We’ve always been fans of creative twists on comfort food, and our Cheesesteak Tortellini in Rich Provolone Sauce recipe delivers just that. Inspired by the iconic Philly cheesesteak, this fusion dish swaps in tender tortellini for a hearty Italian spin, blending savory beef and melted cheese into a cozy meal that’ll satisfy any craving.
It’s the perfect way to elevate weeknight dinners, packing bold flavors into a creamy sauce we know you’ll love. Whether you’re a cheesesteak purist or pasta enthusiast, this recipe promises a delicious adventure.
Ingredients
In our Cheesesteak Tortellini in Rich Provolone Sauce recipe, we gather fresh, high-quality ingredients that blend the hearty flavors of a classic Philly cheesesteak with tender tortellini. Below, we list them in the order they are typically prepared, including precise measurements and any necessary prep notes for seamless cooking.
Main Components
- 1 pound flank steak, thinly sliced against the grain for tenderness, ensuring it soaks up the savory flavors effectively.
- 9 ounces cheese tortellini, fresh or frozen, cooked al dente to maintain a perfect chewy texture in our final dish.
- 2 medium bell peppers (one green and one red), seeded and thinly sliced to add a crisp, colorful contrast to the beef.
Sauce and Aromatics
- 2 cups shredded provolone cheese, melted into a rich provolone sauce that forms the creamy heart of our Cheesesteak Tortellini.
- 1 large onion, diced finely to caramelize and release sweet notes that enhance the overall cheesesteak vibe.
- 3 cloves garlic, minced for a robust aroma that infuses the sauce with depth.
- 1 cup beef broth, low-sodium to balance flavors without overwhelming the dish.
- 1 tablespoon olive oil, used for sautéing to prevent sticking and add a subtle richness.
Seasonings and Finishing Touches
- 1 teaspoon salt, adjusted to taste based on the broth’s sodium content.
- ½ teaspoon black pepper, freshly ground for a sharp kick that complements the melted cheese.
- 1 teaspoon dried oregano, rubbed between palms to release its earthy essence, tying in Italian influences with the cheesesteak elements.
- Fresh parsley, chopped, for optional garnish to brighten the presentation of our completed Cheesesteak Tortellini in Rich Provolone Sauce.
Equipment Needed
To bring our Cheesesteak Tortellini in Rich Provolone Sauce to life, we rely on a few essential tools that ensure smooth preparation and cooking. Building on the ingredients we’ve outlined, let’s dive into the key equipment you’ll need for chopping, cooking, and assembling this flavorful dish.
We recommend gathering these items beforehand to streamline your kitchen workflow:
- Large Skillet or Frying Pan: Ideal for searing the flank steak and sautéing onions and bell peppers to achieve that authentic cheesesteak char. Opt for a non-stick version for easy cleanup.
- Stock Pot or Pasta Pot: Necessary for boiling the cheese tortellini to al dente perfection—aim for at least a 4-quart size to prevent overflow.
- Cutting Board and Sharp Chef’s Knife: A sturdy cutting board paired with a sharp knife is crucial for slicing the flank steak, dicing onions, and chopping bell peppers with precision.
- Measuring Cups and Spoons: Accurate measurements are key for our rich provolone sauce, so use these to portion out beef broth, olive oil, and seasonings without guesswork.
- Mixing Bowl (Medium Size): Great for tossing together cooked ingredients or mixing the sauce components before combining everything.
- Cheese Grater: If your provolone isn’t pre-shredded, this tool helps grate it finely for a smooth, melty sauce texture.
- Tongs or Spatula: Essential for flipping steak and stirring vegetables in the skillet to ensure even cooking and prevent sticking.
- Colander: Used to drain the tortellini after boiling, helping maintain its ideal texture in the final dish.
With these tools in hand, we’re set to transition seamlessly into the preparation steps, making the most of our high-quality ingredients for an unforgettable meal.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through the straightforward steps to prepare our irresistible Cheesesteak Tortellini in Rich Provolone Sauce, ensuring a flavorful blend of savory beef, melted cheese, and tender pasta.
Prepare Ingredients
Before we begin cooking, let’s prep our ingredients for efficiency and precision. Start by thinly slicing 1 pound of flank steak against the grain to achieve tender, juicy bites that soak up flavors beautifully. Next, dice 2 medium bell peppers and 1 large onion into even ½-inch pieces for quick, uniform sautéing that releases their sweet, aromatic essence. Mince 4 garlic cloves finely to infuse a pungent, garlicky punch into the dish. Shred 2 cups of provolone cheese if not pre-shredded, aiming for fluffy strands that melt smoothly into a creamy sauce. Measure out 9 ounces of cheese tortellini, 1 cup of beef broth, 2 tablespoons of olive oil, and seasonings like 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried oregano to have everything at hand. Finally, chop fresh parsley for garnish, focusing on vibrant green leaves that add a fresh, herbaceous contrast to the rich flavors.
Cook the Cheesesteak Filling
We start by building the hearty base of our cheesesteak filling to lock in those classic flavors. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then add the sliced flank steak and sear for 3-4 minutes per side until it forms a caramelized, golden-brown crust with a juicy interior. Remove the steak and set aside, then in the same skillet, toss in the diced bell peppers and onion, stirring frequently for 5-7 minutes until they soften and release a sweet, smoky aroma that fills the kitchen. Stir in the minced garlic and 1 teaspoon of dried oregano, cooking for another 1 minute until fragrant, then return the steak to the skillet. Season with 1 teaspoon of salt and ½ teaspoon of black pepper, mixing thoroughly to create a savory, tender filling that evokes the iconic Philly cheesesteak vibe.
Make the Provolone Sauce
Now we craft the velvety heart of the dish, our rich Provolone sauce, to tie everything together with creamy indulgence. In a separate medium saucepan, heat 1 cup of beef broth over medium heat until it simmers, then gradually whisk in 2 cups of shredded provolone cheese, stirring continuously for 2-3 minutes until it melts into a smooth, gooey sauce with a sharp, nutty tang that coats the back of a spoon perfectly. Add 1 tablespoon of olive oil for extra silkiness and cook for another 1-2 minutes, adjusting consistency with a splash more broth if needed, resulting in a luscious, golden sauce that promises to elevate the beef and pasta with its irresistible, cheesy richness.
Cook the Tortellini
With our filling and sauce ready, we turn to cooking the tortellini for that perfect al dente texture. Bring a large pot of salted water to a rolling boil, then add 9 ounces of cheese tortellini and cook according to package instructions, typically 7-9 minutes, until they float to the top and offer a tender yet firm bite with a satisfying chew. Drain the tortellini in a colander, reserving ½ cup of pasta water to adjust sauce consistency if desired, ensuring the pasta retains its stuffed, flavorful center that pairs seamlessly with the robust cheesesteak elements.
Assemble and Serve
Finally, we bring it all together for a cohesive, mouthwatering finale. In the large skillet with the cheesesteak filling, gently fold in the cooked tortellini and pour over the warm Provolone sauce, stirring for 1-2 minutes until everything is evenly coated and heated through, creating a harmonious blend of savory beef, crisp vegetables, and creamy cheese that delivers a comforting, flavorful explosion. Divide the mixture into serving bowls, garnish with chopped fresh parsley for a pop of color and freshness, and serve immediately to enjoy the hot, melty textures at their peak.
Make-Ahead Instructions
To streamline our Cheesesteak Tortellini in Rich Provolone Sauce for busy schedules, we can prepare key components in advance while preserving the dish’s savory beef flavors, creamy rich Provolone sauce, and al dente tortellini texture. This approach ensures a quick assembly when you’re ready to serve, maintaining that comforting blend of Philly-inspired goodness and Italian pasta charm.
Preparing Components Ahead
Follow these steps to prep elements up to 2 days in advance:
- Cheesesteak Filling: Slice 1 pound of flank steak into thin strips and dice 2 medium bell peppers and 1 large onion. In a large skillet, sear the steak over medium-high heat with 2 tablespoons of olive oil until browned (about 3-4 minutes per side). Add the vegetables and seasonings like salt, black pepper, and dried oregano, then sauté until tender. Let the mixture cool completely before transferring to an airtight container for refrigeration. This keeps the filling’s juicy, caramelized essence intact.
- Rich Provolone Sauce: In a separate saucepan, combine 2 cups of shredded provolone cheese, 1 cup of beef broth, and minced garlic. Heat gently over low heat until melted and smooth, stirring to avoid lumps. Once cooled, store the sauce in a sealed jar in the fridge. Pro tip: Reheat slowly on the stove to restore its velvety consistency and prevent separation.
- Tortellini: Cook 9 ounces of cheese tortellini in a stock pot according to package instructions until al dente. Drain immediately and rinse under cold water to stop the cooking process. Toss with a light drizzle of olive oil to prevent sticking, then store in an airtight container in the refrigerator.
Storage and Reheating Guidelines
Proper storage is key to retaining flavors and textures. Below is a quick reference for optimal times and methods:
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Cheesesteak Filling | Refrigerate in airtight container | Up to 2 days | Warm in a skillet over medium heat for 5-7 minutes, adding a splash of beef broth if needed to refresh moisture. |
| Rich Provolone Sauce | Refrigerate in sealed jar | Up to 2 days | Gently reheat in a saucepan over low heat, stirring until smooth (about 3-5 minutes). |
| Tortellini | Refrigerate in airtight container | Up to 1 day | Briefly boil in salted water for 1-2 minutes or microwave with a bit of water until heated through, avoiding overcooking. |
By following these make-ahead strategies, we ensure our Cheesesteak Tortellini remains a flavorful, hassle-free meal without compromising its irresistible cheesy and beefy appeal.
Conclusion
We’ve loved sharing this fusion of Philly cheesesteak and tortellini flavors with you. It’s a simple way to elevate your dinners while blending bold tastes into one cozy dish.
Give it a try and make it your own—it’s sure to become a family favorite that satisfies cravings effortlessly. We’re confident you’ll enjoy every cheesy, savory bite as much as we do.
Frequently Asked Questions
What is Cheesesteak Tortellini in Rich Provolone Sauce?
Cheesesteak Tortellini is a creative fusion recipe that combines the classic Philly cheesesteak flavors—savory beef, melted cheese, and veggies—with Italian cheese tortellini. It’s a comforting weeknight dinner featuring tender flank steak, bell peppers, and a rich provolone sauce, appealing to both cheesesteak lovers and pasta enthusiasts for a flavorful, easy-to-make meal.
What ingredients are needed for this recipe?
You’ll need 1 pound of flank steak, 9 ounces of cheese tortellini, 2 medium bell peppers, 1 large onion, garlic, 2 cups shredded provolone cheese, beef broth, olive oil, and seasonings like salt, pepper, and oregano. Fresh parsley serves as a garnish. These high-quality ingredients ensure a harmonious blend of beefy and cheesy flavors in under 30 minutes of prep.
How do I prepare Cheesesteak Tortellini?
Start by slicing the flank steak and dicing veggies. Sear the steak and sauté vegetables in a skillet, then make the provolone sauce with cheese and broth. Boil tortellini to al dente, combine everything in the skillet, and garnish with parsley. The whole process takes about 30-40 minutes, making it perfect for busy evenings.
Can I make Cheesesteak Tortellini ahead of time?
Yes, prepare the cheesesteak filling, provolone sauce, and tortellini up to two days in advance. Store them separately in airtight containers in the fridge. Reheat gently on the stove to preserve textures and flavors, allowing for quick assembly and a hassle-free meal without losing that fresh, savory taste.
What equipment is required for this recipe?
You’ll need a large skillet for searing and sautéing, a stock pot for boiling tortellini, a cutting board and sharp knife for prep, measuring cups and spoons for accuracy, a cheese grater for provolone, tongs or a spatula for handling food, and a colander for draining. These basics ensure smooth cooking.
How many people does this recipe serve, and is it beginner-friendly?
This recipe serves about 4 people as a main dish. It’s beginner-friendly with straightforward steps, precise measurements, and simple techniques like searing and boiling, making it accessible for home cooks while delivering professional results in under an hour.