Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

This Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate easy weeknight dinner, combining the classic flavors of a Philly cheesesteak with comforting cheese-filled pasta. For more quick tortellini meals, try the Easy Beef & Parmesan Tortellini in Creamy Sauce Ready in 30 Minutes or the cozy Crockpot Creamy Tortellini Soup.

Ingredients

This Cheesesteak Tortellini in Rich Provolone Sauce combines tender beef, colorful peppers, and pillowy pasta in a creamy, savory cheese sauce that’s pure comfort food perfection.

• 1 package (20 oz) fresh cheese tortellini
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 oz to 1 lb thinly sliced beef steak
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef broth (plus extra 1 cup if sauce is too thick)
• 1 cup heavy cream
• 1 1/2 cups shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Fresh chopped parsley for garnish

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Cheesesteak Tortellini in Rich Provolone Sauce recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Steak and Vegetables

Thinly slice 1 lb ribeye steak against the grain into bite-sized strips. Dice 1 medium onion and 1 green bell pepper. Pat the steak dry with paper towels to ensure a good sear.

Step 2 — Cook the Steak and Vegetables

Heat 1 tbsp oil in a large skillet over medium-high heat. Add steak strips in a single layer and sear for 1–2 minutes per side until browned but not fully cooked through. Remove steak and set aside.

In the same skillet, sauté onions and peppers for 4–5 minutes until softened and lightly caramelized. Season with salt and black pepper.

Step 3 — Start the Provolone Sauce

Melt 3 tbsp butter in the skillet over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in 2 cups whole milk until smooth.

Bring the sauce to a gentle simmer, stirring constantly, until it begins to thicken—about 3–4 minutes.

Step 4 — Melt the Cheese into the Sauce

Reduce heat to low. Gradually stir in 2 cups shredded provolone cheese until fully melted and the sauce is smooth. Add ¼ tsp garlic powder and a pinch of nutmeg for depth.

Tip: Remove the skillet from direct heat while adding cheese to prevent breaking or grainy texture.

Step 5 — Cook the Tortellini

While the sauce simmers, cook 20 oz cheese tortellini according to package directions in well-salted boiling water. Cook until al dente, usually 2–3 minutes for fresh or 7–9 minutes for frozen.

Reserve ½ cup pasta water before draining. Do not rinse the tortellini—the starch helps the sauce cling.

Step 6 — Combine Everything

Return the cooked steak and any accumulated juices to the provolone sauce. Add the drained tortellini and toss gently to coat. If the sauce is too thick, stir in reserved pasta water 1 tbsp at a time.

Taste and adjust seasoning with more salt or pepper as needed.

Step 7 — Finish and Serve

Garnish your Cheesesteak Tortellini in Rich Provolone Sauce with chopped fresh parsley and extra shredded provolone if desired. Serve immediately while hot and creamy.

For best results, enjoy right away as the pasta continues to absorb sauce over time.

Nutritional Information

Calories	620
Protein	32g
Carbohydrates	48g
Fat	32g
Fiber	3g
Sodium	1280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Beef or Turkey — Swap traditional steak for lean ground beef or ground turkey to reduce fat while maintaining a satisfying protein base.
• Chicken or Mushrooms — Use grilled chicken strips or sautéed mushrooms for a lighter protein alternative or a vegetarian-friendly version.
• Whole Wheat or Gluten-Free Tortellini — Opt for whole wheat tortellini for added fiber, or choose a gluten-free pasta to accommodate dietary restrictions.
• Low-Fat Provolone or Nutritional Yeast — Substitute full-fat provolone with low-fat provolone, or use nutritional yeast for a dairy-free, cheesy flavor.
• Low-Sodium Broth and Cheese — Prepare the sauce with low-sodium beef broth and reduced-sodium cheese to cut down on salt without sacrificing richness.
• Zucchini Noodles or Spaghetti Squash — Replace tortellini entirely with zucchini noodles or spaghetti squash for a low-carb, veggie-packed alternative.
• Greek Yogurt or Cashew Cream — Mix in plain Greek yogurt or a cashew-based cream sauce instead of heavy cream for a lighter, dairy-free provolone sauce.

Serving Suggestions

• Pair with a crisp green salad tossed in a light vinaigrette to cut through the richness of the provolone sauce.
• Serve alongside garlic bread or toasted baguette slices for dipping into the creamy sauce.
• Offer a side of roasted vegetables like broccoli or asparagus for a balanced, hearty meal.
• Perfect for game day gatherings or casual dinner parties where comfort food is the star.
• Plate in shallow bowls to showcase the tortellini and sauce, garnished with fresh parsley or chives.
• Great for a cozy weeknight dinner that feels indulgent without requiring hours in the kitchen.
• Accompany with a chilled lager or a light-bodied red wine to complement the savory cheesesteak flavors.

This Cheesesteak Tortellini in Rich Provolone Sauce is versatile enough for both special occasions and everyday meals, delivering satisfying comfort in every bite.

Common Mistakes to Avoid

• Mistake: Overcooking the steak strips, making them tough. Fix: Sear them quickly over high heat just until browned, then set aside.
• Mistake: Using pre-shredded provolone, which contains anti-caking agents. Fix: Shred a block of high-quality provolone cheese yourself for a smoother, creamier sauce.
• Mistake: Adding cheese to a boiling sauce, causing it to break. Fix: Remove the sauce from heat and let it cool slightly before gradually whisking in the cheese.
• Mistake: Overcooking the tortellini, leading to a mushy texture. Fix: Cook the tortellini just to al dente, as it will continue to cook slightly in the warm sauce.
• Mistake: Not properly sautéing the onions and peppers. Fix: Cook them until they are deeply caramelized and soft to build a flavorful foundation.
• Mistake: Creating a sauce that is too thick or gloopy. Fix: Use pasta water to thin the provolone sauce to a luxurious, silky consistency.
• Mistake: Seasoning the dish only at the end. Fix: Season each component—the steak, vegetables, and sauce—layering flavor throughout the cooking process.
• Mistake: Rushing the sauce and not letting the roux cook properly. Fix: Cook the butter and flour mixture for a full minute to eliminate the raw flour taste.
• Mistake: Combining all components at once, which can make the final dish watery. Fix: Gently fold the cooked steak and tortellini into the warm sauce just before serving.

Storing Tips

• Fridge: Store leftover Cheesesteak Tortellini in Rich Provolone Sauce in an airtight container for up to 3 days. Ensure it cools to room temperature before refrigerating.
• Freezer: Freeze in a freezer-safe container for up to 2 months. For best texture, freeze the sauce and tortellini separately if possible.
• Reheat: Reheat gently on the stovetop with a splash of broth or milk, stirring until the internal temperature reaches 165°F. Microwave in a covered dish, stirring occasionally.

Always use shallow containers for rapid cooling to maintain food safety and quality.

Conclusion

This Cheesesteak Tortellini in Rich Provolone Sauce recipe is a deliciously comforting meal that’s perfect for busy weeknights. If you enjoyed this twist on classic flavors, you might also love our Garlic Parmesan Chicken Tortellini and Broccoli Recipe. Give it a try, and don’t forget to leave a comment or subscribe for more easy dinner ideas!

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FAQs

Can I use a different type of cheese for the sauce?

Yes, you can substitute provolone with other good melting cheeses like mozzarella or white cheddar. The flavor will change slightly, but the Cheesesteak Tortellini in Rich Provolone Sauce will still be delicious.

What is the best way to reheat leftovers?

Reheat leftovers gently on the stovetop over low heat, adding a splash of milk or broth to help loosen the rich provolone sauce. This method helps prevent the sauce from breaking and keeps your Cheesesteak Tortellini creamy.

Can I make this dish ahead of time?

You can prepare the components ahead, but for the best texture, combine the cooked tortellini with the sauce just before serving. This prevents the pasta from absorbing too much sauce and becoming soft.