Irresistible Cheesesteak Tortellini In Rich Provolone Sauce
This Philadelphia-inspired tortellini transforms the classic sandwich into a hearty, one-pan pasta sensation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
- Diet: Omnivore
Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced beef steak
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 2 cups grated provolone cheese
- 1 cup heavy cream
- 1/2 cup beef broth
- Salt and pepper to taste
- Chopped parsley, for garnish
Instructions
- Cook the tortellini in a large pot of salted boiling water according to package directions until al dente, usually 7-9 minutes. Drain and set aside, reserving ½ cup of pasta water.
- Season the beef steak generously with salt and pepper on both sides. In a large skillet over medium-high heat, heat olive oil until shimmering, then cook the beef in a single layer for 2-3 minutes per side until just browned but still slightly pink inside.
- Transfer the beef to a plate and tent with foil. I find this keeps the meat tender while you build the rest of the dish—overcooked beef turns tough quickly.
- Sauté the vegetables in the same skillet, adding more oil if needed. Cook onions and bell peppers for 4-5 minutes until softened, then add mushrooms and continue cooking for another 3-4 minutes until everything is caramelized and golden.
- Create the sauce by pouring beef broth into the skillet and scraping up any browned bits from the bottom. Add heavy cream and simmer for 2-3 minutes until slightly reduced, then gradually stir in 1½ cups of the provolone cheese until melted and smooth.
- Slice the rested beef against the grain into thin strips, then add it back to the skillet along with the cooked tortellini. Gently fold everything together until well-coated with sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
- Sprinkle the remaining provolone over the top and cover the skillet for 2 minutes, or place under the broiler for 1-2 minutes until bubbly and golden. The cheese should form that irresistible pull when served.
- Garnish with fresh parsley before serving directly from the skillet for a beautiful presentation. This dish is best enjoyed immediately while the sauce is creamy and the cheese is at peak meltiness.
Notes
- Beef selection matters: Freezing the steak for 15 minutes before slicing makes it easier to achieve those signature paper-thin cuts that cook quickly and stay tender in your Cheesesteak Tortellini.
- Reserve that pasta water: I’ve saved many too-thick sauces with this chef’s secret! The starchy liquid helps thin the provolone sauce perfectly without diluting flavor if it gets too reduced.
- Cheese grating technique: Shred provolone while cold, but let it come to room temperature before adding to the sauce—it’ll melt more smoothly and prevent the cream from breaking.
- Perfect your vegetable texture: Cook onions and peppers until softened but still slightly firm for authentic cheesesteak bite. They’ll continue cooking slightly when combined with the hot sauce.
- Rest beef properly: Tent with foil for at least 5 minutes before slicing to allow juices to redistribute—this prevents dry, tough meat and keeps your skillet sauce from becoming watery.