This Cheesesteak Tortellini is a delightful fusion of classic Philly cheesesteak flavors and creamy, cheesy tortellini. The tender beef, caramelized onions, and rich provolone sauce meld together to create a comforting dish with all the warmth of a traditional cheesesteak in a creamy pasta form. Ideal for a quick weeknight meal or as a comforting dish for special occasions, it’s sure to be a crowd-pleaser.

Ingredients

1 package (12 oz) cheese tortellini
1 tablespoon olive oil
1 large onion, sliced
1 pound beef steak, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup beef broth
2 tablespoons Worcestershire sauce
1 cup shredded provolone cheese

Directions

Cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 5-7 minutes until softened and lightly caramelized.
Season the cubed beef steak with salt and pepper. Add the beef to the skillet and cook for 4-5 minutes, stirring occasionally, until browned and cooked through.
Pour in the beef broth and Worcestershire sauce. Bring to a simmer and cook for an additional 3-4 minutes, allowing the sauce to reduce slightly.
Stir in the shredded provolone cheese, letting it melt into the sauce.
Add the cooked tortellini to the skillet and gently toss to coat the pasta in the rich provolone sauce.
Serve hot, garnished with additional cheese or fresh herbs if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Chicken Cheesesteak: Substitute the beef with cubed or shredded chicken for a lighter twist.
Vegetarian Option: Use mushrooms instead of beef, and vegetable broth instead of beef broth, for a vegetarian-friendly version.
Extra Veggies: Add bell peppers or mushrooms to enhance the flavor and add a bit of crunch.
Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce for some heat.

Storage and Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat, adding a splash of milk or broth to maintain creaminess. Alternatively, microwave on medium power in short intervals, stirring in between, to prevent the cheese from breaking.

FAQs

Can I use fresh tortellini instead of dried?
Yes, fresh tortellini can be used but will require a shorter cooking time. Follow the package instructions.
What other cheeses work well in place of provolone?
Mozzarella, fontina, or Monterey Jack are good alternatives if provolone isn’t available.
Can I make this recipe ahead of time?
Yes, prepare the components separately, then combine and reheat just before serving for the best texture.
Can I add vegetables to this dish?
Absolutely, bell peppers, mushrooms, or spinach make great additions.
What type of steak works best for this recipe?
Tender cuts like sirloin or ribeye work well, as they cook quickly and have good flavor.
Is there a non-alcoholic substitute for Worcestershire sauce?
A splash of soy sauce mixed with a dash of lemon juice can be a quick substitute.
Can I use a different type of pasta?
Yes, any pasta that holds sauce well, like penne or rotini, can work in place of tortellini.
How can I prevent the cheese from clumping?
Gradually melt the cheese into the sauce, stirring continuously over low heat.
Can I freeze leftovers?
While it’s possible to freeze this dish, the texture of the cheese sauce may change slightly upon reheating.
What garnishes work well with this recipe?
Fresh herbs like parsley, chives, or a sprinkle of grated Parmesan complement the flavors well.

Conclusion

Cheesesteak Tortellini in Rich Provolone Sauce combines the hearty flavors of a Philly classic with creamy pasta, creating a dish that’s as indulgent as it is comforting. Whether you stick to the original recipe or customize it to your taste, this meal is perfect for cozy evenings or family dinners. Enjoy the irresistible blend of creamy provolone and tender steak with each bite!