introduction
This Philly Cheesesteak Tortellini with Creamy Provolone Sauce mixes tender steak, peppers, onions, and cheese tortellini in a rich, creamy provolone sauce. It is simple to make and fills the table fast. If you like creamy baked pasta, try Baked Caesar Chicken with Creamy Parmesan Sauce for another easy weeknight idea.
why make this recipe
Make this when you want a quick, hearty meal with big flavor. It uses store-bought tortellini so it comes together fast. The sauce is smooth and cheesy. The steak and veggies give it a classic Philly taste with less work than a sandwich.
how to make Philly Cheesesteak Tortellini with Creamy Provolone Sauce
Start by cooking the tortellini. Sear the thin steak quickly so it stays tender. Cook the onions and peppers until soft and a little caramelized. Make the sauce on low heat so the provolone melts smooth into the cream and milk. Toss the pasta, steak, and veggies in the sauce and warm through. For a spicier idea, look at Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce for seasoning inspiration.
Ingredients :
- 1.5 lbs ribeye or sirloin steak, thinly sliced
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp garlic powder
- Salt & black pepper, to taste
- 20 oz cheese tortellini (refrigerated or frozen)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1.5 cups shredded provolone cheese
- 1/4 cup grated Parmesan
- 1/2 tsp Italian seasoning
- 1/2 cup reserved pasta water (if needed)
- Optional Toppings: Extra provolone slices, Fresh parsley, Cracked black pepper
Directions :
- Cook the Tortellini: Boil tortellini in salted water according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
- Sauté 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.
- Cook the Veggies: In the same skillet, add onions and bell peppers. Sauté until softened and lightly caramelized (5–6 minutes). Remove and set aside with the steak.
- Make the Creamy Provolone Sauce: Lower heat to medium. Melt butter and sauté garlic for 30 seconds until fragrant. Add heavy cream and milk, stirring gently. Slowly add provolone and Parmesan, stirring until melted and smooth. Season with Italian seasoning, salt, and pepper. Thin with pasta water if needed.
- Bring It All Together: Add cooked tortellini to the sauce and toss gently. Fold in steak and veggies until evenly coated and warmed through.
- Serve: Plate tortellini generously, top with extra provolone if desired, and finish with parsley and cracked black pepper.
how to serve Philly Cheesesteak Tortellini with Creamy Provolone Sauce
Serve hot on large plates or in a shallow bowl. Add extra provolone slices on top to melt. Sprinkle fresh parsley and cracked black pepper for color. A simple green salad or garlic bread pairs well.
how to store Philly Cheesesteak Tortellini with Creamy Provolone Sauce
Cool to room temperature, then put in an airtight container. Refrigerate up to 3 days. Reheat gently on the stove over low heat with a splash of milk or reserved pasta water to loosen the sauce. For longer storage, freeze in a freezer-safe container up to 2 months. Thaw in the fridge before reheating.
tips to make Philly Cheesesteak Tortellini with Creamy Provolone Sauce
- Slice the steak very thin so it cooks fast and stays tender.
- Use hot pan and high heat for a quick sear; do not overcrowd the pan.
- Melt the provolone slowly over medium heat to avoid grainy sauce.
- Save the pasta water to thin the sauce and help it stick to the tortellini.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Use chicken or thin pork slices instead of steak.
- Add sliced mushrooms with the onions and peppers.
- For a spicy kick, add a pinch of crushed red pepper or a dash of hot sauce.
- Swap provolone for mozzarella or fontina for a different cheese flavor.
FAQs
Q: Can I use frozen tortellini?
A: Yes. Cook it from frozen following package directions and use reserved pasta water if the sauce feels thick.
Q: What cut of steak works best?
A: Ribeye or sirloin work well. Choose a tender cut and slice it thin across the grain.
Q: Can I make the sauce ahead?
A: You can make the sauce and store it in the fridge for one day. Reheat gently and add a splash of milk or pasta water before adding pasta.
Q: Is this recipe freezer safe after cooking?
A: Yes, you can freeze the cooked dish for up to 2 months. Thaw in the fridge and reheat slowly with added milk or pasta water.
Q: How do I prevent the cheese sauce from separating?
A: Melt cheese over medium-low heat and stir constantly. Do not boil the sauce after adding the cheese.
Conclusion
This recipe gives you a fast, comforting meal that brings Philly cheesesteak flavor to tortellini with a smooth provolone sauce. For another take on cheesesteak-style tortellini, see this related recipe: Cheesesteak Tortellini – Foodie With Family.
Philly Cheesesteak Tortellini with Creamy Provolone Sauce
Ingredients
Method
- Boil tortellini in salted water according to package directions. Reserve 1/2 cup pasta water, 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 onions and bell peppers. Sauté until softened and lightly caramelized (5–6 minutes). Remove and set aside with the steak.
- Lower heat to medium. Melt butter and sauté garlic for 30 seconds until fragrant. Add heavy cream and milk, stirring gently. Slowly add provolone and Parmesan, stirring until melted and smooth. Season with Italian seasoning, salt, and pepper. Thin with pasta water if needed.
- Add cooked tortellini to the sauce and toss gently. Fold in steak and veggies until evenly coated and warmed through.
- Plate tortellini generously, top with extra provolone if desired, and finish with parsley and cracked black pepper.