Cheesesteak Tortellini Cream Sauce

The sizzle of thinly sliced ribeye hitting a hot pan, mingling with sweet onions and bright green peppers, always pulls me back to the first time I tried to recreate my favorite Philly cheesesteak—but with a creamy twist. That moment in my kitchen, an experiment with fresh tortellini and provolone sauce, transformed comfort food into something indulgently satisfying, all while reminding me that familiar flavors can surprise you when combined thoughtfully.

I discovered this combination while craving a dish that balanced hearty meat with the silky texture of pasta. After trying various cheeses, provolone stood out—it melts beautifully and carries that subtle tang that echoes the cheesesteak experience perfectly.

Essential Ingredients

• Cheese tortellini: fresh if possible, for pillowy texture; frozen works well too but watch cooking time
• Thinly sliced beef steak (ribeye or sirloin): marbled cuts bring juiciness and tenderness, look for bright red meat with little gristle
• Onions and green bell peppers: the sweet and slightly sharp contrast to beef, choose crunchy, glossy vegetables
• Provolone cheese: shredded for quicker melting and rich, smoky flavor; select aged provolone for more character
• Italian seasoning: a fragrant mix that ties the components together; check freshness for vibrant herb notes
• Butter and flour: for a classic roux that thickens the sauce; use unsalted butter and all-purpose flour for control

When shopping, I always pick tortellini that are plump with filling and beef that feels cold and firm to the touch. Fresh herbs in the seasoning blend make a subtle difference here.

Cooking Process

Building the Base:

Sauté thinly sliced beef with onions and peppers in olive oil until beef browns perfectly and vegetables soften but still have bite. This step layers the foundational flavors that echo the cheesesteak’s signature heartiness.

Crafting the Sauce:

Whisk butter and flour into a roux, then gradually add milk to create a velvety canvas. Melted provolone and Italian seasoning follow, lending a smoky creaminess that binds the filling and pasta. The constant whisking prevents lumps, ensuring smoothness.

Combining Components:

Toss cooked tortellini into the skillet with the beef and veggies, then pour the provolone sauce over. Gently fold everything to coat every bite with that luscious sauce. Keeping the heat low here prevents the cheese from breaking and keeps the texture irresistible.

Save Pin

Recipe Highlights

• Comforting, satisfying meal that combines protein, veggies, and pasta in one dish
• Rich provolone delivers calcium and protein alongside indulgent flavor
• Pasta and meat balance to provide steady energy without heaviness

I’ve had nights when too much cheese led to a slightly oily sauce—but dialing back the provolone by an ounce or two taught me the perfect harmony is key. Sometimes simpler is better.

Make-Ahead Strategies

Prepare the cheesesteak filling and the provolone sauce separately ahead of time. Store each in airtight containers in the fridge up to two days. When ready to serve, reheat the filling gently, add warmed tortellini and sauce, then toss together for fresh-tasting results without rush.

Flavor Variations

Swap ribeye for skirt steak or even thinly sliced chicken breast for a leaner protein twist. Elevate the sauce by stirring in a pinch of smoked paprika or a few drops of hot sauce for subtle heat that complements the luscious cheese.

Seasonal Adaptations

In spring or summer, add sautéed mushrooms or cherry tomatoes for freshness and earthiness. Come fall, try caramelized shallots or roasted red peppers to enrich the filling’s sweetness and depth.

Kitchen Tool Recommendations

A heavy-bottom skillet ensures even cooking and excellent searing of beef and vegetables. A medium whisk is invaluable when making the roux and sauce—proper mixing keeps the texture perfect.

Cooking Secrets

1.

Pat your steak dry before cooking to achieve that coveted brown crust without steaming the meat.

2.

Slowly add milk to your roux while whisking vigorously—this is how you avoid lumps and create a silky sauce.

3.

Toss gently when combining tortellini and sauce; too much stirring breaks the pasta and can make the sauce separate.

Save Pin

Common Questions

→ What type of beef works best for the filling?

Thinly sliced ribeye or sirloin beef works best for tender, flavorful filling that cooks quickly and blends well with vegetables.

→ Can I use frozen tortellini for this dish?

Yes, frozen cheese tortellini can be used. Cook according to package instructions until al dente before combining with the filling and sauce.

→ How do I prevent the tortellini from sticking after cooking?

After draining, toss the tortellini with a tablespoon of olive oil to keep them separated and prevent sticking before mixing with the sauce.

→ How is the provolone sauce made smooth without lumps?

The sauce starts with a roux of butter and flour, followed by gradual addition of milk while whisking constantly until thickened, ensuring a smooth base before adding cheese.

→ Can I substitute other cheeses in the sauce?

Provolone is key for its mild, creamy flavor, but mozzarella or fontina can be used for a similar melting quality and richness.