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This rich, cheesy Tortellini with Philly-Style Beef in a Smooth Provolone Sauce brings tender seared beef strips together with soft cheese-filled pasta swirled in a creamy, dreamy sauce. It’s a dish that feels fancy but super cozy and comes together quicker than you'd guess for such bold tastes.
I whipped this up when I wanted something familiar but different. It quickly became a big hit with everyone asking for seconds and sometimes even thirds.
What You Need
- Thin strips of sirloin or ribeye beef: these cuts stay juicy and pack great flavor. Using fresh, high-quality beef makes a real difference
- Cheese tortellini: comfy cheesy pockets. Fresh or refrigerated versions work best for softness
- Olive oil: gives richness and helps brown the beef nicely. Extra virgin tastes best
- Small onion sliced thin: adds subtle sweetness when cooked. Pick ones that are firm and fresh
- Green bell pepper thinly sliced: adds a crisp bite and freshness. Look for bright green and shiny peppers
- Garlic minced: brings lovely aroma. Fresh cloves beat the jarred stuff any day
- Beef broth: makes the sauce hearty and full-bodied. Low sodium lets you control the salt better
- Worcestershire sauce: layers in deep umami flavor with a little tang. Real brands give the best taste
- Italian seasoning: gives balanced herb flavor with a gentle Mediterranean twist. Fresh or dried both work
- Heavy cream: adds smoothness and richness. Use heavy cream for that perfect silky feel
- Shredded provolone cheese: melts nicely with smoky, creamy notes. Pick a quality cheese for best results
- Freshly ground black pepper: adds a little kick and brightens the flavors
- Salt to your liking: brings out all the tastes naturally
- Optional red pepper flakes: gives a mild spicy hint if you like a little heat
- Chopped fresh parsley for topping: adds color and a fresh herby pop
How to Make It
- Boil the Tortellini
- Fill a big pot with salted water and get it boiling hard. Toss in the cheese tortellini and cook just until tender but still with a bite. Before draining, scoop out about half a cup of the pasta water and save it. Keep the tortellini warm on the side.
- Brown the Beef
- Heat the olive oil in a large pan over medium-high heat until it shimmers. Add your sliced beef in a single layer without crowding. Let it cook for 2 to 3 minutes without moving so it browns on one side, then flip and cook 1 to 2 minutes more for medium. Take the beef off the heat and set it aside to rest.
- Cook the Veggies
- Using the same pan with all those tasty brown bits, add your sliced onions and green peppers. Stir occasionally over medium heat for about 3 or 4 minutes until soft but still a bit crisp. Throw in the garlic and cook it for 30 seconds until it smells amazing.
- Whip up the Provolone Sauce
- Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape all those flavorful brown bits from the bottom of the pan. Sprinkle in the Italian seasoning, black pepper, and a pinch of salt. Turn the heat down to medium and add the heavy cream slowly. Stir in the shredded provolone a little at a time while stirring nonstop so it melts smooth and the sauce thickens up. If it feels too thick, mix in some of the reserved pasta water bit by bit until you get just the right stretch.
- Bring It All Together
- Toss the seared beef back into the pan, coating it with the creamy sauce. Add the tortellini and gently mix until everything’s warmed and evenly combined. Let it simmer softly for 1 or 2 minutes so the flavors can really blend.
- Dish It Out
- Give it a quick taste and tweak the salt or pepper if you want. Sprinkle with fresh parsley and a dash of red pepper flakes if you like a little extra zing. Serve it hot and get ready to enjoy that cheesy goodness.
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Keeping it Fresh
Let any leftovers cool down to room temp before sealing them tight in a container. They’ll stay good in the fridge for up to 3 days. When you heat it up again, add a splash of milk or cream and warm it gently on low to keep the sauce creamy and stop the cheese from getting clumpy.
Swap Ideas
Can't find provolone? Mozzarella or fontina work well since they melt smoothly and have mild creamy flavors, though the taste changes a bit. For beef, go with thinly sliced flank steak or even ground beef but cook times will differ. If you want a lighter sauce, try half and half with a bit of cream cheese in place of heavy cream.
What to Serve With It
Backstory
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Common Recipe Questions
- → Which beef cut should I pick for this dish?
Slices of sirloin or ribeye work best since they cook fast and stay tender with the creamy sauce.
- → Can I swap out the cheese tortellini for another pasta?
You sure can! Cheese ravioli or spinach tortellini would be tasty too, but watch their cooking times.
- → How can I keep the sauce from getting too thick?
Save some pasta water when boiling the tortellini. Add it bit by bit to loosen up the sauce if needed.
- → What gives the sauce its deep flavor?
The mix of Worcestershire sauce, beef broth, and Italian herbs makes the sauce extra rich and layered.
- → Do I need to use red pepper flakes as a garnish?
Not at all, but they add a nice little spicy touch that goes well with the creamy cheese.