We love putting a fresh twist on classic comfort foods, and this Cheesesteak Tortellini in Rich Provolone Sauce is no exception. Combining the hearty flavors of Philly cheesesteak with tender cheese-filled tortellini creates a dish that’s both satisfying and unique. The creamy provolone sauce ties everything together, making every bite rich and indulgent.
This recipe is perfect for those who want to enjoy the best of both worlds—the savory goodness of cheesesteak and the comforting texture of pasta. It’s quick to prepare, making it an ideal weeknight dinner that doesn’t sacrifice flavor. Let’s dive into this delicious fusion that’s sure to become a new favorite in our recipe collection.
Ingredients
To make our Cheesesteak Tortellini in Rich Provolone Sauce truly shine, it’s essential we use fresh, high-quality ingredients. Below is everything we need for both the tortellini and the luscious provolone sauce, plus some optional garnishes to elevate the dish.
For the Cheesesteak Tortellini
- 1 package (9 ounces) cheese-filled tortellini (fresh or frozen)
- 8 ounces thinly sliced ribeye steak (or top sirloin, trimmed)
- 1 medium green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For the Rich Provolone Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup shredded provolone cheese (preferably sharp)
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and white pepper, to taste
- 1 tablespoon Dijon mustard (optional for depth)
Optional Garnishes and Add-Ins
- Chopped fresh parsley for color and freshness
- Sliced cherry tomatoes for brightness
- Red pepper flakes for heat
- Extra shredded provolone or mozzarella for topping
- Toasted bread crumbs for crunch
| Ingredient Category | Key Ingredients | Preparation Notes |
|---|---|---|
| Tortellini & Meat | Cheese tortellini, ribeye steak | Thinly slice steak and veggies |
| Vegetables & Seasonings | Bell pepper, onion, garlic | Thin slices and minced garlic |
| Sauce Components | Butter, flour, milk, cheeses | Use sharp provolone for melt |
| Optional Enhancements | Parsley, cherry tomatoes, red flakes | Adds freshness and texture |
Equipment Needed
To create the Cheesesteak Tortellini in Rich Provolone Sauce successfully, having the right equipment is essential. Here is the list of tools we recommend for a smooth cooking process and perfect results:
- Large pot: For boiling the cheese-filled tortellini to al dente.
- Large skillet or sauté pan: Ideal for cooking the thinly sliced ribeye steak, onions, and bell peppers evenly.
- Medium saucepan: To prepare the rich provolone sauce without overcrowding.
- Whisk: To blend butter, flour, and milk smoothly for a creamy sauce base.
- Tongs or slotted spoon: For handling the cooked tortellini and sautéed ingredients safely.
- Cutting board and sharp chef’s knife: To thinly slice ribeye steak, and dice bell peppers and onions with precision.
- Measuring cups and spoons: Ensuring we get the exact amounts of milk, butter, and seasonings for the sauce.
- Mixing bowls: For prepping and holding ingredients before cooking.
- Serving dish or shallow bowl: To plate the finished tortellini with provolone sauce attractively.
| Equipment | Purpose |
|---|---|
| Large pot | Boil tortellini |
| Large skillet or sauté pan | Cook ribeye, onions, and bell peppers |
| Medium saucepan | Prepare provolone sauce |
| Whisk | Blend sauce ingredients smoothly |
| Tongs or slotted spoon | Handle cooked tortellini and sautéed items |
| Cutting board and chef’s knife | Slice steak and vegetables |
| Measuring cups and spoons | Measure ingredients precisely |
| Mixing bowls | Prep and hold ingredients |
| Serving dish or shallow bowl | Plate the finished dish |
By gathering this equipment beforehand, we ensure each step from boiling to sautéing to sauce-making goes seamlessly, highlighting the rich flavors of our cheesesteak tortellini in creamy provolone sauce.
Prep Work
Before we begin cooking our Cheesesteak Tortellini in Rich Provolone Sauce, thorough prep work sets the foundation for a smooth and flavorful cooking experience. Let’s get our ingredients ready for maximum deliciousness.
Preparing the Tortellini
We start by cooking the cheese-filled tortellini to al dente perfection. Bring a large pot of salted water to a rolling boil, then add the tortellini. Cook according to package instructions, usually 3 to 5 minutes, until they float to the top indicating they are done. Drain the tortellini, reserving about ½ cup of pasta water to adjust the sauce consistency later if needed. Set the tortellini aside while we prepare the steak and vegetables.
| Step | Detail |
|---|---|
| Water | Large pot, generously salted |
| Boiling time | 3–5 minutes |
| Pasta water reserved | ½ cup |
| Tortellini status | Al dente, drained |
Slicing the Steak and Vegetables
For the heart of this dish — the steak and vegetables — precise slicing is key to ensuring even cooking and infusing the sauce with bold flavors.
- Use thinly sliced ribeye steak for a tender bite. Freeze the steak for about 20 minutes beforehand; this firms it up and makes slicing easier. Cut the steak against the grain into thin strips roughly ¼ inch thick.
- For the vegetables, slice bell peppers and onions into thin strips about the same size as the steak. This allows them to cook evenly and meld perfectly with the creamy provolone sauce.
- Keep your knife sharp for clean cuts, and set all sliced ingredients aside in separate bowls to streamline the cooking process.
| Ingredient | Preparation Details | Size |
|---|---|---|
| Ribeye Steak | Partially frozen for 20 minutes | ¼ inch strips |
| Bell Peppers | Thinly sliced | Match steak size |
| Onions | Thinly sliced | Match steak size |
Pro Tip: Preparing ingredients in advance helps maintain the flow of cooking. Combine precise slicing and timing to ensure each component cooks to perfection.
Making the Rich Provolone Sauce
Creating the rich provolone sauce is a crucial step to elevate our Cheesesteak Tortellini. We focus on perfectly melding cheese, cream, and seasonings to craft a velvety base that complements every bite.
Melting and Blending the Cheese
We begin by melting a combination of provolone and Parmesan cheese to achieve a smooth texture and robust flavor. Start with:
- 4 oz shredded provolone cheese
- 1/4 cup grated Parmesan cheese
In a medium saucepan over low heat, slowly melt the cheeses, stirring constantly with a whisk. This prevents clumping and allows a silky consistency. Remember, patience is key here; rushing will cause the cheese to seize.
| Cheese Type | Amount | Role |
|---|---|---|
| Provolone | 4 oz | Melted base, creamy flavor |
| Parmesan | 1/4 cup | Sharpness, depth of taste |
As the cheeses melt, it’s important to keep the heat low to avoid breaking the sauce. The cheeses should blend into a cohesive, glossy mixture before we move on.
Incorporating Cream and Seasonings
Next, we enrich our cheese base with heavy cream and seasonings for that lush, indulgent taste. Use:
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Salt to taste
Add the butter to the saucepan and let it melt completely. Slowly pour in the heavy cream while whisking vigorously to combine everything evenly. The sauce will begin to thicken beautifully as the cream heats.
We then add our seasonings: garlic powder, black pepper, and salt. These enhance the natural flavors of the provolone and tie the sauce to our cheesesteak theme.
“The key to a perfect provolone sauce lies in the low temperature melt and gradual addition of cream and seasonings — this preserves the sauce’s smooth texture and deep flavor.”
We keep whisking over medium-low heat until the sauce coats the back of a spoon thickly — about 5 minutes. If it seems too thick, a tablespoon of the reserved tortellini water can be whisked in to loosen it just right.
By following these steps, we ensure our cheesesteak tortellini is bathed in a luxurious, cheesy sauce that’s rich without being heavy, perfectly balancing all the dish’s savory elements.
Cooking the Cheesesteak Tortellini
Now that our ingredients and sauce are prepped, let’s bring everything together by Cooking the Cheesesteak Tortellini perfectly. This involves sautéing the steak and vegetables to create that signature Philly flavor and then combining everything with our rich provolone sauce.
Sautéing the Steak and Vegetables
To achieve that iconic cheesesteak flavor, we need to give the ribeye and veggies the right sear and tenderness. Follow these steps closely:
- Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil to coat the bottom.
- Once the oil shimmers, add the thinly sliced ribeye steak in a single layer. Avoid overcrowding to ensure proper browning.
- Cook the steak for 2-3 minutes without stirring to develop a caramelized crust. Flip and cook for another 1-2 minutes until just browned but still tender.
- Remove the steak from the skillet and set it aside on a plate, keeping the juices in the pan.
- To the same skillet, add 1 tablespoon of butter.
- Add the sliced bell peppers and onions. Sauté for 5-7 minutes, stirring occasionally, until they become soft and slightly caramelized.
- Return the cooked steak to the skillet with the vegetables. Stir to combine and heat through for 1-2 minutes. Season with salt and freshly ground black pepper to taste.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye steak | 8 ounces | Thinly sliced, partially frozen for easier cutting |
| Vegetable oil | 1 tablespoon | For searing steak |
| Butter | 1 tablespoon | For sautéing vegetables |
| Bell peppers | 1 cup sliced | Match steak slice thickness |
| Onion | 1 medium sliced | Match steak slice thickness |
| Salt and black pepper | To taste | Season steak and vegetables |
Combining Tortellini with Steak Mixture and Sauce
This is the moment when all components unite into our Cheesesteak Tortellini in Rich Provolone Sauce:
- Add the cooked tortellini to the skillet with the steak and vegetable mixture.
- Pour in the rich provolone sauce prepared earlier. Gently fold everything together to coat the tortellini evenly.
- If the sauce seems too thick, add reserved pasta water, 2 tablespoons at a time, until desired creaminess is achieved.
- Allow the mixture to cook together for 2-3 minutes on low heat until everything is hot and the flavors meld.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve immediately, optionally garnished with freshly chopped parsley, sliced cherry tomatoes, or a pinch of red pepper flakes for a subtle kick.
| Step | Action | Key Tips |
|---|---|---|
| 1 | Add tortellini to steak and veggies skillet | Use al dente tortellini |
| 2 | Pour in provolone sauce | Coat evenly |
| 3 | Adjust sauce consistency with pasta water | 2 tbsp at a time |
| 4 | Heat gently 2-3 minutes | Keep low heat to avoid curdling |
| 5 | Season to taste | Add salt and pepper if needed |
| 6 | Serve and garnish | Fresh parsley, cherry tomatoes, red pepper flakes |
Serving Suggestions
To fully enjoy our Cheesesteak Tortellini in Rich Provolone Sauce, presentation and complementary sides are key. Here are your best serving options to elevate every bite and enhance this hearty dish.
Pairing Our Cheesesteak Tortellini
- Fresh Green Salad
A crisp salad with arugula, cherry tomatoes, and a light vinaigrette cuts through the richness of the provolone sauce perfectly.
- Garlic Bread or Focaccia
Soft crusty bread with garlic butter serves well for scooping the creamy sauce and adds a satisfying crunch.
- Roasted or Steamed Vegetables
Steamed broccoli or roasted asparagus bring brightness and a fresh contrast to the dish’s creamy texture.
Suggested Garnishes
Using fresh garnishes not only boosts flavor but also adds color to the plate. For our recipe, we recommend:
| Garnish | Purpose | Notes |
|---|---|---|
| Chopped Fresh Parsley | Adds freshness and color | Sprinkle generously after plating |
| Red Pepper Flakes | Adds subtle heat | Adjust quantity based on spice preference |
| Halved Cherry Tomatoes | Brightens and balances flavor | Place around the tortellini for visual appeal |
Serving Temperature and Portioning
- Serve the cheesesteak tortellini hot to enjoy the luxurious provolone sauce at its creamiest.
- Portion approximately 1.5 cups per person, accompanied by sides listed above for a full meal.
“The key to a memorable meal is not just the flavors but the balance on the plate.”
Wine and Beverage Pairings
For those looking to pair drinks with this dish, consider:
| Beverage Type | Recommended Pairing | Flavor Complement |
|---|---|---|
| White Wine | Chardonnay or Sauvignon Blanc | Cuts through creamy richness |
| Red Wine | Pinot Noir | Matches steak’s savoriness |
| Non-alcoholic | Sparkling water with lemon | Refreshes the palate |
By combining these serving suggestions, we ensure every forkful of the Cheesesteak Tortellini in Rich Provolone Sauce is a memorable experience — inviting flavor layers, fresh accents, and perfect balance.
Make-Ahead and Storage Tips
To enjoy our Cheesesteak Tortellini in Rich Provolone Sauce without hassle, planning ahead can save us valuable time and preserve the dish’s delicious flavors.
Make-Ahead Steps
- Prepare the tortellini fully cooked but slightly underdone (al dente). Drain and toss with a little olive oil to prevent sticking. Store in an airtight container in the refrigerator.
- Slice and cook the ribeye steak and vegetables separately. Once cooled, keep them refrigerated in sealed containers.
- Make the provolone sauce ahead by melting cheeses with cream on low heat. Cool it quickly, then refrigerate in a tightly sealed jar or container. Reheat gently on low heat, stirring constantly to maintain creamy texture, adding reserved pasta water if needed.
This make-ahead strategy allows us to simply combine all parts and gently warm when ready to serve, maintaining the fresh, creamy essence of the dish.
Storage Guidelines
| Item | Storage Method | Refrigeration Time | Tips for Best Quality |
|---|---|---|---|
| Cooked tortellini | Airtight container | Up to 3 days | Toss in olive oil to prevent sticking |
| Sautéed ribeye & vegetables | Separate airtight containers | Up to 2 days | Reheat gently to avoid overcooking |
| Provolone sauce | Sealed jar or container | Up to 3 days | Reheat on low heat stirring continuously for smoothness |
Reheating Tips
“Low and slow is the key to preserving the luxurious texture of the rich provolone sauce.”
- Warm the sauce gently over low heat stirring frequently. Add a splash of reserved pasta water or milk to loosen if needed.
- Combine reheated sauce with tortellini, steak, and veggies in a skillet over medium-low heat. Stir to coat evenly and heat through without boiling.
- Avoid microwaving directly as it can cause the sauce to separate and the steak to become tough.
Freezing Options
For longer storage, we recommend freezing the components separately:
- Tortellini without sauce freezes well for up to 1 month. Wrap tightly with plastic wrap then place in a freezer-safe bag.
- The steak and vegetables lose some texture but can be frozen in airtight containers for up to 1 month as well.
- The provolone sauce is not ideal for freezing since cream-based sauces may separate upon thawing.
When ready to eat, thaw overnight in the refrigerator and reheat gently using the instructions above.
By following these make-ahead and storage tips, we ensure every bite of our Cheesesteak Tortellini in Rich Provolone Sauce stays as indulgent and satisfying as when freshly prepared.
Conclusion
This Cheesesteak Tortellini in Rich Provolone Sauce recipe brings together bold flavors and creamy textures in a way that’s both comforting and exciting. It’s a fantastic option for anyone looking to elevate weeknight dinners without spending hours in the kitchen.
With its simple prep and rich taste, it’s easy to see why this dish will quickly become a favorite in our meal rotation. Whether served with fresh greens or garlic bread, it promises a satisfying experience every time. Let’s get cooking and enjoy this delicious fusion of Philly cheesesteak and Italian pasta!
Frequently Asked Questions
What is Cheesesteak Tortellini in Rich Provolone Sauce?
Cheesesteak Tortellini is a creative dish combining classic Philly cheesesteak flavors with cheese-filled tortellini, all smothered in a creamy, rich provolone cheese sauce for a satisfying and unique pasta meal.
What ingredients are needed for this recipe?
Key ingredients include cheese-filled tortellini, thinly sliced ribeye steak, bell pepper, onion, provolone cheese, Parmesan cheese, butter, flour, milk, and seasoning. Optional garnishes are parsley, cherry tomatoes, and red pepper flakes.
What equipment is required to make this dish?
You’ll need a large pot for boiling tortellini, a skillet for cooking steak and vegetables, a medium saucepan for the sauce, a whisk, tongs, and measuring cups for precise cooking.
How do I prepare the ribeye and vegetables for cooking?
Partially freeze the ribeye to slice thinly, then slice the bell pepper and onion to match the steak size to ensure even cooking and great texture.
How is the provolone cheese sauce made?
Melt provolone and Parmesan on low heat, then add butter, flour, milk, and seasonings like garlic powder and black pepper, stirring continuously to maintain a smooth, creamy sauce.
Can I make the dish ahead of time?
Yes, cook tortellini slightly underdone, store with olive oil, keep steak and veggies in airtight containers separately, and reheat the sauce gently to maintain creaminess.
What sides pair well with Cheesesteak Tortellini?
Serve with a fresh green salad, garlic bread or focaccia, roasted or steamed vegetables, and consider garnishes like fresh parsley, red pepper flakes, or cherry tomatoes for extra flavor.
How should I store leftovers?
Keep cooked components in airtight containers in the fridge. The tortellini and steak should last 3-4 days; the sauce is best stored separately and reheated gently. Freezing the sauce is not recommended.
Is this dish suitable for quick weeknight dinners?
Absolutely, the recipe is designed for relatively quick preparation, especially if you prep ingredients and sauce ahead, making it ideal for busy weeknights.
What beverage pairs well with this dish?
Both red and white wines complement the flavors, along with non-alcoholic options like sparkling water or iced tea for a balanced meal.