why make this recipe
This dish mixes two favorites: thinly sliced steak and cheese tortellini in a creamy provolone sauce. It cooks fast, feeds a family, and tastes like a restaurant meal at home.
introduction
Cheesesteak Tortellini in Rich Provolone Sauce is a warm, comforting pasta with tender steak, peppers, onions, and a smooth cheese sauce. It is easy to make and uses simple ingredients you may already have. If you enjoy creamy tortellini dishes, try this similar recipe for Cheesy Italian Herb Chicken Tortellini in Rich Alfredo Sauce for another tasty option.
how to make Cheesesteak Tortellini in Rich Provolone Sauce
Follow these steps in order. Use medium-high heat for the steak and medium heat for the sauce. Work quickly so the steak stays tender.
Ingredients :
- 1 lb thinly sliced beef steak (ribeye or sirloin)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- Salt & black pepper, to taste
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 4 oz mushrooms, sliced (optional)
- 12 oz cheese tortellini (fresh or refrigerated)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded provolone cheese
- 1/4 cup grated Parmesan
- 1/2 tsp Italian seasoning
- Fresh parsley (for garnish)
- Extra provolone or Parmesan (for garnish)
Directions :
- Cook the Tortellini: Bring a pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.
- Cook the Steak: Heat olive oil and butter in a large skillet over medium-high heat. Add sliced steak, season with garlic powder, salt, and pepper. Sear quickly until browned but still tender (2–3 minutes). Remove and set aside.
- Sauté the Veggies: In the same skillet, add peppers, onions, and mushrooms. Cook until softened and lightly caramelized, about 5–6 minutes.
- Make the Provolone Sauce: Lower heat to medium. Add butter and garlic, sautéing for 30 seconds. Pour in heavy cream and milk, stirring gently. Add provolone and Parmesan, stirring until smooth and creamy. Season with Italian seasoning, salt, and pepper.
- Combine Everything: Add cooked tortellini, steak, and veggies to the sauce. Toss gently until everything is coated in rich, cheesy goodness.
- Serve & Enjoy: Plate hot and garnish with parsley and extra cheese if desired.
how to serve Cheesesteak Tortellini in Rich Provolone Sauce
Serve hot right after tossing in the sauce. Put parsley and extra provolone or Parmesan on top. Add a simple green salad or garlic bread on the side. This dish goes well with a light red wine or iced tea.
how to store Cheesesteak Tortellini in Rich Provolone Sauce
Cool to room temperature no more than two hours after cooking. Put leftovers in an airtight container and store in the fridge for up to 3 days. Reheat gently on low heat with a splash of milk to loosen the sauce, or microwave in short bursts, stirring between times.
tips to make Cheesesteak Tortellini in Rich Provolone Sauce
- Slice the steak very thin so it cooks fast and stays tender.
- Use fresh or refrigerated tortellini for best texture.
- Stir the cheese into warm cream off high heat to avoid grainy sauce.
- Taste and adjust salt and pepper at the end.
- For more flavor, let steak rest a minute after searing before slicing more thinly.
- For a spicy kick, try a variation with Cajun seasoning like in Creamy Cajun Chicken Tortellini in Thick Cajun Cream Sauce.
variation (if any)
- Make it with chicken instead of steak.
- Add cooked bacon for extra smoky flavor.
- Swap provolone for fontina or mozzarella for a milder taste.
- Use sun-dried tomatoes or roasted red peppers for more color.
FAQs
Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini according to the package, then drain and add to the sauce.
Q: Can I make the sauce lighter?
A: Yes. Use half-and-half instead of heavy cream and reduce the cheese slightly, but the sauce will be thinner.
Q: How do I keep the steak tender?
A: Cook the steak quickly on high heat and do not overcook. Slice thin before cooking and remove as soon as it browns.
Q: Can I prepare this ahead?
A: You can cook the steak and veggies ahead and heat them with the sauce when ready to serve. Do not mix with tortellini until serving to keep texture.
Q: Is this dish good for meal prep?
A: Yes, it stores well for a few days, but reheat gently and add a splash of milk to refresh the sauce.
Conclusion
This Cheesesteak Tortellini in Rich Provolone Sauce makes a simple weeknight dinner that feels special. For another take on cheesesteak-style tortellini, see this recipe at Cheesesteak Tortellini – Foodie With Family.
Cheesesteak Tortellini in Rich Provolone Sauce
Ingredients
Method
- Bring a pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat. Add sliced steak, season with garlic powder, salt, and pepper. Sear quickly until browned but still tender (2–3 minutes). Remove and set aside.
- In the same skillet, add peppers, onions, and mushrooms. Cook until softened and lightly caramelized, about 5–6 minutes.
- Lower heat to medium. Add butter and garlic, sautéing for 30 seconds. Pour in heavy cream and milk, stirring gently. Add provolone and Parmesan, stirring until smooth and creamy. Season with Italian seasoning, salt, and pepper.
- Add cooked tortellini, steak, and veggies to the sauce. Toss gently until everything is coated in rich, cheesy goodness.
- Plate hot and garnish with parsley and extra cheese if desired.