Cheesesteak Tortellini in Rich Provolone Sauce

Kitchen Equipment You’ll Need

  • Large skillet or sauté pan
  • Medium saucepan (for the sauce)
  • Cutting board and knife
  • Measuring cups and spoons
  • Whisk
  • Tongs or spatula

How to Make Cheesesteak Tortellini

Step 1: Cook the Tortellini

Start by cooking the tortellini according to the package instructions. Once cooked, drain and set aside. If using frozen tortellini, make sure it is cooked until tender but not mushy, as it will be mixed with the sauce later.

Step 2: Sauté the Steak and Veggies

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Sauté for 3-4 minutes until the steak is browned but still juicy. Remove the steak from the skillet and set aside.

In the same skillet, add the remaining olive oil, then toss in the sliced onions, bell peppers (if using), and garlic. Sauté for another 3-4 minutes until the vegetables are softened and slightly caramelized. Remove from heat and set aside.

Step 3: Make the Provolone Sauce

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Let the roux cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

Gradually whisk in the milk (or heavy cream) until smooth. Cook for 2-3 minutes until the sauce starts to thicken. Lower the heat and slowly stir in the shredded provolone and Parmesan cheeses until melted and creamy. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of milk to reach your desired consistency.

Step 4: Combine Everything

Add the cooked steak, vegetables, and tortellini to the skillet, then pour the creamy provolone sauce over the top. Toss everything together gently to coat the steak and tortellini in the rich cheese sauce.

Step 5: Serve and Enjoy

Garnish the dish with fresh parsley if desired, and serve hot. Pair with a fresh salad or garlic bread for a complete meal.


Tips for the Best Cheesesteak Tortellini

  • Thinly Slice the Steak: For the most tender results, make sure the steak is sliced thinly. You can even freeze the steak for about 20 minutes before slicing to make it easier to cut.
  • Choose Fresh Tortellini: Fresh cheese tortellini works best in this recipe for its tender texture, but frozen tortellini is a great substitute if fresh isn’t available.
  • Don’t Overcook the Cheese Sauce: Be careful not to overheat the provolone sauce, as high heat can cause the cheese to separate. Keep it on low and stir until it’s just melted and smooth.

Variations and Recipe Swaps

  • Add Mushrooms: For an extra savory touch, add sautéed mushrooms to the mix when cooking the onions and peppers.
  • Spicy Twist: If you like a bit of heat, stir in some crushed red pepper flakes or drizzle the finished dish with a little hot sauce.
  • Swap Cheeses: If you can’t find provolone, you can use mozzarella or even white cheddar for a similar creamy texture and taste.

How to Store and Reheat Leftovers

This Cheesesteak Tortellini will store well in the refrigerator for up to 3 days in an airtight container. To reheat, place it in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce. You can also reheat it in the microwave, but be sure to stir occasionally to keep the sauce smooth.


What to Serve with Cheesesteak Tortellini

  • Garlic Bread: A side of garlic bread is perfect for soaking up that rich provolone sauce.
  • Caesar Salad: A crisp Caesar salad provides a refreshing contrast to the richness of the dish.
  • Sautéed Greens: Sautéed spinach or kale can add a nutritious and earthy element to the meal.

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