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Cheesesteak Tortellini bathed in a smooth provolone cream brings a hug of comfort food that’s tough to beat. You get soft cheese-filled pasta, all the tasty bits from a Philly cheesesteak, tender beef, sweet onions and peppers, and a dreamy cheese sauce. Perfect for a cozy night in or when you just want something really satisfying.
The first time I cooked this on a Friday, my husband instantly added it to his top five dinners. Stabbing into those little cheese bundles, scooping up beef and veggies, it’s simple joy and comfort on a fork.
Delicious Ingredients
- Shredded provolone cheese: Gives that classic cheesesteak stretch and flavor Shred your own off a block for meltier results
- Milk: Get silky sauce by whisking in whole milk for richness
- All-purpose flour: Thickens things up nicely Just sift it if it looks clumpy
- Butter: The secret behind that creamy base Unsalted works best so you can adjust seasoning
- Salt and pepper: Foundational seasonings Fresh cracked black pepper lifts all the flavors
- Italian seasoning: Fresh herbs add bursts of flavor Check your jar to make sure it’s still fragrant
- Green bell pepper: Adds crunch and color Pick one that feels heavy and shiny
- Large onion: Slice thin for that caramel sweetness Yellow onions have the best classic taste
- Thinly sliced beef steak: Ribeye or sirloin both stay nice and tender after a quick cook You can ask the butcher to slice, or grab the pre-cut packs
- Olive oil: Stops sticking and boosts flavor Go for extra-virgin if you have it
- Cheese tortellini: This is your cheesy, pillowy base Try to choose one with good cheese filling and not too salty—fresh or frozen both work
Simple Steps
- Put It All Together:
- Once your tortellini are drained, toss them straight into your big skillet with the beef and veggies Pour the cheese sauce over Top everything with a gentle toss so every pasta piece is glossy and loaded with filling Let it warm on low for a couple minutes so every flavor comes through Dish it out hot with extra cheese or herbs if you want
- Make the Provolone Sauce:
- Add butter to a saucepan and turn to medium Mix in flour and whisk until it’s pale, smells kind of nutty—that's your roux. Keep whisking while you slowly add milk The sauce will get thick after about 5 to 7 minutes Drop in the shredded provolone and more Italian seasoning Let that melt and stir until your sauce shines Taste it and sprinkle in salt and pepper if you think it needs it
- Sauté the Filling:
- Heat olive oil in your biggest pan over medium-high Toss in the beef strips, then pile on the onions and pepper Sprinkle with Italian seasoning Stir often as beef browns and veggies soften, watching so nothing burns Add salt and pepper as you go Once it’s browned and fragrant, set aside but keep warm
- Cook the Tortellini:
- Add tortellini to a big, boiling pot of salted water Cook just until they’re barely soft so the filling doesn’t escape Drain and drizzle with a little olive oil to keep them from clumping together
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For me, provolone makes this whole dish. It pulls into those long, gooey strings with every bite. My daughter’s always sneaking one last forkful from the pan and the look on her face when she chases that last cheesy noodle never gets old.
Storing Leftovers
Let your tortellini cool off all the way before sealing it in the fridge. Keeps well for three days in a tight container. Warm up the leftovers gently on low in a pan and add a splash of milk if the sauce needs loosening. Skip blasting it in the microwave or you might end up with split sauce.
Smart Swaps
Want more greens? Try spinach or whole wheat tortellini for extra color or nutrition. Any thin steak will do, and a rotisserie chicken makes this even quicker. Out of provolone? Go with mozzarella or gouda—they melt beautifully too.
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How to Serve
A simple salad with tangy dressing cuts through the richness, and garlic bread is a must for scooping up leftover sauce. Put this dish right in the middle of the table and let everyone dig in together.
Philly Inspiration
This mash-up spins off Philly’s street food favorite—thin beef, sweet onions, piled on a soft roll. Instead of the bun, here you’ve got tortellini, mixing Italian flavors with American comfort in every bite.
Common Recipe Questions
- → Is frozen tortellini okay to use?
Absolutely, either fresh or frozen tortellini will turn out great. Just follow the cooking directions on the bag or box to nail that perfect bite.
- → What's the best steak to cook with?
Go for ribeye or sirloin. They're both tender and stay juicy in the skillet, making everything taste beefier.
- → Can I swap out the provolone?
If you want, try mozzarella or fontina. Still, provolone is the real deal for that gooey texture and punchy flavor.
- → How can I make the sauce smooth?
Start by whisking your butter and flour together really well. Drizzle the milk in slowly, all the while whisking, before tossing in the cheese. This keeps it silky, not lumpy.
- → What else could I toss in for veggies?
Try adding mushrooms, a handful of spinach, or some roasted red peppers for more flavor and a colorful boost.