Cheesesteak Tortellini Creamy Sauce

This cheesesteak tortellini in creamy provolone sauce combines two beloved classics into one indulgent meal. The familiar flavors of a Philly cheesesteak meet tender pasta pillows, all embraced by a luxurious cheese sauce that will have everyone asking for seconds.

I first created this dish when craving both pasta and cheesesteak but didn't want to choose between them. My family was skeptical until the first bite—now it's requested at least twice a month as our special Friday dinner.

Ingredients

• Cheese tortellini: The pasta pockets create the perfect vessel for catching all that delicious sauce
• Ribeye steak: Splurge on good quality ribeye for the perfect marbling and flavor
• Onion and bell pepper: Traditional cheesesteak vegetables that add sweetness and texture
• Garlic: Fresh minced garlic provides aromatic depth that powder simply cannot match
• Beef broth: Forms the savory base of the sauce and picks up all the browned bits from the pan
• Heavy cream: Creates that luxurious silky texture that makes this dish truly special
• Provolone cheese: Authentic Philadelphia cheesesteak flavor in creamy melted form
• Parmesan cheese: Adds a salty nutty bite that balances the richness perfectly

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of generously salted water to a rolling boil. Cook the tortellini according to package directions until just al dente, about 3-5 minutes. The pasta will continue cooking slightly in the sauce later, so aim for firmer rather than softer. Reserve a small cup of pasta water before draining in case you need to adjust the sauce consistency later.

Sear the Steak:

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add thinly sliced ribeye in a single layer, working in batches if necessary to avoid overcrowding. Let the meat sear undisturbed for 1-2 minutes before stirring to develop caramelization. Cook for 3-4 minutes total until just browned but still slightly pink inside as it will finish cooking later. Transfer to a plate.

Sauté the Vegetables:

In the same skillet, add the sliced onions and bell peppers. Cook for 5-6 minutes, stirring occasionally but not constantly, allowing them to develop some caramelized edges. The moisture from the vegetables will help deglaze the pan, incorporating all those flavorful browned bits from the steak. Add minced garlic during the last minute, stirring constantly to prevent burning.

Create the Sauce:

Pour in beef broth and bring to a simmer while scraping the bottom of the pan. Let the liquid reduce slightly for 2-3 minutes before reducing heat to low. Pour in the heavy cream and stir to combine. Allow the mixture to gently simmer for 2-3 minutes until it begins to thicken slightly. Gradually add the shredded provolone, stirring constantly until completely melted and smooth. Finish with Parmesan cheese, which helps stabilize the sauce.

Combine and Finish:

Return the cooked steak to the skillet, along with any accumulated juices. Gently fold in the drained tortellini, coating each piece with the luscious sauce. Allow everything to simmer together for 2-3 minutes until heated through and the flavors have melded. If the sauce seems too thick, add a splash of reserved pasta water. Finish with fresh parsley for brightness and color.

Pin

The first time I made this dish, I used pre-shredded cheese and the sauce became grainy. I learned that freshly shredded cheese without anti-caking agents makes all the difference in creating that silky smooth sauce texture that clings perfectly to each tortellini.

Make-Ahead Options

This cheesesteak tortellini can be prepared up to the point of adding the cooked pasta, then refrigerated for up to 24 hours. When ready to serve, gently reheat the sauce over low heat, adding a splash of broth or cream to loosen it if needed, then fold in freshly cooked tortellini. The sauce may look separated when cold but will come back together when heated slowly while stirring.

Perfect Pairings

This rich pasta dish pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the creaminess of the sauce. For beverages, a medium-bodied red wine like Chianti or a cold amber ale complements the savory flavors without overwhelming them. And for a complete Philadelphia-inspired meal, serve with garlic bread brushed with olive oil and sprinkled with herbs.

Pin

Ingredient Substitutions

If ribeye is beyond your budget, you can substitute sirloin or even ground beef for a more economical version. Vegetarians can replace the steak with portobello mushrooms sliced and sautéed until golden brown and meaty. For those avoiding dairy, there are now excellent plant-based heavy cream alternatives and vegan cheese options that melt reasonably well, though the sauce won't be quite as rich. Cheese tortellini can be swapped for spinach or mushroom varieties to add another layer of flavor.

Frequently Asked Questions About the Recipe

→ What can I substitute for ribeye steak?

While ribeye provides optimal flavor due to its marbling, you can substitute sirloin, flank steak, or even pre-sliced beef stir-fry meat. For a budget option, ground beef works too, though the texture will differ. If desired, thinly sliced chicken breast or thighs make excellent non-beef alternatives.

→ How do I make this dish lighter?

To reduce calories, substitute the heavy cream with half-and-half, whole milk, or even evaporated milk. You can use less cheese or opt for part-skim varieties. Consider using chicken broth instead of beef broth for a lighter flavor profile, and increase the ratio of vegetables to meat and pasta.

→ Can I make this ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the meat and vegetables and refrigerate separately. Make the sauce just before serving and combine with freshly cooked tortellini. For complete make-ahead, the fully assembled dish can be refrigerated for 1-2 days, though the pasta may absorb sauce and become softer when reheated.

→ What tortellini works best for this dish?

Cheese tortellini complements the cheesesteak flavors beautifully, but beef or Italian sausage tortellini would enhance the meaty profile. Fresh refrigerated tortellini offers the best texture, though frozen works well too. For a twist, try using ravioli or even regular pasta shapes like penne or farfalle.

→ What sides pair well with cheesesteak tortellini?

This rich dish pairs wonderfully with lighter sides like a simple green salad with vinaigrette, roasted asparagus, or steamed broccoli. Garlic bread or crusty Italian bread makes an excellent accompaniment for soaking up the delicious sauce. For a complete feast, serve with sautéed mushrooms as an additional topping.

→ Can I freeze leftover cheesesteak tortellini?

While you can freeze leftovers for up to 2 months in an airtight container, the cream-based sauce may separate slightly when thawed and reheated. The pasta texture might also become softer. For best results when reheating, thaw overnight in the refrigerator, then warm gently on the stovetop with a splash of cream to refresh the sauce.