Cheesesteak Tortellini in Rich Provolone Sauce – A Comforting Pasta Twist You Didn’t Know You Needed!
Imagine tender cheese tortellini wrapped in a creamy, melty provolone sauce, paired with seasoned beef, caramelized onions, and sautéed peppers. It’s everything you love about a classic Philly cheesesteak but reinvented as a hearty pasta dish that’ll wow your dinner table. This dish is rich, cozy, and bursting with flavor—perfect for chilly evenings or whenever comfort food calls your name.
I made this once for guests, and they scraped the pot clean—yes, it’s that good!
Ingredients:
- 1 lb cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- ¾ lb thinly sliced beef (steak or deli roast beef works too)
- 1 tbsp Worcestershire sauce
- 1½ cups heavy cream
- 1½ cups shredded provolone cheese
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Cook tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onions and peppers until soft and slightly caramelized (about 5–7 minutes).
- Add garlic and sliced beef. Cook for 2–3 minutes, then stir in Worcestershire sauce.
- Reduce heat to low. Pour in the heavy cream and stir to combine. Let it simmer gently for 2–3 minutes.
- Gradually add the provolone cheese, stirring until melted and smooth.
- Fold in the cooked tortellini. Toss everything to coat evenly in the sauce.
- Season with salt and pepper. Garnish with chopped parsley if desired. Serve hot!
Extra Tips for Maximum Flavor:
- Use deli-sliced roast beef if you’re short on time. Just tear it into strips and warm it through.
- Want extra cheesiness? Mix in a handful of mozzarella or white cheddar.
- For a spicy kick, toss in some sliced jalapeños or red pepper flakes.
Nutrition Breakdown (Per Serving):
| Calories | 560 kcal |
| Protein | 28 g |
| Carbs | 42 g |
| Fat | 32 g |
| Sugar | 4 g |
| Sodium | 520 mg |
Printable Summary
| Cheesesteak Tortellini in Provolone Sauce | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
FAQs
Q: Can I make this ahead of time?
Yes! Reheat gently on the stove with a splash of cream or milk to loosen the sauce.
Q: Can I use another type of pasta?
Absolutely—penne, rotini, or even shells work fine if tortellini isn’t available.
Q: What cut of beef is best?
Thinly sliced ribeye or sirloin is perfect, but deli roast beef saves time and still tastes great.
Q: Can I freeze this dish?
You can freeze it, though the sauce might separate slightly when reheated. Stir well while warming it back up.
It’s pasta. It’s cheesesteak. It’s creamy, cheesy, and completely irresistible—definitely a recipe to keep in your dinner rotation!
