Cheesesteak Tortellini in Rich Provolone Sauce – Hearty Comfort Food Dinner Recipe
This Cheesesteak Tortellini in Rich Provolone Sauce Recipe is the ultimate fusion of Italian pasta and classic Philly cheesesteak flavors. Tender beef strips, sautéed onions, and peppers are tossed with cheesy tortellini, then coated in a velvety provolone cream sauce. It’s indulgent, hearty, and packed with flavor—perfect for weeknight dinners, family gatherings, or when you’re craving comfort food with a gourmet twist. Serve with garlic bread or a fresh salad for a complete meal.
Equipment
- Large skillet
- Saucepan
- Mixing bowls
- Whisk
- Cutting board & knife
- Pasta pot
Ingredients
- 1 lb ribeye or flank steak, thinly sliced
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 bell pepper, sliced
- 1 lb cheese tortellini (fresh or refrigerated)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 ½ cups provolone cheese, shredded
- Salt & pepper to taste
- Optional: garlic powder, parsley, chili flakes
Instructions
- Cook Steak: Heat olive oil in skillet. Sear steak strips until browned. Remove and set aside.
- Caramelize Veggies: In same skillet, sauté onions and peppers until golden and sweet.
- Cook Tortellini: Boil in salted water until al dente. Drain, reserving ½ cup pasta water.
- Make Sauce: In saucepan, melt butter. Whisk in flour to form roux. Gradually add milk, whisking until thickened. Stir in provolone until smooth. Season with salt, pepper, and garlic powder.
- Combine: Toss tortellini, steak, and veggies in skillet. Pour sauce over and mix gently. Add pasta water if needed for silkiness.
- Serve: Garnish with parsley or chili flakes. Serve hot with garlic bread or salad.
Notes
- Variations: Swap steak for chicken or mushrooms, add jalapeños for spice, or drizzle with melted chocolate for a playful twist.
- Storage: Refrigerate for 3–4 days. Freeze tortellini separately from sauce for up to 2 months.
- Reheating: Warm gently on stovetop with splash of milk to restore sauce texture.
- Tips: Whisk provolone sauce slowly to avoid clumps. Slice beef thinly against the grain for tenderness.