There’s something utterly comforting about the blend of savory steak and creamy cheese that takes me back to my favorite pizzeria. When I came up with my Cheesesteak Tortellini in Creamy Provolone Sauce, it was like a culinary lightbulb went off—a delicious way to elevate a classic into something new!
Picture this: tender cheese tortellini coated in a rich, velvety sauce that wraps your palate in warmth, all while delivering a hearty punch from seasoned sirloin and vibrant veggies. And the best part? It comes together in just 35 minutes—quicker than a round trip to the drive-thru!
This dish isn’t just a meal; it’s a conversation starter at the dinner table and a satisfying way to break away from fast food monotony. So, let’s dive into this recipe that promises to deliver comfort, flavor, and a sprinkle of creativity to your weeknight dinners. Trust me, your taste buds are in for a treat!
Why You'll Love This Cheesesteak Tortellini in Creamy Provolone Sauce
- This recipe is incredibly easy to make, requiring just 35 minutes from start to finish, making it perfect for busy weeknights.
- The combination of tender cheese tortellini, savory sirloin steak, and a creamy provolone sauce packs an explosion of flavor that will leave everyone wanting more.
- Its versatility allows you to customize it with your favorite vegetables, making it a great option for using up what you have in the fridge.
- Not only is it delicious, but its rich and creamy appearance makes for a visually appealing dish that will impress your family or guests at the dinner table.
Cheesesteak Tortellini Ingredients
For the Tortellini
• Cheese tortellini – this is the star of the dish, bringing a deliciously cheesy flavor and texture.
For the Steak
• Sirloin steak – thinly sliced for quick cooking and maximum tenderness; it adds essential protein and robust flavor.
For the Vegetables
• Olive oil – used for sautéing and adds healthy fats.
• Onion – sliced to provide natural sweetness and depth to the dish.
• Bell pepper – any color will do; it adds a crunchy texture and a pop of color to the plate.
• Garlic – minced for a fragrant boost that complements the creaminess.
For the Sauce
• Beef broth – adds richness and depth to the creamy base; opt for low-sodium if you prefer.
• Heavy cream – the key to making this sauce luxurious and creamy, perfect for coating the tortellini.
• Provolone cheese – shredded for melty goodness and a sharp flavor that ties everything together.
• Worcestershire sauce – a tablespoon enhances the umami flavors in your creamy sauce.
• Salt and pepper – to taste, elevating all the flavors in this Cheesesteak Tortellini in Creamy Provolone Sauce.
For Garnish
• Fresh parsley – chopped, it adds a vibrant touch and fresh flavor to balance the richness.
How to Make Cheesesteak Tortellini in Creamy Provolone Sauce
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Cook the Tortellini: In a large pot of salted boiling water, cook the cheese tortellini according to package instructions. Aim for al dente texture, usually around 3–5 minutes. Drain and set aside.
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Heat the Skillet: In a large skillet over medium-high heat, add the olive oil. Let it warm up, shimmering but not smoking, to prepare for the steak.
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Sear the Steak: Add the thinly sliced sirloin steak to the skillet. Season with salt and pepper, then cook for about 3–4 minutes until browned. Remove the steak and set aside.
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Sauté the Veggies: In the same skillet, toss in the sliced onion and bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic, cooking for an additional 30 seconds until fragrant.
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Simmer the Sauce: Pour the beef broth into the skillet and bring it to a gentle simmer. Stir in the heavy cream and Worcestershire sauce for a rich foundation.
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Melt the Cheese: Gradually sprinkle in the shredded provolone cheese, stirring continuously until fully melted and the sauce is smooth and glossy. Season with more salt and pepper if needed.
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Combine Everything: Add the cooked tortellini and seared steak back into the skillet. Gently toss to coat everything in the creamy sauce, ensuring an even coating.
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Garnish: Remove the skillet from the heat. Sprinkle with chopped fresh parsley before serving to brighten up your dish.
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Serve Warm: Plate up your cheesesteak tortellini while it’s still warm and enjoy!
Optional: Add a sprinkle of extra provolone on top before serving for more cheesy goodness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Cheesesteak Tortellini in Creamy Provolone Sauce are fantastic for meal prep and can save you precious time during busy weeknights! You can prepare the tortellini and the steak up to 24 hours in advance. Simply cook the tortellini and allow it to cool completely before refrigerating. For the steak and vegetables, sauté them as directed but let them cool, then store them in an airtight container in the fridge. When you’re ready to enjoy this delicious dish, just combine the prepared ingredients in the skillet with the sauce, heating everything through gently to retain the creamy texture. Trust me, it will taste just as delightful as when made fresh!
Cheesesteak Tortellini Variations
Feel free to get creative and make this dish your own with these delightful twists!
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Creamy Spinach: Stir in fresh baby spinach towards the end of cooking for a pop of color and nutrition.
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Mushroom Medley: Add sautéed mushrooms for an earthy flavor that complements the richness of the creamy sauce perfectly.
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Spicy Kick: Toss in some diced jalapeños or a dash of crushed red pepper flakes for a zesty heat that awakens the palate!
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Zucchini Noodles: Swap out half the tortellini with spiraled zucchini for a fun, lower-carb, and veggie-packed dish. It’s a great way to sneak in those greens!
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Italian Sausage: Replace the sirloin steak with Italian sausage for a flavorful twist; it’ll add a savory and herby flavor profile.
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Cauliflower Tortellini: Use cauliflower-based tortellini for a gluten-free option that still delivers on flavor and texture—as comforting as the original!
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Garlic Herb Cheese: Substitute provolone with garlic herb cheese for an extra layer of flavor that will leave you craving more.
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Balsamic Drizzle: Drizzle balsamic glaze over the finished dish for a sweet and tangy touch that complements the creaminess beautifully.
What to Serve with Cheesesteak Tortellini in Creamy Provolone Sauce?
Elevate your dining experience with perfect pairings that bring out the rich flavors and textures of your dish.
- Garlic Bread: Perfectly crunchy on the outside and soft inside, it’s an ideal companion to soak up that creamy sauce.
- Caesar Salad: Crisp Romaine topped with creamy dressing and Parmesan adds a refreshing crunch to balance the dish’s richness.
- Roasted Broccoli: The slightly charred, nutty flavor and tender texture bring a vibrant contrast, enhancing the meal beautifully. Enjoy the earthy taste, a wonderful green addition!
- Sweet Potato Fries: Crispy and naturally sweet, they add a fun twist while balancing the savory elements of the tortellini.
- Red Wine: A glass of medium-bodied Cabernet Sauvignon complements the rich flavors while enhancing the overall dining experience.
- Chocolate Mousse: A velvety dessert that rounds out the meal with a sweetness that pairs beautifully with the savory spaghetti dish.
- Balsamic Glazed Bruschetta: Toasted baguette slices topped with fresh tomatoes and basil dusted with balsamic reduction create a delightful starter that invigorates the palate.
- Herb-Infused Rice: The fragrant rice subtly complements the creamy sauce, making your plate even more inviting. Enjoy the harmonious flavors together!
These pairings will not only amplify the deliciousness of your Cheesesteak Tortellini in Creamy Provolone Sauce but also create a heartfelt dining experience.
How to Store and Freeze Cheesesteak Tortellini in Creamy Provolone Sauce
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream to restore creaminess.
Freezer: For longer storage, freeze the Cheesesteak Tortellini in Creamy Provolone Sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: When reheating from frozen, it’s best to slowly reheat over medium-low heat on the stove, stirring frequently to ensure even warming and a smooth sauce consistency.
Serving Tip: Always garnish with fresh parsley after reheating to refresh the flavors and add a pop of color.
Chef's Helpful Tips
- For the best texture in your Cheesesteak Tortellini in Creamy Provolone Sauce, always cook the tortellini until al dente to avoid mushiness.
- When searing the sirloin steak, make sure your skillet is hot enough to achieve a good browning without stewing the meat.
- To enhance the flavor of your sauce, gradually add the provolone cheese off the heat to prevent it from becoming grainy.
- Lastly, keep an eye on the simmering time for the broth mixture; too long can reduce the sauce too much, making it overly thick.
Cheesesteak Tortellini in Creamy Provolone Sauce Recipe FAQs
What type of cheese tortellini should I use?
Absolutely! Use fresh or frozen cheese tortellini, whichever you prefer. Fresh tortellini cooks in about 3-5 minutes, while frozen typically needs an extra minute. Look for high-quality varieties filled with cheese for the best flavor.
How should I store leftovers of the Cheesesteak Tortellini in Creamy Provolone Sauce?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just reheat gently on the stove or in the microwave. I recommend adding a splash of cream or broth to bring back that creamy goodness!
Can I freeze this dish?
You certainly can! For longer storage, freeze the Cheesesteak Tortellini in Creamy Provolone Sauce in a freezer-safe container for up to 2 months. When you’re ready to eat it, thaw in the fridge overnight before reheating on low heat. Stir gently to avoid the sauce becoming grainy.
What if my sauce is too thick after reheating?
No worries! If your sauce thickens too much when reheating, you can easily fix it. Just add a splash of beef broth or cream to loosen it up. Stir well over low heat until smooth, and add a little salt and pepper if needed to brighten the flavors.
Are there any dietary considerations for this recipe?
Yes, this recipe contains wheat and dairy. If you have gluten sensitivities, try using gluten-free tortellini! For a dairy-free version, substitute the heavy cream and provolone cheese with plant-based alternatives like coconut cream and a vegan cheese blend. Always check labels to ensure they meet your dietary needs.
What vegetables can I add or substitute?
Very! Feel free to add or substitute vegetables based on what you have on hand. Mushrooms and spinach work wonderfully and add extra flavor and nutrients. You can also use zucchini or asparagus for a seasonal twist—get creative and use what you love!
Cheesesteak Tortellini in Creamy Provolone Sauce
Ingredients
- 1 package Cheese tortellini this is the star of the dish
- 1 pound Sirloin steak thinly sliced for quick cooking
- 2 tablespoons Olive oil used for sautéing
- 1 medium Onion sliced for natural sweetness
- 1 medium Bell pepper any color will do
- 2 cloves Garlic minced for fragrance
- 1 cup Beef broth opt for low-sodium if preferred
- 1 cup Heavy cream key for a luxurious sauce
- 1 cup Provolone cheese shredded for melty goodness
- 1 tablespoon Worcestershire sauce enhances umami flavors
- to taste Salt
- to taste Pepper
- 2 tablespoons Fresh parsley chopped for garnish
Method
- In a large pot of salted boiling water, cook the cheese tortellini according to package instructions.
- In a large skillet over medium-high heat, add the olive oil and let it warm up.
- Add the thinly sliced sirloin steak to the skillet, season with salt and pepper, and cook for about 3–4 minutes until browned.
- In the same skillet, sauté the sliced onion and bell pepper for about 5 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour the beef broth into the skillet and bring it to a gentle simmer.
- Stir in the heavy cream and Worcestershire sauce.
- Gradually sprinkle in the shredded provolone cheese, stirring until melted.
- Add the cooked tortellini and seared steak back into the skillet, gently tossing to coat.
- Remove from heat and sprinkle with chopped fresh parsley before serving.
- Plate up your cheesesteak tortellini while it's still warm and enjoy!
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