CREAMY CHEESESTEAK TORTELLINI HEAVEN

I vividly remember the first time I tried combining two of my absolute favorite comfort foods: a classic Philly cheesesteak and creamy, cheesy tortellini. It was a weeknight experiment born out of a craving and a fully stocked fridge, and it resulted in something truly extraordinary. Now, I want to share my take on Marry Me Chicken Pasta , but with a Philly twist! Today, I’m sharing all my secrets for the most amazing Cheesesteak Tortellini in Creamy Provolone Sauce you’ll ever make!

The Ultimate Comfort Food Fusion: Cheesesteak Tortellini in Creamy Provolone Sauce

Okay, let’s be real. Sometimes you just need a big bowl of cheesy, comforting goodness. And sometimes, you can’t decide between a Philly cheesesteak and a plate of pasta. That’s where this Cheesesteak Tortellini in Creamy Provolone Sauce comes in! It’s the perfect marriage of savory, meaty, cheesy flavors, all nestled in tender tortellini and swimming in a decadent provolone sauce. Trust me, this isn’t just a meal; it’s an experience. It’s a warm hug on a plate, a guaranteed crowd-pleaser, and a recipe you’ll want to make again and again.

Why This Recipe Works

There are a million reasons why you should try this recipe, but here are a few of my top ones:

• It’s a flavor explosion! The combination of the tender beef, sautéed onions and peppers, and creamy provolone sauce is simply divine.
• It’s surprisingly easy to make. Don’t let the fancy name fool you; this recipe is totally achievable, even on a busy weeknight.
• It’s customizable! Feel free to adjust the ingredients to your liking. Want more peppers? Add them in! Prefer a different type of cheese? Go for it!
• It’s a guaranteed crowd-pleaser. Everyone loves cheesesteaks and everyone loves pasta, so you know this dish will be a hit.
• It uses readily available ingredients. You likely have many of the ingredients in your pantry already.

What You’ll Need: The Ingredients

Before we dive into the cooking process, let’s gather our ingredients. Don’t worry, nothing is too complicated, and you might already have some of these on hand! Here’s what you’ll need to make this amazing Cheesesteak Tortellini in Creamy Provolone Sauce:

• Tortellini: I prefer using cheese tortellini, but you can use meat-filled or even spinach tortellini. Fresh or frozen works perfectly fine. About 20 oz should do the trick.
• Beef: Thinly sliced steak is essential for that authentic cheesesteak experience. I usually buy pre-sliced steak specifically for cheesesteaks, but you can slice your own ribeye or sirloin very thinly. You’ll need about 1 pound.
• Onion: Yellow or white onion, thinly sliced. One medium onion is perfect.
• Bell Pepper: Green bell pepper, thinly sliced. You can also use red, yellow, or orange bell peppers for added color and sweetness. One medium pepper is all you need.
• Provolone Cheese: This is the star of the sauce! Use a good quality provolone cheese for the best flavor. I recommend buying a block and shredding it yourself, but pre-shredded provolone will also work. About 8 ounces should be enough.
• Heavy Cream: This is what makes the sauce so creamy and decadent. You’ll need about 1 cup.
• Beef Broth: This adds depth of flavor to the sauce. About 1/2 cup is what you need.
• Garlic: Minced garlic adds a wonderful aroma and flavor to the dish. I recommend using fresh garlic, but garlic powder can be used in a pinch. 2 cloves of garlic, minced, are just right.
• Olive Oil: For sautéing the vegetables and beef.
• Butter: Adds richness and flavor to the sauce. About 2 tablespoons.
• Worcestershire Sauce: A secret ingredient that adds a savory umami flavor. Just a dash, about 1 teaspoon.
• Salt and Pepper: To taste.
• Optional Toppings: Chopped fresh parsley, red pepper flakes, extra provolone cheese.

Let’s Get Cooking: Step-by-Step Instructions

Alright, let’s get started! Follow these simple steps and you’ll be enjoying a delicious Cheesesteak Tortellini in Creamy Provolone Sauce in no time. Don’t worry, I’ll be here to guide you every step of the way!

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain well and set aside.
2. Sauté the Vegetables: While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper and sauté until softened and slightly caramelized, about 5-7 minutes. They should be tender and fragrant.
3. Cook the Beef: Add the thinly sliced steak to the skillet with the vegetables. Cook until the beef is browned and cooked through, about 3-5 minutes. Be careful not to overcrowd the pan; you may need to cook the beef in batches.
4. Add Garlic and Worcestershire Sauce: Add the minced garlic and Worcestershire sauce to the skillet. Cook for another minute, until the garlic is fragrant.
5. Make the Creamy Provolone Sauce: Reduce the heat to medium-low. Add the butter to the skillet and let it melt. Then, pour in the heavy cream and beef broth. Stir well to combine.
6. Add the Provolone Cheese: Gradually add the shredded provolone cheese to the skillet, stirring constantly until the cheese is melted and the sauce is smooth and creamy. This might take a few minutes, so be patient and keep stirring!
7. Combine Everything: Add the cooked tortellini to the skillet with the cheesesteak mixture and creamy provolone sauce. Toss gently to coat the tortellini evenly.
8. Season and Serve: Season with salt and pepper to taste. Garnish with chopped fresh parsley, red pepper flakes, and extra provolone cheese, if desired. Serve immediately and enjoy!

Success Tips for Cheesesteak Tortellini Perfection

Want to make sure your Cheesesteak Tortellini in Creamy Provolone Sauce is absolutely perfect? Here are a few of my top tips for guaranteed success:

• Don’t Overcook the Tortellini: Overcooked tortellini can become mushy, so be sure to cook it according to package directions and drain it well.
• Use Good Quality Provolone Cheese: The quality of the provolone cheese will greatly impact the flavor of the sauce. Use a good quality provolone for the best results.
• Don’t Boil the Sauce: Once you add the heavy cream to the skillet, be sure to reduce the heat to medium-low and avoid boiling the sauce. Boiling the sauce can cause it to separate.
• Slice the Steak Thinly: Thinly sliced steak is essential for that authentic cheesesteak experience. If you’re slicing your own steak, partially freeze it for about 30 minutes before slicing to make it easier.
• Customize to Your Liking: Don’t be afraid to experiment with different ingredients and toppings. Add mushrooms, hot peppers, or different types of cheese to create your own unique version of this dish!

Variations and Add-ins: Make It Your Own!

The beauty of this recipe is that it’s incredibly versatile. Feel free to get creative and add your own personal touch! Here are a few ideas to get you started:

• Add Mushrooms: Sauté sliced mushrooms with the onions and peppers for a more robust flavor.
• Spice It Up: Add a pinch of red pepper flakes to the sauce or use hot cherry peppers for a kick.
• Try Different Cheeses: Use a combination of provolone and mozzarella cheese for a cheesier flavor. Or, try adding some sharp cheddar cheese for a tangier taste.
• Add Vegetables: Add other vegetables like broccoli florets or spinach to the dish for added nutrients.
• Make it Gluten-Free: Use gluten-free tortellini and gluten-free beef broth to make this recipe gluten-free.

Make Ahead and Storage Tips

This Cheesesteak Tortellini in Creamy Provolone Sauce is best enjoyed fresh, but it can be made ahead of time or stored for later. Here are a few tips:

• Make Ahead: You can prepare the cheesesteak mixture and creamy provolone sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply cook the tortellini according to package directions and combine everything in a skillet.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat leftovers in a skillet over medium heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or heavy cream to thin the sauce.

Serving Suggestions

This Cheesesteak Tortellini in Creamy Provolone Sauce is a complete meal on its own, but here are a few serving suggestions to round out your dinner:

• Serve with a side salad: A simple green salad with a light vinaigrette dressing is a perfect complement to this rich and creamy dish.
• Serve with garlic bread: Crusty garlic bread is perfect for soaking up the delicious sauce.
• Serve with roasted vegetables: Roasted asparagus, broccoli, or Brussels sprouts are a healthy and flavorful side dish.
• Top with fresh herbs: Garnish with chopped fresh parsley, basil, or oregano for added flavor and freshness.

I hope you enjoy this recipe as much as I do! It’s a truly magical combination of flavors and textures that will leave you wanting more. Let me know in the comments below if you try it and what you think!

Creamy Cheesesteak Tortellini

This recipe combines the comforting flavors of a Philly cheesesteak with creamy, cheesy tortellini. Tender beef, sautéed onions and peppers, and a decadent provolone sauce are nestled in tortellini for a warm, satisfying meal. It’s an easy and customizable dish that’s perfect for a weeknight dinner or a crowd-pleasing gathering.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Italian-American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

• 20 oz cheese tortellini, fresh or frozen
• 1 pound thinly sliced steak
• 1 medium yellow onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 8 ounces provolone cheese, shredded
• 1 cup heavy cream
• 1/2 cup beef broth
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Chopped fresh parsley, for garnish optional
• Red pepper flakes, for garnish optional
• Extra provolone cheese, for garnish optional

Equipment

• Large pot
• Large Skillet
• Colander
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula

Method

 

1. Bring a large pot of salted water to a boil.
2. Add the tortellini and cook according to package directions. Drain well and set aside.
3. While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat.
4. Add the sliced onion and bell pepper and sauté until softened and slightly caramelized, about 5-7 minutes.
5. Add the thinly sliced steak to the skillet with the vegetables. Cook until the beef is browned and cooked through, about 3-5 minutes. Be careful not to overcrowd the pan; you may need to cook the beef in batches.
6. Add the minced garlic and Worcestershire sauce to the skillet. Cook for another minute, until the garlic is fragrant.
7. Reduce the heat to medium-low. Add the butter to the skillet and let it melt.
8. Pour in the heavy cream and beef broth. Stir well to combine.
9. Gradually add the shredded provolone cheese to the skillet, stirring constantly until the cheese is melted and the sauce is smooth and creamy. This might take a few minutes, so be patient and keep stirring!
10. Add the cooked tortellini to the skillet with the cheesesteak mixture and creamy provolone sauce. Toss gently to coat the tortellini evenly.
11. Season with salt and pepper to taste.
12. Garnish with chopped fresh parsley, red pepper flakes, and extra provolone cheese, if desired.
13. Serve immediately and enjoy!

Notes

For best results, use a good quality provolone cheese. Avoid boiling the sauce after adding the heavy cream to prevent separation. To easily slice the steak thinly, partially freeze it for about 30 minutes before slicing. This dish is also delicious with sautéed mushrooms or hot cherry peppers for a spicy kick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over medium heat.