I remember one late weeknight when I had a packet of tortellini in the fridge and a few strips of leftover steak, and the quick comfort that came from melting provolone into a silky sauce felt like a small kitchen win, that evening I pulled together what I now call Cheesesteak Tortellini Provolone Sauce and it turned an ordinary dinner into something both fast and oddly memorable.
Why You’ll Love It
This recipe is built for busy nights when you want bold, familiar flavors without a long list of steps, it pairs the steak and pepper comfort of a cheesesteak with tender tortellini and a smooth provolone sauce so the whole family eats well and you clean up fast.
Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 12 oz (340 g) cheese tortellini, fresh or frozen
- 12 oz (340 g) thinly sliced flank steak or ribeye
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp all purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 6 oz (170 g) provolone cheese, shredded
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions, drain and set aside.
- Season sliced steak lightly with salt and pepper. Heat olive oil in a large skillet over medium high heat and sear steak strips 1 to 2 minutes per side until browned but not overcooked, remove steak and keep warm.
- In the same skillet add butter, then toss in sliced onion and bell pepper, cook until softened and edges are caramelized about 6 to 8 minutes, add garlic in the last minute.
- Push vegetables to the side, reduce heat to medium, sprinkle flour into the skillet and stir for 30 seconds to make a roux.
- Gradually whisk in milk and cream, bring to a gentle simmer and cook until slightly thickened about 2 to 3 minutes.
- Lower heat and stir in shredded provolone until melted and smooth, season sauce with salt and pepper to taste.
- Add cooked tortellini to the sauce and toss gently to coat, fold in half the steak and vegetables so flavors combine.
- Plate the sauced tortellini, arrange remaining steak slices and vegetables on top, sprinkle with chopped parsley and serve hot.
Recipe Variations
- Vegetarian version swap steak for sliced cremini mushrooms and smoked provolone for added depth.
- Spicy take add thinly sliced hot cherry peppers and substitute half the provolone with pepper jack.
- Lighter version use low fat milk and 3 oz provolone plus 1 oz grated Parmesan for flavor with less fat.
- Baked skillet: transfer assembled tortellini to an ovenproof dish, top with extra provolone and broil a few minutes for a bubbly crust.
Make Ahead: You can sear the steak and sauté the peppers and onions up to 2 days ahead, store them in an airtight container in the fridge, make the provolone sauce up to a day ahead and gently rewarm with a splash of milk, cooked tortellini can be boiled and refrigerated for up to 24 hours then warmed in the sauce before serving.
Frequently Asked Questions
Can I use other pasta instead of tortellini
Yes, short filled or shaped pasta like ravioli or large shells work, but tortellini holds the sauce and filling nicely so it is ideal.
What cut of steak is best for quick cooking
Thinly sliced flank or skirt steak is economical and cooks fast, ribeye is richer if you prefer more marbling.
Will the provolone sauce separate when reheating
Rewarm gently over low heat and stir in a little milk if it seems to thicken or separate to bring it back together.
Is this recipe freezer friendly
Components like cooked steak and vegetables freeze better than the cream sauce, you can freeze steak and veggies for up to 2 months but make the sauce fresh for best texture.
Cheesesteak Tortellini Provolone Sauce
This recipe is built for busy nights when you want bold, familiar flavors without a long list of steps, it pairs the steak and pepper comfort of a cheesesteak with tender tortellini and a smooth provolone sauce so the whole family eats well and you clean up fast.
Ingredients
- 12 oz (340 g) cheese tortellini, fresh or frozen
- 12 oz (340 g) thinly sliced flank steak or ribeye
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp all purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 6 oz (170 g) provolone cheese, shredded
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package directions, drain and set aside.
- Season sliced steak lightly with salt and pepper. Heat olive oil in a large skillet over medium high heat and sear steak strips 1 to 2 minutes per side until browned but not overcooked, remove steak and keep warm.
- In the same skillet add butter, then toss in sliced onion and bell pepper, cook until softened and edges are caramelized about 6 to 8 minutes, add garlic in the last minute.
- Push vegetables to the side, reduce heat to medium, sprinkle flour into the skillet and stir for 30 seconds to make a roux.
- Gradually whisk in milk and cream, bring to a gentle simmer and cook until slightly thickened about 2 to 3 minutes.
- Lower heat and stir in shredded provolone until melted and smooth, season sauce with salt and pepper to taste.
- Add cooked tortellini to the sauce and toss gently to coat, fold in half the steak and vegetables so flavors combine.
- Plate the sauced tortellini, arrange remaining steak slices and vegetables on top, sprinkle with chopped parsley and serve hot.
Conclusion
This dish is a reliable short cut to big flavor on busy evenings, pairing the familiar cheesesteak flavors with tender tortellini and a creamy provolone sauce makes it both comforting and quick to pull together, try the simple variations and make it your own, you are likely to come back to this combo whenever you need a fast, satisfying meal.
