This Philly Cheesesteak Tortellini combines the delicious, savory flavors of a Philly cheesesteak with tender, pillowy tortellini. The creamy provolone sauce envelops each bite, making this dish irresistibly rich and satisfying. Perfect for a weeknight dinner or to impress guests, this twist on a classic is sure to become a new favorite!
Why You’ll Love This Dish
- Philly Cheesesteak in Every Bite: The classic combination of steak, onions, and peppers meets cheesy tortellini.
- Rich & Creamy Sauce: A velvety provolone sauce adds an indulgent layer of flavor.
- Comforting & Hearty: This dish is filling, flavorful, and perfect for a cozy dinner.
- Quick & Easy: Ready in about 30 minutes, it’s a perfect weeknight meal.
Ingredients for Philly Cheesesteak Tortellini with Creamy Provolone Sauce
For the Philly Cheesesteak Filling:
- 1 lb thinly sliced ribeye steak (or flank steak, sliced thin)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (red, green, or yellow)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for extra flavor)
For the Creamy Provolone Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups heavy cream
- 1 1/2 cups shredded provolone cheese (preferably mild or sharp, depending on preference)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Tortellini:
- 1 package (about 9 oz) fresh or frozen cheese tortellini (or your favorite pasta)
- Salt, for boiling pasta
Tools You’ll Need
- Large skillet
- Medium saucepan (for the sauce)
- Pot (for boiling pasta)
- Strainer or colander
How to Make Philly Cheesesteak Tortellini with Creamy Provolone Sauce
Step 1: Cook the Tortellini
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions (about 3-5 minutes for fresh or 8-10 minutes for frozen).
- Once cooked, drain and set aside.
Step 2: Sauté the Veggies and Steak
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced onions and bell peppers to the skillet and sauté for 4-5 minutes until softened and slightly caramelized.
- Add minced garlic and cook for an additional 1 minute, until fragrant.
- Push the vegetables to the side of the skillet and add the thinly sliced ribeye steak to the same pan. Season with salt and pepper and cook for 3-4 minutes until browned, stirring occasionally.
- Optionally, add Worcestershire sauce and toss to combine. Remove from heat once the steak is cooked.
Step 3: Make the Creamy Provolone Sauce
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook for 1-2 minutes to create a roux (a thick paste).
- Gradually whisk in the heavy cream, ensuring there are no lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
- Add the shredded provolone cheese and grated Parmesan cheese to the sauce, stirring until the cheeses melt and the sauce becomes smooth and creamy.
- Season with garlic powder, salt, and pepper. Taste and adjust seasonings as needed.
Step 4: Combine the Tortellini with the Philly Cheesesteak Filling
- Add the cooked tortellini to the skillet with the steak and vegetables.
- Pour the creamy provolone sauce over the tortellini mixture and toss everything together gently until the tortellini is well coated with the sauce.
Step 5: Serve and Garnish
- Serve the Philly cheesesteak tortellini in bowls or on plates.
- Garnish with freshly chopped parsley for a touch of color and freshness.
Serving Suggestions
- Serve with a simple green salad dressed in olive oil and balsamic vinegar.
- Pair with garlic bread or a crusty baguette to soak up the creamy sauce.
- For a richer meal, top with extra provolone cheese and bake until golden and bubbly.
Tips for the Best Philly Cheesesteak Tortellini
- Use Thinly Sliced Steak: To get that classic cheesesteak texture, make sure the steak is sliced very thin. You can ask your butcher to slice it for you, or freeze the steak for about 30 minutes before slicing it yourself.
- Adjust the Cheese: If you prefer a stronger cheese flavor, use sharp provolone. You can also mix in some mozzarella for a more melty, stretchy texture.
- Add Mushrooms: For an even richer flavor, consider adding sliced mushrooms to the vegetable mix. Mushrooms complement the steak and add an earthy depth.
- Make It Spicy: Add a pinch of red pepper flakes to the sauce or sauté some jalapeños with the onions and peppers for an extra kick.
Storage Instructions
- Refrigerator: Store leftover Philly Cheesesteak Tortellini in an airtight container for up to 3 days.
- Freezer: You can freeze the dish, but it’s best to freeze the sauce separately if possible. The sauce can be stored in a freezer-safe container for up to 2 months. Reheat both the sauce and tortellini before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use a different type of cheese?
Yes, you can substitute provolone with mozzarella, gouda, or even a blend of cheddar and mozzarella. Just be sure the cheese melts smoothly for the best texture.
Q2: Can I use a different type of pasta?
While tortellini is the best match for this dish, you can also use other pasta types like penne, rigatoni, or fettuccine if you prefer.
Q3: Can I make this dish ahead of time?
Yes, you can make the Philly cheesesteak filling and sauce ahead of time. Just store them separately in the fridge and combine everything with cooked tortellini when you’re ready to serve.
Conclusion: A Comforting Twist on a Classic Philly Cheesesteak
Philly Cheesesteak Tortellini with Creamy Provolone Sauce brings all the comfort and flavor of a Philly cheesesteak sandwich into a rich, cheesy pasta dish. It’s the perfect combination of creamy sauce, tender steak, and cheesy tortellini. This dish is sure to become a favorite in your meal rotation!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American, Comfort Food
Nutritional Information (per serving)
- Calories: 550
- Protein: 27g
- Carbohydrates: 42g
- Fat: 33g
- Fiber: 3g
Enjoy this creamy, indulgent twist on the classic Philly cheesesteak!
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Philly Cheesesteak Tortellini with Creamy Provolone Sauce
- Total Time: 30 minutes
Description
This Philly Cheesesteak Tortellini combines the delicious, savory flavors of a Philly cheesesteak with tender, pillowy tortellini. The creamy provolone sauce envelops each bite, making this dish irresistibly rich and satisfying. Perfect for a weeknight dinner or to impress guests, this twist on a classic is sure to become a new favorite!
Ingredients
Scale
For the Philly Cheesesteak Filling:
- 1 lb thinly sliced ribeye steak (or flank steak, sliced thin)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (red, green, or yellow)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for extra flavor)
For the Creamy Provolone Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups heavy cream
- 1 1/2 cups shredded provolone cheese (preferably mild or sharp, depending on preference)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Tortellini:
- 1 package (about 9 oz) fresh or frozen cheese tortellini (or your favorite pasta)
- Salt, for boiling pasta
Instructions
Step 1: Cook the Tortellini
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions (about 3-5 minutes for fresh or 8-10 minutes for frozen).
- Once cooked, drain and set aside.
Step 2: Sauté the Veggies and Steak
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced onions and bell peppers to the skillet and sauté for 4-5 minutes until softened and slightly caramelized.
- Add minced garlic and cook for an additional 1 minute, until fragrant.
- Push the vegetables to the side of the skillet and add the thinly sliced ribeye steak to the same pan. Season with salt and pepper and cook for 3-4 minutes until browned, stirring occasionally.
- Optionally, add Worcestershire sauce and toss to combine. Remove from heat once the steak is cooked.
Step 3: Make the Creamy Provolone Sauce
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook for 1-2 minutes to create a roux (a thick paste).
- Gradually whisk in the heavy cream, ensuring there are no lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
- Add the shredded provolone cheese and grated Parmesan cheese to the sauce, stirring until the cheeses melt and the sauce becomes smooth and creamy.
- Season with garlic powder, salt, and pepper. Taste and adjust seasonings as needed.
Step 4: Combine the Tortellini with the Philly Cheesesteak Filling
- Add the cooked tortellini to the skillet with the steak and vegetables.
- Pour the creamy provolone sauce over the tortellini mixture and toss everything together gently until the tortellini is well coated with the sauce.
Step 5: Serve and Garnish
- Serve the Philly cheesesteak tortellini in bowls or on plates.
- Garnish with freshly chopped parsley for a touch of color and freshness.
Notes
- Use Thinly Sliced Steak: To get that classic cheesesteak texture, make sure the steak is sliced very thin. You can ask your butcher to slice it for you, or freeze the steak for about 30 minutes before slicing it yourself.
- Adjust the Cheese: If you prefer a stronger cheese flavor, use sharp provolone. You can also mix in some mozzarella for a more melty, stretchy texture.
- Add Mushrooms: For an even richer flavor, consider adding sliced mushrooms to the vegetable mix. Mushrooms complement the steak and add an earthy depth.
- Make It Spicy: Add a pinch of red pepper flakes to the sauce or sauté some jalapeños with the onions and peppers for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American, Comfort Food
