Cheesesteak Tortellini In Rich Provolone Sauce Recipe

I remember the first time I threw together this cheesesteak tortellini—mostly because it was an unexpected hit with the family, and I hadn’t exactly planned it. You know how it is: those days when you open the fridge and wonder what sort of miracle dinner you can create from what’s in front of you. A half-empty bag of cheese tortellini, some leftover beef steak, and a craving for that classic cheesesteak flavor led to this beauty of a dish: Cheesesteak Tortellini in a Rich Provolone Sauce. It’s hearty, cheesy, and savory, all with a cozy touch of comfort. This one-pan wonder has quickly become a weeknight staple around here.

So what makes this recipe special? Well, it’s like taking the best part of a Philly cheesesteak—the juicy steak, sautéed onions, and melty provolone—and mixing it with the creamy, pillowy goodness of cheese tortellini. The combination is rich without being too heavy, and each bite delivers a perfect balance of flavors. Plus, it’s all ready in under 30 minutes, so it’s ideal for those nights when you need something satisfying but don’t want to spend all night in the kitchen.

Cheesesteak Tortellini In Rich Provolone Sauce Recipe

A little backstory: the accidental genius of cheesesteak tortellini

I’m a big fan of fusion recipes, and this one came about almost by accident. One night, I was craving a classic Philly cheesesteak but didn’t have hoagie rolls. I did, however, have a package of cheese tortellini, and I figured, why not? The end result was one of those “Aha!” moments when you realize you’ve stumbled onto something that just works. The tender, savory steak and onions combined with soft, cheese-filled tortellini—it was everything I didn’t know I wanted. Now, it’s one of those recipes I fall back on when I need to impress with minimal effort.

Where did cheesesteak come from, anyway?

For a little fun trivia, the cheesesteak has humble beginnings in Philadelphia. Pat Olivieri, a hot dog vendor, is credited with inventing it in the 1930s when he slapped some beef on his grill and tucked it into a sandwich roll. Soon after, cheese was added, and voila—one of America’s most iconic sandwiches was born. It’s evolved over the decades, with variations that include different cheeses (American, Cheez Whiz, or provolone), but the essentials—thinly sliced steak, onions, and a hearty roll—remain unchanged. In this recipe, we’re giving that classic flavor a little Italian twist with tortellini and a creamy provolone sauce.

Let’s talk ingredients: the stars of the dish

  • Cheese tortellini: These little pasta pillows are perfect for soaking up the rich, cheesy sauce while offering a tender bite. If you’re out of tortellini, ravioli would also work well, or you can opt for gnocchi if you want something a bit different.
  • Beef steak: I like to use a sirloin or ribeye for this dish because they have just the right amount of tenderness and flavor. If you’re on a budget, you could substitute ground beef or even thinly sliced deli roast beef in a pinch.
  • Onions: Sautéed onions bring that sweet, caramelized flavor we all love in a cheesesteak. If you’re not a fan of onions, mushrooms make a great alternative, or try bell peppers for a pop of color and crunch.
  • Provolone cheese: The key to a great cheesesteak, in my humble opinion, is provolone. It melts beautifully and adds a sharp, tangy flavor that pairs perfectly with the steak and onions. You could swap it out for mozzarella if you prefer something milder, but I love the bite of provolone here.
  • Beef broth and Worcestershire sauce: These bring a savory depth to the dish, helping to deglaze the pan and create a flavorful sauce that ties everything together.
Cheesesteak Tortellini In Rich Provolone Sauce Recipe

Kitchen gear: what you’ll need (and what you can skip)

For this recipe, you’ll need a few basic tools:

  • A large skillet: You want something big enough to fit all the ingredients without crowding the pan, which helps the beef brown nicely. If you don’t have a large skillet, a sauté pan or even a Dutch oven will work just fine.
  • A sharp knife: Slicing the steak and onions thinly makes a huge difference in how they cook, so make sure your knife is up to the task.
  • Tongs or a spatula: These make it easy to toss everything together and ensure the cheese melts evenly over the tortellini.

If you’re missing something, don’t worry! A smaller pan can work in a pinch, just brown the meat in batches. And if you don’t have a good knife, pre-cut steak strips are always an option.

Step-by-step: how to make cheesesteak tortellini

  1. Cook the tortellini: Start by boiling your cheese tortellini according to the package directions. This usually takes just 3-5 minutes, so don’t walk away! Drain and set it aside. I like to drizzle a little olive oil over the cooked pasta to prevent it from sticking while I finish the rest of the dish.
  2. Sauté the onions: In a large skillet, heat your olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they’re soft and just starting to caramelize. This should take about 8-10 minutes. Don’t rush this step—the onions bring a lot of sweetness to balance the richness of the sauce.
  3. Brown the steak: Turn the heat up to medium-high, add the cubed steak, and season with salt and pepper. Sear the beef for about 4-5 minutes, letting it brown on all sides. If the beef releases a lot of liquid, let it evaporate before moving on to the next step—you want those tasty brown bits to form!
  4. Create the sauce: Stir in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan (that’s where the flavor lives). Let it simmer for 5 minutes to reduce slightly and concentrate the flavors.
  5. Combine and melt the cheese: Lower the heat to a gentle simmer, add the cooked tortellini to the skillet, and toss everything together until the pasta is coated in the sauce. Sprinkle the shredded provolone over the top and cover the skillet for a minute or two—just long enough to let the cheese melt into a gooey, glorious layer.
  6. Serve: Spoon the tortellini onto plates, making sure everyone gets a good helping of steak, onions, and that luscious cheese sauce. Garnish with extra provolone if you’re feeling fancy (or just really love cheese).
Cheesesteak Tortellini In Rich Provolone Sauce Recipe

Mix it up: variations and adaptations

  • Gluten-free: Swap the cheese tortellini for gluten-free pasta or gnocchi, and make sure your Worcestershire sauce is gluten-free (some brands sneak in wheat!).
  • Vegetarian: Skip the steak and use sautéed mushrooms or even a plant-based meat substitute. The provolone sauce is rich enough to carry the dish.
  • Seasonal additions: Add in bell peppers or even some greens like spinach for a little color and extra nutrients.
  • International twists: For an Italian-American fusion, try adding a little marinara to the sauce or swap out the provolone for mozzarella and parmesan for a more “lasagna” feel.

Serving ideas: make it look as good as it tastes

When serving this dish, I like to go for a family-style presentation. Serve the tortellini straight from the skillet with a big spoon, and sprinkle some freshly chopped parsley or extra shredded provolone over the top. A simple side salad with a light vinaigrette helps cut through the richness of the dish, and a crusty garlic bread would be an ideal companion to soak up any leftover sauce.

What to drink with your cheesesteak tortellini

For drink pairings, a cold beer, especially a pale ale or pilsner, complements the savory steak and cheese nicely. If you prefer wine, a light red like a Pinot Noir or even a crisp white like a Sauvignon Blanc would balance the richness of the dish.

Storing and reheating leftovers

If you’ve got any leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of beef broth or milk to loosen up the sauce, and warm it gently in a skillet over low heat. Avoid using the microwave, as it can make the beef a little tough.

Scaling up or down: easy peasy

This recipe is super easy to adjust for different serving sizes. If you’re feeding a crowd, double or triple the ingredients and use a larger skillet (or divide it between two pans). When halving the recipe, I’d suggest using a smaller skillet to prevent overcrowding the beef, which can make it steam instead of sear.

Common issues and how to fix them

  • Sauce too thick: Add a little more beef broth or even milk to loosen it up.
  • Cheese clumping: If the provolone doesn’t melt smoothly, make sure the heat is low when adding it. Too much heat can cause it to separate.
  • Overcooked steak: Keep an eye on the beef and sear it quickly—overcooking can make it tough.

Ready to give it a try?

I can’t wait for you to dig into this cheesesteak tortellini. It’s a dish that’s packed with flavor, but still flexible enough for you to make it your own. Whether you’re looking for a quick weeknight meal or something special for a cozy night in, this recipe is guaranteed to satisfy. Let me know how it turns out—and don’t forget to experiment with your own twists!

Cheesesteak Tortellini In Rich Provolone Sauce Recipe

FAQs

Can I use frozen tortellini?
Yes, just cook it according to the package directions before adding it to the skillet.

What cut of beef should I use?
I recommend sirloin or ribeye for tenderness, but you can use any steak you like, or even ground beef.

Can I use a different cheese?
Sure! Mozzarella or even white cheddar would work well here, though they’ll give the dish a slightly different flavor.

How do I prevent the sauce from becoming too thick?
If the sauce reduces too much, just add a splash more beef broth to thin it out.

Is this dish spicy?
Nope! But if you want to add a little heat, try tossing in some red pepper flakes with the onions.

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Cheesesteak Tortellini In Rich Provolone Sauce Recipe

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Try this easy cheesesteak tortellini with provolone sauce—a fusion of hearty Philly flavors with creamy Italian pasta.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 package (12 oz) cheese tortellini
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 pound beef steak, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 cup shredded provolone cheese

Instructions

  • Cook the tortellini: Start by boiling your cheese tortellini according to the package directions. This usually takes just 3-5 minutes, so don’t walk away! Drain and set it aside. I like to drizzle a little olive oil over the cooked pasta to prevent it from sticking while I finish the rest of the dish.
  • Sauté the onions: In a large skillet, heat your olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they’re soft and just starting to caramelize. This should take about 8-10 minutes. Don’t rush this step—the onions bring a lot of sweetness to balance the richness of the sauce.
  • Brown the steak: Turn the heat up to medium-high, add the cubed steak, and season with salt and pepper. Sear the beef for about 4-5 minutes, letting it brown on all sides. If the beef releases a lot of liquid, let it evaporate before moving on to the next step—you want those tasty brown bits to form!
  • Create the sauce: Stir in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan (that’s where the flavor lives). Let it simmer for 5 minutes to reduce slightly and concentrate the flavors.
  • Combine and melt the cheese: Lower the heat to a gentle simmer, add the cooked tortellini to the skillet, and toss everything together until the pasta is coated in the sauce. Sprinkle the shredded provolone over the top and cover the skillet for a minute or two—just long enough to let the cheese melt into a gooey, glorious layer.
  • Serve: Spoon the tortellini onto plates, making sure everyone gets a good helping of steak, onions, and that luscious cheese sauce. Garnish with extra provolone if you’re feeling fancy (or just really love cheese).

Notes

Serving ideas: make it look as good as it tastes

When serving this dish, I like to go for a family-style presentation. Serve the tortellini straight from the skillet with a big spoon, and sprinkle some freshly chopped parsley or extra shredded provolone over the top. A simple side salad with a light vinaigrette helps cut through the richness of the dish, and a crusty garlic bread would be an ideal companion to soak up any leftover sauce.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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