If you’ve ever dreamed of blending the hearty, satisfying flavors of a classic Philly cheesesteak with the comforting, pillowy delight of pasta, you’re about to be thrilled. The Cheesesteak Tortellini in Creamy Provolone Sauce Recipe does just that, wrapping tender slices of beef, sautéed peppers, and onions in cheese-filled tortellini, all smothered in a lusciously smooth provolone cheese sauce. This dish is an irresistible, creamy celebration that brings the best of two worlds together in every single bite.
Ingredients You’ll Need
To create this dish, you don’t need a long list of fancy ingredients—just a handful of pantry staples and fresh produce that each play a crucial role in building the flavor and texture that make this recipe shine. Every item is essential, from the sharpness of the provolone to the sweetness of the caramelized onions and peppers.
- Cheese tortellini (20 oz): The perfect pasta choice, delivering a cheesy center that complements the sauce beautifully.
- Olive oil (1 tablespoon): For sautéing the beef and vegetables, adding a subtle fruity note.
- Beef sirloin (1 lb, thinly sliced): Tender and flavorful, it provides the classic cheesesteak protein punch.
- Green bell pepper (1, sliced): Adds a fresh crunch and vibrant color to the dish.
- Onion (1, sliced): When caramelized, it brings natural sweetness and depth.
- Garlic (2 cloves, minced): Offers a fragrant base and savory warmth.
- Butter (2 tablespoons): Creates a rich foundation for the creamy sauce.
- All-purpose flour (2 tablespoons): Used to thicken the sauce into a velvety consistency.
- Whole milk (2 cups): Makes the sauce creamy and smooth without heaviness.
- Shredded provolone cheese (1½ cups): The star cheese that gives this sauce its signature flavor.
- Grated Parmesan cheese (½ cup): Adds a nutty, salty layer to deepen the sauce’s complexity.
- Salt and pepper (to taste): Essential for balancing all the flavors perfectly.
How to Make Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
Step 1: Cook the Tortellini
Start by boiling the cheese tortellini just until tender but still firm enough to hold their shape. This ensures that once tossed with the sauce and other ingredients, they don’t fall apart but instead deliver that lovely, chewy bite we all crave. Drain them carefully and set aside to prepare the other components.
Step 2: Sauté the Beef and Vegetables
In a large skillet, heat the olive oil over medium-high heat to get a nice sear on the beef sirloin slices. Cook until the beef is just browned and cooked through—this keeps it juicy and tender. Remove the beef, then add the sliced green bell pepper, onion, and minced garlic to the skillet. Sauté until the veggies soften and their edges take on a slight golden caramelization, bringing out sweet and savory notes that echo those of a classic cheesesteak. Set these aside with the beef for the final assembly.
Step 3: Make the Creamy Provolone Sauce
Next, melt butter in a medium saucepan over medium heat and whisk in the flour to create a roux. This step might seem simple but is critical because it thickens the milk into a sauce that clings beautifully to the tortellini. Slowly whisk in the milk, making sure to keep the mixture smooth and lump-free, until it thickens and gently bubbles. Stir in the shredded provolone and Parmesan cheeses, allowing them to melt into the sauce fully. Season with salt and pepper to make this sauce sing with deep, rich flavor and silky texture.
Step 4: Bring It All Together
Now for the joyful part: fold the cooked tortellini, sautéed beef, and vegetable mixture into the creamy provolone sauce. Stir gently to coat everything evenly, warming through just before serving. The combination of textures—the soft tortellini, tender beef, and slightly crisp veggies—ensures each forkful bursts with comfort and flavor.
How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
Garnishes
Adding a sprinkle of freshly grated Parmesan or chopped fresh parsley on top elevates the dish visually and taste-wise, adding a touch of brightness and aromatic freshness that cuts through the rich sauce beautifully. For a little extra flavor punch, a dash of crushed red pepper flakes can also be delightful.
Side Dishes
This dish stands powerfully on its own but pairs wonderfully with a crisp green salad or roasted vegetables to balance the richness. Garlic bread or a crusty baguette is also perfect to soak up any leftover sauce, making your meal even more satisfying.
Creative Ways to Present
For a crowd-pleaser, serve this dish family-style in a large, rustic casserole dish that invites everyone to dig in. If you want to get fancy, try plating individual portions with a drizzle of balsamic glaze or a few grilled peppers artistically arranged on top. Presentation can turn this hearty comfort dish into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheesesteak Tortellini in Creamy Provolone Sauce Recipe in an airtight container in the refrigerator for up to three days. The flavors actually meld wonderfully after resting, but the sauce may thicken, needing a gentle reheat with a splash of milk to restore its creamy magic.
Freezing
This dish freezes well if you want to save some for a quick meal later. Portion it into freezer-safe containers, leaving some headspace for expansion. When ready to enjoy, thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stove over low heat, stirring frequently. Adding a little milk or broth helps loosen the sauce back to its perfect creamy consistency. Avoid microwaving for long periods to prevent the cheese sauce from separating.
FAQs
Can I use a different type of cheese instead of provolone?
While provolone is key for its signature flavor and meltability in this recipe, you can substitute with mozzarella for a milder taste or gouda for a smoky twist. Just keep the balance of creamy and sharp cheeses to maintain that luxurious sauce texture.
Is it necessary to use beef sirloin, or can I use another cut?
Sirloin is ideal because it’s tender and cooks quickly, but you could also use ribeye or flank steak sliced thinly. Just make sure the meat is tender enough to cook quickly without becoming tough or dry.
Can this recipe be made gluten-free?
Absolutely! Use gluten-free tortellini and substitute the regular flour in the roux with a gluten-free all-purpose flour blend or cornstarch slurry. The dish will still be creamy and delicious with these tweaks.
How spicy is this dish?
By default, it has no heat and focuses on the rich, cheesy, and savory flavors. You can add crushed red pepper flakes or a dash of hot sauce to amp up the spice if you like.
What wine pairs well with Cheesesteak Tortellini in Creamy Provolone Sauce Recipe?
A medium-bodied red wine like a Merlot or a Chianti pairs wonderfully, cutting through the richness with bright acidity and complementing the savory meat and cheese nicely.
Final Thoughts
Trust me when I say the Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is a game-changer that brings comfort food lovers to the table with smiles all around. It’s rich, creamy, and bursting with flavor—a dish you’ll want to make again and again whenever you crave something cozy and indulgent. Give it a try and watch how quickly it becomes one of your favorite weeknight meals or showstopping dinner party surprises.
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Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Description
This Cheesesteak Tortellini in Creamy Provolone Sauce combines the hearty flavors of a classic Philly cheesesteak with tender cheese tortellini, all enveloped in a rich and velvety provolone cheese sauce. Featuring sautéed beef sirloin, caramelized peppers and onions, and a luscious homemade cheese sauce, this dish is perfect for a cozy, comforting meal that impresses with its fusion of textures and flavors.
Ingredients
Main Ingredients
- 1 package (20 oz) cheese tortellini
- 1 tablespoon olive oil
- 1 lb beef sirloin, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
Creamy Provolone Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1½ cups shredded provolone cheese
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the Tortellini: Cook the cheese tortellini according to the package instructions until tender but still firm to the bite. Drain and set aside to keep warm.
- Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add thinly sliced beef sirloin and cook for 4-5 minutes, until browned and cooked through. Remove beef from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add sliced green bell pepper, onion, and minced garlic. Cook, stirring occasionally, for 6-8 minutes until the vegetables soften and develop a slight caramelized color. Remove from heat and set aside with the beef.
- Make the Creamy Provolone Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute until pale golden to form a roux. Gradually whisk in whole milk to avoid lumps. Continue whisking and cooking until the sauce thickens and bubbles gently. Remove from heat, then stir in shredded provolone and Parmesan cheese until fully melted and smooth. Season with salt and pepper to taste.
- Combine Everything: Gently fold the cooked tortellini, sautéed beef, and vegetables into the creamy provolone sauce. Stir to coat everything evenly and warm through. Serve immediately with an optional sprinkle of extra Parmesan cheese on top.
Notes
- Do not overcook the tortellini to prevent them from becoming mushy when mixed into the sauce.
- For spicier variation, add sliced jalapeños or a pinch of crushed red pepper flakes while sautéing the vegetables.
- This dish pairs well with a crisp green salad or garlic bread for a complete meal.
- Use freshly grated cheeses for best melting and flavor results.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid separating the sauce.
