Savory Cheesesteak Tortellini with Rich Provolone Sauce

Cheesesteak Tortellini In Rich Provolone Sauce is a culinary innovation that will undoubtedly captivate your taste buds and become a cherished addition to your recipe repertoire. Have you ever dreamed of marrying the iconic, savory flavors of a classic Philly cheesesteak with the comforting embrace of Italian pasta? Well, your culinary dreams are about to come true! This unique creation takes the beloved steak, onion, and provolone combination and transforms it into an utterly decadent and satisfying pasta experience. While the traditional cheesesteak holds a revered place in American culinary history, born from the bustling streets of Philadelphia, our recipe pays homage to its essence while venturing into new, exciting territory. We’ve meticulously crafted a truly luxurious and creamy sauce that defines the essence of Cheesesteak Tortellini In Rich Provolone Sauce, perfectly enveloping tender tortellini and seasoned steak, creating a symphony of flavors and textures in every single bite. People adore this dish not only for its incredible taste – the melt-in-your-mouth beef, the gooey cheese, the rich, creamy sauce – but also for its clever reimagining of a classic, offering both familiarity and thrilling novelty. It’s the ultimate comfort food fusion, destined to impress and satisfy even the most discerning palate.

this Recipe

Ingredients:

For the Cheesesteak Filling:

• 1.5 lbs (about 680g) Ribeye Steak: I always recommend using a good quality ribeye, thinly sliced against the grain. Freezing it for about 30-40 minutes beforehand makes it incredibly easy to get those super thin slices.
• 2 large Yellow Onions: Thinly sliced, because a cheesesteak isn’t a cheesesteak without plenty of sweet, tender onions.
• 1 large Green Bell Pepper: Cored, seeded, and thinly sliced. You can also add a red bell pepper for a pop of color and extra sweetness if you like!
• 2 tablespoons Olive Oil: Or a neutral cooking oil, for sautéing our veggies and searing the beef.
• 1 teaspoon Garlic Powder: For that essential savory kick.
• ½ teaspoon Black Pepper: Freshly ground, of course, for the best flavor.
• ½ teaspoon Salt: Adjust to your taste, but this is a good starting point.
• 1 tablespoon Worcestershire Sauce: This secret ingredient adds a wonderful depth of umami to the beef.

For the Rich Provolone Sauce:

• 4 tablespoons Unsalted Butter: The foundation of our luxurious sauce.
• 4 tablespoons All-Purpose Flour: To create a classic roux, thickening our sauce beautifully.
• 3 cups Whole Milk: Warm or room temperature milk incorporates more smoothly into the roux.
• 1 cup Chicken or Beef Broth: Low sodium is preferred so we can control the seasoning. This adds another layer of savory flavor.
• 10-12 slices (about 6-8 oz / 170-225g) Mild Provolone Cheese: Sliced or freshly grated. I like to use mild Provolone for its classic melt and creamy flavor that truly defines a good Cheesesteak Tortellini In Rich Provolone Sauce.
• 4 oz (about 115g) Sharp Provolone Cheese: Freshly grated, to add a bit more tang and complexity. Using a combination gives the best balance.
• 2 oz (about 55g) Cream Cheese: Full-fat cream cheese makes the sauce incredibly rich and silky smooth.
• 1 teaspoon Dijon Mustard: Don’t worry, you won’t taste a strong mustard flavor, it just helps to enhance the cheesiness and provides a subtle tang.
• ¼ teaspoon Ground Nutmeg: A tiny pinch works wonders in creamy cheese sauces, bringing out their best qualities.
• ¼ teaspoon White Pepper: For seasoning without visible flecks, though black pepper is fine too if you prefer.
• Salt and Pepper to taste: Always season as you go!

For the Tortellini and Assembly:

• 20 oz (about 560g) Fresh or Frozen Cheese Tortellini: Or your favorite filled pasta. I find cheese tortellini works perfectly with the rich sauce.
• Fresh Parsley: Roughly chopped, for a vibrant garnish.
• Red Pepper Flakes (Optional): For those who like a little heat to cut through the richness.

Phase 1: Preparing the Cheesesteak Elements

1. Prepare Your Ribeye Steak: First things first, we need to get our ribeye ready. I always find it easiest to slice ribeye very thinly when it’s slightly firm. Pop it into the freezer for about 30-40 minutes before you plan to slice it. Once it’s chilled, use a very sharp knife to slice the steak against the grain into incredibly thin pieces. We’re aiming for that signature shaved steak texture that melts in your mouth within our Cheesesteak Tortellini In Rich Provolone Sauce. Set the sliced beef aside.
2. Sauté the Onions and Peppers: Now, let’s get those veggies cooking! Heat one tablespoon of olive oil in a large, heavy-bottomed skillet or a Dutch oven over medium heat. Add your thinly sliced yellow onions and green bell peppers (and red, if you’re using them) to the hot oil. Sauté them gently, stirring occasionally, for about 8-10 minutes. You want them to soften considerably, become beautifully translucent, and even start to caramelize slightly. This brings out their natural sweetness, which is absolutely crucial for balancing the savory beef and rich sauce. Season lightly with a pinch of salt and black pepper as they cook. Once they are perfectly tender and aromatic, remove the vegetables from the pan and set them aside in a bowl.
3. Sear the Ribeye Steak: Increase the heat in the same skillet to medium-high. Add the remaining tablespoon of olive oil. Once the oil is shimmering and hot, add about half of your thinly sliced ribeye steak to the pan in a single layer. Do not overcrowd the pan! Overcrowding will steam the meat instead of searing it, and we want that lovely browned exterior. Cook the steak for just 1-2 minutes per side, stirring frequently, until it’s beautifully browned and cooked through but still tender. Ribeye cooks very quickly when sliced this thin. Season this batch with half of the garlic powder, salt, pepper, and a drizzle of Worcestershire sauce as it cooks. Once done, transfer it to the bowl with the sautéed vegetables. Repeat this process with the remaining steak, seasoning it similarly. This meticulous searing ensures every piece of beef contributes rich flavor to our Cheesesteak Tortellini In Rich Provolone Sauce.
4. Combine Cheesesteak Filling: Once all the beef is cooked, gently combine it with the sautéed onions and peppers in the bowl. Give it a good stir to ensure everything is evenly mixed. This is your delicious cheesesteak filling, ready to be folded into our amazing sauce. Take a moment to appreciate the aroma – it’s already heavenly!

Phase 2: Crafting the Rich Provolone Sauce

5. Make the Roux: In the same skillet (no need to clean it, those browned bits add flavor!), melt the four tablespoons of unsalted butter over medium heat. Once the butter is fully melted and slightly shimmering, sprinkle in the four tablespoons of all-purpose flour. Whisk continuously for 2-3 minutes. You’re creating a roux, which is the base of our incredibly rich sauce. You’ll notice it will form a paste and then begin to cook, turning a pale golden color and smelling slightly nutty. This step is vital for ensuring a smooth, lump-free sauce.
6. Whisk in Liquids: Gradually, while continuing to whisk constantly, pour in the three cups of whole milk. I like to add it in about three batches, whisking vigorously after each addition to break up any lumps and ensure a silky-smooth consistency. Once all the milk is incorporated and the sauce has started to thicken slightly, slowly whisk in the one cup of chicken or beef broth. Keep whisking until the mixture is smooth and begins to gently simmer and thicken to a coating consistency. Patience here pays off in a perfectly smooth sauce for our Cheesesteak Tortellini In Rich Provolone Sauce.
7. Melt in the Cheeses: Reduce the heat to low. Now for the star of the show! Add your sliced or grated mild Provolone cheese, the grated sharp Provolone cheese, and the cream cheese to the sauce. Stir gently but consistently until all the cheeses have completely melted into a gloriously smooth, luscious, and thick sauce. This is where the magic truly happens, transforming simple ingredients into a deeply flavorful, rich provolone sauce.
8. Season the Rich Provolone Sauce: Once the cheeses are fully incorporated and the sauce is velvety, stir in the one teaspoon of Dijon mustard, the tiny pinch of ground nutmeg, and the ¼ teaspoon of white pepper. Taste the sauce, and season generously with salt and black pepper as needed. Remember, the tortellini and cheesesteak filling will absorb some of the seasoning, so you want the sauce to be well-seasoned on its own. It should be unbelievably creamy and bursting with cheesy flavor – the perfect partner for our cheesesteak and tortellini.

Phase 3: Cooking the Tortellini

9. Boil Water for Tortellini: While your sauce is simmering happily, bring a large pot of heavily salted water to a rolling boil. Don’t skimp on the salt here; it’s your only chance to season the tortellini itself.
10. Cook the Tortellini: Add your 20 ounces of fresh or frozen cheese tortellini to the boiling water. Cook according to package directions until they are al dente. Fresh tortellini usually cooks very quickly, often just 2-4 minutes, while frozen might take a little longer. You want them tender but still with a slight bite. Once cooked, drain the tortellini thoroughly. I like to reserve about half a cup of the starchy pasta water just in case I need to thin out the sauce a tiny bit later, but often it’s not necessary with this rich sauce.

Phase 4: Assembling and Finishing Your Cheesesteak Tortellini

11. Combine and Bake (Optional but Recommended for Extra Richness):

    If you have an oven-safe skillet or Dutch oven, you can do this all in one pan. Otherwise, transfer your sauce to a large mixing bowl or a 9×13 inch baking dish. Add the cooked and drained tortellini to the rich Provolone sauce. Gently fold in your prepared cheesesteak filling (the seared ribeye, onions, and peppers) until everything is evenly distributed. We’re aiming for a comforting blend of textures and flavors in every bite of our Cheesesteak Tortellini In Rich Provolone Sauce.

    For an extra layer of cheesy goodness and a wonderful melty top, I highly recommend baking it. If using an oven-safe skillet, simply smooth the top. If using a baking dish, transfer the mixture into it. You can optionally sprinkle a little extra grated Provolone cheese or even some mozzarella on top for an extra gooey crust. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the top is bubbly, golden brown, and absolutely irresistible. This baking step really allows all those amazing flavors to meld together beautifully and gives you that ultimate comfort food experience.

12. Rest and Serve: Once baked (or simply combined and hot if you skipped the oven), remove your magnificent Cheesesteak Tortellini In Rich Provolone Sauce from the oven and let it rest for about 5 minutes. This brief rest allows the sauce to set slightly and makes for easier serving. Garnish generously with fresh chopped parsley, which adds a lovely freshness and a pop of color that brightens up the rich dish. If you enjoy a little heat, sprinkle some red pepper flakes over individual servings.
13. Enjoy Every Mouthful: Serve immediately, perhaps with a simple green salad or some crusty bread to soak up every last bit of that incredible rich provolone sauce. This dish is truly a showstopper, combining the beloved flavors of a classic cheesesteak with the comforting embrace of pasta and a luxurious, creamy sauce. You’ve just created something truly special and incredibly delicious! Enjoy the fruits of your labor!

Conclusion:

And there you have it, friends! We’ve journeyed through the steps to create something truly magnificent, a dish that I genuinely believe will become a staple in your culinary repertoire. This isn’t just another dinner; it’s an experience, a fusion of two beloved comfort food giants that come together in a symphony of flavors and textures. I promise you, once you taste the creamy, savory perfection of this recipe, you’ll understand why I’m so excited about it. It delivers that hearty, satisfying punch of a classic cheesesteak, wrapped up in the tender embrace of tortellini, all swimming in a sauce that’s so rich and velvety, you’ll want to lick the plate clean. It’s comforting, it’s exciting, and it’s surprisingly approachable to make, even for a weeknight meal.

What makes the Cheesesteak Tortellini In Rich Provolone Sauce an absolute must-try for everyone? Well, for starters, it hits all the right notes for a satisfying meal. You get the robust, seasoned beef, perfectly browned and flavorful, reminiscent of your favorite hoagie shop. Then there’s the pasta – delicate tortellini, often cheese-filled, absorbing all the goodness of the sauce. But the true star, in my humble opinion, is that provolone sauce. It’s not just cheese melted over pasta; it’s a carefully crafted, luxurious blanket that envelops every single ingredient, tying everything together with its subtle tang and incredible creaminess. It’s substantial enough to feel incredibly indulgent, yet balanced so you’re not overwhelmed. I find that this dish has a magical ability to bring smiles to faces, offering a gourmet experience with the heartiness of home cooking. It’s perfect for those chilly evenings when you need a hug in a bowl, or when you simply want to impress your dinner guests with something unique and utterly delicious without spending all day in the kitchen.

Elevate Your Dining Experience: Serving Suggestions and Variations

Now that you’ve mastered the art of creating this incredible dish, let’s talk about how to make it an even more memorable meal. For serving, I always recommend pairing your glorious Cheesesteak Tortellini In Rich Provolone Sauce with a simple, crisp green salad dressed with a light vinaigrette. The freshness and acidity of the salad cut through the richness of the pasta, creating a wonderfully balanced plate. And, of course, no pasta dish is complete without some crusty garlic bread or a warm baguette, perfect for soaking up every last drop of that heavenly provolone sauce. A sprinkle of fresh parsley or chives right before serving adds a pop of color and a touch of herbaceous freshness that really brightens the whole dish.

If you’re feeling adventurous or want to put your own spin on it, there are so many fantastic variations you can explore! For a bolder cheese flavor, consider adding a touch of sharp cheddar or Monterey Jack to your provolone sauce, or even a hint of smoky gouda for depth. If you like a little heat, a pinch of red pepper flakes stirred into the sauce or sprinkled on top would be fantastic. Vegetarians could easily adapt this by substituting the steak with sautéed mushrooms, bell peppers, and onions – the classic cheesesteak veggies – or even a plant-based ground “meat” alternative, ensuring everyone can enjoy this delightful creation. You could also experiment with different types of tortellini – perhaps spinach and ricotta for an added layer of flavor, or even a mushroom variety. For an even more indulgent twist, try garnishing with crispy fried onions or a drizzle of high-quality truffle oil. The beauty of this recipe lies in its adaptability; it’s a fantastic canvas for your own culinary creativity!

Your Turn to Create and Share!

I truly hope you feel inspired to give this recipe a try. Cooking should be an adventure, a chance to create something wonderful and share it with those you love. This is one of those dishes that, once you taste it, you’ll wonder how you ever lived without it. So, grab your ingredients, put on some music, and get ready to create some magic in your kitchen. I would absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own unique twist? What did your family and friends think? Please don’t hesitate to share your thoughts, your successes, and even your “lessons learned” in the comments section or on social media. Tag me in your photos – I can’t wait to see your incredible creations! Happy cooking, and enjoy every single delicious bite of your homemade Cheesesteak Tortellini In Rich Provolone Sauce!

Cheesesteak Tortellini In Rich Provolone Sauce

This unique creation marries the iconic, savory flavors of a classic Philly cheesesteak with the comforting embrace of Italian pasta. It transforms the beloved steak, onion, and provolone combination into an utterly decadent and satisfying pasta experience, offering both familiarity and thrilling novelty. It’s the ultimate comfort food fusion, destined to impress and satisfy even the most discerning palate.

Prep Time
25 Minutes

Cook Time
40 Minutes

Total Time
5 Minutes

Servings
4 servings

Ingredients

• 12 oz refrigerated cheese tortellini
• 1 tablespoon olive oil
• 1 lb thinly sliced beef (e.g., ribeye or sirloin), cut into strips
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 1 cup beef broth
• 8 oz provolone cheese, shredded
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1
   Thinly slice beef against the grain into strips. Slice green and red bell peppers and onion. Mince garlic. Cook tortellini according to package directions until al dente; drain and set aside.
2. Step 2
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced beef and sear quickly until browned, about 2-3 minutes. Season with salt and pepper. Remove beef and set aside. In the same skillet, add sliced onions and bell peppers. Sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more. Return beef to the skillet; stir to combine and set aside.
3. Step 3
   In a medium saucepan, whisk 2 tablespoons all-purpose flour into ¼ cup of the cold milk until smooth to form a slurry. Heat the remaining 1¼ cups milk and 1 cup beef broth in the saucepan over medium heat. Once warm, gradually whisk in the flour slurry. Cook, whisking constantly, until the sauce thickens and begins to simmer, about 5-7 minutes. Reduce heat to low. Stir in 8 oz shredded provolone cheese, salt, and pepper until the cheese is completely melted and the sauce is smooth and creamy.
4. Step 4
   Add the cooked tortellini and the beef-vegetable mixture to the provolone sauce. Stir gently to combine thoroughly. Serve immediately, garnished with fresh chopped parsley. For extra richness, transfer to a baking dish, optionally top with a little extra cheese, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.