Cheesesteak Tortellini In Rich Provolone Sauce Recipe

There are few things more comforting than a big bowl of cheesy, savory pasta—and when you throw in some tender steak and a rich, gooey sauce, you’ve got a real winner on your hands. Enter this Cheesesteak Tortellini in a Rich Provolone Sauce. It’s like a warm hug in a bowl, combining all the best parts of a classic Philly cheesesteak with the indulgent, pillowy goodness of cheese tortellini. It’s the kind of meal that you can whip up on a busy weeknight but tastes like something you’d get at your favorite Italian-American restaurant.

I remember the first time I made this dish, I was in a hurry, looking for something hearty and filling but didn’t want to sacrifice flavor. I had a package of tortellini in the fridge, some steak leftover from the night before, and just enough provolone to make a decent sauce. The result? A quick, one-skillet dinner that tasted like it took way more effort than it actually did. I knew right then that this recipe was a keeper.

this RECIPE

🧀 A comfort food mash-up you didn’t know you needed

What makes this Cheesesteak Tortellini special is how it combines the bold, savory flavors of a classic Philly cheesesteak sandwich with the comfort of a pasta dish. You get tender pieces of steak seasoned just right, caramelized onions that add sweetness, and then it all comes together in a silky provolone cheese sauce that coats every bite of tortellini. This recipe is great because it hits all the notes: creamy, cheesy, savory, and satisfying. Plus, it’s all done in one skillet, so the cleanup is minimal—always a bonus, right?

A little story behind the recipe…

You know how sometimes you just need a meal that’s a little indulgent, especially after a long day? Well, this recipe came about on one of those days. I had been running around all day, and by dinner time, I was hungry and wanted something substantial. Philly cheesesteaks are one of my favorite comfort foods, but I wasn’t in the mood for a sandwich (not to mention, I had no hoagie rolls on hand). The tortellini sitting in my fridge was calling my name, and I figured, why not combine the two? The minute that provolone melted over everything, I knew I’d stumbled upon something delicious. The rich sauce tied everything together, and it quickly became a regular in my dinner rotation. Now, anytime I need a comforting meal that doesn’t take forever to make, I pull out this recipe.

A little bit about cheesesteaks

Philly cheesesteaks have a history as rich as their flavor. Originating in Philadelphia in the 1930s, this iconic sandwich was invented by hot dog vendors who decided to throw some sliced beef on the grill instead of their usual fare. They eventually added cheese, and thus, the Philly cheesesteak was born. Traditionally made with thinly sliced beef, onions, and melted cheese (usually provolone, American, or Cheez Whiz), it’s become a beloved staple in American cuisine. And while the sandwich itself hasn’t changed much, home cooks like us love to put our own spin on the classic, which is exactly what this tortellini version does!

Let’s talk ingredients: steak, cheese, and more!

The ingredients here are simple, but each one plays a key role in creating that rich, savory flavor that makes this dish so addictive.

• Cheese tortellini: This is the foundation of the dish. The cheese-filled pasta pockets add a bit of creaminess on their own, but they also soak up all that cheesy, beefy sauce beautifully. If you can’t find tortellini, you could swap it out for ravioli or even just regular pasta, though I personally love the texture and flavor of tortellini.
• Beef steak: Cubed beef steak is what gives this dish its Philly cheesesteak feel. I like to use a tender cut like sirloin or ribeye, but if you’re on a budget, you could try flank steak or even ground beef. Just make sure to cook it to your preferred level of doneness and give it a nice browning for the best flavor.
• Provolone cheese: Ah, provolone—the magic ingredient that brings it all together. Provolone has that perfect balance of mild creaminess and slightly sharp flavor, which works so well in this dish. If you don’t have provolone, mozzarella or even Monterey Jack could make decent substitutes, but nothing beats that slightly smoky richness of provolone.
• Onion: Thinly sliced and sautéed until tender, onions add a hint of sweetness that complements the steak and cheese beautifully. If you’re not a fan of onions, you could leave them out, but they really do add depth to the overall flavor.
• Worcestershire sauce and beef broth: These two ingredients give the dish a rich, savory base that enhances the flavor of the steak. If you don’t have Worcestershire on hand, soy sauce can provide a similar umami kick.

Kitchen gear: The essentials for a one-pan meal

One of the best things about this recipe is that it doesn’t require any fancy equipment. You’ll need:

• A large skillet: Preferably something with high sides, since you’ll be tossing the tortellini and steak together at the end. I use my trusty cast iron skillet because it gets a great sear on the steak and heats evenly.
• Tongs or a spatula: Something to help you flip the steak and toss everything together without making a mess.
• A cheese grater: If you’re shredding your own provolone (which I highly recommend—it melts better), a box grater works best.

Step-by-step: How to make cheesesteak tortellini

Ready to dive into this cheesy, savory goodness? Let’s get started.

1. Cook the tortellini: Start by boiling your tortellini according to the package directions. It usually only takes a few minutes, so don’t wander too far! Once it’s cooked, drain and set it aside. (Quick tip: Toss it with a little olive oil so it doesn’t stick together while it waits.)
2. Sauté the onions: In a large skillet, heat up the olive oil over medium heat. Add your sliced onions and let them cook down until they’re nice and tender. You want them to be soft and slightly caramelized, which should take about 5-7 minutes. (If you’re like me and tend to get impatient, resist the urge to turn up the heat—you don’t want burnt onions!)
3. Brown the steak: Once the onions are ready, push them to the side of the skillet and increase the heat to medium-high. Add your cubed steak, season with salt and pepper, and cook until browned on all sides. This should take about 3-4 minutes per side, depending on the size of your cubes. (Pro tip: Don’t crowd the pan! If you add too much beef at once, it’ll steam instead of searing.)
4. Simmer with broth and Worcestershire: Once the steak is browned, stir the onions back into the mix and add the beef broth and Worcestershire sauce. Let it simmer for about 5 minutes, allowing the liquid to reduce and the flavors to meld together.
5. Add the tortellini and cheese: Reduce the heat to low, then toss in the cooked tortellini. Stir everything together so the tortellini gets coated in that delicious sauce. Sprinkle the shredded provolone over the top, cover the skillet, and let the cheese melt for a few minutes until it’s gooey and irresistible.
6. Serve and enjoy: Once the cheese is melted, you’re ready to dig in! Serve it hot, and if you’re feeling extra cheesy, sprinkle a little more provolone on top before serving.

Variations and adaptations

One of the best things about this recipe is how easily you can adapt it to your tastes or dietary needs. Here are a few ideas:

• Gluten-free: Swap out the tortellini for a gluten-free pasta or a gluten-free ravioli. Many stores carry gluten-free versions that taste just as good.
• Vegetarian: You can easily make this dish meat-free by leaving out the steak and adding sautéed mushrooms or bell peppers for that hearty, umami flavor.
• Low-carb: If you’re watching your carbs, try substituting the tortellini with zucchini noodles or cauliflower gnocchi. The flavors of the steak and provolone will still shine through.
• Spicy twist: If you like a bit of heat, add some crushed red pepper flakes or a dash of hot sauce to the sauce.

Serving and presentation ideas

For a dish like this, I like to keep the plating simple since it’s already packed with flavor. Serve it in wide, shallow bowls, allowing the cheese sauce to pool around the tortellini. You can garnish with a little extra shredded provolone or some freshly chopped parsley for a pop of color. If you want to go all out, serve it alongside garlic bread or a simple green salad for a complete meal.

Drink pairings

A dish this rich and savory calls for a drink that can stand up to its bold flavors. I like to pair it with a glass of full-bodied red wine, like a Cabernet Sauvignon or a Merlot, which complements the steak beautifully. If wine’s not your thing, a cold, crisp lager or a pale ale works wonders in balancing out the richness of the dish.

Storing and reheating leftovers

If you have any leftovers (though I wouldn’t count on it!), you can store them in an airtight container in the fridge for up to three days. When reheating, I recommend doing so gently on the stovetop over low heat, adding a splash of beef broth or water to loosen up the sauce. Microwaving works too, but the sauce may separate a bit—just give it a good stir, and it should come back together.

Scaling the recipe for a crowd

This recipe is easily doubled or even tripled if you’re feeding a crowd. Just make sure you have a large enough skillet, or cook the steak in batches so that it browns properly. The more you make, the more cheese sauce you’ll have to go around—no one ever complains about that!

Common pitfalls and how to avoid them

• Overcooking the steak: You want the steak to stay tender, so be careful not to overcook it. Keep an eye on it while browning, and remember that it will continue cooking a bit in the sauce.
• Sticky tortellini: If you’re not adding the tortellini to the sauce right away, toss it with a little olive oil after draining to prevent it from sticking together.

Time to dig in!

There you have it—Cheesesteak Tortellini in Rich Provolone Sauce, a dinner that’s as comforting as it is delicious. I hope you enjoy making (and eating!) this as much as I do. Feel free to play around with the ingredients and make it your own—it’s one of those recipes that invites creativity. Happy cooking!

Frequently Asked Questions

1. Can I use frozen tortellini?
Absolutely! Just cook them according to the package instructions before adding them to the skillet.

2. What’s the best cut of steak for this recipe?
I recommend using a tender cut like sirloin or ribeye, but you can also use flank steak or even ground beef if that’s what you have on hand.

3. Can I use a different cheese?
Yes! Mozzarella, Monterey Jack, or even a sharp white cheddar would work well if you don’t have provolone.

4. How do I make this spicier?
Add a pinch of red pepper flakes or a dash of hot sauce when you simmer the beef broth and Worcestershire sauce.

5. How long will leftovers keep?
Stored in an airtight container in the fridge, leftovers will stay good for up to three days

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