Cheesesteak Tortellini In Rich Provolone Sauce Recipe

If you’re looking for a quick, comforting dinner that hits all the right notes, this cheesesteak tortellini with a rich provolone sauce is the dish for you. It combines the hearty flavors of a classic Philly cheesesteak with the satisfying, cheesy goodness of tortellini. Imagine tender pieces of steak, golden caramelized onions, and pillowy cheese-filled tortellini all wrapped up in a smooth, melty provolone sauce. This is a one-skillet meal that’s as easy to make as it is delicious to eat. Trust me, this dish will be the one your family starts asking for on repeat!

this RECIPE

A little backstory on this cheesesteak-inspired pasta dish 🍲

This recipe came to me on one of those days when I couldn’t decide between pasta and something a little more substantial. I’d been craving a cheesesteak but didn’t feel like making sandwiches for everyone, so I thought, why not throw in some pasta? With a package of cheese tortellini in the pantry and some provolone on hand, this mashup was born. It was love at first bite! The flavors reminded me of my favorite Philly cheesesteak, but it had that comfort-food vibe only a good pasta dish can deliver.

The cheesesteak-tortellini combo: a brief origin story

We all know Philly cheesesteaks are a beloved classic, hailing from Philadelphia and featuring thinly sliced beef, sautéed onions, and melted cheese on a roll. This recipe takes those same core flavors and turns them into a pasta dish. By swapping the bread for cheese tortellini, you still get a cheesy, carb-filled comfort meal, but with a twist. The provolone cheese adds that authentic cheesesteak flavor while melting beautifully to coat the pasta and steak. It’s a perfect blend of American comfort food with an Italian pasta twist.

Let’s talk ingredients: what you need and some handy swaps

Cheese tortellini

Cheese tortellini adds a creamy, cheesy base to this dish that’s just perfect for soaking up the sauce. If you don’t have cheese tortellini, you could use any filled pasta—spinach and ricotta tortellini or even mushroom ravioli would be delicious! Look for fresh or frozen tortellini in the grocery store for the best texture.

Beef steak

For that authentic cheesesteak taste, I like to use a good-quality beef steak. Look for a tender cut like sirloin, and cut it into small cubes so it cooks quickly and evenly. If you’re in a pinch, you could also use pre-cooked roast beef or even ground beef, though the texture will be slightly different.

Onion

Onions add a bit of sweetness and depth to the dish. A yellow or white onion works best here, but if you’re an onion lover, you could try caramelizing them longer for even more flavor. If you’re out of fresh onions, a sprinkle of onion powder could work in a pinch, though the fresh ones really make a difference.

Provolone cheese

Provolone is the classic cheese for a Philly cheesesteak, with its mild, slightly tangy flavor that melts beautifully. If you don’t have provolone, mozzarella or even Monterey Jack will work, though each will give a slightly different flavor profile. Just make sure to get a good melting cheese that will blend smoothly with the sauce.

Beef broth and Worcestershire sauce

The beef broth adds richness to the sauce, while Worcestershire sauce brings in a little umami depth. If you don’t have beef broth, you could use chicken or even vegetable broth. The Worcestershire sauce is a bit harder to replace, but a few dashes of soy sauce or balsamic vinegar can mimic that savory flavor.

Kitchen gear: what you need for this dish

To make this recipe, you don’t need anything too fancy. Here’s what you’ll want to have on hand:

• Large skillet or sauté pan: You’ll be cooking everything in one skillet, so make sure it’s big enough to hold the tortellini, beef, and sauce comfortably.
• Tongs or a wooden spoon: You’ll need something to stir and toss the ingredients without breaking up the tortellini.
• A good chef’s knife: For slicing the onion and cubing the beef. A sharp knife will make prep quicker and easier.
• A lid for your skillet: This will help the provolone cheese melt evenly over the top. If your skillet doesn’t have a lid, just cover it with a large baking sheet or some foil.

Step-by-step: how to make cheesesteak tortellini

Step 1: Cook the tortellini

Start by cooking the tortellini according to the package directions. You want it tender but not too soft since it’ll cook a little more when you add it to the skillet. Once it’s done, drain and set it aside. (Tip: Save a little pasta water in case you need to thin out the sauce later!)

Step 2: Sauté the onions

In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook them until they’re soft and golden. This should take about 5-7 minutes. If you want deeper flavor, let them cook a little longer until they’re caramelized—just be patient and stir occasionally to prevent burning.

Step 3: Brown the steak

Increase the heat to medium-high and add the cubed steak to the skillet with the onions. Season with salt and pepper, then cook until the beef is browned on all sides, about 5 minutes. (Don’t worry if some brown bits stick to the skillet—that’ll add extra flavor to the sauce.)

Step 4: Add the broth and Worcestershire sauce

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5 minutes to let the flavors come together.

Step 5: Combine with tortellini and melt the cheese

Reduce the heat to low, then add the cooked tortellini to the skillet. Toss everything together to coat the pasta in the sauce. Sprinkle the shredded provolone cheese over the top, cover the skillet, and let it sit for a few minutes until the cheese is melted and gooey.

Step 6: Serve and enjoy

Give everything a final stir to make sure the tortellini is coated in that melty cheese sauce. Serve it up hot, and if you’re feeling extra cheesy, add a sprinkle of shredded provolone on top.

Variations and fun twists to try

• Vegetarian version: Swap the beef with mushrooms for a delicious meatless twist. Portobello or cremini mushrooms would add a nice hearty texture.
• Spicy kick: Add some sliced bell peppers or a sprinkle of red pepper flakes for a bit of heat. A dash of hot sauce could also work if you like things spicy!
• Low-carb option: Replace the tortellini with zucchini noodles for a low-carb version. Just toss them in at the end to avoid overcooking.
• Extra cheesy: Stir in some cream cheese or heavy cream with the broth for an even richer sauce.
• Garlicky goodness: Add a few minced garlic cloves to the onions while they’re cooking for a nice hint of garlic flavor.

How to serve your cheesesteak tortellini

For a family-style presentation, serve this cheesesteak tortellini right out of the skillet. Sprinkle some extra provolone on top and garnish with fresh parsley for a pop of color. You could even add some toasted Italian bread on the side to soak up the extra sauce.

This dish pairs perfectly with a fresh green salad or roasted vegetables to balance the richness.

Beverages to pair with this dish

• Iced tea with lemon: A refreshing glass of iced tea cuts through the richness of the provolone sauce and keeps the meal light.
• Sparkling water with lime or lemon: The fizz and acidity of sparkling water cleanse the palate and keep things fresh.
• Herbal iced tea: A mint or chamomile iced tea offers a soothing contrast to the savory dish.
• Lemonade: If you prefer something sweet, a glass of homemade lemonade adds a bright, citrusy counterpoint.

Storing and reheating leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over low heat until the cheese melts again. You might need to add a splash of broth or milk to loosen the sauce. This dish also reheats well in the microwave—just heat in 30-second intervals and stir in between.

Scaling the recipe for more (or fewer) servings

To make this for a crowd, simply double the ingredients, but be sure to use a larger skillet so everything fits. If you’re cooking for just one or two people, halve the recipe, but keep the same cooking times. You might find that the sauce reduces faster with a smaller batch, so keep an eye on it to avoid overcooking.

Common questions about cheesesteak tortellini

Q: Can I use a different type of pasta?
A: Yes! If you don’t have tortellini, try using ravioli or another stuffed pasta. Regular pasta like penne or rigatoni would work too, though it won’t be quite as cheesy.

Q: What other cheeses can I use?
A: Mozzarella, fontina, or Monterey Jack are good substitutes for provolone. Just choose a cheese that melts well.

Q: Can I make this ahead?
A: Yes! You can prepare the beef and onion mixture ahead of time. When ready to serve, reheat and add the tortellini and cheese.

Q: Is this recipe gluten-free?
A: Not as written, but you can make it gluten-free by using gluten-free tortellini and checking that your broth and Worcestershire sauce are gluten-free.

Q: How do I make it extra creamy?
A: Stir in a little heavy cream or cream cheese for an extra creamy sauce. It adds richness and a velvety texture.

Give this cheesesteak tortellini a try, and don’t be surprised if it becomes your new weeknight go-to! Whether you’re a fan of pasta or just love a good, cheesy dish, this recipe will hit the spot. Enjoy experimenting with the variations, and don’t forget to make it your own!

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