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This rich tortellini dish with Philly cheesesteak flavors wraps tender pasta in velvety provolone sauce for a comfort meal that hits all the right spots. The smooth, indulgent sauce brings everything together in a dish that feels cozy yet fresh.
I whipped up this dish during a freezing winter evening when we needed something filling but different from our standard pasta meals. As soon as the smell of beef and peppers filled our house, I knew we'd found our new favorite dinner.
Ingredients
- 1 pound cheese tortellini: grab the refrigerated kind for better bite and faster cooking
- 1 pound ribeye steak: cut thin across the grain so it stays super tender
- 2 tablespoons olive oil: pick something tasty for best results
- 1 large yellow onion: sliced thin so it browns up nicely
- 1 green bell pepper: thin slices give that real Philly sandwich feel
- 3 cloves garlic: finely chopped to give the sauce amazing flavor
- 1/2 cup beef broth: try to use low-salt so you can control the flavor
- 1 cup heavy cream: this makes the sauce incredibly smooth
- 1 1/2 cups provolone cheese: grate it yourself instead of buying pre-shredded for better melting
- 1/4 cup Parmesan cheese: freshly grated adds that nice nutty taste
- 2 tablespoons fresh parsley: chopped up for some color and freshness
- Salt and black pepper to taste: add throughout cooking to build flavor
Step-by-Step Instructions
- Prepare the Pasta:
- Fill a big pot with water, add plenty of salt, and bring it to a rolling boil. Toss in your tortellini and cook until they're just tender, usually around 3-5 minutes. Don't let them get too soft since they'll cook a bit more in the sauce. Drain them well but skip rinsing so the sauce sticks better.
- Sear the Steak:
- Get your olive oil hot in a large pan over medium-high heat until it's shimmering. Spread your thin steak slices in one layer without crowding them. Let them cook without touching for about 2 minutes, then stir and cook another 1-2 minutes until they're brown but still a bit pink inside. They'll finish cooking later. Put them on a plate and cover loosely to keep warm.
- Sauté the Vegetables:
- Using the same pan with all those tasty meat juices, toss in your sliced onions and peppers. Cook them for 5-6 minutes, stirring now and then, until they start getting soft with some golden edges. This slight browning adds a nice sweetness that balances the rich sauce. Throw in your chopped garlic for the last minute, stirring all the time so it doesn't burn.
- Create the Base Sauce:
- Pour your beef broth into the pan and use a wooden spoon to scrape up all those flavorful brown bits stuck to the bottom. This step packs maximum flavor into your sauce. Let the broth bubble for 2-3 minutes until it cooks down a little, making the flavors stronger.
- Develop the Creamy Cheese Sauce:
- Turn down the heat before adding your cream so it doesn't curdle. Keep stirring as the sauce thickens up, about 2-3 minutes. Slowly add your shredded provolone, stirring the whole time for smooth melting without clumps. Once it's all mixed in, add the Parmesan until your sauce looks silky and smooth.
- Combine and Finish:
- Put the steak back in the pan along with any juices on the plate. Carefully fold in your drained tortellini so you don't break them. Let everything simmer together for 2-3 minutes until it's hot and the pasta soaks up some sauce flavor. Take it off the heat and sprinkle with fresh parsley for a pop of color and freshness.
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The provolone really makes this dish special. I found out after lots of testing that freshly grated cheese makes the sauce way smoother than the pre-packaged stuff. My kid once told me this pasta was even better than real cheesesteaks after trying it for the first time, and I couldn't ask for a better kitchen win.
Make-Ahead and Storage
You can make this cheesesteak pasta up to 3 days before you need it and keep it in a sealed container in the fridge. The sauce will get pretty thick when it's cold, so when you warm it up, add a little milk or broth and heat it slowly on medium-low. Stir it often to keep the cream sauce from burning. I usually make twice as much just so we have easy leftovers for busy nights.
Perfect Pairings
This creamy pasta tastes amazing with a simple green salad with lemon dressing to cut through the richness. Some garlic bread on the side works great for soaking up extra sauce. For drinks, try a medium red wine like Sangiovese that stands up to the richness, or go casual with a cold craft beer that works well with the cheesesteak flavors.
Customization Options
You can switch up this recipe in tons of ways. Mushrooms taste fantastic when cooked with the peppers and onions. If you like things spicy, throw in some red pepper flakes or chopped hot peppers like they do in some Philly shops. Want something lighter? Use chicken instead of beef. You can even swap in cheese ravioli for the tortellini if you're looking for a different texture.
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Frequently Asked Questions
- → What are good alternatives to ribeye for this dish?
Slices of sirloin, flank, or even thinly sliced chuck steak work just as well. Be sure to cut them thinly and against the grain for the best texture. If needed, ground beef can be used, though the texture won't be the same as the classic version.
- → Can I prep this dish ahead of time?
Definitely. Cook the sauce and steak mixture first, but it's best to boil the tortellini fresh when you're ready to serve. When reheating, warm the sauce gently and toss with the just-cooked tortellini. If making the entire thing early, undercook the pasta slightly to avoid over-softening when reheated.
- → Which kind of tortellini works best here?
Cheesy or meat-stuffed tortellini are ideal choices. For the best texture, fresh tortellini is recommended, but high-quality frozen or pre-packaged ones also do the trick. Cheese-stuffed tortellini pair especially well for extra cheesiness with the provolone sauce.
- → How can I tone down the richness of this dish?
Swap in half-and-half or whole milk for the heavy cream to cut down richness. Using smaller amounts of both Parmesan and provolone can also help. Opt for a balance by increasing broth while using less cream, and add more sautéed onions and peppers for a veggie-forward twist.
- → What are the best sides for this dish?
Pairing this meal with lighter sides like a crisp side salad with vinaigrette, simple roasted asparagus, or steamed green veggies balances the flavors perfectly. If you'd like bread, go for garlic bread or a baguette to soak up extra sauce without it feeling heavy.
- → Can leftovers be frozen successfully?
This dish doesn't freeze perfectly since creamy sauces tend to separate and pasta can turn mushy when thawed. If needed, store leftovers in airtight containers for up to a month and reheat slowly with a splash of milk or cream to bring the sauce back together.