Cheesesteak Tortellini in Provolone Sauce

There’s something incredibly satisfying about diving into a creamy, rich dish that combines the best of Italian pasta with the bold flavors of a classic Philly cheesesteak. This amazing pairing of flavors in our Cheesesteak Tortellini in Provolone Sauce will not only delight your taste buds but also become your new go-to comfort food. Perfect for weeknight dinners or special occasions, this dish brings hearty ingredients together quickly and easily.

Growing up in Philadelphia, our Sunday dinner ritual involved gathering around the kitchen while my mom cooked up her classic takes on popular local flavors. I remember the first time she surprised us with this delectable twist on a Philly favorite. Watching her transform these ingredients into something incredibly delicious taught me the power of creativity in the kitchen. This tortellini dish quickly became a family staple, capturing the hearts and appetites of everyone at the table.

Why You’ll Love This Recipe

This recipe is a unique blend of comforting flavors and practicality. It’s a quick dish that brings together the robust taste of steak with the creamy delight of Provolone, offering a luscious meal to please the whole family. Made with easily accessible ingredients, this recipe doesn’t require an elaborate pantry or hours in the kitchen. You’ll appreciate its simplicity and the satisfying richness of each bite. Whether you’re looking to cook up a quick dinner or impress guests with an unexpected twist, this dish is your best bet.

Ingredients Notes

Gathering the right ingredients is key to any great recipe. For this dish, you’ll need classic tortellini, quality sirloin steak, fresh Provologne cheese, and a few pantry staples. When selecting steak, fresh is always best, but pre-cut strips can save time and effort. If Provolone isn’t available, mozzarella makes a reliable substitute. Fresh tortellini, found in the refrigerated section of your grocery store, works best for cooking time and flavor.

Recipe Steps

Step 1

Begin by boiling water for the tortellini. Cook according to the package instructions, usually around 7 minutes. Drain and set aside. This allows you to focus on the sauce while the pasta is ready to absorb all those flavors!

Step 2

While the pasta is cooking, slice your sirloin steak into thin strips. Season with salt and pepper. Heat olive oil in a skillet over medium heat and sear the steak strips until browned but not fully cooked through, about 2-3 minutes. Remove and set aside.

Step 3

To the same skillet, add minced garlic and onions, sautéing until fragrant and translucent. This adds a foundational depth of flavor to the sauce that truly ties the dish together.

Step 4

Reduce heat and stir in heavy cream and shredded Provolone cheese, whisking constantly until smooth and creamy. Return steak strips to the skillet, allowing them to cook fully in the creamy environment ensuring tenderness.

Step 5

Combine the cooked tortellini into the skillet, tossing to coat each piece in the Provolone sauce. Simmer for an additional 5 minutes, and adjust seasoning as needed. Serve warm and enjoy!

Storage Options

Leftover tortellini should be stored in an airtight container in the refrigerator, where it will keep well for up to three days. Reheat gently on the stove over low heat, adding a splash of milk to restore creaminess. This dish can also be frozen, although the texture of the pasta might change slightly upon thawing. For best results, thaw overnight in the refrigerator before reheating.

Variations & Substitutions

This recipe is versatile enough to accommodate many dietary needs. For a lighter option, substitute heavy cream with half-and-half, or try using whole wheat tortellini. Vegetarians can swap the steak for mushrooms, which pair beautifully with the Provolone sauce. You can also experiment with different cheese combinations, such as adding a touch of Gouda for smokiness.

Serving Suggestions

This dish is perfect for any occasion where comfort food is the star. Serve it at dinner parties to impress your guests or on a chill weeknight to warm hearts and bellies. Pair it with a fresh green salad and a glass of your favorite red wine, and you’ve got an exquisite meal set for any night of the week.

Frequently Asked Questions

Can I use a different type of pasta? Yes, while tortellini is ideal for soaking up the rich flavors of the sauce, you can experiment with penne or rigatoni. They hold sauce well and offer a slightly different texture.

How can I make this dish lighter? You can reduce the calorie count by using half-and-half instead of heavy cream and opting for low-fat cheese options. Additionally, using whole wheat pasta can provide added health benefits without sacrificing flavor.

Is there a vegetarian alternative for this dish? Absolutely! Substitute the steak with a variety of mushrooms such as portobello or cremini. This not only provides a tasty alternative but also keeps the dish hearty and fulfilling.

Cheesesteak Tortellini in Provolone Sauce

This savory Cheesesteak Tortellini in Provolone Sauce combines the classic flavors of a cheesesteak into a creamy and comforting pasta dish.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds ribeye steak thinly sliced
• ▢ 16 ounces cheese tortellini fresh or frozen
• ▢ 1 cup provolone cheese shredded
• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion thinly sliced
• ▢ 1 large bell pepper thinly sliced
• ▢ 1 cup heavy cream
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon salt to taste
• ▢ 0.5 teaspoon black pepper to taste

Instructions

Preparation Steps

• Cook the cheese tortellini according to package instructions. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the sliced ribeye steak and cook until browned. Remove from the skillet and set aside.
• In the same skillet, add the sliced onion and bell pepper. Sauté until soft.
• Return the steak to the skillet and add the garlic powder, salt, and black pepper. Stir well.
• Add the heavy cream and shredded provolone cheese. Stir until the cheese is melted and the sauce is creamy.
• Add the cooked tortellini to the skillet and toss to coat in the sauce. Serve hot.

Notes

For added flavor, top with additional shredded provolone cheese before serving.