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Introduction:
A creamy, melty twist on a Philly favorite—made for your busiest weeknights
If there’s one thing we all crave after a long, chaotic day, it’s a dinner that feels indulgent without actually requiring us to…well, indulge in effort. That’s exactly where this cheesesteak tortellini in rich provolone sauce comes in.
Imagine this: juicy strips of seasoned steak, sautéed onions and peppers (hello, flavor!), nestled into tender cheese tortellini, all swimming in a smooth, melty provolone cheese sauce. It’s basically the love child of a Philly cheesesteak and your favorite comfort pasta—and it’s every bit as dreamy as it sounds.
Why You’ll Love This Cheesesteak Tortellini in Rich Provolone Sauce
Let’s be real—between work meetings, laundry piles, and keeping the peace during homework time, most of us don’t have the bandwidth for complicated dinners. That’s the beauty of this recipe: it brings bold flavor without the stress.
Here’s why this one’s a total keeper:
- It’s the best of both worlds: Like if Philly cheesesteak and tortellini pasta decided to team up and win dinner forever.
- That provolone sauce? Creamy, velvety, and super satisfying without being heavy.
- It’s ready in under 40 minutes—yes, really!
- Crowd-pleaser alert: Even picky eaters can’t say no to cheesy pasta.
- You can prep ahead or freeze it for an emergency comfort food stash.
“Whether you call it tortellini cheese steak, philly cheesesteak tortellini, or just ‘that pasta dish everyone’s obsessed with,’ one thing’s for sure: it joins the ranks of reader favorites like my Crockpot French Onion Meatloaf.”
Ingredients You’ll Need to cook Cheesesteak Tortellini in Rich Provolone Sauce
Let’s break this down into simple parts so your kitchen doesn’t look like a science lab mid-dinner prep. You’ll be working with three components: the pasta, the filling, and that dreamy provolone sauce.
For the Pasta:
- 1 lb cheese tortellini (fresh or frozen — both work like a charm)
For the Cheesesteak Filling:
- 1 tablespoon olive oil
- 1 lb thinly sliced beef steak (ribeye or sirloin are your best bets)
- 1 large onion, sliced
- 1 green bell pepper, sliced
- Salt and black pepper, to taste
For the Rich Provolone Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk is best for that creamy vibe)
- 1 cup shredded provolone cheese
- Salt and pepper, to taste
How to Make Cheesesteak Tortellini in Provolone Sauce
This recipe keeps it simple and low-stress. You’ll have everything simmering together in no time.
Step 1: Cook the Tortellini
Bring a pot of water to a boil. Time-saving tip: If you’re using frozen tortellini, no need to thaw — just toss it straight into the boiling water.
Step 2: Sauté the Cheesesteak Filling
Heat 1 tablespoon olive oil in a skillet over heat.. Add the sliced beef, season with salt and pepper, and cook until just browned—about 4 minutes.
In the same skillet, add the onions and bell peppers. Sauté until golden, about 6 minutes.
Step 3: Make the Provolone Sauce
In a saucepan, melt 2 tablespoons of butter. Whisk in the flour and cook for 1–2 minutes to make a roux (don’t skip this—it keeps the sauce smooth!).
Gradually whisk in the milk, stirring constantly until the mixture thickens—about 4–5 minutes.
Stir in the cheese and keep stirring until the sauce is creamy, Season with salt and pepper to taste.
If the sauce thick, add a milk to loosen it up.
Step 4: Bring It All Together
Add the tortellini and the cheesesteak mixture to the skillet. Pour the sauce over everything
Let it all mingle on low heat for a couple of minutes, just enough to warm through.
Tips & Tricks for Creamy, Dreamy Perfection
Don’t overcook the tortellini
Fresh or frozen, tortellini cooks fast. Keep an eye on it, and drain it as soon as it’s tender. Overcooked tortellini turns mushy—and no one wants that.
Use freshly shredded provolone
Pre-shredded cheese might be convenient, but it’s often coated with anti-caking agents that mess with your sauce’s smoothness. Grab a block and shred it yourself—it’s worth it.
Freeze the steak slightly before slicing
Trying to thinly slice raw steak? Pop it in the freezer for 20 minutes first. It firms up and slices like a dream.
Make the sauce slowly
When it comes to that luscious provolone sauce, patience is your best friend. Medium heat, constant whisking, and a little love will give you velvety results every time.
Finish with fresh herbs
A sprinkle of fresh parsley or chives right before serving can take the whole dish up a notch in both flavor and presentation
Make It Yours: Variations & Swaps
Whether you’re dealing with dietary needs, picky eaters, or just whatever’s left in the fridge, this dish is super flexible.
Swap the beef
Not a fan of steak or want a leaner option? Thinly sliced chicken breast works beautifully. So does leftover rotisserie chicken—talk about easy!
Spice it up
Add red pepper flakes or a chopped jalapeño to the sautéed onions and peppers if your crew loves a little heat.
Add garlic (or more veggies)
Throw in a minced garlic clove with your onions, or bulk things up with mushrooms, spinach, or zucchini. This meal plays nice with most veggies.
Make it richer
Substitute half of the milk with heavy cream for an extra decadent sauce. Perfect for cozy nights when you want to treat yourself.
This cheesesteak tortellini in rich provolone sauce is all about flexibility. Make it work for your pantry, your people, and your weeknight energy levels.
FAQs: Your Cheesesteak Tortellini in Rich Provolone Sauce Questions, Answered
Got questions? You’re not alone. Here are some of the most common ones home cooks ask when making cheesesteak tortellini in rich provolone sauce — answered with love and a little sass.
Can I use frozen tortellini for this recipe?
Absolutely. Frozen tortellini works great and cooks up beautifully. Just follow the package instructions and drain them as soon as they’re tender.
Can I make this ahead of time?
Yes! prep the Cheesesteak Tortellini in Rich Provolone Sauce filling and sauce up to a day in advance. When you’re ready to eat, just cook the tortellini, warm everything up, and toss it all together.
Is provolone the only cheese I can use?
Nope! While provolone gives it that signature philly cheesesteak tortellini vibe, mozzarella, Monterey Jack, or even fontina can work if you’re in a pinch.
