Cheesesteak Tortellini in Rich Provolone Sauce Recipe

If you’re craving a dish that combines the hearty, savory flavors of a classic cheesesteak with the comforting, creamy indulgence of pasta, then you’re in for a treat with this Cheesesteak Tortellini in Rich Provolone Sauce. This recipe transforms the beloved sandwich into a luscious, saucy dinner that feels both nostalgic and delightfully new. Every bite bursts with tender strips of seasoned beef, vibrant sautéed peppers and onions, and perfectly cooked cheese tortellini, all enveloped in a velvety provolone cheese sauce that’s pure comfort on a plate. It’s an impressive yet approachable meal that’ll have friends and family asking for seconds.

Ingredients You’ll Need

Gathering the right ingredients for Cheesesteak Tortellini in Rich Provolone Sauce doesn’t require any complicated or obscure items. Each one plays a vital role in building layers of flavor, texture, and color, ensuring your dish is balanced and delicious from the first bite to the last.

• 12 oz refrigerated cheese tortellini: The tender pasta pockets bring cheesy goodness that complements the sauce perfectly.
• 1 tablespoon olive oil: Helps to sear the beef beautifully and sauté the veggies with just the right amount of richness.
• 1 lb thinly sliced beef (ribeye or sirloin): Provides that authentic cheesesteak flavor with tender, juicy strips.
• 1 green bell pepper, sliced: Adds a crisp, slightly sweet bite and vibrant green color to the dish.
• 1 red bell pepper, sliced: Offers a touch of natural sweetness and a pop of red color, balancing the flavors.
• 1 medium onion, thinly sliced: Caramelizes to add depth and subtle sweetness.
• 2 cloves garlic, minced: Infuses the sauce with aromatic warmth.
• 2 tablespoons all-purpose flour: The key to thickening the provolone sauce to a luscious consistency.
• 1 ½ cups milk: Brings creaminess and smoothness to the sauce base.
• 1 cup beef broth: Enhances savory richness and ties all the flavors together.
• 8 oz provolone cheese, shredded: Melts into a velvety, flavorful sauce that’s the star of the dish.
• Salt and pepper, to taste: Simple seasonings that elevate every element.
• 1 tablespoon fresh parsley, chopped (optional): Adds a fresh, herbal note and a splash of color for garnish.

How to Make Cheesesteak Tortellini in Rich Provolone Sauce

Step 1: Prepare the Tortellini

Begin by bringing a large pot of salted water to a boil. This seasoning step is crucial because it imbues your pasta with flavor right from the start. Cook the refrigerated cheese tortellini according to the package instructions, usually about 3 to 5 minutes, until they’re tender but still have a slight bite. Drain well and set aside so you’re ready for the next steps.

Step 2: Cook the Beef and Vegetables

Heat olive oil in a large skillet over medium-high heat to get it sufficiently hot for a beautiful sear. Add the thinly sliced beef, seasoning it generously with salt and pepper. Sauté until the beef strips turn a gorgeous browned color and are just cooked through, which takes about 3 to 4 minutes. Remove the beef from the skillet and set it aside to keep the juices intact. In the same skillet, toss in the green and red bell peppers along with the sliced onion. Sauté these until softened—about 5 minutes—allowing their natural sweetness to develop. Finally, stir in the minced garlic for a minute until fragrant. Remove the cooked veggies to join the beef.

Step 3: Make the Provolone Sauce

With your skillet still on medium heat, sprinkle in the flour. Stir constantly for 1 to 2 minutes to cook out the raw flour flavor and build your roux. Slowly whisk in the milk and beef broth bit by bit, making sure the mixture stays smooth with no lumps. Bring this to a gentle simmer, which will start to thicken the sauce. Now it’s time for the magic: add the shredded provolone cheese gradually, stirring after each handful to achieve a rich, silky sauce. Season with salt and pepper to balance the flavors perfectly.

Step 4: Combine and Serve

Return the sautéed beef, vegetables, and cooked tortellini back into the skillet with your luscious provolone sauce. Toss everything gently to make sure every piece is coated with that creamy, cheesy goodness. At this point, your Cheesesteak Tortellini in Rich Provolone Sauce is ready to be enjoyed.

How to Serve Cheesesteak Tortellini in Rich Provolone Sauce

Garnishes

Sprinkling fresh chopped parsley over the top adds a bright, herbaceous contrast to the rich sauce and brings a splash of inviting green. If you want a little extra zing, a dusting of crushed red pepper flakes or freshly ground black pepper also pairs nicely without overpowering the delicate flavors.

Side Dishes

Because this dish is wonderfully hearty on its own, it’s nice to balance it with something light and fresh. A crisp side salad with a tangy vinaigrette or roasted garlic green beans makes an excellent companion. Garlic bread or soft dinner rolls are perfect for soaking up any leftover provolone sauce – don’t skip on that!

Creative Ways to Present

For a more elegant dinner party or family celebration, serve the Cheesesteak Tortellini in Rich Provolone Sauce in shallow bowls with a delicate sprinkle of shaved provolone and a sprig of parsley on top. You can also layer it in a casserole dish, topped with extra cheese, and broil for a couple of minutes to create a golden, bubbly crust.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is quite likely because this recipe is so delicious), store them in an airtight container in the refrigerator. They will keep well for 3 to 4 days, maintaining their creamy texture and bold flavor.

Freezing

For longer storage, you can freeze the Cheesesteak Tortellini in Rich Provolone Sauce. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It’s best eaten within 1 to 2 months for optimal taste and texture.

Reheating

To reheat, thaw in the refrigerator overnight if frozen. Warm gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. You can add a splash of milk or broth to refresh the creaminess if needed. Microwaving works in a pinch—just heat in short intervals, stirring in between.

FAQs

Can I use different types of cheese instead of provolone?

Absolutely! While provolone gives this dish its signature flavor and creaminess, you can substitute with mozzarella for a milder taste or fontina for a slightly nuttier profile. Just choose cheeses that melt well.

What cuts of beef work best for this recipe?

Thinly sliced ribeye or sirloin are ideal because they cook quickly and stay tender. Avoid thicker or tougher cuts to maintain the delicate texture you want in Cheesesteak Tortellini in Rich Provolone Sauce.

Is it possible to make this dish vegetarian?

Yes! Skip the beef and add mushrooms or plant-based meat alternatives. You can also use vegetable broth instead of beef broth for the sauce, maintaining the hearty and savory elements.

Can I prepare parts of this dish ahead of time?

Definitely. You can cook and refrigerate the beef and vegetables in advance, then quickly prepare the sauce and assemble when ready to serve. This makes weeknight dinners much easier.

How thick should the provolone sauce be?

The sauce should be smooth and thick enough to coat the tortellini without being gummy. A consistency similar to a creamy gravy is perfect to ensure each bite is luscious and satisfying.

Final Thoughts

Give yourself the gift of cozy, decadent comfort food tonight by making this Cheesesteak Tortellini in Rich Provolone Sauce. It’s not just a meal; it’s an experience that combines bold flavors and creamy textures in the best way possible. Once you try it, you’ll understand why it’s quickly become a favorite for winter dinners and special occasions alike. Trust me, this dish is meant to be shared, savored, and made again and again.

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