by: admindz

Creamy Provolone Tortellini with Savory Cheesesteak Flavor

Creamy Provolone Tortellini with Savory Cheesesteak Flavor

Alright, friends, buckle up because I have a recipe that’s basically your favorite Philly cheesesteak decided to cozy up in a bowl of creamy, cheesy pasta comfort! This isn’t just any pasta dish — we’re talking tender cheese-filled tortellini swimming in a luscious provolone sauce, loaded with those classic savory cheesesteak flavors you know and love. Imagine juicy strips of beef, sautéed peppers and onions, and that melty provolone magic all working together. If you’ve ever wished your cheesesteak was a little saucier and a little more indulgent, this dish is going to become your new obsession. Plus, it’s easier to put together than you might think — trust me, the hustle and mess of a sandwich gone big bowl-style is totally worth it!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Ingredients

For the Main Dish:

  • 1 pound fresh cheese tortellini
  • 1/2 pound thinly sliced ribeye or sirloin steak
  • 1 medium green bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

For the Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk (warmed)
  • 6 ounces provolone cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional, for extra smoky flavor)

How I Make It

Step 1:

Start by seasoning your thinly sliced steak with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering hot, add the steak in a single layer. Cook quickly, about 2 minutes per side, until just browned but still tender. Remove the steak and set aside—you want to keep those juices in the pan!

Step 2:

In the same skillet, toss in the remaining tablespoon of olive oil, then add the sliced onion and green pepper. Sauté over medium heat until soft and slightly caramelized, about 7 to 8 minutes. Use a spatula to scrape up any browned bits from the steak—it’s flavor gold!

Step 3:

While the veggies cook, bring a large pot of salted water to boil and cook the tortellini according to package instructions until al dente. Drain and set aside.

Step 4:

Next, melt the butter in a medium saucepan over medium heat. Sprinkle the flour evenly over the melted butter and whisk constantly for about 2 minutes to form a smooth roux—no lumps here! This will give your sauce that silky texture.

Step 5:

Gradually whisk in the warm milk. Keep whisking until the sauce thickens, about 4–5 minutes. Reduce heat to low and stir in the shredded provolone until completely melted. Season with garlic powder, smoked paprika, and a pinch of salt and pepper.

Step 6:

Now, fold the cooked tortellini, sautéed veggies, and steak strips into the creamy provolone sauce. Stir gently to coat everything in cheesy goodness. Give it a taste, adjust seasoning if needed, and serve immediately while it’s warm and gooey.

Variations & Tips

  • Swap ribeye for thinly sliced chicken breast for a lighter version.
  • Use fresh spinach or mushrooms along with the peppers and onions for extra veggies.
  • For a little heat, add a pinch of crushed red pepper flakes to the sauce.
  • If provolone isn’t handy, mozzarella or fontina make great melty alternatives.
  • Use low-fat milk instead of whole milk, but keep an eye on sauce thickness—it might need a tiny bit less milk.

How I Like to Serve It

This creamy tortellini makes an unbeatable weeknight dinner paired with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. It’s also fantastic for game-day grub because who doesn’t want cheesesteak flavors without the mess of a sandwich? And if you’re feeling fancy, sprinkle some fresh parsley or chopped chives on top for a bright pop of color.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.
  • If your sauce gets too thick when reheating, just add a little more milk and stir over low heat until creamy again.

Closing: This dish nails the best of both worlds—cheesesteak nostalgia and creamy pasta comfort—and that’s why I keep coming back for seconds every time.