Philly Cheesesteak Tortellini with Creamy Provolone Sauce is a decadent twist on the classic Philly cheesesteak, combining the savory flavors of a traditional cheesesteak with tender cheese-filled tortellini. The creamy provolone sauce ties it all together, creating a comforting, indulgent dish that will satisfy your cravings for both pasta and a hearty sandwich in one. Perfect for a weeknight dinner or a fun weekend meal, this dish is sure to become a family favorite!
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Why You’ll Love This Philly Cheesesteak Tortellini with Creamy Provolone Sauce
- A Flavorful Fusion: This dish combines two iconic favorites—cheesesteaks and tortellini—into one comforting meal.
- Creamy and Rich: The provolone sauce is creamy, smooth, and loaded with flavor, making every bite irresistible.
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy nights when you want something special.
- Satisfying and Hearty: With a filling blend of tender pasta, beef, and cheese, this dish is both comforting and satisfying.
Ingredients for Philly Cheesesteak Tortellini with Creamy Provolone Sauce
To make this delicious dish, you’ll need the following ingredients:
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb thinly sliced beef steak (such as ribeye or flank steak)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 1 ½ cups provolone cheese, shredded
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Tools You’ll Need
- Large pot: For cooking the tortellini.
- Large skillet: For cooking the beef and vegetables.
- Whisk: For making the creamy sauce.
- Tongs: For stirring the beef and pasta.
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. Add the cheese tortellini and cook according to the package instructions until al dente (usually about 3-4 minutes for fresh or 7-9 minutes for frozen). Drain the tortellini and set aside.
Step 2: Sauté the Vegetables
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and bell pepper to the skillet and sauté for 5-7 minutes, or until softened and lightly caramelized. Remove the vegetables from the skillet and set them aside.
Step 3: Cook the Beef
In the same skillet, add a little more olive oil if necessary. Add the thinly sliced beef steak and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the skillet and set aside with the vegetables.
Step 4: Make the Creamy Provolone Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and Worcestershire sauce, and stir to combine. Bring to a gentle simmer and cook for 2-3 minutes, allowing the cream to thicken slightly. Gradually add the shredded provolone cheese, stirring constantly, until the cheese has melted and the sauce is smooth.
Step 5: Combine Everything
Add the cooked tortellini, sautéed beef, and vegetables back into the skillet with the creamy provolone sauce. Toss everything together to coat the tortellini and beef in the sauce. Stir for 2-3 minutes, allowing the flavors to meld.
Step 6: Serve and Enjoy
Serve the Philly cheesesteak tortellini in bowls, garnished with fresh chopped parsley for a burst of color and flavor.
Serving Suggestions
- Pair with a side of garlic bread or crusty rolls for dipping into the creamy sauce.
- Serve with a light side salad or roasted vegetables to balance out the richness of the dish.
- A sprinkle of grated Parmesan cheese on top can add an extra layer of flavor.
Tips for the Best Philly Cheesesteak Tortellini with Creamy Provolone Sauce
- Use Thinly Sliced Beef: For the best results, use ribeye or flank steak, thinly sliced against the grain. If you have trouble slicing it thinly, freeze the beef for 30 minutes before slicing.
- Don’t Overcook the Beef: The beef cooks quickly, so be sure to avoid overcooking it. It should be tender and juicy, not tough.
- Add Extra Cheese: If you love cheesy dishes, feel free to add more provolone or other cheeses like mozzarella or Parmesan for extra richness.
- Adjust the Sauce: If the sauce is too thick, you can thin it out with a splash of milk or chicken broth.
Storage Instructions
Store leftover Philly cheesesteak tortellini in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat, adding a little milk or cream to help loosen the sauce if needed.
Frequently Asked Questions (FAQ)
Q1: Can I use a different type of cheese?
A: Yes! If you don’t have provolone, mozzarella, or even cheddar works well as an alternative for the creamy sauce.
Q2: Can I make this dish ahead of time?
A: While this dish is best served fresh, you can prep the components ahead of time. Cook the beef and vegetables and store them in the refrigerator until you’re ready to assemble the dish.
Q3: Can I make this vegetarian?
A: Yes! Swap the beef for sautéed mushrooms or a plant-based protein like tofu or tempeh for a vegetarian version of this dish.
Conclusion: A Comforting Twist on a Classic
Philly Cheesesteak Tortellini with Creamy Provolone Sauce is a fun and indulgent way to enjoy the flavors of a Philly cheesesteak in pasta form. With a creamy, cheesy sauce, tender beef, and a perfect balance of textures, this dish is sure to satisfy your cravings for comfort food in a big way.
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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American, Italian Fusion
Nutritional Information (per serving)
Calories: 500
Protein: 30g
Carbohydrates: 40g
Fat: 28g
Fiber: 2g
Enjoy every creamy, cheesy bite of this Philly Cheesesteak Tortellini with Creamy Provolone Sauce, and share the joy with your loved ones!
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Philly Cheesesteak Tortellini with Creamy Provolone Sauce
- Total Time: 30 minutes
Description
Philly Cheesesteak Tortellini with Creamy Provolone Sauce is a decadent twist on the classic Philly cheesesteak, combining the savory flavors of a traditional cheesesteak with tender cheese-filled tortellini. The creamy provolone sauce ties it all together, creating a comforting, indulgent dish that will satisfy your cravings for both pasta and a hearty sandwich in one. Perfect for a weeknight dinner or a fun weekend meal, this dish is sure to become a family favorite!
Subscribe to our newsletter for more deliciously creative recipes delivered right to your inbox!
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb thinly sliced beef steak (such as ribeye or flank steak)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 1 ½ cups provolone cheese, shredded
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente (usually about 3-4 minutes for fresh or 7-9 minutes for frozen). Drain the tortellini and set aside.
Step 2: Sauté the Vegetables
While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and bell pepper to the skillet and sauté for 5-7 minutes, or until softened and lightly caramelized. Remove the vegetables from the skillet and set them aside.
Step 3: Cook the Beef
In the same skillet, add a little more olive oil if necessary. Add the thinly sliced beef steak and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the skillet and set aside with the vegetables.
Step 4: Make the Creamy Provolone Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and Worcestershire sauce, and stir to combine. Bring to a gentle simmer and cook for 2-3 minutes, allowing the cream to thicken slightly. Gradually add the shredded provolone cheese, stirring constantly, until the cheese has melted and the sauce is smooth.
Step 5: Combine Everything
Add the cooked tortellini, sautéed beef, and vegetables back into the skillet with the creamy provolone sauce. Toss everything together to coat the tortellini and beef in the sauce. Stir for 2-3 minutes, allowing the flavors to meld.
Step 6: Serve and Enjoy
Serve the Philly cheesesteak tortellini in bowls, garnished with fresh chopped parsley for a burst of color and flavor.
Notes
- Use Thinly Sliced Beef: For the best results, use ribeye or flank steak, thinly sliced against the grain. If you have trouble slicing it thinly, freeze the beef for 30 minutes before slicing.
- Don’t Overcook the Beef: The beef cooks quickly, so be sure to avoid overcooking it. It should be tender and juicy, not tough.
- Add Extra Cheese: If you love cheesy dishes, feel free to add more provolone or other cheeses like mozzarella or Parmesan for extra richness.
- Adjust the Sauce: If the sauce is too thick, you can thin it out with a splash of milk or chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American, Italian Fusion
