The scent of sautéed onions and peppers fills the kitchen, followed by that unmistakable aroma of melted provolone hitting warm pasta. This Cheesesteak Tortellini Rich Provolone Sauce transforms two beloved comfort foods into one irresistible dish. It’s been trending because honestly, who doesn’t want Philly flavors wrapped up in tender pasta pillows?
Picture tender cheese tortellini swimming in a velvety provolone sauce, studded with seasoned ground beef, sweet peppers, and golden onions. Everything comes together in one skillet in about 20 minutes. Think classic cheesesteak meets Sunday night pasta dinner, but with half the cleanup and twice the comfort.
Started making this after a Philadelphia food trip back in 2012, when I couldn’t stop thinking about those corner deli flavors. My eldest declared it “better than regular spaghetti” on the first try. The secret I discovered? Grate your own provolone instead of pre-shredded for that silky sauce texture. Never fails to deliver that authentic cheesesteak experience.
PrintCheesesteak Tortellini Rich Provolone Sauce Recipe
Enjoy this delicious cheesesteak tortellini rich provolone sauce that blends Philly flavors with pasta comfort. Perfect for easy dinner recipes, it also fits wonderfully into tortellini recipes with ground beef or steak and tortellini recipes.
- Prep Time: 25 Minutes
- Cook Time: 40 Minutes
- Total Time: 5 Minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 12 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 lb thinly sliced beef e.g. ribeye or sirloin cut into strips
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup beef broth
- 8 oz provolone cheese shredded
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped optional for garnish
Instructions
- Begin by slicing the beef into thin strips across the grain and prepare the peppers, onion, and garlic as indicated. Cook the tortellini as directed on the package until tender, then drain and set aside.
- Warm olive oil in a skillet over medium-high heat and quickly brown the beef strips, seasoning with salt and pepper. Remove the beef, then sauté the onion and bell peppers in the same pan until tender before adding garlic and cooking briefly. Combine the beef back into the vegetable mix and remove from heat.
- Create a smooth flour slurry by whisking flour into a small portion of cold milk. Heat the remaining milk and beef broth until warm, then slowly add in the slurry, stirring continuously until the sauce thickens and simmers. Lower heat and mix in shredded provolone with salt and pepper until melted and smooth.
- Fold the cooked tortellini and beef-vegetable mixture into the sauce gently. Serve at once with chopped parsley for garnish, or optionally transfer to a baking dish, top with extra cheese if desired, and bake at 375°F 190°C for 15 to 20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 bowl
Why This Ultimate Cheesesteak Tortellini Will Win Your Heart
There’s something magical about combining two comfort food classics into one soul-warming dish. This recipe brings together the savory satisfaction of a Philly cheesesteak with tender cheese tortellini, creating a meal that feels both familiar and wonderfully surprising.
- One-pan wonder: Most of the cooking happens in a single skillet, making cleanup a breeze on busy weeknights.
- Ready in under an hour: From prep to plate, this hearty dinner comes together faster than ordering takeout.
- Crowd-pleasing flavors: The rich provolone sauce coats every piece of pasta and beef, delivering that authentic cheesesteak taste in every bite.
The best part? It scales beautifully for feeding a hungry family or for meal prepping during the week. Trust me, the leftovers taste even better the next day.
Key Ingredients That Make the Magic Happen
Success with this dish starts by choosing the right ingredients. Each component plays an important role in building those classic Philly flavors we’re after.
The thinly sliced beef should be cut against the grain for maximum tenderness. Ribeye or sirloin work beautifully here, providing that authentic steakhouse taste. Don’t skip the step of searing it quickly – that caramelization adds depth to the entire dish.
| Ingredient | Why It Matters | Pro Tip |
|---|---|---|
| Provolone Cheese | Creates the signature creamy sauce | Shred from a block for smoothest melting |
| Cheese Tortellini | Adds extra richness and substance | Fresh or refrigerated works best |
| Bell Peppers | Provides classic Philly sweetness | Mix red and green for color contrast |
| Beef Broth | Builds savory depth in the sauce | Low-sodium gives you more control |
Step-by-Step Success
The secret to this recipe lies in building flavors layer by layer. Start by getting your tortellini cooking first – it’ll be ready right when you need it for the final assembly.
When sautéing the vegetables, let them get truly soft and golden. Those caramelized onions and tender bell peppers are what transform this from just pasta with sauce into something that truly tastes like a cheesesteak. The garlic goes in last to prevent burning.
- Sauce timing: Prepare the provolone sauce while the vegetables are cooking to keep everything moving smoothly.
- Temperature control: Keep the heat at medium to prevent the cheese from seizing up.
- Final assembly: Combine everything off the heat to maintain that silky sauce texture.
Troubleshooting Common Hiccups
Even the most experienced cooks can encounter little bumps with cheese sauces. Here’s how to handle the most common issues that might pop up.
If your sauce seems too thick, whisk in a splash of warm milk or pasta water. If it’s too thin? Let it simmer a minute longer, or whisk in a tiny bit more flour mixed with cold milk. The key is to make these adjustments gradually.
- Grainy sauce fix: Remove from heat immediately and whisk in a tablespoon of cold milk.
- Overcooked beef: Next time, sear it quickly and let it finish cooking gently with the vegetables.
- Mushy tortellini: Cook just until al dente – it’ll finish cooking when combined with the hot sauce.
Serving and Storage Made Simple
This Cheesesteak Tortellini with Rich Provolone Sauce is best served immediately while the cheese is still silky and the pasta is perfectly tender. A sprinkle of fresh parsley adds a lovely pop of color and freshness.
For an extra special touch, transfer everything to a baking dish, top with a bit more shredded provolone, and broil until bubbly and golden. It’s like getting a crispy cheese crust on top of your already amazing pasta.
| Storage Method | Duration | Reheating Tips |
|---|---|---|
| Refrigerator | 3-4 days | Add splash of milk when reheating |
| Freezer | 2-3 months | Thaw overnight, reheat gently |
| Individual portions | Perfect for lunch prep | Microwave with damp paper towel |
Expert Says
Combining tortellini with a rich provolone sauce in this cheesesteak tortellini recipe enhances both texture and flavor through the cheese’s natural melting properties. Provolone’s balanced fat content creates a creamy sauce that clings well to pasta, while offering a satisfying mouthfeel and a good source of protein and calcium.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to the Perfect Cheesesteak Tortellini Rich Provolone Sauce
This recipe took several weeks of testing, with a few sauce spills and plenty of taste tests at the kitchen table. I wanted the rich provolone sauce just rightcreamy but not overpoweringand after many attempts, this version truly honors the cheesesteak spirit with tender tortellini and comforting depth.
FAQs ( Cheesesteak Tortellini Rich Provolone Sauce )
How do I make the sauce creamy without curdling?
To avoid curdling, cook the provolone sauce on low heat and add cheese gradually, stirring constantly. Avoid boiling the sauce after cheese melts. Using whole milk or cream helps maintain a smooth texture for this recipe’s rich finish.
Can I use different cheeses for the sauce?
Yes, substituting or adding mozzarella or fontina can enhance meltiness and flavor. However, provolone provides the signature taste and creaminess important for this dish’s character. Experiment with your favorite five cheese tortellini recipes for variation.
What is the best type of tortellini to use?
Fresh or refrigerated cheese-filled tortellini works best for quick cooking and authentic texture. For a heartier option, beef tortellini recipes complement this meal well by adding more protein without overpowering the sauce.
How can I make this recipe vegetarian?
Replace the ground beef with sautéed mushrooms or plant-based crumbles to add umami. Use vegetable broth in the sauce to maintain depth of flavor. This tweak keeps the creamy sauce delightful while fitting vegetarian preferences.
What are some side dishes to pair with this meal?
Simple green salads, roasted vegetables, or garlic bread balance the richness of this dish. Steamed broccoli or a light slaw add freshness and texture contrast, rounding out this easy dinner recipe for a satisfying meal.
A Recipe Worth Sharing
You’ll love how this Cheesesteak Tortellini with Rich Provolone Sauce turns out tender pasta pillows swimming in that golden, silky cheese sauce, with every bite delivering those beloved Philly flavors. In just 20 minutes, your kitchen fills with the most wonderful aromas, and you end up with a dish that’s pure comfort on a plate.
This dish keeps beautifully in the fridge for three days just add a splash of milk when reheating to bring back that creamy texture.
I’d love to hear how this turns out in your kitchen! Did it remind you of a favorite family dinner or a special meal somewhere? Please share a photo or tell me about your own cheesesteak memories. Save this recipe for those nights when you want something that feels like a warm hug your family will treasure it.
