Cheesesteak Tortellini in Creamy Provolone Sauce
Looking for the ultimate comfort food mashup? Cheesesteak Tortellini in Creamy Provolone Sauce is a rich, savory fusion of two beloved classics: the hearty Philly cheesesteak and tender, cheesy tortellini. Smothered in a luscious provolone cream sauce, this dish is perfect for cozy nights and weeknight dinners alike. With just 45 minutes from start to finish, it’s a quick and satisfying meal your whole family will devour.
Why You’ll Love This Recipe
- Quick & Easy: Done in under an hour, great for busy weeknights.
- High-Protein Comfort: Steak and cheese-packed for a filling, flavorful bite.
- One-Skillet Wonder: Fewer dishes, more flavor. Everything comes together in one pan.
- Family Favorite: Creamy, cheesy, and indulgent—kids and adults both love it.
Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (ribeye or sirloin), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the cheese tortellini according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add steak pieces and cook until browned, about 3-4 minutes. Remove steak and set aside.
- In the same skillet, add onion, bell pepper, and garlic. Sauté until veggies are tender and onion is translucent, about 5-6 minutes.
- Pour in beef broth, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes.
- Add heavy cream and bring to a gentle simmer. Stir occasionally until sauce thickens slightly, about 4-5 minutes.
- Gradually stir in shredded provolone cheese until melted and smooth.
- Return steak to the skillet and stir to coat with the creamy sauce. Season with salt and pepper to taste.
- Add cooked tortellini to the skillet and gently toss to combine everything evenly.
- Garnish with fresh parsley and serve hot.
Expert Tips
- Use high-quality steak like ribeye for the most tender bite.
- Pre-shred your cheese or buy deli-sliced provolone and shred it yourself—pre-packaged shredded cheese often has anti-caking agents that prevent smooth melting.
- Don’t skip deglazing with beef broth—it adds deep umami flavor to your sauce.
- Double the recipe and freeze a portion without the pasta. Reheat with fresh tortellini for a make-ahead meal.
Serving Suggestions
- Serve with garlic bread or a crusty baguette to soak up the creamy sauce.
- Add a simple green salad to balance out the richness of the dish.
- Pair with a bold red wine like Cabernet Sauvignon or a crisp lager.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Sauce and steak can be frozen separately. Add fresh tortellini when reheating for best texture.
- To Reheat: Warm in a skillet over low heat with a splash of cream or broth to loosen the sauce.
Nutrition Information
Calories: 600 per serving (approximate)
Final Thoughts
If you love hearty, cheesy pasta dishes with bold flavor, Cheesesteak Tortellini in Creamy Provolone Sauce is a must-try. It’s a perfect weeknight indulgence or crowd-pleasing dinner for guests. Save it, pin it, and make it tonight—you won’t regret it!