Irresistible Cheesesteak Tortellini with Provolone

This indulgent cheesesteak tortellini has turned into my go-to comfort mashup, blending Philly's beloved sandwich flavors with cozy Italian pasta vibes. The smooth provolone sauce ties everything together for a rich meal that hits both your cheese and meat cravings in one go.

I came up with this dish while trying to use up some leftover BBQ steak. My family loved it so much they asked for it again the very next evening, and it's been a regular at our table since then.

Ingredients

• Cheese tortellini 12 oz frozen or fresh will work great but fresh gives you a nicer bite if you can find it
• Ribeye steak 1 lb cut into thin slices delivers amazing flavor from its fat marbling though sirloin makes a tasty substitute
• Bell pepper and onion sliced thin add natural sweetness and authentic sandwich character
• Garlic minced adds wonderful aroma to the sauce
• Beef broth forms the tasty base for a sauce that spreads meaty goodness throughout
• Heavy cream makes the sauce incredibly silky
• Provolone cheese shredded melts smoothly and brings that classic tangy sandwich taste
• Olive oil salt and pepper your basic must-haves for good cooking and flavor
• Fresh parsley chopped adds a pop of color and fresh taste to the rich meal

Step-by-Step Instructions

Cook the Tortellini

Get your tortellini cooked according to what the package says until they're just tender. This typically needs 3 to 5 minutes for fresh ones or 7 to 9 minutes if frozen. Drain them well but skip rinsing so the starchy outside helps the sauce stick better.

Sear the Steak

Get some olive oil hot in a big skillet over medium high heat until it starts to shimmer. Put your thinly sliced steak in without crowding the pan. Sprinkle salt and pepper right onto the meat while it's cooking. Let it go for 3 to 4 minutes until you get nice browning but the meat stays juicy inside. That browning gives amazing flavor. Take it out and let it rest on a plate.

Sauté Vegetables

Using that same pan with all the tasty meat bits, toss in your sliced peppers and onions. Cook them for 4 to 5 minutes, giving them a stir now and then until they soften and get slightly browned edges. Throw in your chopped garlic for the last minute or two so it doesn't burn but still releases its great smell.

Create the Sauce

Pour your beef broth into the veggie mix, scraping the pan bottom to get all those flavorful brown bits. Let it bubble gently for 2 to 3 minutes so it thickens a bit. Turn the heat down to medium low and slowly pour in your cream while stirring the whole time so it doesn't break.

Melt the Cheese

Sprinkle your shredded provolone into the sauce a little at a time, stirring between additions. This slow method helps it melt smoothly without clumping. Keep stirring until your sauce gets silky and coats a spoon, around 3 minutes.

Combine Everything

Put your cooked steak back into the pan, mixing it into the cheese sauce. The leftover heat will warm the meat without cooking it more. Carefully mix in your cooked tortellini so each piece gets nicely coated with the rich sauce.

Garnish and Serve

Dish it onto plates or a big serving platter and scatter fresh chopped parsley on top. Serve right away while the sauce is still perfectly creamy.

Save This

I've found that good quality provolone really changes this dish completely. When I can get some aged provolone with its slightly stronger flavor, the sauce gets an amazing richness that works so well with the creamy base and juicy steak.

Make Ahead Options

You can get a jump start on this dish to make dinner even quicker on busy nights. Cook your tortellini, drain it, and mix with a tiny bit of olive oil so it won't stick together. Keep it in the fridge for up to 2 days. You can also cook the steak and veggies a day ahead and store them separately. When you're ready to eat, just warm up the steak mixture, make your sauce fresh, and mix in the pre-cooked pasta. The whole thing comes together in minutes but tastes like you just made it from scratch.

Perfect Pairings

This creamy dish goes great with a simple arugula salad dressed with olive oil and lemon juice. The peppery greens and bright lemon help cut through all that richness for a balanced meal. For drinks, try a medium red wine like Merlot or Sangiovese that works well with both the steak and cheese without being too heavy. If you don't want alcohol, some sparkling water with lemon is really refreshing between bites.

Customization Ideas

Traditional cheesesteaks usually just have onions and peppers, but you can definitely make this your own. Mushrooms taste awesome in this, just cook them along with the other veggies. If you like things spicy, throw in some pickled jalapeños or red pepper flakes to your sauce. Not a provolone fan? You can swap in mozzarella or fontina instead, though each will give you a different flavor. Want something lighter? Use half cream and half extra beef broth, plus go with a reduced-fat cheese.

Common Queries

→ Can I use frozen tortellini for this dish?

Absolutely, frozen tortellini works great. Just follow the cooking directions on the package, making sure it stays slightly firm so it won't fall apart in the sauce.

→ What steak cut is best for this recipe?

Go for ribeye or sirloin for their softness and taste. Cut them into thin slices so they cook quickly and feel good in your mouth.

→ Can I substitute provolone with another cheese?

Sure, you can swap in mozzarella or fontina for a creamy result, but provolone gives you that classic taste the dish is known for.

→ How do I prep the steak for thin slices?

Stick your steak in the freezer for about 30 minutes before cutting. This makes it harder and easier to slice into thin, same-sized pieces.

→ Can I make this in advance?

For sure, you can cook the sauce and steak ahead of time. Keep them apart, and warm them up slowly before mixing with newly cooked tortellini.

→ What can I use as a garnish besides parsley?

Try some chopped basil or sprinkle some grated parmesan on top for extra freshness and flavor.