Cheesesteak Tortellini Provolone Sauce

This cheesesteak tortellini dish transforms the classic Philadelphia sandwich into a comforting pasta meal that my family requests weekly. The rich provolone sauce coats each tortellini perfectly, while tender beef chunks and caramelized onions create that authentic cheesesteak experience in every bite.

I created this recipe during a particularly cold winter when we were craving both cheesesteaks and pasta. The combination was such a hit that it's now in our regular dinner rotation whenever we need something hearty and satisfying.

Ingredients

• Cheese tortellini: prefilled pasta pockets that cook quickly and add extra cheese flavor
• Olive oil: use a good quality oil for best flavor when sautéing
• Large onion: slicing it thinly helps it caramelize properly for that authentic cheesesteak taste
• Beef steak: ribeye or sirloin work best as they stay tender during quick cooking
• Salt and pepper: simple seasonings that enhance the natural flavors
• Beef broth: creates the base for our sauce and adds richness
• Worcestershire sauce: provides umami depth and tanginess that balances the rich cheese
• Shredded provolone cheese: melts beautifully and gives that authentic Philadelphia cheesesteak flavor

Step-by-Step Instructions

Cook the Tortellini:

Boil the tortellini according to package directions until they float to the top and are tender but still firm. Fresh tortellini typically cooks in 3 to 5 minutes while dried may take 10 to 12 minutes. Drain well but avoid rinsing to help the sauce adhere better.

Caramelize the Onions:

Heat olive oil in a large deep skillet over medium heat until it shimmers. Add your sliced onions and cook them patiently for a full 5 to 7 minutes until they become translucent and develop golden edges. This slow cooking process releases their natural sweetness which balances the richness of the dish.

Cook the Beef:

Add the cubed beef to the skillet with the caramelized onions. Season with salt and pepper evenly. Cook the beef for 6 to 8 minutes stirring occasionally to ensure all sides brown nicely. The beef should develop a slight crust while remaining tender inside.

Create the Sauce Base:

Pour the beef broth and Worcestershire sauce into the skillet stirring gently to scrape up any browned bits from the bottom of the pan. Let this mixture simmer for 3 to 4 minutes allowing the flavors to concentrate and the liquid to reduce slightly.

Make the Cheese Sauce:

Reduce the heat to low to prevent the cheese from becoming stringy or separating. Sprinkle the shredded provolone over the beef mixture and stir constantly until completely melted. The sauce should become smooth and creamy coating the back of a spoon.

Combine Everything:

Gently fold in the cooked tortellini ensuring each piece gets thoroughly coated with the provolone sauce. Allow everything to simmer together for 1 to 2 minutes so the tortellini can absorb some of the flavors.

Pin

The provolone cheese is truly the star ingredient in this dish. I discovered that freshly shredded provolone melts much better than pre-shredded varieties which often contain anti-caking agents. One evening when making this for friends I watched their eyes light up with that first bite of the cheesy sauce coating the tortellini that perfect moment is why I love sharing this recipe.

Storage and Reheating

This cheesesteak tortellini keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and deepen overnight making it perhaps even more delicious the next day. When reheating add a splash of beef broth or milk to revive the sauce as it will thicken in the refrigerator. Warm gently on the stovetop over medium-low heat rather than using a microwave which can make the cheese sauce separate.

Ingredient Substitutions

If you prefer a different protein chicken thighs cut into small pieces work beautifully in this recipe and cook in about the same amount of time. For a vegetarian version replace the beef with 8 ounces of sliced mushrooms and use vegetable broth instead of beef broth. The mushrooms provide wonderful umami flavor that complements the provolone cheese. If provolone isnt available fontina or mozzarella can work though they provide a milder flavor profile.

Serving Suggestions

This hearty dish stands perfectly on its own but pairs wonderfully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the richness of the cheese sauce. For a complete meal serve with garlic bread for soaking up every last bit of the provolone sauce. A glass of medium-bodied red wine like Chianti or Merlot makes this weeknight meal feel special and balances the savory flavors of the dish.

The Philadelphia Connection

This recipe pays homage to the iconic Philadelphia cheesesteak while transforming it into an Italian-inspired pasta dish. Traditional cheesesteaks feature thinly sliced ribeye beef onions and melted cheese typically provolone or cheese whiz on a hoagie roll. By incorporating these classic elements with cheese tortellini we create a fusion dish that honors both culinary traditions. The Worcestershire sauce adds depth that mimics the seasoned griddles used in authentic Philadelphia cheesesteak shops.

Recipe Questions & Answers

→ Can I substitute the beef with another protein?

Yes, you can substitute the beef with chicken, turkey, or even tofu for a lighter alternative.

→ What type of tortellini works best?

Cheese tortellini is ideal for this dish, but spinach and ricotta tortellini would also pair nicely with the sauce and beef.

→ How can I make this dish vegetarian?

To make this dish vegetarian, replace the beef with sautéed mushrooms and increase the onions for additional flavor.

→ What can I use instead of provolone cheese?

For a similar creamy texture, you can use mozzarella or gouda cheese as substitutes for provolone.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the sauce and cook the tortellini in advance. Store them separately and combine just before serving.