DINNER

Cheesesteak Tortellini in Rich Provolone Sauce

This recipe transforms the essence of the sandwich into a rich, satisfying pasta dish. We’re keeping the savory beef, the sweetness of sautéed onions and peppers, and, most importantly, the distinctive tang and melt of provolone cheese. But instead of a roll, we’re using tender tortellini, and instead of a dry sandwich, we’re bathing it all in a luxurious, creamy sauce. It’s a culinary journey from the streets of Philly to a cozy pasta bowl, perfect for a hearty meal.

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 30-35 minutes

Ingredients:

For the Filling/Meat Base:

  • 1 tablespoon olive oil
  • 1 lb (450g) sirloin steak, ribeye, or flank steak, thinly sliced against the grain (or 1 lb lean ground beef for a quicker option)
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)

For the Rich Provolone Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) whole milk (or half-and-half for extra richness)
  • 1 cup (240ml) beef broth
  • 1 teaspoon Worcestershire sauce
  • 8 oz (225g) provolone cheese, shredded or thinly sliced (sharp or mild, depending on preference)
  • 1/4 cup (25g) grated Parmesan cheese
  • Pinch of red pepper flakes (optional, for a subtle kick)

For the Tortellini:

  • 18-20 oz (500-570g) fresh or frozen cheese tortellini (or your favorite filled pasta)

For Garnish (Optional):

  • Fresh parsley, chopped
  • Extra grated Parmesan cheese

Equipment:

  • Large skillet or Dutch oven
  • Large pot for cooking tortellini
  • Whisk
  • Tongs or spatula

Instructions:

  1. Prepare the Steak & Vegetables:
    • If using steak, thinly slice it against the grain. If using ground beef, break it up.
    • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
    • Add the thinly sliced steak (or ground beef) to the hot pan. Cook in batches if necessary to avoid overcrowding, ensuring the meat browns nicely. If using ground beef, cook until no pink remains, then drain any excess fat.
    • Once the meat is browned, remove it from the skillet and set aside.
    • Add the sliced onion and green bell pepper to the same skillet. Cook over medium heat, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
    • Add the minced garlic, dried oregano, black pepper, and salt to the vegetables. Cook for another minute until fragrant.
    • Return the cooked steak (or ground beef) to the skillet with the vegetables. Stir to combine. Reduce heat to low and keep warm while you make the sauce.
  2. Cook the Tortellini:
    • While the meat and vegetables are simmering, bring a large pot of salted water to a rolling boil.
    • Add the tortellini and cook according to package directions until al dente. Fresh tortellini usually takes 2-3 minutes, frozen may take 3-5 minutes.
    • Before draining, reserve about 1 cup of the starchy pasta water. Drain the tortellini and set aside.
  3. Make the Rich Provolone Sauce:
    • In a separate clean saucepan or the same skillet (if you’ve transferred the meat mixture out), melt the unsalted butter over medium heat.
    • Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a smooth roux. It should be a pale paste.
    • Gradually whisk in the milk (or half-and-half) and beef broth, pouring slowly to prevent lumps. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
    • Reduce the heat to low. Add the Worcestershire sauce, shredded provolone cheese, grated Parmesan cheese, and optional red pepper flakes. Stir constantly until all the cheese is melted and the sauce is smooth and creamy. Do not boil the sauce after adding the cheese, as it can cause it to become stringy.
    • If the sauce is too thick, thin it out with a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasoning if needed.
  4. Combine and Serve:
    • Add the cooked tortellini and the cheesesteak meat and vegetable mixture directly into the provolone sauce. Toss gently to coat everything evenly.
    • If the dish seems a bit dry or needs more liquid, add a splash more reserved pasta water or beef broth.
    • Serve immediately in bowls. Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired.

Tips for Success:

  • Thinly Slice the Steak: For an authentic cheesesteak texture, freezing the steak for about 30 minutes before slicing makes it much easier to get super thin slices. A very sharp knife is essential.
  • Don’t Overcook the Sauce: Once you add the cheese to the sauce, keep the heat low and stir constantly. High heat can cause the cheese to separate or become oily.
  • Reserved Pasta Water is Gold: That starchy water helps bind the sauce to the pasta and makes it incredibly silky. Don’t throw it all out!
  • Cheese Choice: While provolone is classic, a blend of provolone and white American cheese can also be fantastic for an even creamier, milder melt.
  • Make it Your Own: Feel free to add a dash of your favorite steak seasoning to the meat, or a touch of hot sauce to the finished dish for more kick.