Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

Cheesesteak Tortellini In Rich Provolone Sauce – doesn’t that just sound like a dream come true? Today, I am absolutely thrilled to share a recipe that perfectly marries two of the most beloved comfort foods from across the globe: the iconic, savory flavors of a Philadelphia cheesesteak and the delightful, al dente chew of Italian tortellini. It’s a culinary fusion that promises to elevate your weeknight dinner into an extraordinary experience.

The classic Philly cheesesteak, with its thinly sliced steak, sautéed onions, and generous melted cheese, has captivated palates since its humble beginnings on the streets of Philadelphia. Meanwhile, tortellini, those charming ring-shaped pasta parcels, have been a staple of Italian cuisine for centuries, often filled with delectable meats or cheeses. My recipe for Cheesesteak Tortellini In Rich Provolone Sauce takes the best of both worlds, creating a dish that is truly more than the sum of its parts.

People adore this dish because it offers everything you could want in a comforting meal: the robust, umami-rich flavor of seasoned beef, the sweet notes of caramelized onions, and perhaps most importantly, an incredibly rich, velvety provolone cheese sauce that coats every single piece of tortellini. It’s hearty, incredibly satisfying, and surprisingly easy to prepare, making it an ideal choice for a special family dinner or a cozy night in. Prepare to fall in love with this unique and unforgettable pasta creation!

Ingredients:

• For the Cheesesteak Filling:
• 1.5 lbs high-quality steak, such as ribeye, sirloin, or top round, thinly sliced
• 2 tablespoons olive oil, divided, plus more if needed
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional: 1/4 teaspoon red pepper flakes for a touch of heat
• For the Rich Provolone Sauce:
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk, warmed slightly
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 lb (8 oz) provolone cheese, a mix of sharp and mild for best flavor, shredded or thinly sliced
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• Pinch of nutmeg (optional, but highly recommended for depth)
• For the Tortellini:
• 1.5 lbs fresh or frozen cheese tortellini (or your preferred filling)
• For Garnish:
• Fresh parsley, chopped
• Additional shredded provolone cheese

Preparing the Cheesesteak Components

1. Prepare the Steak: Achieving that classic thinly sliced cheesesteak texture is crucial, and here’s my secret: partially freeze your steak for about 30-45 minutes before slicing. This firms up the meat, making it much easier to slice super thin against the grain. Use a very sharp knife to cut the steak into thin, bite-sized pieces or strips. Set aside and let it come closer to room temperature while you prepare the vegetables. Season the sliced steak generously with salt and black pepper now, ensuring the flavors have a chance to meld. If you’re using red pepper flakes, you can add them to the steak at this stage too.
2. Sauté the Onions and Peppers: Grab a large, heavy-bottomed skillet or a cast-iron pan – it’s going to be our workhorse for the cheesesteak filling. Heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the thinly sliced yellow onion and green bell pepper. I love the aroma that fills the kitchen at this stage! Sauté, stirring occasionally, for about 8-10 minutes, or until the vegetables are beautifully softened and have developed a lovely caramelized edge. We’re looking for tender-crisp with a hint of sweetness. Once they reach your desired tenderness, add the minced garlic and cook for just another minute until fragrant. Be careful not to burn the garlic; it can quickly turn bitter. Remove the cooked onions and peppers from the skillet and transfer them to a bowl. Set them aside for later.
3. Cook the Steak: Return the same skillet to medium-high heat. You might need to add another tablespoon of olive oil if the pan looks dry. The key to perfectly cooked cheesesteak meat is high heat and quick cooking to get a good sear without overcooking. Add about half of your sliced steak to the hot pan in a single layer. Resist the urge to overcrowd the pan; cooking in batches ensures that the meat sears beautifully rather than steaming. Cook for 2-3 minutes per side, stirring occasionally, until the steak is nicely browned and cooked through. It should still be tender and juicy. Once cooked, transfer this batch to the bowl with the onions and peppers. Repeat with the remaining steak, adding more olive oil if necessary. Once all the steak is cooked and removed, there might be some delicious browned bits stuck to the bottom of the pan – this is pure flavor! You can deglaze the pan with a splash of beef broth or water, scraping up those bits with a wooden spoon and adding them to your steak and vegetable mixture. This step adds incredible depth.

Crafting the Rich Provolone Sauce

4. Make the Roux: In a separate medium saucepan, melt the unsalted butter over medium heat. Once the butter is completely melted and bubbly, sprinkle in the all-purpose flour. Immediately whisk constantly for 1-2 minutes until you have a smooth, pale paste that smells a bit like toasted nuts. This is your roux, the foundation of our unbelievably rich provolone sauce. Cooking the flour sufficiently is important to remove any raw flour taste.
5. Build the Béchamel Base: Now for the magic! Gradually pour the slightly warmed whole milk into the roux, a little bit at a time, while whisking vigorously to prevent lumps. It might seem like a lot of whisking, but trust me, it’s worth every stroke for a silky-smooth sauce. Continue adding milk and whisking until all the milk is incorporated and the sauce begins to thicken to a creamy consistency, usually around 5-7 minutes. Keep the heat at medium-low to ensure gentle thickening without scorching.
6. Enhance the Sauce with Flavor: Once your béchamel has thickened beautifully, pour in the low-sodium beef broth and the Worcestershire sauce. The beef broth will add a savory depth that complements the cheesesteak elements perfectly, while the Worcestershire sauce introduces a subtle umami kick. Continue to whisk and cook for another 2-3 minutes until the sauce is smooth and homogeneous. This creates a fantastic savory base for our provolone.
7. Melt in the Provolone: Reduce the heat to low. Now for the star of the sauce! Add the shredded or thinly sliced provolone cheese to the saucepan, a handful at a time, stirring constantly until each addition is fully melted and incorporated before adding more. Using a blend of sharp and mild provolone will give you a more complex and satisfying cheese flavor. Keep stirring until the sauce is completely smooth and lusciously cheesy. Season the sauce with salt, black pepper, and the optional pinch of nutmeg. Taste and adjust seasonings as needed. This is your Rich Provolone Sauce, and it truly brings the Cheesesteak Tortellini together. Keep the sauce warm over very low heat, stirring occasionally, while you cook the tortellini. If the sauce becomes too thick, you can thin it with a tablespoon or two of warm milk or broth.

Cooking the Tortellini

8. Boil the Tortellini: Bring a large pot of heavily salted water to a rolling boil. Salting your pasta water is non-negotiable; it’s your only chance to season the pasta itself! Once boiling, add the fresh or frozen cheese tortellini. Cook according to package directions, typically 3-5 minutes for fresh tortellini or 6-8 minutes for frozen, until al dente. We want them tender but still with a slight chew. Remember, they’ll finish cooking a tiny bit more when tossed with the sauce.
9. Drain the Tortellini: Once cooked, drain the tortellini thoroughly in a colander. Do not rinse the tortellini; the starch on the surface helps the sauce adhere better.

Assembling and Serving the Cheesesteak Tortellini

10. Combine Components: In your large skillet where you cooked the cheesesteak components (or a very large mixing bowl), add the drained tortellini. Pour the warm, rich provolone sauce over the tortellini. Add the cooked steak, onions, and peppers mixture.
11. Gently Toss and Serve: Using tongs or a large spoon, gently toss all the ingredients together until the tortellini, steak, and vegetables are evenly coated in that glorious, creamy provolone sauce. Take your time to ensure everything is beautifully combined. The aroma at this point is simply irresistible!
12. Final Touches: Serve the Cheesesteak Tortellini In Rich Provolone Sauce immediately in warm bowls. Garnish each serving with a sprinkle of freshly chopped parsley for a burst of color and freshness, and if you’re like me and love extra cheese, a little more shredded provolone on top never hurt anyone! This dish is a hearty, comforting meal that combines the best of a classic cheesesteak with the indulgence of creamy pasta. Every bite is an explosion of savory steak, tender vegetables, and a luxurious cheese sauce, all wrapped around delightful tortellini. Enjoy this unique and incredibly satisfying meal with friends and family!

Conclusion:

Well, my friends, we’ve reached the end of our culinary journey, and I truly hope you’re feeling as excited as I am about this incredible dish. If there’s one recipe I could implore you to try this week, it’s this one. What makes it an absolute showstopper, you ask? It’s the harmonious marriage of two beloved comfort foods: the savory, hearty essence of a classic Philly cheesesteak and the tender, delightful embrace of tortellini, all enrobed in a luxuriously rich, velvety provolone cheese sauce. It’s more than just a meal; it’s an experience. Imagine forkfuls of perfectly cooked tortellini, each little pocket filled with cheesy goodness, mingling with thinly sliced, perfectly seasoned steak and sautéed onions and peppers, all bound together by a dreamy sauce that truly sings with the distinct, creamy tang of provolone. It’s comforting, it’s gourmet, and surprisingly, it’s incredibly straightforward to prepare. This isn’t just another pasta dish; it’s a revelation that takes familiar flavors and elevates them to something truly special, making it perfect for a cozy weeknight dinner or an impressive dish to share with loved ones.

Now that you’re practically salivating, let’s talk about how to make this masterpiece even better or customize it to your heart’s content. While the dish itself is incredibly satisfying on its own, I often find a simple, crisp green salad with a light vinaigrette provides a wonderful counterpoint, cutting through the richness beautifully. A side of garlic bread or crusty artisan bread for dipping into that glorious sauce is also a non-negotiable for me – don’t let a single drop go to waste! For beverage pairings, a robust red wine like a Cabernet Sauvignon or a crisp lager would complement the savory notes splendidly.

Personalize Your Cheesesteak Tortellini!

But don’t stop there; feel free to get creative! If you’re not a fan of provolone, a blend of Monterey Jack and a sharp white cheddar could offer a delightful twist, or perhaps a smoky gouda for an entirely different flavor profile. For an extra layer of richness and a touch of spice, try adding a pinch of red pepper flakes to the sauce as it simmers, or a dash of Worcestershire sauce to the steak while it cooks to deepen its umami. Vegetarians could easily adapt this by swapping the steak for sliced portobello mushrooms or a plant-based ‘beef’ substitute, ensuring everyone can enjoy a version of this delightful creation. And if you’re feeling adventurous, a sprinkle of fresh chopped parsley or chives right before serving adds a lovely pop of color and freshness. The possibilities are truly endless, allowing you to tailor this sensational Cheesesteak Tortellini In Rich Provolone Sauce to your exact preferences.

So, there you have it – my unwavering encouragement to dive headfirst into making this recipe. I promise you, the smiles around your dinner table will be all the thanks you need. This isn’t just cooking; it’s creating warmth, comfort, and unforgettable memories.

Don’t Just Read It, Make It!

Grab your ingredients, put on some music, and let the aroma of this incredible dish fill your kitchen. And when you do, please, please don’t keep it a secret! I absolutely adore seeing your culinary adventures. Snap a photo, share your experience on social media, tag me, or drop a comment below. Let me know what variations you tried, who you shared it with, and most importantly, how much you loved every single bite. Your feedback and shared experiences inspire me and the entire community of food lovers. This is more than a recipe; it’s an invitation to connect, to share, and to savor something truly special. I can’t wait to hear all about your delicious journey with this incredible dish. Happy cooking!