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Cheesesteak Tortellini in Rich Provolone Sauce

BENARDI

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Cheesesteak Tortellini in Rich Provolone Sauce is a delightful fusion of two beloved comfort foods: the classic Philly cheesesteak and hearty Italian pasta. This dish combines the savory, beefy flavors of a traditional cheesesteak with tender cheese-filled tortellini, all enveloped in a rich, creamy provolone sauce. It’s an inventive take on both cuisines, delivering a one-pan meal that’s both satisfying and easy to make.

Imagine biting into tender, thinly sliced steak mingling with caramelized onions, sweet bell peppers, and earthy mushrooms—all coated in a velvety provolone sauce that clings to every bite of cheese-stuffed tortellini. The dish bursts with umami, a satisfying richness that comes from the combination of creamy cheese, beef, and aromatic vegetables. It’s comfort food elevated, offering a fresh twist that’s ideal for a cozy family dinner or a crowd-pleasing gathering.

For fans of both Philly cheesesteak sandwiches and Italian pasta, this recipe is a culinary marriage made in heaven. It offers a simple way to impress guests or bring excitement to weeknight meals without requiring extensive cooking experience. If you’re looking for something familiar yet unique, Cheesesteak Tortellini in Rich Provolone Sauce might just become your new favorite go-to recipe.

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Ingredient Overview and Selection Tips

Each ingredient in Cheesesteak Tortellini in Rich Provolone Sauce plays a vital role in creating a balanced and flavorful dish. Here’s a breakdown to help you choose the best options:

Tortellini: Cheese tortellini is ideal for this recipe because its mild, creamy filling complements the rich provolone sauce without overpowering the steak and vegetables. The pasta’s shape also holds sauce well, ensuring each bite is flavorful. When selecting tortellini, both fresh and frozen varieties work well; fresh tortellini often has a softer, more delicate texture, while frozen is convenient and holds up nicely in the sauce.

Beef Steak: Thinly sliced cuts like ribeye or flank steak work best here, providing tenderness and a deep beefy flavor that matches the dish’s heartiness. Ribeye, known for its marbling, offers extra juiciness and richness, while flank steak provides a leaner option with a slightly chewier texture. Whatever cut you choose, aim for thin slices to ensure quick, even cooking.

Vegetables: Caramelized onions, bell peppers, and mushrooms are classic cheesesteak additions that bring sweetness, crunch, and umami. The onions and bell peppers add a hint of sweetness as they caramelize, while mushrooms add an earthy depth that complements the beef and cheese. For variety, try using red or yellow bell peppers for a sweeter flavor or substituting shallots for a milder onion taste.

Provolone Sauce: This creamy, velvety sauce is the dish’s highlight, blending the mild, slightly sharp flavor of provolone with rich heavy cream and a touch of beef broth. Provolone melts smoothly, creating a thick sauce that clings well to pasta. For a different twist, you can substitute with mozzarella for mildness or fontina for a more buttery, nutty flavor.

Garnishes and Final Touches: Freshly chopped parsley adds a pop of color and freshness to the dish. For extra flavor, consider sprinkling basil or oregano on top, or even a dash of crushed red pepper for a subtle kick.

Preparing the Ingredients

To make Cheesesteak Tortellini in Rich Provolone Sauce, efficient ingredient prep is key to ensure smooth, uninterrupted cooking.

Tortellini: Start by bringing a large pot of salted water to a boil. Have your cheese tortellini ready, as it will only take a few minutes to cook. Cooking the tortellini first allows you to focus on the steak and sauce without worry about timing later on. Once cooked, drain and set it aside to add at the end.

Steak: For the steak, season both sides generously with salt and pepper to enhance its natural flavors. For maximum juiciness and a good sear, cook the steak slices in batches if your pan is small; overcrowding leads to steaming instead of searing, which can make the meat less flavorful. Sear each side for just a few minutes to keep the steak tender. Once done, set the cooked steak aside temporarily.

Vegetables: Slice the onion, bell pepper, and mushrooms evenly to ensure they cook at the same rate. These will sauté in the same pan as the steak, soaking up any flavorful drippings left behind.

Provolone Sauce Ingredients: Grate the provolone cheese, measure the heavy cream, and have beef broth on hand before starting. Setting up all sauce ingredients in a mise en place simplifies the process, so you can focus on stirring and adjusting the sauce as it thickens rather than rushing to measure.

Cooking the Tortellini

Start by filling a large pot with water and bringing it to a rolling boil. Generously salt the water—about a tablespoon per quart of water—as this is your only chance to season the tortellini itself. Once the water reaches a boil, add the tortellini, stirring gently to prevent sticking.

Follow the package instructions for cooking time, typically around 3–5 minutes for fresh tortellini and a few minutes longer for frozen. To achieve an al dente texture, test a piece a minute before the suggested cooking time ends. Al dente tortellini should be tender but still slightly firm to the bite, as it will continue to cook briefly in the hot sauce later on.

Once the tortellini reaches the perfect texture, drain it immediately and set it aside. Avoid letting it sit in the water to prevent overcooking, which can make it mushy when combined with the sauce.

Searing the Steak

To achieve a tender and juicy steak for the Cheesesteak Tortellini, start by heating a large skillet over medium-high heat until it’s hot. Add a tablespoon of olive oil, swirling it around to coat the pan evenly. The goal here is a quick, high-heat sear to lock in the steak’s juices.

Season the steak slices with salt and pepper just before adding them to the pan. Place the slices in a single layer, ensuring they don’t overlap. Sear for 1–2 minutes per side, just until browned. Avoid overcooking, as thin slices can become tough if cooked too long. For best results, work in batches if necessary to maintain a high pan temperature, which helps with browning and flavor.

Once all slices are seared, remove them from the pan and let them rest for a few minutes on a plate. This brief resting period allows the juices to redistribute, keeping the steak tender and flavorful when added back to the dish later.

Sautéing the Vegetables

After searing the steak, use the same skillet to sauté the vegetables. Start by adding a bit more olive oil if needed, then add the sliced onions and bell peppers to the pan. Cook over medium heat, stirring occasionally, for 5–7 minutes. The goal is to soften them and develop a light caramelization, which adds sweetness and depth to the dish.

Once the onions and peppers are beginning to soften and brown slightly, add the sliced mushrooms. Mushrooms release moisture as they cook, so keep the heat steady to allow the liquid to evaporate and help them brown. Continue sautéing for another 3–4 minutes, until the mushrooms are tender and the onions and peppers have a mix of softness with a slight crunch.

This balance of textures and flavors enhances the dish, bringing a sweetness from the caramelized onions, a slight bitterness from the peppers, and an earthy umami from the mushrooms.

Combining Steak with Sautéed Vegetables

Once the vegetables are perfectly sautéed, return the seared steak slices to the skillet. Gently toss the steak with the onions, peppers, and mushrooms, ensuring everything is evenly distributed. Keep the heat at medium-low to avoid overcooking the steak and allow the flavors to meld together.

As the steak warms up, it absorbs the subtle sweetness of the caramelized onions and the earthy flavors of the mushrooms and peppers. This brief mixing and warming step helps unify the flavors, creating a balanced base before the rich provolone sauce is added.

Making the Rich Provolone Sauce

To create the rich, creamy provolone sauce, reduce the skillet’s heat to medium and pour in 1 cup of heavy cream and ½ cup of beef broth. Stir well to combine and loosen any flavorful bits from the bottom of the pan, which adds depth to the sauce. Let this mixture warm for 1–2 minutes, but avoid letting it come to a full boil, as this can cause the cream to separate.

Next, gradually add 2 cups of grated provolone cheese, stirring constantly as it melts into the cream. To achieve a smooth, thickened consistency, continue stirring gently but consistently, allowing the cheese to fully incorporate without clumping. If the sauce appears too thin, allow it to simmer for a couple of minutes, stirring frequently. If it thickens too much, add a splash of beef broth or cream to adjust.

For a balanced flavor, taste the sauce and season as needed with salt and freshly ground black pepper. Since provolone has a mild but slightly sharp flavor, it should add some natural saltiness. Adjust seasoning to taste, and consider adding optional seasonings like a pinch of garlic powder or a dash of Italian herbs for extra depth.

Troubleshooting tips: if the sauce becomes grainy or splits, lower the heat and stir in a bit more cream to bring it back together. Avoid using high heat, as this can cause the cheese to seize up, making the sauce gritty instead of smooth and velvety. Once the sauce is creamy and well-seasoned, it’s ready to coat the tortellini and steak mixture for a luxurious final dish.

Finishing with Tortellini and Serving Tips

With the provolone sauce ready and thickened, add the cooked tortellini directly into the skillet with the sauce, steak, and sautéed vegetables. Gently toss everything together to ensure the tortellini is evenly coated in the rich, creamy sauce and that the steak and vegetables are distributed throughout. This gentle tossing helps the tortellini stay intact and absorb the flavors without breaking.

Once combined, take a moment to taste-test the dish, adjusting seasoning as needed. Add a touch more salt or pepper if the flavors need a boost. For a hint of heat, sprinkle in a pinch of crushed red pepper flakes, or a touch of garlic powder for added depth.

For serving, transfer the tortellini to a large, shallow dish for a rustic presentation or plate individually for a more refined look. Garnish with freshly chopped parsley to add a pop of color and freshness. You could also sprinkle a little grated Parmesan on top for extra richness or add fresh basil or oregano for a herbal touch.

For an elegant finishing touch, serve with crusty bread on the side to soak up any extra sauce. This dish is best enjoyed hot, with each bite delivering a mix of creamy, savory, and slightly sweet flavors that come together beautifully.

FAQs: Cheesesteak Tortellini in Rich Provolone Sauce

  1. Can I use different types of cheese for the sauce?
    Yes! While provolone provides a mild sharpness, other cheeses can work well. Mozzarella gives a creamier, milder taste, while fontina adds a buttery, nutty flavor. For extra depth, blend in a small amount of Parmesan or Gruyère. Just be mindful that cheese varieties with high oil content, like cheddar, may alter the sauce’s texture.
  2. What other types of pasta work well in this recipe?
    Cheese tortellini is ideal for this dish, but you can substitute it with other stuffed pastas like ravioli, or unfilled options like rigatoni or penne, which also hold sauce well. Just ensure you cook the pasta to al dente for the best texture.
  3. Is there a way to make this dish gluten-free?
    Absolutely! Use gluten-free tortellini or substitute with another gluten-free pasta. Additionally, check that the beef broth and cheese are gluten-free, as some processed products may contain gluten.
  4. How can I add a spicy kick to this recipe?
    To spice things up, add a pinch of crushed red pepper flakes to the sauce, or toss in a few slices of jalapeño with the vegetables. A dash of hot sauce or cayenne pepper can also bring some heat without overpowering the flavors.
  5. What’s the best way to store leftovers?
    Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat on the stovetop or in the microwave, adding a splash of cream or broth to help the sauce regain its creamy texture.
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Cheesesteak Tortellini in Rich Provolone Sauce


  • Author: BENARDI

Description

Indulge in a comforting fusion of classic Philly cheesesteak flavors with creamy, cheesy tortellini. This dish combines tender steak, savory vegetables, and rich provolone sauce with pillowy tortellini, creating a deliciously hearty meal perfect for weeknights or cozy gatherings.


Ingredients

Scale

For the Tortellini and Steak:

  • 1 lb cheese tortellini
  • 1 lb thinly sliced beef steak
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the Vegetables:

  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup sliced mushrooms

For the Provolone Sauce:

  • 2 cups grated provolone cheese
  • 1 cup heavy cream
  • ½ cup beef broth
  • Chopped parsley, for garnish

Instructions

1️⃣ Cook the Tortellini: In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Drain and set aside.

2️⃣ Prepare the Steak: Season the steak with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the steak slices and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.

3️⃣ Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, and mushrooms. Sauté for 5-7 minutes, or until the vegetables are softened and caramelized.

4️⃣ Add Steak Back to the Skillet: Return the cooked steak to the skillet, combining it with the sautéed vegetables.

5️⃣ Make the Provolone Sauce: Reduce the heat to medium. Add the heavy cream, beef broth, and grated provolone cheese to the skillet, stirring continuously until the cheese melts and the sauce thickens, about 3-4 minutes.

6️⃣ Combine with Tortellini: Add the cooked tortellini to the skillet, gently tossing to coat each piece in the rich provolone sauce.

7️⃣ Season and Serve: Taste and adjust seasoning with additional salt and pepper, if needed. Garnish with chopped parsley and serve hot.

Notes

  • For an extra layer of flavor, add a splash of Worcestershire sauce or a pinch of garlic powder to the steak.
  • Substitute provolone with mozzarella for a milder, creamier sauce if desired.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to maintain the sauce’s creaminess.

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