If you’re craving a comforting, indulgent dish that combines all the bold flavors of a classic cheesesteak with a creamy, cheesy pasta twist, then this Cheesesteak Tortellini with Creamy Provolone Recipe is going to become your new go-to. Imagine tender Philly sirloin steaks, sautéed peppers and onions, and pillowy cheese tortellini all swimming in a luscious, velvety provolone cream sauce. This recipe captures that iconic cheesesteak essence but amps it up with a decadent, satisfying pasta experience that’s perfect weeknight comfort food or a cozy weekend treat.
Ingredients You’ll Need
Gathering the right ingredients for this recipe couldn’t be simpler, yet each one plays an essential role in layering flavor, texture, and richness. From the robust sirloin steak to melting provolone cheese, every component is carefully chosen to bring that amazing cheesesteak vibe into a creamy pasta dish.
- Olive oil: Helps to evenly sauté steaks and vegetables without overpowering flavors.
- Philly sirloin steaks (4 count): Tender and flavorful, these are key to achieving that authentic cheesesteak bite.
- Green bell pepper, sliced: Adds a mild sweetness and crunch that complements the steak perfectly.
- Yellow onion, sliced: Provides aromatic depth and a caramelized touch when cooked.
- Montreal steak seasoning (1 ½ teaspoons): A robust blend that seasons both meat and veggies, bringing classic steakhouse flavor.
- Frozen cheese tortellini (19 ounces): Pillowy pockets of cheese that soak up the creamy sauce beautifully.
- Heavy cream (1 pint): Creates the silky, luscious base for the provolone sauce.
- Shredded provolone cheese (1 cup): Melts smoothly to form the rich, cheesy topping that finishes the dish.
How to Make Cheesesteak Tortellini with Creamy Provolone Recipe
Step 1: Heat the Pan
Start by warming 1 teaspoon of olive oil in a large sauté pan over medium-high heat. This step ensures your pan is hot enough so that the steaks sear beautifully and the vegetables get a nice tender crisp texture. It’s the foundation of great flavor development.
Step 2: Cook Steaks and Veggies
Place the Philly sirloin steaks on one side of the pan and the sliced green bell pepper and yellow onion on the other. Sprinkle 1 ½ teaspoons of Montreal steak seasoning evenly over both the meat and vegetables. Let the steaks cook according to package instructions while the vegetables soften and develop a slight caramelization. Once done, combine everything in the pan, stirring gently to blend the flavors.
Step 3: Add Tortellini and Cream
Next, add the frozen cheese tortellini right into the pan along with 1 pint of heavy cream. Turn the heat to bring the mixture to a gentle boil, then reduce it to a simmer. Cover the pan and let everything cook together for about 10 minutes. Stir occasionally to prevent sticking and ensure the tortellini absorbs that rich, creamy goodness as it cooks through to tender perfection.
Step 4: Melt the Cheese
Finally, sprinkle 1 cup of shredded provolone cheese over the cooked tortellini and steak mixture. Replace the lid and let the cheese melt gently into the creamy sauce, binding all the flavors with a smooth, cheesy finish. Serve the dish hot for the best experience with melted, gooey provolone enveloping every bite.
How to Serve Cheesesteak Tortellini with Creamy Provolone Recipe
Garnishes
Adding fresh garnishes can brighten up the richness of this dish perfectly. Try a sprinkle of chopped fresh parsley or basil to add a pop of color and a hint of herbaceous freshness. For a touch of heat, a pinch of crushed red pepper flakes sprinkled on top will balance the creamy provolone beautifully.
Side Dishes
This decadent dish pairs wonderfully with lighter sides to balance the richness. Consider a crisp Caesar salad with tangy dressing or garlic-roasted asparagus for a crisp, refreshing contrast. Simple garlic bread or a warm baguette also work great to scoop up that luscious sauce left on the plate.
Creative Ways to Present
To make your presentation extra special, serve this Cheesesteak Tortellini with Creamy Provolone Recipe in individual shallow bowls topped with a sprinkle of extra provolone and a drizzle of high-quality olive oil. Alternatively, bake it briefly in a casserole dish with additional cheese on top to create a golden crust that adds a delightful textural contrast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The creamy sauce may thicken slightly upon cooling, but gently reheating with a splash of milk or cream will restore its luscious texture.
Freezing
This dish can be frozen in a suitable container for up to 1 month. To freeze, allow the tortellini to cool completely, then cover tightly to minimize freezer burn. Keep in mind that the texture of the cream sauce might change slightly after thawing, so freezing is best when you plan to reheat and enjoy soon.
Reheating
Reheat leftovers slowly in a skillet over medium-low heat, stirring in a little cream or milk to loosen the sauce. This will bring back the creamy consistency and keep the tortellini tender without drying out the steak and veggies. Avoid microwaving at high heat to prevent uneven warming.
FAQs
Can I use a different type of cheese instead of provolone?
Absolutely! While provolone adds a distinct, smooth flavor perfect for this recipe, you could substitute with mozzarella for a milder taste or fontina for a nuttier profile. Just choose a cheese that melts well.
Is it necessary to use Montreal steak seasoning?
Montreal steak seasoning brings a robust, savory kick that elevates the steak and veggies, but you can substitute with a blend of salt, black pepper, garlic powder, and paprika if you don’t have it on hand.
Can I make this recipe vegetarian?
Yes, you can swap the sirloin steaks for sautéed mushrooms or a plant-based meat alternative. The creamy provolone sauce and tortellini will keep it rich and satisfying even without the steak.
How do I know when the tortellini is fully cooked?
The tortellini should be tender but still hold its shape after simmering for about 10 minutes in the cream sauce. Taste a piece for doneness or check the package instructions for recommended cooking times.
Can I prepare parts of this dish ahead of time?
Definitely! You can slice and season the veggies ahead; even cook the steak just before combining everything. The tortellini is best cooked fresh in the sauce to soak up all the flavors, but prepping ahead will save you time on busy days.
Final Thoughts
There’s something truly special about melding the iconic flavors of a Philly cheesesteak with creamy, cheesy tortellini, and this Cheesesteak Tortellini with Creamy Provolone Recipe nails it every time. It’s a dish that feels indulgent without being complicated, perfect for sharing with family or impressing friends with a comforting meal that’s bursting with flavor. Once you try it, it’s sure to become a cherished favorite in your recipe lineup.
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Cheesesteak Tortellini with Creamy Provolone Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Cheesesteak Tortellini recipe combines the savory flavors of Philly sirloin steaks, sautéed peppers and onions, creamy heavy cream, and melted provolone cheese with tender cheese tortellini, creating a rich, comforting pasta dish perfect for a quick weeknight dinner.
Ingredients
Protein & Vegetables
- 1 package (4 count) Philly Sirloin Steaks
- 1 green bell pepper, sliced
- ½ yellow onion, sliced
Seasonings & Oil
- 1 teaspoon olive oil
- 1 ½ teaspoons Montreal steak seasoning
Pasta & Dairy
- 1 bag (19 ounces) frozen cheese tortellini
- 1 pint heavy cream
- 1 cup shredded provolone cheese
Instructions
- Heat the Pan: In a large sauté pan, heat 1 teaspoon of olive oil over medium-high heat. This ensures the pan is ready for cooking the steak and vegetables evenly.
- Cook Steaks and Veggies: Add the Philly sirloin steaks to one side of the pan. On the other side, add the sliced green bell pepper and yellow onion. Sprinkle 1 ½ teaspoons of Montreal steak seasoning over both the steaks and vegetables. Cook the steaks according to package instructions while allowing the peppers and onions to become crisp-tender. Stir to combine steaks and vegetables once cooked.
- Add Tortellini and Cream: Add the frozen 19-ounce cheese tortellini and 1 pint of heavy cream into the pan with the steak and veggies. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let simmer for 10 minutes, stirring occasionally to prevent sticking, until the tortellini is fully cooked.
- Melt the Cheese: Once the tortellini is cooked, sprinkle 1 cup shredded provolone cheese evenly over the pasta. Replace the lid and let it heat just long enough for the cheese to melt completely. Serve immediately while hot.
Notes
- Use a large sauté pan to allow sufficient room for cooking steak and vegetables side by side.
- Stir occasionally during simmering to prevent tortellini from sticking to the pan.
- For extra flavor, consider adding garlic or fresh herbs like parsley when cooking vegetables.
- Adjust Montreal steak seasoning quantity to taste if preferred less salty or spicy.
- This dish pairs well with a simple green salad or crusty bread.
