring a large pot of heavily salted water to a rolling boil. Add 20 oz cheese tortellini and cook according to package directions, typically 3-8 minutes, until al dente. Drain thoroughly; do not rinse.
5. Step 5
   Transfer the drained tortellini to the skillet containing the cheesesteak mixture. Pour the rich provolone sauce over the tortellini and cheesesteak. Gently fold all ingredients together until thoroughly coated. Taste and adjust seasoning as needed. Serve immediately in bowls, garnished with fresh chopped parsley, grated Parmesan or Pecorino Romano, and red pepper flakes 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.