Cheesesteak Tortellini in Rich Provolone Sauce

Imagine mixing the tasty beef and veggies of a Philly cheesesteak with soft, cheesy tortellini pasta, all covered in a creamy provolone sauce. You get Cheesesteak Tortellini in Rich Provolone Sauce a dish that combines two favorite foods into one amazing meal. It’s warm, filling, and super yummy. You can make it for a cozy family dinner, a fun night with friends, or just because you want something special. If you love cheesesteaks or pasta, this recipe will make your taste buds happy. It’s easy to cook and brings a fresh twist to your table.

Reasons to Try Cheesesteak Tortellini in Rich Provolone Sauce

• Fun Flavor Mix: You taste juicy beef, sweet onions, and peppers from a cheesesteak, plus the cheesy goodness of tortellini. It’s familiar but new at the same time.
• Creamy Sauce: The provolone sauce is smooth and rich. It wraps around every bite and makes the dish feel fancy.
• Super Comforting: This meal feels like a warm hug. The soft pasta and tender beef make it perfect for chilly nights.
• Quick to Make: You don’t need hours in the kitchen. This dish comes together fast with simple steps. another quick 30 minutes recipe i recommend is Creamy Garlic Parmesan Chicken Pasta one of my favorites.
• Change It Up: You can add extra veggies or swap the beef for mushrooms if you want. It fits what you like.
• Everyone Loves It: Kids and grown-ups both enjoy it. The cheesy sauce and fun flavors win over picky eaters.

Essential Ingredients Selection for Cheesesteak Tortellini in Rich Provolone Sauce

• Beef: Pick ribeye or sirloin steak. Slice it thin so it cooks fast and stays soft. Good beef makes the dish taste like a real cheesesteak.
• Tortellini: Use cheese-filled tortellini from the store. Fresh ones cook quick and taste great, but frozen works too.
• Provolone Cheese: Grab real provolone for the sauce. It melts smooth and has a mild, tangy kick that matches the beef.
• Onions and Peppers: Choose a fresh yellow onion and a green bell pepper. Slice them thin so they cook even and add sweet crunch.
• Cream: Heavy cream makes the sauce thick and creamy. It holds all the flavors together.
• Butter and Flour: These help thicken the sauce. They make it silky, not runny.
• Salt, Pepper, Garlic Powder: These add extra taste. Use a little to make everything pop.

Fresh ingredients make a big difference. I once used old peppers, and the dish tasted flat. Stick with good stuff for the best flavor.

Instructions

1. Get Everything Ready:
   • Slice your beef thin. Cut against the lines in the meat so it’s tender.
   • Cut the onion and pepper into thin strips.
   • Grate your provolone cheese into a pile.
2. Cook the Beef:
   • Put a big skillet on medium-high heat.
   • Add 1 tablespoon of oil and wait till it’s hot.
   • Toss in the beef slices. Spread them out.
   • Cook for 3-4 minutes until brown. Stir a bit.
   • Take the beef out and put it on a plate.
3. Cook the Veggies:
   • Add 1 more tablespoon of oil to the skillet.
   • Throw in the onion and pepper strips.
   • Cook for 5 minutes until they get soft. Stir now and then.
4. Make the Sauce:
   • Grab a saucepan and melt 2 tablespoons of butter on medium heat.
   • Stir in 2 tablespoons of flour. Mix it fast to make a paste.
   • Cook the paste for 1-2 minutes until it’s light gold.
   • Pour in 1 cup of heavy cream slowly. Keep stirring.
   • Let it bubble and thicken for 3-4 minutes.
   • Add the grated provolone. Stir until it melts smooth.
   • Sprinkle in salt, pepper, and a tiny bit of garlic powder. Taste it.
5. Cook the Tortellini:
   • Fill a big pot with water and add some salt.
   • Boil the water, then add the tortellini.
   • Cook it like the package says—usually 3-5 minutes.
   • Drain the water off.
6. Mix It All:
   • Put the beef and veggies into the sauce.
   • Add the tortellini. Stir gently so it’s all coated.
   • Warm it up for 2-3 minutes.
7. Serve It:
   • Scoop it onto plates.
   • Add some chopped parsley or more cheese on top if you want.

What You Must Know About Cheesesteak Tortellini in Rich Provolone Sauce

• Pick the Right Beef: Ribeye or sirloin works best. Tough cuts like chuck stay chewy and ruin the dish.
• Don’t Overcook Tortellini: Cook it just until it’s soft but firm. Mushy pasta falls apart in the sauce.
• Fix the Sauce: If it’s too thick, add a splash of milk. If it’s too thin, cook it longer. Stir so it doesn’t stick.
• Watch the Salt: Provolone is salty already. Taste before you add more salt, or it might get too strong.
• Melt Cheese Right: Stir the provolone into the sauce over low heat. High heat makes it clump up. I learned this the hard way once—lumpy sauce isn’t fun.

Helpful Tips

• Prep Early: Slice the beef and veggies ahead of time. It saves you stress when you cook.
• Chill the Beef: Put it in the freezer for 15 minutes before slicing. It’s easier to cut thin that way.
• Stir Smooth: Use a whisk for the sauce. It keeps lumps out and makes it creamy.
• Make Extra Sauce: Love lots of sauce? Double the cream and cheese. Save leftovers for later.

Serving Suggestions for Cheesesteak Tortellini in Rich Provolone Sauce

• Sprinkle fresh parsley or basil on top. It looks pretty and tastes fresh.
• Serve with garlic bread. It soaks up the sauce and adds crunch.
• Try a green salad on the side. It cuts through the richness.
• Add more provolone or some Parmesan over the top. It makes it extra cheesy.

Storage/Reheating

• Put leftovers in an airtight container. Keep them in the fridge for up to 3 days.
• Reheat on the stove over low heat. Add a little milk if the sauce gets thick. Stir until it’s warm.
• You can also use the microwave. Heat it for 30 seconds, stir, then heat again until hot.

Frequently Asked Questions about Cheesesteak Tortellini in Rich Provolone Sauce

Can I use different pasta?
Yes, swap tortellini for ravioli or plain pasta like penne. It still tastes great.

What if I don’t have provolone?
Use mozzarella for a soft taste or cheddar for a sharper one. Both melt well.

Can I make it without beef?
Sure! Cook mushrooms instead of beef. They’re juicy and fit the dish.

How do I make the sauce gluten-free?
Use gluten-free flour for the sauce and pick gluten-free tortellini.

Can I make it ahead?
Yes, cook the beef, veggies, and sauce early. Store them in the fridge. Cook the tortellini and mix it all when you’re ready.

What drink goes with it?
Try a glass of red juice, like grape or cranberry. It matches the big flavors.

Nutrition Facts (Per Serving)

• Calories: About 600
• Protein: 30 grams
• Carbs: 40 grams
• Fat: 35 grams
• Note: This dish is rich and filling. Use less cream or cheese if you want it lighter.

Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce a dish that combines two favorite foods into one amazing meal. It’s warm, filling, and super yummy. You can make it for a cozy family dinner, a fun night with friends, or just because you want something special.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4 servings

Calories 600 kcal

Ingredients

  

• 1 pound ribeye or sirloin steak sliced thin
• 9 ounces cheese tortellini
• 1 cup grated provolone cheese
• 1 yellow onion sliced thin
• 1 green bell pepper sliced thin
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• Salt to taste
• Pepper to taste
• Pinch of garlic powder
• Oil for cooking

Instructions

 

• Slice beef, onion, and pepper thin. Grate provolone cheese.
• Heat 1 tablespoon oil in a skillet on medium-high. Cook beef for 3-4 minutes until brown. Set aside.
• Add 1 tablespoon oil to skillet. Cook onion and pepper for 5 minutes until soft.
• Melt 2 tablespoons butter in a saucepan on medium. Stir in 2 tablespoons flour. Cook 1-2 minutes.
• Add 1 cup cream slowly. Stir until thick, about 3-4 minutes.
• Mix in provolone until melted. Add salt, pepper, and garlic powder.
• Boil water with salt. Cook tortellini as package says. Drain.
• Add beef, veggies, and tortellini to sauce. Warm for 2-3 minutes.
• Serve with parsley or extra cheese on top.

Notes

This dish is rich and filling. Use less cream or cheese if you want it lighter.

omfort food, cheesy, beef, pasta, quick