Tender cheese tortellini, juicy seared steak, and a rich, velvety provolone sauce come together in this comforting skillet dinner. Inspired by the flavors of a classic cheesesteak, this creamy tortellini recipe delivers savory beef, melted cheese, garlic, and perfectly coated pasta in every bite.
Why You’ll Love This Recipe
- Rich, creamy provolone sauce
- Tender pieces of seared beef
- Cheese-filled tortellini for extra flavor
- Ready in about 35 minutes
- Easy skillet dinner
- Perfect for busy weeknights
- Hearty, comforting, and family-friendly
Time and Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
For the Steak and Tortellini
- 1 lb (450 g) sirloin steak or ribeye steak
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 20 oz (567 g) refrigerated cheese tortellini
- 1 tablespoon chopped fresh parsley, for garnish
- 1/4 teaspoon red pepper flakes, optional
For the Rich Provolone Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon freshly ground black pepper
- 6 oz (170 g) provolone cheese, freshly shredded or finely chopped
- 1/3 cup freshly grated Parmesan cheese
- Salt, to taste
Instructions
1. Prepare the Steak
Pat the steak dry with paper towels and cut it against the grain into small bite-size strips or pieces.
Season with salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the steak in a single layer.
Sear for 1–2 minutes without moving it, then turn the pieces and cook for another 1–2 minutes, until browned on the outside.
Avoid overcrowding the skillet. Cook the steak in two batches if necessary.
Transfer the browned steak to a clean plate. The steak does not need to be completely cooked through at this stage because it will finish cooking briefly in the sauce.
2. Cook the Tortellini
Bring a large pot of generously salted water to a boil.
Add the cheese tortellini and cook according to the package directions until just al dente.
Before draining, reserve about 1 cup of the pasta cooking water.
Drain the tortellini and set aside. Do not rinse.
3. Sauté the Onion and Garlic
Reduce the skillet heat to medium.
Add 1 tablespoon of butter to the same skillet used for the steak.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.
Transfer the onion and garlic to the plate with the steak.
4. Start the Provolone Sauce
Keep the skillet over medium heat and add 2 tablespoons of butter.
Once melted, sprinkle in the flour.
Whisk continuously for about 1 minute. The mixture should become smooth and lightly foamy, but it should not brown.
Slowly pour in the milk while whisking continuously to prevent lumps.
Add the heavy cream and beef broth.
Whisk until completely smooth.
5. Season the Sauce
Stir in the Worcestershire sauce, Italian seasoning, and black pepper.
Bring the sauce to a very gentle simmer over medium-low heat.
Cook for 3–4 minutes, stirring frequently, until it begins to thicken enough to lightly coat the back of a spoon.
Do not allow the sauce to boil vigorously.
6. Melt the Provolone
Reduce the heat to low.
Add the provolone gradually, a small handful at a time, stirring gently after each addition until completely melted before adding more.
Add the Parmesan and continue stirring until the sauce is smooth, creamy, and glossy.
Taste and add salt only if needed, since provolone and Parmesan already contain salt.
If the sauce becomes too thick, add reserved pasta water 1–2 tablespoons at a time until the desired consistency is reached.
7. Combine the Tortellini and Steak
Add the cooked tortellini to the provolone sauce.
Gently toss until every piece is generously coated.
Return the steak, onion, garlic, and any juices collected on the plate to the skillet.
Fold everything together gently and cook over low heat for 1–2 minutes, just until the steak is warmed through and the sauce coats the tortellini evenly.
Avoid prolonged cooking at this stage to keep the steak tender.
8. Finish and Serve
Remove the skillet from the heat.
Allow the tortellini to rest for 2 minutes. The sauce will thicken slightly as it sits.
Finish with freshly ground black pepper, chopped parsley, and red pepper flakes if desired.
Serve immediately while the provolone sauce is hot and creamy.
Tips for the Best Cheesesteak Tortellini
Use Tender Beef
Sirloin is an excellent everyday option, while ribeye produces an especially tender and flavorful result. Always slice the steak against the grain.
Sear the Steak Quickly
A hot skillet creates browned edges while keeping the center tender. Overcooking the steak during the first step can make it tough once returned to the sauce.
Freshly Shred the Provolone
Freshly shredded or finely chopped provolone melts more smoothly than pre-shredded cheese, which may contain anti-caking ingredients.
Keep the Heat Low When Adding Cheese
High heat can cause cheese sauces to become grainy or separate. Reduce the heat before gradually incorporating the provolone.
Keep the Sauce Generous
The tortellini will absorb some sauce as it rests. The sauce should therefore look slightly looser than the desired final consistency when the pasta is first added.
Reserve the Pasta Water
The starchy cooking water is useful for loosening the sauce without making it watery. Add only a little at a time.
Variations
Mushroom Cheesesteak Tortellini
Sauté 8 oz (225 g) sliced mushrooms until browned before preparing the sauce. Add them back to the skillet with the steak.
Pepper and Onion Cheesesteak Tortellini
Add thinly sliced green bell pepper with the onion for more traditional cheesesteak-inspired flavor.
Spicy Provolone Tortellini
Add 1/2 teaspoon red pepper flakes to the sauce or finish the dish with additional crushed red pepper.
Chicken Provolone Tortellini
Replace the steak with bite-size pieces of boneless, skinless chicken breast or chicken thighs.
What to Serve with Cheesesteak Tortellini
Because this dish is rich and satisfying, lighter sides work particularly well. Serve it with a simple green salad, roasted broccoli, sautéed green beans, asparagus, or garlic bread.
Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3 days.
The sauce will thicken considerably when chilled.
Reheating
Reheat gently in a skillet over low heat.
Add a splash of milk, cream, or beef broth and stir occasionally until the sauce becomes creamy again.
Avoid overheating or boiling the sauce, which can cause the cheese to separate and may overcook the steak.
Frequently Asked Questions
What is the best provolone for this recipe?
Mild provolone creates a smooth, creamy sauce with a balanced cheese flavor. Sharp provolone can be used for a stronger, more pronounced flavor, or the two varieties can be combined.
Can frozen tortellini be used?
Yes. Cook frozen cheese tortellini according to the package directions, drain well, and add them to the prepared sauce.
Why did the provolone sauce become grainy?
Cheese sauce can become grainy when the temperature is too high or the cheese is added too quickly. Keep the heat low and incorporate the cheese gradually.
How can the sauce be made thinner?
Add reserved tortellini cooking water, milk, or beef broth a tablespoon at a time until the sauce reaches the desired consistency.
How can the sauce be made thicker?
Let the sauce simmer gently before adding the cheese. It will also naturally thicken after the tortellini and melted cheese are incorporated.
Can the recipe be prepared ahead?
The dish is best served immediately because the tortellini continue absorbing the sauce during storage. The steak can be sliced and the ingredients prepared ahead to make cooking faster.
Conclusion
Cheesesteak Tortellini in Rich Provolone Sauce combines tender seared steak, cheese-filled tortellini, sautéed onion, and a generous provolone cream sauce in one hearty skillet. The combination of juicy beef, melted cheese, and creamy pasta makes it an easy comfort-food dinner with bold cheesesteak-inspired flavor.
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