Cheesesteak Tortellini with Provolone

This creamy, hearty Cheesesteak Tortellini in Rich Provolone Sauce combines tender slices of seared beef with pillowy cheese tortellini wrapped in a decadent, cheesy sauce. It’s the kind of dish that feels indulgent yet comforting and comes together faster than you might expect for such deep flavors.

I first made this when craving something different but still sticking to familiar favorites. It quickly became a family favorite with everyone asking for seconds and occasionally thirds.

Ingredients

• Beef sirloin or ribeye thinly sliced: these cuts stay tender and give great flavor fresh and good quality beef really shines here
• Cheese tortellini: comforts with cheesy pockets fresh or refrigerated tortellini work best for tenderness
• Olive oil: adds richness and helps sear the beef evenly extra virgin for the best flavor
• Small onion thinly sliced: brings sweetness when sautéed pick firm onions without soft spots
• Small green bell pepper thinly sliced: gives a mild crunch and fresh bite choose bright green, glossy ones
• Minced garlic: adds aromatic depth fresh cloves are always best avoid pre-minced if possible
• Beef broth: enhances savory notes making the sauce robust low sodium lets you control salt better
• Worcestershire sauce: layers umami complexity authentic brands add distinctive tang
• Italian seasoning: balances herbs with a subtle Mediterranean flair fresh or dried herbs can work
• Heavy cream: gives richness and creaminess use heavy cream for the best silky texture
• Shredded provolone cheese: melts smoothly adding smoky, creamy flavor find a good quality provolone
• Black pepper: lifts the flavor freshly ground if possible for pungency
• Salt to taste: enhances all flavors naturally
• Red pepper flakes optional: adds a gentle heat for those who like a little kick
• Fresh parsley chopped for garnish: brightens the dish visually and with a slight herbaceous punch

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of salted water to a rolling boil and add the cheese tortellini. Cook according to package directions until tender yet firm to the bite. Reserve about half a cup of the cooking water before draining. Set tortellini aside to keep warm.

Sear the Beef:

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the thinly sliced beef in a single even layer without crowding. Let it sear for two to three minutes until browned underneath, then flip slices and cook another one to two minutes for medium doneness. Remove the beef from the pan and set aside to rest.

Sauté the Vegetables:

In the same skillet with those delicious browned bits, add the sliced onions and green bell peppers. Cook over medium heat stirring occasionally for about three to four minutes until softened but still with a slight bite. Stir in the minced garlic and cook for another thirty seconds just until fragrant but not browned.

Make the Provolone Sauce:

Pour in the beef broth and Worcestershire sauce, scraping up any flavorful browned bits stuck to the pan’s bottom with a wooden spoon. Stir in Italian seasoning, black pepper, and a pinch of salt. Lower the heat to medium and pour in the heavy cream carefully. Slowly add shredded provolone cheese a handful at a time while stirring continuously so it melts smoothly and the sauce thickens. If the sauce feels too thick, gradually stir in some reserved pasta water until it reaches your preferred consistency.

Combine Everything:

Return the seared beef to the skillet coating it well with the creamy sauce. Add the cooked tortellini and gently toss everything together until evenly combined and warmed through. Let it simmer very gently for one to two minutes to marry all the flavors before serving.

Serve and Enjoy:

Give the dish a quick taste and adjust the seasoning if needed. Sprinkle with fresh chopped parsley and a pinch of red pepper flakes if you want a spicy edge. Serve this cheesy, rich comfort meal hot from the pan.

Pin it

Storage Tips

Cool leftovers to room temperature before storing in an airtight container. It keeps well in the refrigerator for up to three days. When reheating, add a splash of milk or cream to revive the sauce’s creaminess and stir gently over low heat. This prevents the cheese from thickening too much or separating.

Ingredient Substitutions

If you can’t find provolone cheese, mozzarella or fontina are good alternatives that melt well and offer mild creamy flavors though they may vary slightly in taste. For beef, thinly sliced flank steak or even ground beef can be used but adjust cooking times accordingly. Swap heavy cream for half and half mixed with a bit of cream cheese for a lighter sauce variant.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect to scoop up the extra luscious sauce. A glass of medium-bodied red wine like Cabernet Sauvignon complements the savory flavors wonderfully.

Cultural Context

This dish takes inspiration from the classic Philadelphia cheesesteak sandwich but reimagines it with Italian tortellini and a creamy cheese sauce, blending American comfort food with Italian pasta traditions. It’s an approachable fusion that has grown popular as a luxurious yet easy pasta dinner.

Pin it

Frequently Asked Questions

→ What cut of beef works best for this dish?

Thinly sliced sirloin or ribeye are ideal for quick searing and tender bites that complement the creamy sauce.

→ Can I substitute the cheese tortellini with another pasta?

Yes, cheese-filled ravioli or spinach tortellini can also work well, but cooking times may vary.

→ How do I avoid the sauce from becoming too thick?

Reserve some pasta water when cooking tortellini and add a little at a time to thin the sauce as needed.

→ What adds depth of flavor to the sauce?

The combination of Worcestershire sauce, beef broth, and Italian seasoning creates a savory, layered taste.

→ Is the red pepper flakes garnish necessary?

Not required, but they add a pleasant hint of heat to contrast the creamy cheese sauce.