Cheesesteak Tortellini in Rich Provolone Sauce
Total Time: 35 minutes | Difficulty: Easy
Imagine the best parts of a cheesesteak—seared steak, sweet onions, and colorful peppers—tossed with pillowy tortellini and cloaked in a glossy provolone sauce. It’s comfort with a little swagger, the kind of Steak Pasta that feels bistro‑special yet fits right into weeknight life. One skillet, quick steps, and every bite tastes like a cozy splurge.
For fans of Tortellini Recipes and effortless Pasta Dinners, this mash‑up answers the eternal “what’s for dinner?” with flair. The sauce is lush but not fussy, the technique is simple, and you can even swirl in a spoonful of Marinara for that red‑sauce nostalgia without losing the star: rich, melty Provolone.
I first made this on a rainy Thursday, rifling through the fridge and landing on tortellini, provolone, and a small pack of sirloin tips. The result felt like a weeknight miracle: fast, deeply satisfying, and infinitely riffable. It’s since become one of our most-requested Pasta Dinner Recipes—a “restaurant at home” moment without the reservation.
Ingredient Context & Substitutions
Tortellini
Refrigerated cheese tortellini keep this fast and plush; frozen works too (add a minute or two). Spinach tortellini add color and a hint of earthiness—perfect for Tortellini Pasta lovers.
Steak
Flank steak, sirloin, or shaved ribeye sear quickly and slice tender. If swapping proteins, rotisserie chicken or Italian sausage turn this into a different—but equally cozy—Main Dish Recipes vibe.
Peppers & Onions
They’re the cheesesteak soul. Use red and green for color and balance; add mushrooms if you love the classic twist.
Provolone & Parmesan
Provolone melts into a silky, savory blanket; Parmesan sharpens the edges. Always grate fresh for a smooth sauce that won’t turn grainy.
Cream & Broth
Half‑and‑half plus beef broth gives body without heaviness; heavy cream makes it ultra‑luxurious. A splash of pasta water is your insurance for a glossy, clingy finish.
Marinara (Optional)
A teaspoon or two swirled in—or served on the side—adds a red‑sauce wink for diners who love a hint of tomato with their Tortellini.
Step‑by‑Step Preparation
- Boil the Tortellini: Cook in generously salted water until just shy of done; reserve 1/2 cup pasta water and drain.
- Sear the Steak: Pat dry, season with salt and pepper, and sear over high heat in a slick of olive oil, 1–2 minutes per side. Don’t overcook—juicy bites are key. Transfer to a plate and keep warm.
- Soften the Veg: Lower heat to medium. Add butter, sliced onions, and peppers; cook until tender‑crisp, 4–5 minutes. Stir in garlic for 30 seconds.
- Build the Sauce: Pour in beef broth and half‑and‑half; bring to a gentle simmer. Stir in Italian seasoning and a pinch of red pepper flakes if you like heat.
- Melt the Cheeses: Take the skillet off heat and gradually whisk in the grated provolone and Parmesan until smooth. Return to low heat only if needed; avoid boiling to keep the sauce velvety.
- Toss & Finish: Add tortellini and any steak juices, then the steak. Loosen with splashes of pasta water for a glossy coating. Taste and adjust salt and pepper. Optional: swirl in a spoon of marinara.
Tips & Tricks for a Silky Provolone Sauce
- Melt off heat: Provolone melts best when whisked off the burner, then kept warm on low.
- Freshly grated cheese: Pre‑shredded blends can include anti‑caking agents that fight smooth sauces.
- High‑heat sear: Sear steak fast for color without overcooking; thin slices finish gently in the sauce.
- Pasta water magic: Add a little at a time for that restaurant‑style, glossy cling.
Serving Suggestions & Pairings
Serve in warm bowls with extra Parmesan and cracked pepper. A crisp arugula salad with lemony vinaigrette balances the richness. Garlicky roasted broccoli or blistered green beans make an easy side. For bread, think toasted ciabatta or garlic knots—perfect for swiping up every drop of sauce.
Storage, Make‑Ahead & Reheating
Refrigerate: Up to 3 days in an airtight container. Reheat gently: Low heat on the stovetop with a splash of milk or broth to restore silkiness. Make‑ahead: Slice peppers/onions and grate cheeses in advance; cook steak and tortellini fresh for best texture.
Why This Steak Pasta Belongs in Your Rotation
This dish merges everything you love about Steak Pasta and Tortellini Pasta into one indulgent, weeknight‑friendly bowl. It’s fast, flexible, and wildly satisfying—exactly the kind of Main Dish Recipes win that makes dinner feel special without extra fuss. If you crave a touch of classic red‑sauce comfort, a quick swirl of Marinara makes it sing. Enjoy—and share your favorite riffs.
Article by Sarah Johnson
FAQ
Can I use pre-cooked steak?
Yes—warm gently in the sauce at the end to avoid overcooking.Best cheese if I don’t have provolone?
Fontina or low‑moisture mozzarella plus Parmesan gives a similar silky result.How do I keep the sauce from splitting?
Don’t boil after adding cheese; keep heat low and whisk until smooth, thinning with pasta water as needed.
Cheesesteak Tortellini in Rich Provolone Sauce
Ingredients
- 12 oz cheese tortellini (refrigerated or frozen)
- 1 lb flank steak or sirloin, thinly sliced across grain
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup half-and-half (or heavy cream for extra rich)
- 1 cup low-sodium beef broth
- 1.5 cups provolone cheese, freshly grated
- 0.5 cup parmesan, finely grated
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper (optional)
- 1 tbsp butter
- to taste salt and black pepper
- 0.5 cup marinara (optional swirl or side dip)
Instructions
- Cook tortellini in salted boiling water until just shy of package time; drain and reserve 1/2 cup pasta water.
- Pat steak dry; season with salt and pepper. Heat olive oil in a large skillet over high. Sear steak in two batches 1–2 minutes per side until just browned; transfer to a plate.
- Lower heat to medium. Add butter, onions, and peppers; cook 4–5 minutes until tender-crisp. Stir in garlic for 30 seconds.
- Pour in beef broth and half-and-half; bring to a gentle simmer. Stir in Italian seasoning and red pepper flakes (if using).
- Off heat, gradually whisk in provolone and parmesan until smooth and glossy. Return to low heat only if needed; avoid boiling to prevent graininess.
- Toss in tortellini and seared steak with any juices. Loosen with a splash of pasta water for silky coating. Season to taste.
- Serve hot with extra parmesan. Optional: swirl 1–2 spoonfuls of marinara through the sauce or serve on the side for a cheesesteak-meets-red-sauce vibe.
