If you’re craving a dish that masterfully blends the hearty satisfaction of a classic cheesesteak with the comforting embrace of creamy pasta, then this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is exactly what your dinner table needs. Imagine tender ribeye steak mingling with tender tortellini, all wrapped up in a rich, dreamy provolone sauce that sings with flavor in every bite. This recipe brings together simple ingredients, yet delivers a wow-factor that feels special enough for any occasion. Whether it’s a weeknight treat or a weekend indulgence, this dish promises a delicious experience you’ll want to revisit again and again.
Ingredients You’ll Need
Gathering fresh and straightforward ingredients is the first step toward creating an unforgettable meal. Each ingredient in this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe plays an essential role, whether it’s adding depth, creaminess, or a kick of sweetness and savoriness that balances the dish beautifully.
- 8 ounces tortellini: Use cheese-filled tortellini to add a delicate pasta texture that pairs perfectly with the rich sauce.
- 1 pound ribeye steak: This cut offers great marbling and tenderness, making it ideal for juicy, flavorful bites.
- 1 medium onion: Adds sweetness and a depth of flavor when cooked down with the peppers.
- 1 bell pepper: Provides a subtle crunch and vibrant color, brightening up the dish visually and texturally.
- 2 cloves garlic: A small punch of aromatic flavor that elevates the whole sauce.
- 1 tablespoon olive oil: Perfect for sautéing and bringing out the natural flavors of meat and veggies.
- 1/2 cup beef broth: Adds savory richness and helps create a delicious base for the sauce.
- 1/2 cup heavy cream: Creates that luxurious, smooth texture in the creamy provolone sauce.
- 1 cup provolone cheese: Melts beautifully for a mild, smoky flavor that defines the sauce.
- 1/4 cup Parmesan cheese: Introduces a sharp, nutty note that perfectly complements the provolone’s creaminess.
How to Make Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
Step 1: Cook the Tortellini
Start by preparing the tortellini according to the package directions. This step ensures your pasta is perfectly al dente and ready to soak up all the goodness from the creamy sauce later on. Once cooked, drain and set the tortellini aside so it’s primed for the final assembly.
Step 2: Sear the Ribeye Steak
Next, heat your olive oil in a skillet over medium-high heat. Add the thinly sliced ribeye steak and cook until the outside is beautifully browned, sealing in all those savory juices. Once browned, remove the steak from the skillet and let it rest while you prepare your vegetables and sauce. This step is crucial for maximum flavor development and texture.
Step 3: Sauté the Onion and Bell Pepper
In the same skillet, toss in your sliced onion and bell pepper. Cook them until they soften and release their natural sweetness, which will balance out the richness of the cheese sauce. Just before moving on, stir in the minced garlic, allowing its aroma to infuse the vegetables without burning or turning bitter.
Step 4: Add Beef Broth and Simmer
Pour in the beef broth, seasoning with salt and pepper. Use a spoon to scrape all those flavorful browned bits stuck to the pan—this adds incredible depth to your sauce. Let everything simmer gently, so the broth reduces slightly and concentrates in flavor, setting the stage for the creamy component.
Step 5: Create the Creamy Provolone Sauce
Slowly stir in the heavy cream and allow the sauce to thicken a bit. Then, blend in the provolone and Parmesan cheeses, stirring until fully melted and silky smooth. This stage turns the dish from simple sautéed veggies and steak into a luscious cheesesteak pasta that feels indulgent and comforting in every bite.
Step 6: Combine Steak, Tortellini, and Sauce
Finally, return the tender ribeye slices to the skillet, toss in the tortellini, and stir everything together over low heat so all the flavors meld perfectly. Heat through just until warm and coated in the creamy provolone sauce, and then it’s ready to plate and enjoy.
How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
Garnishes
Fresh garnishes can really elevate this hearty dish. Consider sprinkling chopped fresh parsley or basil on top for a pop of color and a fresh herbal note that cuts through the richness. A light dusting of additional Parmesan adds a lovely salty crunch as well.
Side Dishes
This dish is quite substantial on its own but pairs wonderfully with crisp, refreshing sides. A simple arugula salad dressed with lemon vinaigrette or a bowl of roasted vegetables offers a light contrast, helping balance the creamy indulgence of the cheesesteak tortellini.
Creative Ways to Present
For an impressive presentation, serve the tortellini in shallow bowls with the sauce ladled generously over the top, then garnish right before serving. You can also add a few roasted cherry tomatoes or a drizzle of balsamic glaze around the plate for a pop of vibrant color and complexity.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesesteak Tortellini in Creamy Provolone Sauce Recipe stores beautifully in an airtight container in the refrigerator for up to three days. The flavors continue to deepen as it rests, making it just as delicious the next day.
Freezing
While freezing creamy pasta dishes can sometimes affect texture, you can freeze this dish if needed. Place it in a freezer-safe container and freeze for up to two months. When thawing, do so overnight in the refrigerator for best results.
Reheating
To reheat, gently warm the leftovers in a skillet over low heat, stirring occasionally to prevent the sauce from separating. Adding a splash of milk or cream while reheating can help restore creaminess and keep the tortellini tender.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is ideal for its tenderness and flavor, sirloin or flank steak can also work well if sliced thinly. Just adjust cooking time to avoid toughness.
What kind of tortellini should I use?
Cheese-filled tortellini is recommended for this recipe because it complements the creamy provolone sauce perfectly, but beef or spinach tortellini would also be delicious alternatives.
Is there a substitute for provolone cheese?
If provolone isn’t available, mozzarella can be a milder substitute, or fontina for a similarly creamy effect. Just keep in mind that the flavor will be slightly different.
Can this recipe be made gluten-free?
Yes! Simply use gluten-free tortellini and ensure all other ingredients like broth are gluten-free certified. The cooking process remains the same.
How can I make this dish spicier?
You can add a pinch of red pepper flakes while sautéing the onion and bell pepper or top the finished dish with sliced jalapeños for a nice kick that pairs well with the creamy sauce.
Final Thoughts
If you love bold flavors wrapped in creamy comfort, the Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is a must-try. It’s a beautiful fusion that will excite your taste buds and impress anyone lucky enough to share your table. Give it a go, and you might just find yourself reaching for this recipe again and again when you want a meal that feels both indulgent and satisfying.
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Cheesesteak Tortellini in Creamy Provolone Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cheesesteak Tortellini in Creamy Provolone Sauce combines tender ribeye steak with sautéed onions, bell peppers, and a rich, cheesy sauce made from provolone and Parmesan cheeses, creating a comforting and indulgent pasta dish perfect for a hearty meal.
Ingredients
Pasta
- 8 ounces tortellini
Meat and Vegetables
- 1 pound ribeye steak, sliced
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Sauce
- 1 tablespoon olive oil
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 cup provolone cheese, shredded or sliced
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Cook Tortellini: Prepare the tortellini according to the package instructions. Once cooked, drain and set aside to keep warm.
- Sauté Steak: Heat olive oil in a skillet over medium-high heat. Add the sliced ribeye steak and cook until browned on all sides. Remove the steak from the skillet and set aside.
- Cook Vegetables: In the same skillet, add sliced onion and bell pepper. Cook over medium heat until softened and translucent, then add the minced garlic and sauté for about one minute until fragrant.
- Deglaze and Simmer: Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom. Season with salt and pepper. Allow the broth to simmer gently for a few minutes to reduce slightly.
- Create Creamy Sauce: Stir in the heavy cream and continue to cook until the sauce thickens slightly. Then, add the provolone and Parmesan cheeses, stirring continuously until the cheeses are fully melted and the sauce is smooth and creamy.
- Combine and Heat Through: Return the sautéed steak to the skillet, mix well with the sauce, then add the cooked tortellini. Toss everything together gently and heat through for a couple of minutes to blend flavors.
Notes
- Use freshly grated Parmesan for best flavor and melting quality.
- Slice the ribeye thinly against the grain to ensure tenderness.
- Adjust seasoning at the end depending on your taste preference.
- For a lighter version, substitute half-and-half for heavy cream, but sauce may be less rich.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
