Beef Cheesesteak Tortellini with Provolone Sauce

If you’ve ever wished to combine the unbeatable charm of a Philly cheesesteak with the comforting embrace of Italian tortellini, then this recipe for Beef Cheesesteak Tortellini with Provolone Sauce is about to become your new favorite. This dish marries tender slices of seasoned beef, sautéed peppers and onions, and cheesy tortellini, all coated in a luscious provolone sauce that delivers pure, crave-worthy satisfaction in every bite. If you’re ready for a creamy, hearty, and utterly delightful twist on a classic, keep reading because this recipe hits all the right notes.

Why You’ll Love This Recipe

• Comfort food with a twist: It takes the beloved flavors of a cheesesteak and transforms them into a cozy pasta dish that’s perfect for any night.
• Quick and easy: Simple ingredients and straightforward steps make this recipe doable even on busy weeknights without sacrificing flavor.
• Rich and creamy: The homemade provolone sauce creates a velvety texture that wraps around each tortellini and piece of beef so wonderfully.
• Family crowd-pleaser: Both kids and adults adore this combination of cheesy, beefy goodness that’s both familiar and exciting.
• Versatile and customizable: You can easily tweak the veggies, cheese, or protein to suit your taste or dietary needs.

Ingredients You’ll Need

Each ingredient in this Beef Cheesesteak Tortellini with Provolone Sauce is carefully chosen to build layers of flavor, texture, and color. The balance of creamy sauce, savory beef, and fresh veggies makes this dish a culinary delight.

• Beef strips: Thinly sliced ribeye or sirloin provides that authentic cheesesteak flavor and tender texture.
• Cheese tortellini: Cheese-filled pasta adds hearty substance and pairs perfectly with the sauce.
• Bell peppers: A mix of red and green peppers lends sweetness and vibrant color.
• Onions: Sautéed onions bring sweetness and depth to the filling.
• Provolone cheese: The star of the sauce, giving it a mild, creamy richness with a slight tang.
• Heavy cream: Creates the luscious base of the sauce for smooth coating.
• Garlic: Adds aromatic warmth and layers of flavor.
• Butter and olive oil: For sautéing and enriching the sauce with subtle sweetness.
• Fresh herbs: Parsley or thyme for an herbal note and garnish.
• Seasonings: Salt, pepper, and a touch of smoked paprika to enhance the beef’s flavor.

Variations for Beef Cheesesteak Tortellini with Provolone Sauce

The magic of this dish is how adaptable it is. Feel free to experiment with variations that match your personal preferences or dietary requirements—whether it’s swapping proteins, altering the cheese, or going veggie-friendly.

• Chicken cheesesteak twist: Use thinly sliced chicken breast instead of beef for a lighter alternative.
• Vegetarian version: Replace beef with hearty mushrooms or sautéed zucchini for a meat-free option that’s just as flavorful.
• Spicy kick: Add crushed red pepper flakes or swap provolone for pepper jack cheese to up the heat.
• Cheese options: Try mozzarella or fontina cheese in place of provolone for a subtle change in creaminess and taste.
• Gluten-free pasta: Use gluten-free tortellini to keep it friendly for gluten-sensitive diners.

How to Make Beef Cheesesteak Tortellini with Provolone Sauce

Step 1: Prepare the Ingredients

Start by thinly slicing your beef against the grain to ensure tenderness. Chop bell peppers and onions into thin strips for that classic cheesesteak texture and sauté garlic finely to infuse the oil.

Step 2: Cook the Beef and Vegetables

Heat a combination of butter and olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt, pepper, and smoked paprika, and cook until browned. Remove the beef and set aside, then sauté the onions and peppers until they’re tender and slightly caramelized.

Step 3: Cook the Tortellini

While the beef and veggies cook, boil cheese tortellini in salted water until al dente. Drain and set aside, reserving a little pasta water for the sauce if needed.

Step 4: Make the Provolone Sauce

In the same pan, melt butter and add minced garlic; sauté briefly to release fragrance. Pour in heavy cream and gradually whisk in shredded provolone cheese until the sauce is smooth and velvety. Stir in a pinch of salt and pepper, adjusting to taste.

Step 5: Combine and Finish

Return the cooked beef, peppers, and onions to the pan, gently folding in the drained tortellini. Toss everything together until the tortellini is fully coated with that irresistible provolone sauce. Warm through for a couple of minutes and garnish with fresh herbs before serving.

Pro Tips for Making Beef Cheesesteak Tortellini with Provolone Sauce

• Use high-quality beef: Choose well-marbled cuts like ribeye for a juicy, tender outcome.
• Don’t overcook the tortellini: Aim for al dente to prevent mushiness once mixed with the sauce.
• Melt cheese gradually: Add provolone slowly over low heat in the cream to avoid clumping or separation.
• Balance seasoning: Adjust salt and pepper after combining all ingredients since cheese adds saltiness too.
• Reserve pasta water: Keep a bit to loosen the sauce if it becomes too thick when cooling.

How to Serve Beef Cheesesteak Tortellini with Provolone Sauce

Garnishes

Fresh parsley or thyme adds a bright herbal pop that cuts through the richness, while a sprinkle of cracked black pepper or crushed red pepper flakes can bring subtle heat and texture.

Side Dishes

Pair with a simple green salad dressed with vinaigrette to lighten up the plate. Garlic bread or a warm baguette are excellent choices for soaking up every last bit of the creamy sauce.

Creative Ways to Present

Serve in rustic bowls for a cozy vibe, or bring in a touch of elegance using white porcelain plates garnished with microgreens. For sharing, consider a family-style serving dish at the center of the table to encourage communal dining.

Make Ahead and Storage

Storing Leftovers

Keep your Beef Cheesesteak Tortellini with Provolone Sauce in an airtight container in the fridge for up to 3 days, making it perfect for quick lunches or dinners following the initial meal.

Freezing

This dish can be frozen, but the cream sauce may change texture slightly. Use freezer-safe containers and plan to consume within 1-2 months for the best quality.

Reheating

Reheat gently on the stove over low heat, adding a splash of milk or broth to refresh the sauce’s creaminess without overcooking the tortellini.

FAQs

Can I use other cheeses instead of provolone?

Absolutely! Mozzarella, fontina, or even a mild cheddar can work well, although provolone provides that classic, mellow flavor perfect for this dish.

Is this recipe suitable for kids?

Yes, it’s a family-friendly recipe with simple flavors. You can reduce or omit spices for younger palates.

Can I make this dairy-free?

To make it dairy-free, swap the cream for coconut or cashew cream and use a dairy-free cheese alternative, although the flavor profile will be slightly different.

What’s the best cut of beef for this recipe?

Ribeye or sirloin steak sliced thinly works best, offering great flavor and tenderness when cooked quickly.

Can I prepare parts of this dish ahead of time?

Yes, you can cook and slice the beef and vegetables ahead, and even make the sauce; just combine everything right before serving for freshness.

Final Thoughts

There’s something truly special about the harmony of flavors and textures in this Beef Cheesesteak Tortellini with Provolone Sauce. It’s a heartwarming meal that brings comfort and excitement every time you dig in. Whether you’re craving the familiar or ready to try a delicious new twist, this recipe is guaranteed to become a cherished favorite that you’ll return to again and again. So grab your skillet, gather your ingredients, and get ready to enjoy every creamy, beefy bite!

Related Posts

• Huli Huli Chicken
• Honey BBQ Chicken Rice
• Easy Curried Chickpeas with Spinach Recipe

Print