Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

If you love comfort food that delivers big flavor with every bite, get ready to fall head over heels for Cheesesteak Tortellini in Creamy Provolone Sauce. Imagine the soul-satisfying tastes of a classic Philly cheesesteak meeting tender cheese-filled tortellini, all wrapped in a lusciously smooth provolone sauce. This dish is equal parts cozy and impressive—the kind of meal that’s perfect for sharing with friends or enjoying as a special weeknight treat. With every forkful, you get hearty steak, silky cheese sauce, and pops of sautéed onion and pepper, making this entree an unforgettable experience.

Ingredients You’ll Need

The beauty of Cheesesteak Tortellini in Creamy Provolone Sauce comes down to simple ingredients that work together to create something magical. Every component adds essential flavor, texture, or color—nothing here is just for show. Here’s what you’ll need:

• Cheese tortellini: Fresh or frozen, these little pasta pillows soak up all the cheesy goodness and provide that irresistible bite.
• Olive oil: A touch of richness, perfect for keeping tortellini separate and for sautéing your steak and veggies.
• Thinly sliced beef steak: Ribeye or sirloin is ideal for tenderness and rich flavor, capturing the essence of a great cheesesteak.
• Onion: Sweet and savory, onions offer a comforting base that blends beautifully with the other fillings.
• Green bell pepper: Classic cheesesteak color and crunch, with a pop of fresh flavor.
• Italian seasoning: The blend of herbs ties the dish together with fragrant notes.
• Salt and pepper: Essential for seasoning every component to perfection.
• Butter: Key for building a creamy, rich base for the provolone sauce.
• All-purpose flour: Helps thicken the sauce to a dreamy, silky consistency.
• Milk: The backbone of your cheese sauce, making it smooth and pourable.
• Shredded provolone cheese: The star of the sauce, lending that signature stretch and tang.

How to Make Cheesesteak Tortellini in Creamy Provolone Sauce

Step 1: Cook the Tortellini

Start by boiling a large pot of salted water and cooking your tortellini until they’re perfectly al dente—this keeps them tender yet satisfyingly chewy. Give them a toss with olive oil once drained, and set aside to keep them from sticking while you work on the rest of your Cheesesteak Tortellini in Creamy Provolone Sauce masterpiece.

Step 2: Prepare the Cheesesteak Filling

Heat olive oil in a big skillet over medium-high. Add those thin slices of steak, onions, and green bell pepper, then sprinkle in your Italian seasoning. The beef gets beautifully browned while the veggies soften and turn sweet. Don’t forget to season with salt and pepper, turning the filling into a fragrant, colorful blend ready to nestle into creamy, cheesy sauce.

Step 3: Make the Provolone Sauce

Next, melt butter in a saucepan and whisk in the flour to create a roux—this gives you a glossy, thick sauce later. Slowly add milk, whisking constantly, and watch as the mixture takes on a luscious, velvety body. Reduce the heat and stir in shredded provolone, a little more Italian seasoning, plus salt and pepper. The result? A cheese sauce that’s silky, decadent, and practically begging to smother your tortellini and steak.

Step 4: Combine and Serve

Pour the provolone sauce and cooked tortellini into your skillet of cheesesteak filling. Gently toss everything together on low heat, making sure every morsel is coated in that dreamy cheese sauce. Serve up your Cheesesteak Tortellini in Creamy Provolone Sauce immediately—bonus points for a bit of extra provolone and a light dusting of Italian herbs on top!

How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce

Garnishes

A sprinkle of extra shredded provolone cheese, a dash of Italian seasoning, or fresh chopped parsley make beautiful and tasty garnishes. Not only do they enhance the look of your Cheesesteak Tortellini in Creamy Provolone Sauce, but they also add an extra burst of flavor and aromatic appeal.

Side Dishes

This rich, hearty dish plays well with lighter sides. Think crisp Caesar salad, roasted broccoli, or a simple tomato salad to cut through the creamy sauce. Warm garlic bread is another crowd-pleaser, perfect for soaking up every bit of the delicious provolone sauce.

Creative Ways to Present

Serve Cheesesteak Tortellini in Creamy Provolone Sauce in individual cast iron skillets for a rustic touch, or pile it high on a platter for a family-style feast. For a party, offer this dish in ramekins or small bowls as a fun twist on pasta appetizers that’ll have your guests swooning.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. The tortellini might absorb a bit of sauce over time, so a splash of milk when reheating will bring back the creamy texture of your Cheesesteak Tortellini in Creamy Provolone Sauce.

Freezing

You can freeze leftovers, though the cream sauce may change consistency slightly upon thawing. Let everything cool completely, then spoon into freezer-safe containers. Label and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

For reheating, warm your Cheesesteak Tortellini in Creamy Provolone Sauce gently in a saucepan over low heat, stirring often. Add a small splash of milk if the sauce seems too thick. You can also reheat in the microwave, covered, in short bursts—stirring in between—to keep everything creamy and luscious.

FAQs

Can I use a different type of pasta if I don’t have tortellini?

Absolutely! While cheese tortellini add a lovely cheesy bite, other stuffed pastas like ravioli work beautifully, or you could try regular pasta shapes in a pinch—just adjust cooking times as needed.

What cut of beef works best for Cheesesteak Tortellini in Creamy Provolone Sauce?

Ribeye is the classic choice for its marbling and flavor, but sirloin is a delicious, more affordable alternative that stays tender and tasty when sliced thin.

Can I make the provolone sauce ahead of time?

You sure can! Prepare the sauce in advance and store it in the fridge in a sealed container. Gently reheat while stirring, adding a splash of milk if needed to bring back its creamy consistency before combining with the rest of the dish.

Is it possible to make this dish vegetarian?

Definitely. Skip the steak and bulk up the filling with sautéed mushrooms, extra bell peppers, or roasted vegetables. Use vegetarian tortellini to make a meatless version that’s just as satisfying.

Will the sauce thicken as it sits?

Yes, the provolone sauce will continue to thicken as it cools or sits, especially once tossed with the tortellini. If needed, stir in a little more milk when reheating to loosen things up to your desired consistency.

Final Thoughts

If you’re ready for a fresh, creative spin on pasta night, make room at your table for Cheesesteak Tortellini in Creamy Provolone Sauce. With its cozy flavors and luscious sauce, it’s a dish you’ll crave again and again—so why not give it a try tonight?

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