The sizzle of peppers and steak on a hot cast iron pan always reminds me of boardwalk lunches during summer break. That smoky, cheesy smell? Pure comfort. This cheesesteak tortellini rich provolone sauce recipe takes everything we love about a Philly classic and folds it into pillowy pasta. Rich, satisfying, and just the right amount of indulgentno wonder it’s been popping up in easy dinner recipes all over lately.
This dish starts with savory ground beef, sweet bell peppers, and five-cheese tortellinibathed in a creamy provolone sauce that clings to every bite. It’s like your favorite cheesesteak sandwich met your coziest bowl of pasta. Simple to make, thanks to store-bought tortellini and one-pan magic. If you’re exploring beef tortellini recipes or steak and tortellini recipes that feel special but stay humble, this one’s a solid go-to. Minimal prep. Major comfort.
I first pulled this together in late 2020, when grocery runs were quick and comfort food was high priority. My husband walked in, sniffed the air, and said, “Is someone grilling cheesesteaks in here?”mouth full before I could answer. What I learned: browning the beef with onions first builds flavor base fast, and adding a splash of pasta water to the cheese sauce helps it coat better. Over 10 years developing recipes, and this combo still surprises people in the best way.
Discover a delightful fusion with this cheesesteak tortellini rich provolone sauce recipe that combines the bold flavors of Philly cheesesteak and creamy Italian pasta. Perfect for cheesestake tortellini lovers and anyone searching for easy dinner recipes, this dish delivers a hearty, cheesy comfort meal that’s sure to impress. Enjoy a unique blend of tender beef, sautéed peppers and onions, all smothered in a luscious provolone sauce served over cheese tortellini.
1 lb thinly sliced beef (e.g., ribeye or sirloin), cut into strips
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups milk
1 cup beef broth
8 oz provolone cheese, shredded
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (optional, for garnish)
Method
Cut the beef into thin strips against the grain and prepare the green and red bell peppers, onion, and garlic by slicing and mincing respectively. Cook the tortellini according to the package instructions until tender but firm; drain and keep aside.
Warm the olive oil in a large skillet over medium-high heat. Quickly brown the beef strips for 2 to 3 minutes, seasoning with salt and pepper. Remove the beef and set it aside. Using the same skillet, cook the sliced onions and bell peppers until they soften, about 5 to 7 minutes. Add the garlic and cook for an additional minute. Return the seared beef to the pan and mix everything well; set aside.
In a medium pot, whisk together the flour with ¼ cup cold milk to make a smooth slurry. Heat the remaining 1¼ cups milk and beef broth over medium heat until warm, then slowly whisk in the flour mixture. Keep stirring for 5 to 7 minutes until the sauce thickens and barely begins to bubble. Lower the heat and stir in the shredded provolone cheese, along with salt and pepper, until the cheese melts fully and the sauce remains smooth.
Combine the cooked tortellini and beef-vegetable mixture with the creamy provolone sauce, folding gently to mix everything. Serve the dish right away topped with chopped fresh parsley for a pop of color. For a richer option, place the mixture in a baking dish, sprinkle extra cheese on top, and bake at 375°F (190°C) for 15 to 20 minutes until bubbly and golden brown.
Notes
For an even creamier texture, you can add a bit more provolone cheese before baking. Leftovers store well in the fridge for up to 3 days and reheat beautifully on the stove or microwave. Garnishing with fresh parsley adds brightness, but it’s optional.
Why You’ll Love This Recipe
This Cheesesteak Tortellini with Rich Provolone Sauce offers a delightful blend of Italian and Philly comfort classics, perfect for those evenings when you crave something indulgent yet easy to prepare. Here’s why you’ll adore it:
All the Philly Cheesesteak flavors: Savor tender steak, sweet grilled peppers, and melty provolone, all transformed into a creamy pasta dish.
Beginner-friendly: Made with convenient store-bought tortellini, it’s a fuss-free meal that tastes impressive.
One pan for minimal cleanup: Browning the beef and sautéing the veggies in the same skillet locks in flavor and minimizes cleanup.
Customizable: Whether you desire more vegetables or less cheese, you’re in complete control.
Key Ingredients Breakdown
This recipe keeps things simple with familiar ingredients that deliver a powerful punch of flavor. Here’s a quick overview:
Cheese Tortellini: The soft, cheesy pasta that brings the dish together. Using pre-made tortellini means less work and more comfort.
Thinly Sliced Beef: Ribeye or sirloin are ideal choicesthey cook quickly and are packed with flavor.
Provolone Cheese: The star of the rich sauce. Opt for shredded provolone for easy melting.
Bell Peppers & Onion: These sweet, smoky vegetables are essential for creating that authentic cheesesteak taste.
Pro Tip: Garnish with fresh parsley for a vibrant pop of color and brightness at the end!
How to Make It: Step-by-Step
Let’s break this down into simple, achievable steps. You’re closer to enjoying this heartwarming dish than you think!
Prep your ingredients: Slice the beef thinly against the grain and prepare the peppers and onions. Cook your tortellini according to the package directions.
Sear the beef: Heat olive oil in a skillet, add the beef, and cook for just 2–3 minutes. Remove and set aside. Then, sauté your sliced veggies until soft and fragrant. Stir in garlic for that irresistible aromatic finish.
Make the provolone sauce: In a separate saucepan, whisk a flour slurry, then add warmed milk and beef broth. Slowly stir in the shredded provolone until the sauce becomes glossy and creamy.
Bring it together: Add the cooked tortellini and beef-vegetable mixture into the sauce. Stir gently to coat everything evenly and let it simmer for a minute to marry the flavors.
Optional bake: Feeling fancy? Transfer the mixture to a baking dish, sprinkle with extra cheese, and bake at 375°F for 15–20 minutes. Bake until bubbly and golden brown.
Tips, Substitutions, and Tweaks
Swaps: No provolone on hand? Try mozzarella or Monterey Jack for a similar melty texture in your sauce.
Additions: Sautéed mushrooms or fresh spinach make excellent additions if you’re looking to incorporate more vegetables.
Shortcut: Utilize pre-sliced or frozen vegetables to significantly cut down on prep time.
Pro Tip: Always save a few spoonfuls of pasta water; it’s perfect for loosening the sauce if it becomes too thick.
Storage and Reheating
If you happen to have leftovers (which is a big “if” with this delicious dish), it stores beautifully for convenient lunches or dinners later in the week.
Storage Method
How To
How Long
Fridge
Pack in an airtight container.
3–4 days
Reheat
Warm in a skillet with a splash of broth to loosen the sauce.
N/A
Freezer
Not recommendedsauce may separate.
N/A
Expert Says
The CHEESESTEAK TORTELLINI RICH PROVOLONE SAUCE combines protein and calcium-rich provolone with tender pasta, enhancing both flavor and texture. Heating provolone slowly helps prevent separation, ensuring a smooth, creamy sauce that clings well to the tortellini for optimal mouthfeel and balance in every bite.
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Crafting this Cheesesteak Tortellini Rich Provolone Sauce recipe involved several rounds of testing in my kitchen. Each attempt taught me how to perfectly balance the creamy richness without making it too heavy. After a few tweakslike adjusting the cheese melt and seasoningit finally achieved that ideal spot where robust flavor and comforting texture beautifully come together.
To avoid curdling, cook the provolone sauce on low heat and add cheese gradually, stirring constantly. Avoid boiling the sauce after cheese melts. Using whole milk or cream helps maintain a smooth texture for this recipe’s rich finish.
Can I use different cheeses for the sauce?
Yes, substituting or adding mozzarella or fontina can enhance meltiness and flavor. However, provolone provides the signature taste and creaminess important for this dish’s character. Experiment with your favorite five cheese tortellini recipes for variation.
What is the best type of tortellini to use?
Fresh or refrigerated cheese-filled tortellini works best for quick cooking and authentic texture. For a heartier option, beef tortellini recipes complement this meal well by adding more protein without overpowering the sauce.
How can I make this recipe vegetarian?
Replace the ground beef with sautéed mushrooms or plant-based crumbles to add umami. Use vegetable broth in the sauce to maintain depth of flavor. This tweak keeps the creamy sauce delightful while fitting vegetarian preferences.
What are some side dishes to pair with this meal?
Simple green salads, roasted vegetables, or garlic bread balance the richness of this dish. Steamed broccoli or a light slaw add freshness and texture contrast, rounding out this easy dinner recipe for a satisfying meal.
Conclusion
In about 30 minutes and with just one pan, this cheesesteak tortellini with rich provolone sauce comes together smooth, creamy, and packed with cozy, savory goodness. You’ll love how the tender beef and melty cheese lovingly wrap around those little pillows of tortellinipure comfort in every bite.
Feel free to toss in fresh spinach or swap provolone for mozzarella if that’s what you have on hand. A splash of pasta water is my secret to achieving a silky sauce that perfectly coats every morsel. Leftovers reheat beautifully, making this a winning dish for quick lunches or laid-back dinners during busy weeks.
Did this recipe bring back any Philly sandwich memories or family dinner stories for you? I’d love to see your kitchen creationssnap a photo, tag it, or save this recipe for when you need an easy, satisfying meal that feels like a warm hug. Cooking should always feel this good.
