If you are looking for a dish that combines the indulgent flavors of a classic Philly cheesesteak with the comforting twist of pasta, then the Cheesesteak Tortellini in Rich Provolone Sauce Recipe is your new go-to meal. This recipe beautifully marries tender strips of steak, tender cheese tortellini, and a luscious provolone cheese sauce that’s creamy and rich without overpowering the other ingredients. It’s like having a gourmet take on your favorite sandwich, but in a creamy, cozy bowl that’s perfect for any night of the week. Trust me, once you taste this, it will quickly become a favorite in your kitchen too.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating that perfect balance of boldness and creaminess. From the savory steak to the mild provolone cheese, each element adds to the final dish’s texture, color, and flavor.
- 12 oz cheese tortellini: The star pasta here, offering a cheesy, tender bite that soaks up the sauce beautifully.
- 1 lb thinly sliced steak (ribeye or flank steak): Brings rich, meaty flavor and a tender texture that pairs perfectly with the creamy sauce.
- 1 green bell pepper, sliced: Adds a fresh, slightly sweet crunch that contrasts nicely with the richness of the sauce.
- 1 onion, thinly sliced: Provides a natural sweetness when sautéed, building depth of flavor.
- 2 tbsp olive oil: Essential for searing the steak and softening the veggies without burning.
- 2 cloves garlic, minced: Delivers a fragrant boost that elevates the entire dish.
- 1 cup beef broth: Adds savory richness and helps form the base of the luscious sauce.
- 1 cup heavy cream: Creates the silky, rich texture we all crave in the sauce.
- 1½ cups shredded provolone cheese: Melts into the cream to give a mild, tangy cheesiness that’s the heart of the sauce.
- ½ tsp Worcestershire sauce: A secret ingredient that adds umami and complexity.
- Salt and pepper, to taste: To bring out all the flavors perfectly.
- Fresh parsley for garnish (optional): Adds a touch of color and a fresh finish to each plate.
How to Make Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Step 1: Cook the Tortellini
Begin by boiling the cheese tortellini according to the package directions until perfectly al dente. Drain them well so they don’t dilute the sauce later. Setting them aside gives you a moment to focus on building that amazing, creamy provolone sauce that defines this dish.
Step 2: Sear the Steak
Next, heat olive oil in a large skillet over medium-high heat. Add your thinly sliced steak and sear without stirring too much, letting it brown beautifully on one side. This caramelization is where a lot of amazing flavors develop. Once browned, remove the steak and set it aside—don’t worry, it’ll come back together with everything else soon!
Step 3: Sauté the Vegetables
In the same skillet, toss in sliced green bell pepper and onion. Sauté for about five minutes until they soften and start to sweeten. Add the minced garlic last, cooking for just one minute so you get that fragrant garlic aroma but no bitterness.
Step 4: Build the Sauce Base
Pour in the beef broth along with Worcestershire sauce. You’ll notice how these two introduce a rich depth and subtle tanginess. Let everything simmer gently for two to three minutes, letting the flavors marry and the liquid reduce slightly.
Step 5: Add the Cream
Stir in the heavy cream, bringing the mixture to a gentle simmer. This creaminess will start to thicken the sauce and make it irresistibly rich. It’s the comfort factor that turns this dish into a luscious experience.
Step 6: Melt in the Provolone
Reduce the heat and sprinkle in the shredded provolone cheese, stirring continuously until it melts smoothly into the sauce. The sauce should be velvety and glossy. Taste and season with salt and pepper to make sure every bite bursts with flavor.
Step 7: Combine Steak and Tortellini
Return the seared steak and cooked tortellini back to the skillet. Toss everything gently so each piece is coated in that heavenly, creamy provolone sauce. This step brings the whole dish together, marrying textures and flavors beautifully.
Step 8: Garnish and Serve
Finish with a sprinkle of fresh parsley if you like a pop of color and fresh herbal notes. Serve immediately while warm and creamy. This dish is truly a celebration of rich, cheesy goodness and hearty steak—perfect for sharing or savoring solo.
How to Serve Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Garnishes
Fresh parsley is a wonderful topping for a vibrant contrast, but you can also sprinkle a little crushed red pepper for a subtle kick or some grated Parmesan on top for extra cheesiness. Each garnish adds a unique layer that completes the dish.
Side Dishes
Because the cheesesteak tortellini is rich and filling, simple side dishes work best. Think crisp green salads with vinaigrette, garlic roasted broccoli, or even oven-roasted cherry tomatoes to add some bright acidity that balances the creamy sauce.
Creative Ways to Present
Serve this dish in shallow bowls for an inviting presentation that invites guests to dig into the cheesy steak and pasta goodness. You can also plate it alongside crusty bread slices for sopping up every last bit of sauce. For family dinners, a large serving platter lets everyone help themselves.
Make Ahead and Storage
Storing Leftovers
Place any leftover cheesesteak tortellini in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it a perfect make-ahead meal for busy days.
Freezing
This dish freezes reasonably well if you want to keep it longer, but be aware the texture of the cream sauce might change slightly. Freeze in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm on the stovetop over low heat, stirring occasionally to prevent the cheese sauce from separating. You can add a splash of cream or broth if it has thickened too much. Avoid microwaving at high heat to keep the sauce smooth and creamy.
FAQs
Can I use a different type of cheese instead of provolone?
Absolutely! While provolone gives the sauce its signature flavor, mozzarella or fontina can be excellent substitutes if you want a milder or creamier taste.
What cut of steak is best for this recipe?
Ribeye or flank steak are ideal because they cook quickly and stay tender. You want thin slices that sear fast without drying out, ensuring every bite remains juicy.
Can I make this dish vegetarian?
Yes! Swap the steak for sautéed mushrooms or a meat substitute, and use vegetable broth instead of beef broth to keep the sauce flavorful without the meat.
Is it necessary to cook the tortellini before adding to the sauce?
Definitely cook the tortellini separately first according to package directions to ensure perfect texture. Adding uncooked pasta directly would result in uneven cooking and a gummy texture.
How spicy is the dish?
This recipe is mild and comforting by design, but you can add crushed red pepper flakes or a dash of hot sauce if you prefer a little heat to contrast with the creamy sauce.
Final Thoughts
There’s something so incredibly satisfying about a dish that feels both indulgent and familiar at the same time, and this Cheesesteak Tortellini in Rich Provolone Sauce Recipe hits that mark perfectly. Whether you’re cooking for friends, family, or just craving some cozy comfort food, this recipe will bring smiles to the table and have everyone asking for seconds. So go ahead, give it a try and let yourself fall in love with the creamy, cheesy magic of cheesesteak tortellini.
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Cheesesteak Tortellini in Rich Provolone Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting fusion dish that combines tender, thinly sliced steak with cheesy tortellini tossed in a creamy provolone sauce. With sautéed bell peppers and onions adding a sweet crunch, and a savory sauce enriched with beef broth and Worcestershire, this recipe offers a hearty and flavorful meal perfect for a cozy dinner.
Ingredients
Pasta
- 12 oz cheese tortellini
Steak and Vegetables
- 1 lb thinly sliced steak (ribeye or flank steak)
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
Sauce
- 2 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1½ cups shredded provolone cheese
- ½ tsp Worcestershire sauce
- Salt and pepper, to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package instructions until al dente. Drain well and set aside to keep warm.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and sear until browned on all sides, about 2-3 minutes per side. Remove the steak from the pan and set it aside.
- Sauté Vegetables: In the same skillet, add the sliced green bell pepper and thinly sliced onion. Sauté for approximately 5 minutes until the vegetables are soft and slightly caramelized. Add the minced garlic and cook for an additional minute to release its aroma.
- Simmer with Broth and Worcestershire: Pour in the beef broth and Worcestershire sauce. Let the mixture simmer gently for 2 to 3 minutes to meld the flavors and reduce slightly.
- Add Cream: Stir in the heavy cream and bring the sauce to a gentle simmer, ensuring it does not boil aggressively, to thicken the sauce slightly.
- Melt Cheese: Reduce the heat to low and gradually stir in the shredded provolone cheese until fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine Steak and Tortellini: Return the seared steak and cooked tortellini to the skillet. Toss gently to coat everything evenly with the rich provolone sauce.
- Serve: Garnish with fresh parsley if desired and serve the dish hot for a comforting, satisfying meal.
Notes
- Use ribeye or flank steak for best tenderness and flavor.
- Do not overcook the tortellini; it should be al dente to avoid becoming mushy when tossed in the sauce.
- You can substitute provolone cheese with mozzarella or fontina for a different but equally creamy result.
- Adjust salt and pepper according to your taste preferences, especially since beef broth and Worcestershire sauce add saltiness.
- Fresh parsley adds a pop of color and light freshness to balance the richness.
