Cheesesteak Tortellini in Rich Provolone Sauce
Cheesesteak Tortellini in Creamy Provolone Sauce is a delicious fusion of classic Philly cheesesteak flavors and comforting pasta.
Tender beef, caramelized onions, and cheesy tortellini come together in a rich, savory provolone sauce, making this dish a hearty and satisfying meal.
Perfect for busy weeknights or a cozy dinner, this recipe is a guaranteed crowd-pleaser!
Why You’ll Love This Recipe:
People will love this Cheesesteak Tortellini in Creamy Provolone Sauce because it combines the bold, savory flavors of a Philly cheesesteak with the comforting richness of cheesy tortellini.
The tender steak, caramelized onions, and creamy provolone sauce create a satisfying, melt-in-your-mouth experience.
Plus, it’s a quick and easy one-pan meal that delivers gourmet flavor with minimal effort—perfect for weeknights or special occasions!
Key Ingredients:
Cheese Tortellini – Soft, pillowy pasta filled with cheese, adding a rich and creamy texture to the dish.
Beef Steak – Tender, bite-sized cubes of steak bring the classic Philly cheesesteak flavor.
Onion – Sautéed to golden perfection, adding a touch of sweetness and depth to the sauce.
Provolone Cheese – Smooth, melty, and slightly sharp, it creates a luscious, creamy sauce.
Beef Broth & Worcestershire Sauce – Enhances the steak’s savory umami flavor while keeping the dish juicy and flavorful.
Olive Oil & Seasonings – Simple yet essential for balancing flavors and bringing everything together.
Cheesesteak Tortellini in Rich Provolone Sauce
Ingredients
12 oz cheese tortellini
1 tbsp olive oil
1 large onion, thinly sliced
1 lb beef steak, cut into cubes
½ tsp salt
¼ tsp black pepper
1 cup beef broth
2 tbsp Worcestershire sauce
1 cup shredded provolone cheese
Instructions
Step 1. Prepare the Tortellini
Cook the cheese tortellini according to the package instructions.
Drain and set aside.
Step 2. Sauté the Onions
Heat olive oil in a large skillet over medium heat.
Add the sliced onions and cook until they soften and turn golden brown.
Step 3. Cook the Beef
Increase the heat to medium-high, add the cubed beef steak to the skillet, and season with salt and black pepper.
Sear the meat, stirring occasionally, until browned on all sides.
Step 4. Simmer the Sauce
Pour in the beef broth and Worcestershire sauce, stirring to deglaze the pan.
Let it simmer for about 5 minutes, allowing the flavors to meld.
Step 5. Combine Ingredients
Reduce the heat to low and add the cooked tortellini.
Gently mix everything together to coat the pasta in the flavorful sauce.
Step 6. Melt the Cheese
Sprinkle shredded provolone over the dish, cover the skillet, and let it sit for a couple of minutes until the cheese melts into a creamy coating.
Step 7. Serve & Enjoy
Dish up the tortellini hot, garnished with extra provolone if desired.
Notes:
Choosing the Steak – Ribeye or sirloin works best for tender, flavorful bites, but you can also use shaved beef for a more traditional cheesesteak feel.
Tortellini Options – Cheese tortellini adds richness, but you can substitute with spinach-filled tortellini for a twist.
Enhancing Flavor – Add sautéed mushrooms, bell peppers, or a dash of garlic powder for extra depth.
Cheese Variations – Provolone is classic, but you can mix in mozzarella or white cheddar for a gooier texture.
Serving Suggestions – This dish pairs well with a side of garlic bread or a fresh green salad for a balanced meal.
Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to prevent drying out.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~520 kcal | Protein: ~35g | Carbohydrates: ~42g | Fiber: ~3g | Sugar: ~4g | Fat: ~25g | Saturated Fat: ~11g | Cholesterol: ~90mg | Sodium: ~850mg | Calcium: ~280mg
Frequently Asked Questions:
Can I use a different type of pasta instead of tortellini?
Yes! While cheese tortellini adds a creamy texture, you can substitute it with penne, rigatoni, or even gnocchi for a different experience.
Just adjust the cooking time accordingly.
What cut of beef is best for this recipe?
Ribeye, sirloin, or flank steak work best because they stay tender and flavorful when cooked quickly.
You can also use thinly sliced deli roast beef for a quicker alternative.
Can I make this recipe ahead of time?
Yes, but for the best texture, cook the tortellini separately and store it apart from the sauce.
When ready to serve, reheat the sauce on low heat, add the tortellini, and stir in the cheese until melted.
How do I make the sauce creamier?
For a richer sauce, add ¼ cup of heavy cream or a bit of cream cheese before adding the provolone.
This will enhance the texture and provide extra creaminess.
What can I serve with this dish?
A simple green salad, garlic bread, or roasted vegetables pairs perfectly to balance the richness of the dish.
A light red wine like Pinot Noir also complements the flavors well.
How do I prevent the cheese sauce from becoming grainy?
To avoid graininess, make sure to lower the heat before adding the provolone cheese.
Stir gently and let it melt gradually instead of boiling it, which can cause separation.
Can I use pre-shredded cheese instead of freshly shredded provolone?
Freshly shredded provolone melts better because pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
If using pre-shredded cheese, mix it in slowly to help it incorporate well.
How can I keep the steak tender?
For tender steak, slice it against the grain and cook it on medium-high heat for just a few minutes until browned.
Overcooking can make the meat tough.
What’s the best way to reheat leftovers?
Reheat on low heat in a pan with a splash of beef broth or heavy cream to loosen the sauce.
Avoid microwaving at high power, as it can cause the cheese to separate.
Can I make this dish without Worcestershire sauce?
Yes! You can substitute Worcestershire sauce with soy sauce and a splash of balsamic vinegar for a similar depth of flavor.