Cheesesteak Tortellini with Provolone

This hearty cheesesteak tortellini has become my ultimate comfort food fusion dish, combining the rich flavors of Philadelphia's famous sandwich with the comforting embrace of Italian pasta. The creamy provolone sauce brings everything together in a decadent meal that satisfies both cheese and steak cravings at once.

I first created this dish when trying to use up leftover steak from a weekend barbecue. My family was so impressed they requested it again the very next night, and it's been in our regular rotation ever since.

Ingredients

• Cheese tortellini 12 oz fresh or frozen are both wonderful but fresh offers a better texture if available
• Ribeye steak 1 lb thinly sliced provides the best flavor due to its marbling but sirloin works beautifully too
• Onion and bell pepper thinly sliced add sweetness and authentic cheesesteak flavor
• Garlic minced brings aromatic depth to the sauce
• Beef broth creates the foundation for a rich sauce that carries the meaty flavor throughout
• Heavy cream transforms the sauce into something luxurious
• Provolone cheese shredded melts perfectly and provides that distinctive tangy cheesesteak flavor
• Olive oil salt and pepper the essentials for proper seasoning and cooking
• Fresh parsley chopped brightens the rich dish with color and freshness

Step-by-Step Instructions

Cook the Tortellini

Boil the tortellini according to package directions until they reach al dente texture. This usually takes 3 to 5 minutes for fresh and 7 to 9 minutes for frozen varieties. Drain well but do not rinse to preserve the starchy exterior that helps the sauce cling to the pasta.

Sear the Steak

Heat olive oil in a large skillet over medium high heat until shimmering. Add the thinly sliced steak in a single layer without overcrowding the pan. Season with salt and pepper directly in the pan. Cook for 3 to 4 minutes until beautifully browned but still tender inside. The caramelization on the meat provides incredible flavor depth. Remove and set aside on a plate to rest.

Sauté Vegetables

In the same skillet with all those wonderful meat drippings add your sliced onions and peppers. Cook for 4 to 5 minutes stirring occasionally until they soften and develop a slight caramelization around the edges. Add minced garlic during the final 1 to 2 minutes to prevent burning while releasing its aromatic oils.

Create the Sauce

Pour beef broth into the vegetable mixture scraping the bottom of the pan to release any browned bits which contain concentrated flavor. Bring to a gentle simmer for 2 to 3 minutes allowing some reduction to occur. Lower the heat to medium low and slowly pour in the heavy cream while stirring constantly to prevent separation.

Melt the Cheese

Add the shredded provolone to the sauce in small handfuls stirring continuously between additions. This gradual approach ensures the cheese melts smoothly without clumping. Continue stirring until the sauce becomes velvety and coats the back of a spoon about 3 minutes.

Combine Everything

Return the cooked steak to the skillet incorporating it into the cheese sauce. The residual heat will warm the meat without overcooking it. Gently fold in the cooked tortellini ensuring each piece gets evenly coated with the luxurious sauce.

Garnish and Serve

Transfer to serving plates or a large serving dish and sprinkle with freshly chopped parsley. Serve immediately while the sauce is at its creamiest perfection.

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I find the quality of the provolone makes all the difference in this dish. When I can get my hands on aged provolone with its slightly sharper taste, the sauce develops an incredible depth that balances perfectly with the rich cream and savory steak.

Make Ahead Options

This dish can be partially prepared in advance to make weeknight dinners even faster. Cook the tortellini, drain, and toss with a small amount of olive oil to prevent sticking. Refrigerate for up to 2 days. The steak and vegetable mixture can be prepared up to a day ahead and stored separately. When ready to serve, warm the steak mixture, make the sauce fresh, and combine with the pre-cooked tortellini. The final assembly takes just minutes while maintaining that fresh-made quality.

Perfect Pairings

This rich dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity cut through the richness of the cheese sauce, creating a balanced meal. For beverages, try a medium-bodied red wine like Sangiovese or Merlot, which complement both the steak and cheese components without overwhelming them. For non-alcoholic options, sparkling water with a squeeze of lemon refreshes the palate between bites.

Customization Ideas

While traditional cheesesteaks feature just onions and peppers, feel free to personalize this dish to your taste. Mushrooms make an excellent addition, sautéed alongside the other vegetables. For heat lovers, add some pickled jalapeños or a dash of red pepper flakes to the sauce. If you prefer a different cheese, fontina or mozzarella can substitute for provolone, though each brings a different flavor profile. For a lighter version, replace half the heavy cream with additional beef broth and use reduced-fat cheese.

Frequently Asked Questions

→ Can I use frozen tortellini for this dish?

Yes, frozen tortellini works perfectly. Just cook it according to the package instructions, making sure it's al dente to hold its texture in the sauce.

→ What steak cut is best for this recipe?

Ribeye or sirloin are ideal for their tenderness and flavor. Ensure they’re thinly sliced for quick cooking and optimal texture.

→ Can I substitute provolone with another cheese?

Yes, you can use mozzarella or fontina as creamy substitutes, though provolone provides the most traditional flavor for the dish.

→ How do I prep the steak for thin slices?

Place the steak in the freezer for about 30 minutes before slicing. This firms it up, making it easier to cut into thin, even pieces.

→ Can I make this in advance?

Yes, you can prepare the sauce and steak ahead of time. Store them separately, and reheat gently before combining with freshly cooked tortellini.

→ What can I use as a garnish besides parsley?

Chopped basil or a sprinkle of grated parmesan adds a fresh and flavorful touch to the finished dish.