If you’re looking for the ultimate comfort food mashup, Cheesesteak Tortellini in Rich Provolone Sauce is where Italian elegance meets Philly street food greatness. Imagine tender, cheese-stuffed tortellini smothered in a velvety provolone cheese sauce, combined with sautéed peppers, onions, and seasoned beef strips reminiscent of a classic Philly cheesesteak.
This dish is indulgent, satisfying, and perfect for weeknight dinners, cozy date nights, or family gatherings. It delivers big flavors while still being relatively easy to make – a modern twist on two comfort food favorites in one skillet. You’ll be licking the spoon and going back for seconds (or thirds).
Ingredients:
For the Beef & Veggies:
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1 lb thinly sliced ribeye steak (or shaved beef)
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1 tbsp olive oil
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1 tbsp butter
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1 small green bell pepper, sliced
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1 small red bell pepper, sliced
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1 small yellow onion, sliced
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2 cloves garlic, minced
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Salt and black pepper to taste
For the Cheese Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups whole milk (warm)
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1 cup shredded provolone cheese
-
½ cup grated parmesan cheese
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½ tsp garlic powder
-
½ tsp onion powder
-
Salt and pepper to taste
For the Pasta:
-
20 oz refrigerated cheese tortellini
Preparation:
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions (typically 3-5 minutes until they float). Drain and set aside. Drizzle with a little olive oil to prevent sticking.
Step 2: Sauté the Beef
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the thinly sliced ribeye steak. Season with salt and pepper and sear for 2-3 minutes per side until browned. Remove from skillet and set aside.
Step 3: Cook the Vegetables
In the same skillet (don’t clean it – flavor lives here!), add the sliced bell peppers and onions. Sauté for 4-5 minutes until soft and caramelized. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Make the Provolone Sauce
In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour to create a roux. Cook for 1 minute while whisking. Slowly pour in the warm milk, whisking constantly until smooth and thickened (about 3-5 minutes).
Lower the heat and stir in the provolone and parmesan cheese until melted and creamy. Season with garlic powder, onion powder, salt, and pepper to taste.
Step 5: Bring It All Together
Add the cooked tortellini, sautéed veggies, and seared beef back into the skillet. Pour the provolone sauce over everything and gently toss until fully coated. Let it simmer for 2-3 minutes so the flavors meld together.
Variation:
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Spicy Version: Add red pepper flakes or sauté a chopped jalapeño with the peppers and onions.
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Chicken Swap: Use grilled or shredded chicken instead of steak for a lighter twist.
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Mushroom Boost: Add sliced baby bella mushrooms with the veggies for an earthy flavor.
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Provolone-Mozzarella Blend: Mix in shredded mozzarella with provolone for an even cheesier pull.
COOKING Note:
Thinly sliced ribeye is key for that true cheesesteak flavor. Freeze the beef for 30 minutes before slicing to make it easier to get paper-thin cuts. Also, be sure not to overcook the tortellini – you want it tender, not mushy.
Serving Suggestions:
Serve this hearty skillet meal with:
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Garlic bread or cheesy toast for dipping
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A light arugula salad with vinaigrette to balance the richness
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A glass of red wine or sparkling water with lemon
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Roasted broccoli or asparagus on the side for a veggie boost
Tips:
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Shortcut Tip: Use pre-shaved beef or deli roast beef in a pinch.
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Extra Creamy: Stir in a splash of heavy cream if your sauce feels too thick.
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Make Ahead: You can prep the sauce and beef-veggie mix ahead of time and store separately. Combine and reheat when ready.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
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Don’t Skip the Sear: Searing the meat gives that caramelized flavor that mimics a true Philly cheesesteak.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving – serves 4):
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Calories: 680
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Protein: 35g
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Sodium: 690mg
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Carbohydrates: 48g
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Fat: 38g
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Fiber: 3g
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Sugars: 6g
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Cholesterol: 95mg
Note: Nutrition will vary depending on tortellini brand and meat choice.
FAQs:
Q: Can I use frozen tortellini?
A: Yes! Just boil it as directed and drain well before adding to the skillet.
Q: What other cheese can I use instead of provolone?
A: Mozzarella, fontina, or white American cheese are great creamy options that still capture the cheesesteak flavor.
Q: Can this be made vegetarian?
A: Absolutely. Skip the steak and add sautéed mushrooms or plant-based beef strips.
Q: How do I prevent the cheese sauce from clumping?
A: Warm your milk before adding to the roux, and add cheese gradually over low heat while stirring constantly.
Q: Is it spicy?
A: Not at all – unless you choose to spice it up with chili flakes or jalapeños.
Conclusion:
Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate hybrid of bold flavor and creamy indulgence. It’s a dish that’s hearty enough for the hungriest appetites yet easy enough for any home cook to tackle. Whether you’re treating yourself to a cozy night in or serving it to friends and family, this recipe is guaranteed to become a new favorite in your comfort food rotation.
With tender tortellini, sizzling beef, sweet peppers, and a dreamy cheese sauce, it’s got everything you crave in one skillet. Bookmark this one, Emily it’s a keeper!
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Cheesesteak Tortellini in Rich Provolone Sauce
- Total Time: 40 minutes
Ingredients
Ingredients:
For the Beef & Veggies:
-
1 lb thinly sliced ribeye steak (or shaved beef)
-
1 tbsp olive oil
-
1 tbsp butter
-
1 small green bell pepper, sliced
-
1 small red bell pepper, sliced
-
1 small yellow onion, sliced
-
2 cloves garlic, minced
-
Salt and black pepper to taste
For the Cheese Sauce:
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
2 cups whole milk (warm)
-
1 cup shredded provolone cheese
-
½ cup grated parmesan cheese
-
½ tsp garlic powder
-
½ tsp onion powder
-
Salt and pepper to taste
For the Pasta:
-
20 oz refrigerated cheese tortellini
Instructions
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions (typically 3-5 minutes until they float). Drain and set aside. Drizzle with a little olive oil to prevent sticking.
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the thinly sliced ribeye steak. Season with salt and pepper and sear for 2-3 minutes per side until browned. Remove from skillet and set aside.
In the same skillet (don’t clean it – flavor lives here!), add the sliced bell peppers and onions. Sauté for 4-5 minutes until soft and caramelized. Stir in the minced garlic and cook for another 30 seconds until fragrant.
In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour to create a roux. Cook for 1 minute while whisking. Slowly pour in the warm milk, whisking constantly until smooth and thickened (about 3-5 minutes).
Lower the heat and stir in the provolone and parmesan cheese until melted and creamy. Season with garlic powder, onion powder, salt, and pepper to taste.
Add the cooked tortellini, sautéed veggies, and seared beef back into the skillet. Pour the provolone sauce over everything and gently toss until fully coated. Let it simmer for 2-3 minutes so the flavors meld together.
Notes
Thinly sliced ribeye is key for that true cheesesteak flavor. Freeze the beef for 30 minutes before slicing to make it easier to get paper-thin cuts. Also, be sure not to overcook the tortellini – you want it tender, not mushy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 680
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 38 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg