Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

This Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate easy weeknight dinner, combining classic Philly cheesesteak flavors with cheesy tortellini in a creamy sauce. Ready in under 30 minutes, it’s a family favorite that’s both comforting and impressive. For more quick pasta dinners, try this Easy Beef & Parmesan Tortellini in Creamy Sauce Ready in 30 Minutes or a cozy Crockpot Creamy Tortellini Soup.

Ingredients

This Cheesesteak Tortellini in Rich Provolone Sauce combines tender pasta and savory steak in a creamy, cheesy sauce that’s deeply satisfying with every bite.

• 1 package fresh cheese tortellini
• 1/2 lb thinly sliced steak (shaved steak or ribeye)
• 1 small onion, thinly sliced
• 1/2 cup sliced bell peppers
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups shredded provolone cheese
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 teaspoon Dijon mustard
• Optional: 1/2 cup shredded American or Cooper cheese
• Chopped fresh 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 Ingredients

Thinly slice 1 lb ribeye steak against the grain and season with salt and pepper. Chop 1 onion and 1 bell pepper into thin strips. Measure 2 cups beef broth, 1 cup heavy cream, and 2 cups shredded provolone cheese.

Step 2 — Cook Vegetables

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté onions and peppers for 5–7 minutes until softened and lightly browned. Transfer to a plate and set aside.

Step 3 — Sear Steak

Add steak slices to the hot skillet in a single layer. Cook 1–2 minutes per side until browned but still pink inside. Remove steak and set aside with vegetables. The steak will finish cooking later.

Step 4 — Start Provolone Sauce

Reduce heat to medium. Add 2 tbsp butter to the skillet. Whisk in 2 tbsp flour and cook for 1 minute until golden. Gradually pour in beef broth and heavy cream, whisking constantly until smooth.

Step 5 — Cook Tortellini

Bring a separate pot of salted water to a boil. Add 20 oz cheese tortellini and cook according to package directions until al dente. Drain well but do not rinse—the starch helps the sauce cling.

Step 6 — Finish Sauce and Combine

Simmer the sauce for 3–4 minutes until slightly thickened. Remove from heat and stir in provolone cheese until melted and smooth. Return steak and vegetables to the skillet along with drained tortellini.

Step 7 — Gently Warm Through

Toss everything together over low heat for 2–3 minutes until heated through. Avoid boiling to prevent the cheese from breaking. The steak should be tender and the sauce creamy.

Step 8 — Season and Serve

Taste and adjust seasoning with salt, pepper, or a pinch of garlic powder. Garnish with fresh parsley if desired. Serve your Cheesesteak Tortellini in Rich Provolone Sauce immediately while hot and creamy.

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 ribeye for leaner ground beef or ground turkey to reduce fat while keeping the savory cheesesteak flavor.
• Chicken or Mushrooms — Use grilled chicken strips or sautéed mushrooms for a lighter protein or plant-based option.
• Whole Wheat or Gluten-Free Tortellini — Choose whole wheat for extra fiber or gluten-free pasta to accommodate dietary needs.
• Low-Sodium Broth & Cheese — Prepare the rich provolone sauce with low-sodium beef broth and reduced-sodium cheese to cut salt.
• Zucchini Noodles or Cauliflower — Replace tortellini with zucchini noodles or riced cauliflower for a low-carb, veggie-packed version.
• Dairy-Free Cheese Sauce — Use cashew-based or almond milk provolone-style cheese for a creamy, dairy-free provolone sauce.
• Light Cream or Greek Yogurt — Substitute heavy cream with light cream or plain Greek yogurt to lower calories while maintaining creaminess.
• Extra Veggies — Add spinach, bell peppers, or onions to boost nutrition and fiber without sacrificing the cheesesteak essence.

Serving Suggestions

• Pair with a crisp green salad tossed in a light vinaigrette to balance the richness of the Provolone sauce.
• Serve alongside garlic bread or a crusty baguette for dipping into the creamy sauce.
• Perfect for game day gatherings or casual family dinners where comfort food is the star.
• Offer a side of roasted vegetables like broccoli or asparagus to add color and nutrition.
• Plate this Cheesesteak Tortellini in shallow bowls to showcase the rich Provolone sauce.
• Garnish with fresh chopped parsley and a sprinkle of grated Parmesan for an elegant finish.
• Ideal for potlucks or holiday meals as a crowd-pleasing main dish that feels indulgent.

This Cheesesteak Tortellini in Rich Provolone Sauce is a versatile dish that suits many occasions, from weeknight dinners to special celebrations.

Common Mistakes to Avoid

• Mistake: Overcooking the steak strips, making them tough. Fix: Sear them quickly over high heat just until medium-rare before adding to the sauce.
• Mistake: Using pre-shredded provolone, which contains anti-caking agents. Fix: Shred a block of high-quality provolone yourself for a smoother, creamier sauce.
• Mistake: Boiling the tortellini until mushy. Fix: Cook the tortellini al dente as it will continue to cook slightly in the hot sauce.
• Mistake: Adding cold cheese directly to a boiling sauce, causing it to seize. Fix: Remove the sauce from heat and let it cool slightly before gradually whisking in the cheese.
• Mistake: Skipping the fond from searing the vegetables and steak. Fix: Deglaze the pan with a splash of beef broth to incorporate those flavorful browned bits into your sauce.
• Mistake: Not properly seasoning the sauce throughout the cooking process. Fix: Taste and season your sauce in layers, starting with the onions and peppers.
• Mistake: Using a watery sauce base that dilutes the cheese flavor. Fix: Create a roux with butter and flour as a base to thicken your rich provolone sauce.
• Mistake: Combining all components at once, leading to a soggy final dish. Fix: Gently fold the cooked tortellini, steak, and vegetables into the sauce just before serving.

Storing Tips

• Fridge: Store your Cheesesteak Tortellini in Rich Provolone Sauce in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently warm on the stovetop over medium-low heat, stirring occasionally, until the internal temperature reaches 165°F for food safety.

For best quality, avoid repeated reheating of your Cheesesteak Tortellini in Rich Provolone Sauce.

Conclusion

This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting, flavor-packed meal that comes together quickly. If you enjoyed this recipe, try our Creamy Garlic Parmesan Chicken Tortellini and Broccoli Recipe next. We’d love to hear how yours turned out—leave a comment and subscribe for more delicious recipes!

Print

FAQs

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

Yes, you can substitute provolone with another good melting cheese like mozzarella or fontina. However, provolone gives the Cheesesteak Tortellini in Rich Provolone Sauce its signature tangy flavor and creamy texture.

What kind of tortellini works best for this recipe?

Cheese-filled tortellini pairs wonderfully with the savory steak and rich sauce. You can use fresh or frozen tortellini, but adjust cooking time according to package directions to avoid overcooking in your Cheesesteak Tortellini in Rich Provolone Sauce.

How can I make this dish ahead of time?

Prepare the components separately and store them in the refrigerator. Combine and gently reheat on the stove with a splash of milk or broth to refresh the sauce before serving your Cheesesteak Tortellini in Rich Provolone Sauce.