Introduction in Alex Guarnaschelli’s Writing Style:
Kitchies! Let’s talk about the magic of comfort food. Imagine the bold, beefy flavors of a classic Philly cheesesteak, paired with pillowy cheese tortellini, all wrapped in a creamy, melty provolone sauce. If that sounds like a dream, you’re in for a treat!
This dish is hearty, cheesy, and ridiculously indulgent. We’re talking about juicy steak, caramelized onions, and sweet bell peppers, all swimming in a velvety sauce made with rich provolone, garlic, and a touch of cream. Every bite is a flavor explosion, blending the iconic taste of a cheesesteak with the comforting warmth of cheesy pasta.
It’s the kind of meal that makes your family abandon their phones, gather around the table, and dive in with pure joy. Whether you’re making this for a cozy weeknight dinner or a weekend indulgence, one thing’s for sure—this Cheesesteak Tortellini in Provolone Sauce will become a new household favorite.
Resume of the Recipe in Todd Wilbur’s Writing Style:
If you love cheesesteak and can’t resist cheesy pasta, this dish is your new obsession. Tender steak, sautéed peppers and onions, and creamy provolone sauce come together to create a one-pan masterpiece that feels like the best of both worlds.
With every bite, you get the savory goodness of a Philly cheesesteak, combined with the silky richness of a cheese tortellini dish. It’s quick, easy, and ridiculously satisfying—perfect for when you want big flavors without hours in the kitchen.
Exciting Story:
I first made this Cheesesteak Tortellini on a chilly Friday night when my husband was craving a cheesesteak, but I wanted something warm and creamy. Instead of ordering takeout, I raided the fridge and found a pack of cheese tortellini, a block of provolone, and some thinly sliced steak. And just like that, this dish was born!
The first bite? Absolute magic. My husband literally stopped mid-chew and said, “This is insane. You have to make this again.” Since then, it’s been our go-to comfort meal, and my little family can’t get enough. Cheesesteak meets pasta—who knew they’d be soulmates?
Why This Cheesesteak Tortellini is a Must-Try
Selling Points:
✔ A genius fusion of Philly cheesesteak & creamy pasta!
✔ Made in one pan = minimal cleanup.
✔ Bold, beefy flavors with a silky, cheesy sauce.
✔ Pillowy cheese tortellini makes every bite luxurious.
✔ Ready in under 30 minutes—perfect for weeknights.
Cuisine: American, Comfort Food
Tips for the Perfect Cheesesteak Tortellini
- Use thinly sliced ribeye or sirloin for the most tender steak.
- Don’t overcook the tortellini! It should be al dente to hold up in the sauce.
- Want more cheesesteak flavor? Add sautéed mushrooms or a dash of hot sauce.
- For an extra smoky twist, try smoked provolone instead of regular provolone.
- Make it extra creamy by stirring in a spoonful of cream cheese at the end.
Substitutions and Variations:
- No provolone? Swap with white American cheese or Swiss for a different twist.
- Prefer chicken? Use thinly sliced chicken breast instead of steak.
- Make it spicy! Add red pepper flakes or a few dashes of hot sauce.
- Low-carb version: Use zucchini noodles or cauliflower gnocchi instead of tortellini.
Make a Healthier Version:
- Use whole wheat or protein-packed tortellini for extra nutrients.
- Swap heavy cream for half-and-half to reduce fat.
- Use lean sirloin steak to cut down on calories.
- Load it up with more veggies! Add mushrooms, spinach, or roasted cherry tomatoes.
Closing in Todd Wilbur’s Style:
And that’s it! A quick, easy, and ridiculously flavorful meal that combines the best of Philly cheesesteak and cheesy tortellini. The provolone sauce is rich, the steak is juicy, and every bite is pure comfort.
Try it once, and you’ll be hooked. Let us know how it turns out, and check out our other indulgent recipes!
Relevant Categories:
- Comfort Food
- One-Pan Meals
- Pasta Dishes
- Weeknight Dinners
Tags:
- Philly Cheesesteak Pasta
- Creamy Provolone Sauce
- Cheesy Pasta Dishes
- Quick and Easy Weeknight Meals
Frequently Asked Questions:
- Can I use frozen tortellini?
Yes! Just cook it according to the package before adding it to the sauce. - What’s the best steak to use?
Ribeye or sirloin work best for tenderness and flavor. - Can I make this ahead of time?
Yes! Store it in the fridge for up to 3 days and reheat with a splash of broth. - What’s the best way to reheat it?
Gently heat it on the stove with a little extra cream or broth to loosen the sauce.
🔥 Cheesesteak Tortellini in Provolone Sauce = Comfort Food Perfection! 🧀🥩
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Cheesesteak Tortellini in Rich Provolone Sauce
Description
Let’s talk about the magic of comfort food. Imagine the bold, beefy flavors of a classic Philly cheesesteak, paired with pillowy cheese tortellini, all wrapped in a creamy, melty provolone sauce. If that sounds like a dream, you’re in for a treat!
Ingredients
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small bell pepper, thinly sliced (red or green)
- 2 cloves garlic, minced
- 1 cup beef broth
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard (adds depth!)
- 1 ½ cups shredded provolone cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon smoked paprika (optional, for extra depth)
- Fresh parsley for garnish
Instructions
Step 1: Cook the Tortellini
- Bring a pot of salted water to a boil and cook the tortellini according to the package instructions.
- Drain and set aside.
Step 2: Sauté the Steak & Veggies
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced steak, season with salt, pepper, and smoked paprika, and sear for 1-2 minutes per side until browned.
- Remove the steak and set aside.
- In the same pan, add the onion and bell pepper and cook until softened, about 3-4 minutes.
- Stir in the garlic and cook for another 30 seconds, until fragrant.
Step 3: Make the Provolone Sauce
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to deglaze the pan.
- Add the heavy cream and bring to a simmer.
- Stir in the provolone and mozzarella until melted and smooth.
Step 4: Combine & Serve
- Return the steak and cooked tortellini to the pan, tossing to coat in the cheesy sauce.
- Simmer for 2 minutes, then remove from heat.
- Garnish with fresh parsley and serve hot!
