Pin it
Last winter I stumbled on this amazing combination in my kitchen. Taking my family's love for Philly cheesesteaks I tossed them together with cheese tortellini and a creamy provolone sauce. The result was pure comfort food magic. My oldest son declared it better than the original sandwich and now it's our favorite cold weather dinner.
Why This Recipe Works So Well
There's something special about combining two comfort foods into one amazing dish. The tender beef and perfectly cooked tortellini swim in the creamiest provolone sauce you've ever tasted. I love making this on busy weeknights because it comes together quickly and my whole family runs to the table when they smell it cooking.
Everything You Need
- Beef: Thinly sliced ribeye or sirloin, cooked to tenderness, mimics the classic cheesesteak filling.
- Tortellini: 500g of cheese-filled tortellini, cooked al dente for the best texture.
- Onions and Peppers: Sautéed onions and bell peppers for added sweetness and crunch.
- Provolone Cheese: 2 cups of shredded provolone for a creamy, rich sauce.
- Heavy Cream: 1 cup for a luscious sauce base.
- Butter and Flour: 2 tablespoons each for the roux to thicken the sauce.
- Garlic Powder: 1 teaspoon for subtle depth.
- Salt and Pepper: To taste, enhancing overall flavor.
- Fresh Parsley: Chopped for garnish and a touch of freshness.
Making The Magic Happen
- Prepare the Beef
- Cook thinly sliced beef in a skillet over medium-high heat until browned and tender. Set aside.
- Sauté Vegetables
- In the same skillet, sauté onions and peppers until softened and slightly caramelized, about 5-7 minutes. Combine with the cooked beef.
- Cook Tortellini
- Boil cheese tortellini according to package instructions. Drain and set aside.
- Make the Provolone Sauce
- In a saucepan, melt butter and whisk in flour to form a roux. Gradually add cream while whisking until smooth. Add shredded provolone, stirring until melted. Season with garlic powder, salt, and pepper.
- Combine and Bake
- Mix tortellini, beef, and vegetables in a large pan. Pour the provolone sauce over the mixture, stirring gently to coat. Transfer to a baking dish, sprinkle with additional cheese, and bake at 375°F (190°C) for 10-15 minutes, or until bubbly and golden.
Finishing Touches
Fresh herbs from my garden add the perfect pop of color to this dish. I usually grab a handful of parsley or sometimes basil when it's in season. My husband loves dunking crusty garlic bread into the sauce and I always serve a big salad on the side to balance out the richness. On date nights we open a bottle of crisp Pinot Grigio it pairs beautifully.
Keeping Leftovers Fresh
Leftovers taste amazing the next day just store them in a sealed container in the fridge. They stay good for about 3 days but honestly they never last that long in my house. When reheating I add a little splash of cream to keep the sauce silky smooth. You can freeze it too just thaw overnight in the fridge before warming up.
Switch Things Up
My vegetarian friend loves this with mushrooms instead of beef. Sometimes I toss in some baby spinach for extra nutrients. When I'm feeling adventurous I mix up the cheese blend maybe add some mozzarella or fontina. My spice loving son always adds red pepper flakes to his portion.
Pin it
Common Questions From My Kitchen
After sharing this recipe with friends I get lots of questions. The sauce stays smooth if you keep the heat low and add cheese slowly. Store bought tortellini works perfectly I use it all the time. When making the sauce ahead just reheat it gently with a splash of cream to bring it back to life.
Kitchen Secrets
Years of making this dish taught me a few tricks. Never overcook the tortellini it should have a slight bite. Fresh provolone melts way better than pre shredded. Let those onions get nice and golden for the best flavor. Keep your sauce on low heat and it'll stay perfectly smooth. Serve it right away while everything's hot and bubbly.
More Than Just Another Pasta Dish
This recipe holds a special place in my heart. It combines everything we love about a Philly cheesesteak with the comfort of a pasta dinner. The creamy sauce rich beef and tender tortellini create something truly magical. Whenever I make it for guests they always ask for the recipe.
Quick Storage Tips
Pop any leftovers in an airtight container they'll stay good in the fridge for three days. I usually warm them up slowly on the stove adding a splash of cream keeps everything nice and smooth. If you're meal prepping you can freeze portions for up to two months. Just remember to thaw in the fridge overnight.
Pin it
Complete Your Meal
We love this pasta with a big Caesar salad on the side. Sometimes I roast some asparagus or broccoli too.
Frequently Asked Questions
- → Can I use different types of cheese?
- Yes, you can swap provolone with mozzarella or Swiss cheese. Each cheese will give the sauce a slightly different flavor profile.
- → What can I substitute for ground beef?
- You can use thinly sliced steak for a more traditional cheesesteak feel. Ground turkey or chicken would also work for a lighter version.
- → How can I make the sauce thicker?
- Let the sauce simmer a bit longer to reduce, or add a bit more cheese. The sauce will also naturally thicken as it cools slightly.
- → Can I make this ahead of time?
- While best served fresh, you can prepare the meat and vegetable mixture ahead. Make the sauce and cook the tortellini just before serving.
- → What sides go well with this dish?
- A simple green salad or roasted vegetables work great. Garlic bread can help soak up the delicious sauce.