Irresistible Savory Cheesesteak Tortellini Recipe with Smooth Sauce

Weeknight dinners demand bold flavors and quick solutions, and this savory cheesesteak tortellini blends classic Philadelphia sandwich elements into a creamy pasta delight.

Tender beef strips mingle with soft tortellini, creating a hearty meal that satisfies deep hunger.

Provolone sauce adds a rich, melty backdrop to each delectable bite.

Caramelized onions and bell peppers bring authentic cheesesteak character to the dish.

Sharp provolone cheese weaves a luxurious texture throughout the recipe.

The combination transforms ordinary ingredients into an extraordinary comfort meal.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 590 kcal

Servings: 3

What Goes Into Savory Cheesesteak Tortellini In Creamy Provolone Sauce

• Beef Sirloin: Rich, tender cut perfect for quick cooking and absorbing savory flavors, best when thinly sliced against the grain.
• Bell Pepper: Adds sweet crunch and vibrant color, choose firm peppers with bright, glossy skin for maximum freshness.
• Onion: Provides depth and caramelized sweetness, white or yellow varieties work best for authentic cheesesteak taste.
• Garlic: Intensifies overall flavor profile, select firm cloves without sprouts for most robust aroma.
• Worcestershire Sauce: Delivers umami complexity and enhances meat's natural richness, look for traditional aged varieties.
• Salt and Pepper: Essential seasoning agents that balance and elevate dish's fundamental taste.

• Cheese Tortellini: Filled pasta offering creamy interior, select fresh or high-quality refrigerated versions for best texture.

• Butter: Creates rich, smooth foundation for sauce, use unsalted for precise seasoning control.
• Flour: Thickening agent that ensures silky sauce consistency, all-purpose works perfectly.
• Milk: Provides liquid base for creamy texture, whole milk recommended for maximum richness.
• Provolone Cheese: Delivers sharp, tangy undertone, select aged varieties for deeper flavor.
• Mozzarella Cheese: Contributes melting smoothness and mild creaminess.
• Nutmeg: Optional aromatic spice that adds subtle warmth and complexity.

Essential Tools For Savory Cheesesteak Tortellini In Creamy Provolone Sauce

• Large skillet: Essential for cooking beef and sauteing vegetables with perfect browning.
• Large pot: Needed for boiling tortellini to al dente perfection.
• Medium saucepan: Ideal for creating smooth, creamy provolone sauce.
• Whisk: Critical for blending roux and preventing lumpy sauce.
• Cutting board: For slicing beef, bell peppers, and onions.
• Sharp knife: To precisely cut ingredients with ease.
• Colander: Helps drain tortellini quickly and efficiently.
• Wooden spoon: Perfect for stirring and mixing ingredients.

How To Make Savory Cheesesteak Tortellini In Creamy Provolone Sauce

• Beef Blast-Off

In a sizzling skillet, brown tender beef strips until they develop a gorgeous golden color. Remove the meat and set aside while keeping those delicious pan juices alive.

• Veggie Magic

Toss colorful bell peppers, sweet onions, and fragrant garlic into the same skillet. Let them dance and soften, creating a mouthwatering aroma. Splash in some Worcestershire sauce for an extra flavor punch.

• Pasta Party

Boil tortellini in salted water until they’re perfectly plump and tender. The pasta should have that ideal al dente texture that makes your taste buds sing.

• Cheese Dream Sauce

Whip up a luxurious sauce by melting butter and creating a silky smooth base. Pour in creamy milk, whisking until the mixture transforms into a velvety blanket. Stir in provolone and mozzarella cheeses until they melt into pure comfort.

• Final Feast

Combine the seared beef, caramelized veggies, and perfectly cooked tortellini into the dreamy cheese sauce. Gently mix everything together, ensuring each bite is packed with incredible flavor. Sprinkle with fresh herbs and serve immediately for maximum deliciousness.

Best Tips For Savory Cheesesteak Tortellini In Creamy Provolone Sauce

• Cheese Lover's Shortcuts: Quickly shred provolone at room temperature for smoother melting and more even sauce distribution.
• Make-Ahead Magic: Prepare cheesesteak filling and sauce separately up to 2 days in advance, storing in airtight containers to save time during final preparation.
• Dietary Flexibility: For gluten-free version, substitute all-purpose flour with cornstarch or gluten-free flour blend and use gluten-free tortellini. Dairy-free alternatives can include cashew milk and plant-based cheese substitutes.
• Protein Power Boost: Experiment with different protein options like sliced chicken, plant-based beef alternatives, or add extra mushrooms for vegetarian-friendly version. Consider using leaner cuts of beef for health-conscious individuals.
• Spice It Up: Enhance flavor profile by adding red pepper flakes, smoked paprika, or a dash of hot sauce into the cheese sauce for those who enjoy extra heat. Fresh herbs like thyme or oregano can also elevate the overall taste experience.

How To Plate Savory Cheesesteak Tortellini In Creamy Provolone Sauce

• Rustic Dinner Party Delight: Serve this dish as a centerpiece at a casual gathering with friends, paired with a crisp green salad and crusty garlic bread.
• Cozy Family Comfort Meal: Create a hearty weeknight dinner by plating the tortellini in large, warm bowls with an extra sprinkle of cheese on top.
• Gourmet Lunch Option: Pack this dish in a thermal container for a luxurious work lunch, keeping it warm and enjoying the rich, creamy flavors.
• Wine Pairing Perfection: Complement the savory cheesesteak tortellini with a medium-bodied red wine like Chianti or Pinot Noir to enhance the meal's robust flavors.

Store And Reheat Savory Cheesesteak Tortellini In Creamy Provolone Sauce

• Fridge-Friendly Storage: Keep your delectable cheesesteak tortellini in an airtight container, staying fresh for 3-4 days in the refrigerator. The creamy sauce might thicken slightly, so gently reheat with a splash of milk to restore its silky texture.
• Quick Freezer Option: Portion the dish into individual freezer-safe containers, sealing tightly to prevent freezer burn. Frozen meals remain tasty for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
• Smart Reheating Technique: Warm the tortellini gently in a skillet over medium-low heat, stirring occasionally to prevent sauce separation. Add a tablespoon of milk or broth to revive the creamy consistency and prevent drying out.
• Advance Prep Strategy: Prepare the cheesesteak filling and sauce separately up to 2 days ahead. Store components in separate containers, combining just before serving to maintain maximum flavor and texture integrity.

Hearty Cheesesteak Tortellini In Provolone Sauce

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4.5 from 12 reviews

• Total Time: 35 minutes
• Yield: 3 1x

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Description

Philly cheesesteak tortellini delivers classic sandwich flavors in a comforting pasta dish. Melted provolone, tender beef, and caramelized onions create a rich, memorable meal you’ll crave again and again.

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Ingredients

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• 1 lb (450g) beef sirloin or ribeye, thinly sliced
• 12 oz (340g) cheese tortellini (fresh or frozen)
• 1 cup (100g) shredded provolone cheese
• ½ cup (50g) shredded mozzarella cheese
• 2 cups (480ml) milk (whole or 2%)
• 2 tbsps unsalted butter
• 2 tbsps all-purpose flour
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• ¼ tsp nutmeg (optional)
• Salt and pepper to taste
• Fresh parsley, chopped
• Extra provolone for sprinkling

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Instructions

1. Meat Preparation: Sear beef strips in a scorching skillet until achieving a golden-brown caramelized crust, then transfer to a holding plate while preserving the concentrated meat essence.
2. Vegetable Foundation: Within the same skillet, sweat bell peppers, onions, and garlic until softened and translucent, developing a robust aromatic base for the dish.
3. Flavor Enhancement: Reunite beef with vegetable mixture, deglazing with Worcestershire sauce and seasoning comprehensively with salt and black pepper to create a harmonious flavor profile.
4. Pasta Technique: Immerse tortellini in vigorously boiling salted water, cooking until they achieve perfect buoyancy and al dente texture, then drain carefully.
5. Sauce Creation: Construct a classic roux by melting butter and integrating flour, whisking continuously to form a smooth golden foundation for the provolone sauce.
6. Sauce Development: Gradually incorporate milk into the roux, stirring persistently to prevent lumps while allowing the mixture to simmer and thicken into a luxurious consistency.
7. Cheese Integration: Reduce heat and fold provolone and mozzarella cheeses into the sauce, melting smoothly and adding a delicate hint of nutmeg for complex depth.
8. Final Assembly: Gently combine tortellini and cheesesteak mixture into the creamy provolone sauce, ensuring thorough and elegant coating of each component.
9. Presentation: Plate the dish, garnishing with fresh chopped parsley and an additional sprinkle of provolone cheese to elevate the visual and flavor complexity.

Notes

• Optimize Meat Searing: Brown beef strips quickly on high heat for maximum flavor, avoiding overcrowding the pan to ensure proper caramelization and prevent steaming.
• Temperature Control for Sauce: Maintain low, steady heat when creating the roux and adding cheese to prevent separation and achieve a smooth, creamy consistency without burning.
• Tortellini Texture Trick: Cook pasta just until floating and al dente, then immediately drain and briefly rinse to stop cooking process and prevent mushy texture.
• Dietary Adaptation Options: Swap beef for plant-based alternatives like portobello mushrooms or seitan for vegetarian version; use gluten-free tortellini and flour for celiac-friendly preparation.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 3
• Calories: 590
• Sugar: 5g
• Sodium: 850mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 90mg