Cheesesteak Tortellini in Rich Provolone Sauce

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Cheesesteak Tortellini in Rich Provolone Sauce

Description

This indulgent dish combines the bold, savory flavors of a classic Philly cheesesteak with tender cheese-filled tortellini, all coated in a creamy, melty provolone sauce. Juicy steak, sweet caramelized onions, and bell peppers come together in a rich, comforting pasta meal that’s perfect for weeknight dinners or special occasions.

 Ingredients

Pasta & Protein

  • 12 oz cheese tortellini

  • 1 lb thinly sliced steak (ribeye preferred; flank steak works well)

Vegetables

  • 1 green bell pepper, sliced

  • 1 large onion, thinly sliced

Sauce

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • 1½ cups heavy cream

  • 1½ cups shredded provolone cheese

  • ½ cup beef broth

Seasoning

  • Salt and black pepper, to taste

  • ½ tsp paprika (optional)

  • ½ tsp Italian seasoning (optional)

  • Red pepper flakes (optional)

Optional Garnish

  • Fresh parsley or grated Parmesan

 Instructions

  1. Cook Tortellini
    Boil tortellini in salted water according to package instructions. Drain and set aside.

  2. Cook Steak
    Heat a large skillet over medium-high heat. Add a little oil and sear steak slices quickly (2–3 minutes). Season with salt and pepper. Remove and set aside.

  3. Sauté Vegetables
    In the same skillet, add butter. Cook onions and bell peppers until soft and lightly caramelized (6–8 minutes). Add garlic and cook 30 seconds.

  4. Make Provolone Sauce
    Pour in beef broth and heavy cream. Reduce heat to medium-low and simmer 3–4 minutes. Gradually stir in provolone until smooth.

  5. Combine Everything
    Add steak and tortellini back to the skillet. Gently toss until fully coated and heated through.

  6. Serve
    Garnish if desired and serve hot.

 Notes

  • Ribeye gives the most authentic cheesesteak flavor due to its marbling.

  • Provolone melts best when added slowly over low heat.

  • Sauce thickens as it cools—serve immediately for best texture.

 Tips for Best Results

  • Slice steak against the grain for tenderness

  • Don’t overcook tortellini—it should be just al dente

  • Add a splash of pasta water if sauce becomes too thick

  • Want extra cheesiness? Mix in a little mozzarella

 Servings

Serves: 4
Serving Size: About 1½ cups per serving

 Estimated Nutritional Information (per serving)

(Approximate values)

  • Calories: 680 kcal

  • Protein: 38 g

  • Carbohydrates: 42 g

  • Fat: 40 g

  • Saturated Fat: 22 g

  • Cholesterol: 155 mg

  • Sodium: 720 mg

 Benefits

  • High Protein: Supports muscle repair and satiety

  • Calcium-Rich: Provolone provides bone-supporting calcium

  • Energy Boosting: Pasta delivers sustained energy

  • Comfort Food Factor: Great for stress relief and satisfaction

Recipe Q&A

Q: Can I use a different cheese?
A: Yes—white American, mozzarella, or a provolone–mozzarella blend work well.

Q: Can this be made ahead?
A: Yes, but reheat gently with a splash of cream or milk to restore sauce texture.

Q: Is this freezer-friendly?
A: Not ideal—cream sauces can separate when frozen.

Q: Can I make it lighter?
A: Substitute half-and-half for cream and use less cheese.

Q: What sides pair well with this?
A: Garlic bread, roasted broccoli, or a crisp green salad.

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