Introduction

Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate comfort food that blends the iconic flavors of a Philly cheesesteak with creamy, cheesy pasta. Tender beef, vibrant bell peppers, and onions meet pillowy tortellini in a luscious provolone cheese sauce. It’s perfect for a satisfying weeknight dinner or a cozy meal with friends and family.

The image shows a close-up of a bowl filled with tortellini pasta covered in a creamy white sauce. The tortellini are plump and yellowish with a soft texture, arranged in multiple layers filling the bowl. Interspersed with the pasta are chunks of browned meat, adding texture and contrast to the dish. The sauce looks smooth and glossy, coating the pasta and meat evenly, with small bits of grated cheese sprinkled on top. There are tiny green herb pieces scattered over the dish, giving a fresh appearance. The white bowl is set on a wooden table, but the background is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz refrigerated cheese tortellini
1 tablespoon olive oil
1 lb thinly sliced beef (e.g., ribeye or sirloin), cut into strips
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups milk
1 cup beef broth
8 oz provolone cheese, shredded
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
Step 3: In the same skillet, add the bell peppers and onion. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
Step 4: Add flour to the skillet and cook over medium heat for 1-2 minutes, stirring constantly to form a roux.
Step 5: Gradually whisk in the milk and beef broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
Step 6: Stir in the shredded provolone cheese a handful at a time until fully melted, smooth, and creamy. Season the sauce with salt and pepper to taste.
Step 7: Return the beef, vegetables, and cooked tortellini to the skillet. Toss everything together to coat evenly with the rich provolone sauce.
Step 8: Sprinkle with fresh parsley if desired, and serve immediately while hot.

Tips & Variations

Shrink preparation time by slicing the vegetables and beef ahead of time.
Use freshly shredded provolone cheese from a block for the creamiest, smoothest sauce.
Avoid overcooking tortellini to prevent it from becoming mushy when mixed with the sauce.
Try yellow or orange bell peppers for a sweeter flavor variation.
If the sauce is too thick, stir in a splash of milk or broth to reach your desired consistency.
For a spicy kick, add crushed red pepper flakes or sliced jalapeños.
Substitute beef with chicken strips for a lighter protein option.
Make it vegetarian by omitting the beef and adding extra vegetables like mushrooms or spinach.
Use smoked provolone for an extra layer of smoky flavor.
Turn it into a casserole by baking with extra cheese and breadcrumbs until golden and bubbly.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce becomes too thick. You can also freeze the assembled dish in an airtight container for up to 2 months; reheat slowly to preserve the creamy texture.

How to Serve

A close-up view of a white bowl filled with creamy tortellini pasta and chunks of browned meat, all mixed together in a rich, light beige sauce. The tortellini pieces are round with a folded, almost ring-like shape, showing smooth, soft textures and a pale yellow color. The meat chunks are scattered evenly throughout, dark brown, slightly crispy on the edges, adding contrast to the doughy pasta and creamy sauce. Sprinkles of green herbs and small bits of grated cheese are scattered on top, adding touches of color and texture. The bowl is placed on a white marbled surface, capturing warm natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well. Just cook it according to the package instructions before adding it to the dish.

What’s the best cut of beef to use?

Ribeye or sirloin gives the best tenderness and flavor. Flank steak is a good alternative if preferred.