Zesty Cheesesteak Tortellini in Rich Provolone Sauce Recipe

My kitchen adventure with this cheesesteak tortellini sparked unexpected culinary magic last weekend.

Savory strips of beef dance alongside cheese-filled pasta in a creamy provolone embrace.

Philly sandwich traditions merge brilliantly with Italian comfort food techniques.

Classic ingredients blend seamlessly in this innovative dish that catches everyone’s attention.

Quick preparation makes this meal perfect for weeknight dinners or casual gatherings.

Melted cheese and tender meat promise a seriously delicious experience you won’t forget.

Dig into this incredible fusion and let your taste buds celebrate!

Cheesesteak Tortellini In Provolone Sauce: Why It’s Bold And Rich

• Quick Weeknight Rescue: Transforms traditional cheesesteak into a creamy, comforting pasta dish that's ready in under 30 minutes.
• Flavor Explosion: Combines robust steak, melted provolone, and tender tortellini for a mouthwatering meal that satisfies serious comfort food cravings.
• One-Skillet Wonder: Minimizes kitchen cleanup by preparing the entire meal in a single pan, making it perfect for busy home cooks who want delicious food without extensive dishwashing.
• Crowd-Pleasing Potential: Appeals to both pasta lovers and meat enthusiasts, creating a universally enjoyable dinner that works for family meals or casual gatherings with friends.

Cheesesteak Tortellini Ingredient Breakdown

• Tortellini: Cheese-filled pasta that serves as the main carbohydrate component, providing a delicious cheese core.

• Ribeye Steak, Sirloin Steak: Classic cheesesteak meat with rich flavor and tender texture, best when thinly sliced.
• Onion, Green Bell Pepper: Traditional cheesesteak vegetables that add sweetness and crunch, enhancing overall flavor profile.

• Provolone Cheese: Sharp and creamy cheese that creates a luxurious, rich sauce with excellent melting properties.
• Heavy Cream: Provides silky smoothness and helps bind the cheese sauce.
• Beef Broth: Adds depth of flavor and helps create a more complex sauce base.
• Butter: Contributes richness and helps create a smooth sauce texture.
• Garlic: Provides aromatic depth and classic savory notes.
• Olive Oil: Used for sautéing vegetables and meat, helps prevent sticking.
• Salt and Pepper: Essential seasonings that enhance and balance the overall dish flavors.

Cooking Cheesesteak Tortellini In Rich Provolone Sauce

Step 1: Boil Tortellini Pasta

Cook tortellini in boiling water following package directions until al dente.

Drain completely and set pasta aside in a separate bowl.

Step 2: Sear Tender Beef Strips

Heat olive oil in a large skillet over medium-high heat.

Add sliced beef and cook quickly until edges turn golden brown and meat reaches desired doneness.

Transfer beef to a plate.

Step 3: Sauté Aromatic Vegetables

• Sliced onions
• Chopped bell peppers
• Minced garlic

Cook vegetables until they become soft and fragrant, releasing their natural sweetness.

Step 4: Create Creamy Provolone Sauce

• Heavy cream
• Beef broth

Simmer the liquid for 2-3 minutes, allowing the sauce to reduce slightly and develop rich flavors.

Step 5: Blend Melted Cheese

Sprinkle shredded provolone cheese into the sauce.

Stir continuously until cheese melts completely and sauce becomes thick and smooth.

Step 6: Combine All Components

Return seared beef and cooked tortellini to the skillet.

Gently toss everything together, ensuring each pasta piece gets coated with the luxurious provolone sauce.

Step 7: Final Seasoning and Serving

Sprinkle salt and black pepper to taste.

Serve the cheesesteak tortellini immediately while hot and bubbling.

Cheese and Tortellini Tips for Rich Provolone Cheesesteak Flavor

• Follow package instructions precisely to avoid overcooking, ensuring a tender pasta texture that absorbs the rich provolone sauce beautifully.
• Sear meat quickly over medium-high heat to lock in juices, creating a caramelized exterior that adds depth to the overall dish's taste profile.
• Remove skillet from direct heat when adding provolone to prevent separation, stirring gently until smooth and creamy for a luxurious sauce consistency.
• Sauté onions, peppers, and garlic until just softened, maintaining a slight crunch that provides delightful contrast to the creamy sauce and tender tortellini.
• Replace standard beef broth with reduced-sodium version and adjust salt carefully, allowing individual diners to season according to personal preference.

Store Tortellini In Provolone Sauce For Later

• Store leftovers in an airtight container within 2 hours of cooking. Properly sealed, the dish will remain fresh for 3-4 days in the refrigerator.
• Transfer cooled tortellini to freezer-safe containers. Freeze for up to 2 months. Separate layers with parchment paper to prevent sticking.
• Warm gently in a skillet over medium-low heat. Add a splash of beef broth or cream to restore sauce consistency. Stir frequently to prevent burning and ensure even heating.
• Place portion in microwave-safe dish. Heat in 30-second intervals, stirring between each interval. Add a little liquid if sauce seems dry. Stop heating once tortellini are steaming hot.

What to Spoon Next to Cheesesteak Tortellini

• Pair with Bold Red Wine: Select a robust Cabernet Sauvignon or Zinfandel to complement the rich, meaty flavors of the cheesesteak tortellini.
• Create Crisp Side Salad: Prepare a light arugula salad with fresh lemon vinaigrette to balance the creamy, hearty main dish and cut through the provolone sauce.
• Serve Crusty Garlic Bread: Add toasted artisan bread with roasted garlic to soak up the decadent sauce and provide a crunchy textural contrast to the soft tortellini.
• Enhance with Craft Beer: Choose a hoppy IPA or amber ale to match the savory steak and cheese components, creating a satisfying flavor harmony.

Cheesesteak Tortellini with Provolone Cream Layers

• Vegetarian Delight: Replace steak with sautéed mushrooms or plant-based meat alternatives for a meat-free version. Use vegetable broth instead of beef broth for added depth.
• Gluten-Free Option: Swap regular tortellini with gluten-free tortellini made from rice or corn flour. Ensure all other ingredients are certified gluten-free.
• Low-Carb Adaptation: Substitute tortellini with zucchini noodles or cauliflower gnocchi. Use heavy cream and provolone to maintain the rich, creamy texture.
• Dairy-Free Alternative: Replace heavy cream with coconut cream and use dairy-free cheese alternatives like nutritional yeast or cashew-based cheese. Choose a non-dairy protein like grilled tofu or tempeh.

FAQs

• Can I use a different type of tortellini?

Yes, you can substitute with cheese, spinach, or meat-filled tortellini based on your preference. Just ensure it complements the rich provolone sauce.

• What cut of steak works best for this recipe?

Ribeye or sirloin are excellent choices. They’re tender, flavorful, and slice easily for quick cooking in the skillet.

• Is this dish spicy?

The basic recipe isn’t spicy. If you want heat, add red pepper flakes or chopped jalapeños during the sautéing stage. The current recipe focuses on rich, savory flavors.

• Can I make this recipe ahead of time?

Partially. You can cook the steak and prepare the sauce in advance, but combine tortellini and steak just before serving to maintain the best texture and prevent sogginess.

Cheesesteak Tortellini In Rich Provolone Sauce Recipe

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4.8 from 38 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Philly-inspired cheesesteak tortellini delivers comfort wrapped in creamy provolone magic. Hearty pasta twirls celebrate classic sandwich flavors, inviting you to savor each luxurious, meaty bite of culinary innovation.

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Ingredients

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Meat and Protein:

• 1 pound (454 grams) thinly sliced steak (ribeye or sirloin)
• 1 pound (454 grams) cheese-filled tortellini

Vegetables and Aromatics:

• 1 medium onion, sliced
• 1 medium green bell pepper, sliced
• 2 cloves garlic, minced

Sauce and Seasoning:

• 2 cups provolone cheese, shredded
• 1 cup heavy cream
• 1 cup beef broth
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste

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Instructions

1. Prepare tortellini according to package directions, ensuring al dente texture. Carefully drain and reserve.
2. Sear thinly sliced steak in a hot skillet with olive oil, cooking until edges caramelize and meat reaches desired doneness. Transfer protein to a separate plate.
3. Using the same skillet, reduce heat and melt butter, creating a golden base for sautéing aromatic vegetables like onions, bell peppers, and minced garlic until they become translucent and fragrant.
4. Pour heavy cream and rich beef broth into the vegetable mixture, creating a luxurious liquid foundation. Allow the sauce to gently simmer, reducing slightly and concentrating flavors.
5. Gradually incorporate shredded provolone cheese, stirring continuously until the sauce transforms into a smooth, velvety consistency that clings perfectly to the ingredients.
6. Reintroduce the seared steak and reserved tortellini into the creamy provolone sauce, gently folding to ensure every morsel is lavishly coated with the decadent mixture.
7. Taste and adjust seasoning with salt and freshly cracked black pepper, guaranteeing a balanced flavor profile.
8. Plate immediately, serving the tortellini while the sauce remains warm and inviting, capturing the essence of a gourmet cheesesteak-inspired dish.

Notes

• Customize tortellini selection by choosing fresh or frozen cheese, meat, or spinach-filled varieties to suit different taste preferences.
• Tenderize steak by slicing against the grain and briefly marinating in soy sauce or Worcestershire for enhanced flavor and softness.
• Create a lower-fat version by substituting heavy cream with half-and-half or whole milk, reducing butter quantity, and using leaner beef cuts.
• Enhance meal’s nutrition by adding extra vegetables like mushrooms, spinach, or zucchini during the sautéing stage for increased fiber and vitamins.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 691
• Sugar: 2 g
• Sodium: 915 mg
• Fat: 43 g
• Saturated Fat: 21 g
• Unsaturated Fat: 19 g
• Trans Fat: 1 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 33 g
• Cholesterol: 106 mg