An Italian-American Fusion with a Cheesy Twist

This Creamy Provolone Cheesesteak Tortellini recipe is a delicious fusion of Italian and American flavors. It takes the classic Philly cheesesteak concept and elevates it by incorporating cheesy tortellini and a creamy, homemade provolone sauce. The dish features thinly sliced beef, sautéed onions and peppers, and tender cheese tortellini, all brought together by a rich and flavorful sauce. It’s a hearty, comforting meal that’s perfect for a weeknight dinner, a casual gathering, or any time you’re craving a cheesy, flavorful pasta dish.

A Creative Twist on Comfort Food Classics

I’ve always loved experimenting with different flavor combinations, and this recipe was born out of a desire to combine two of my favorite comfort foods: cheesesteaks and pasta. I was craving the savory flavors of a Philly cheesesteak, but I wanted to create something a bit more unique and substantial. That’s when the idea of incorporating cheese tortellini came to mind. The result was this Creamy Provolone Cheesesteak Tortellini, a dish that’s both familiar and excitingly different. It’s quickly become a favorite in my household, and I’m thrilled to share it with you.

Ingredient Insights: Building Blocks of a Flavorful Dish

Let’s take a closer look at the ingredients that make this dish so delicious:

Fresh Cheese Tortellini (12 oz): These small, stuffed pasta pockets add a delightful cheesy element and a satisfying texture to the dish.
- Tip: Fresh tortellini is preferred over dried or frozen, as it cooks quickly and has a more tender texture.
- Alternative: You can use different tortellini fillings, such as spinach and ricotta, or even a meat-filled tortellini.
Thinly Sliced Beef (1 lb): The star of the cheesesteak component, providing savory flavor and protein.
- Flank or Sirloin: These cuts are recommended for their flavor and tenderness when thinly sliced. You can ask your butcher to slice it thinly.
- Tip: For easier slicing, you can partially freeze the beef for about 30 minutes before slicing it.
Bell Peppers (1 cup, sliced): Add sweetness, color, and a slight crunch.
- Color: This recipe calls for both red and green bell peppers for visual appeal, but you can use any color you prefer.
Onion (1 medium, sliced): Provides a savory base and a touch of sweetness when caramelized.
Cream Cheese (8 oz, softened): Adds richness and creaminess to the sauce.
- Softened: Make sure the cream cheese is at room temperature for smooth blending.
Shredded Provolone Cheese (1 cup): The key to the cheesy sauce, providing a sharp, slightly nutty flavor.
- Tip: Shredding your own cheese from a block often results in a smoother melt.
Beef Broth (1 cup): Forms the base of the sauce and adds depth of flavor.
- Tip: Use low-sodium beef broth to control the saltiness of the dish.
Garlic (2-3 cloves, minced): Adds a pungent, aromatic flavor that complements the other ingredients.
Olive Oil (1 tablespoon): For sautéing the vegetables and searing the beef.
Salt and Pepper: Essential seasonings to enhance the flavors of the dish.

Essential Equipment: Tools for Cheesesteak Tortellini Success

Large Pot: For boiling the tortellini.
Large Skillet: For sautéing the vegetables, searing the beef, and creating the sauce.
Measuring Cups and Spoons: For accurate ingredient measurements.
Cutting Board: For slicing the vegetables and beef.
Knife: For slicing the vegetables and beef.
Wooden Spoon or Heat-Resistant Spatula: For stirring and mixing ingredients.
Whisk: For creating a smooth cream cheese sauce.

The Recipe: A Step-by-Step Guide to Creamy Provolone Cheesesteak Tortellini

Ingredients with Measurements

12 oz fresh cheese tortellini
1 lb thinly sliced beef (flank or sirloin)
1 cup sliced bell peppers (red and green)
1 medium onion, sliced
8 oz cream cheese, softened
1 cup shredded provolone cheese
1 cup beef broth
2-3 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste

Detailed Instructions

1. Cook the Tortellini: The Cheesy Pasta Component

Boil Water: Bring a large pot of salted water to a rolling boil.
Add Tortellini: Add the fresh cheese tortellini to the boiling water.
Cook Until Al Dente: Cook the tortellini according to the package directions, usually about 5-7 minutes, until they are “al dente” – cooked through but still firm to the bite.
Drain: Drain the cooked tortellini in a colander and set aside.

2. Sauté the Vegetables: Building the Flavor Base

Heat Oil: In a large skillet, heat the olive oil over medium heat.
Add Onions and Peppers: Add the sliced onions and bell peppers to the skillet.
Sauté: Cook, stirring occasionally, until the vegetables are tender and lightly caramelized, about 5-7 minutes.
Remove from Skillet: Remove the sautéed vegetables from the skillet and set them aside.

3. Cook the Beef: Searing for Flavor

Season Beef: Season the thinly sliced beef with salt and pepper to taste.
Sear Beef: In the same skillet, sear the beef strips in a single layer over medium-high heat until they are browned and fully cooked, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
- Tip: Don’t overcrowd the pan, or the beef will steam instead of sear.
Remove from Skillet: Remove the cooked beef from the skillet and set it aside with the vegetables.

4. Prepare the Provolone Sauce: Creamy, Cheesy Goodness

Sauté Garlic: Add the minced garlic to the skillet (no need to clean it first) and sauté over medium heat for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
Add Broth and Cream Cheese: Pour the beef broth into the skillet. Add the softened cream cheese and whisk until the cream cheese is melted and the sauce is smooth.
Melt Provolone: Reduce the heat to low and gradually add the shredded provolone cheese, stirring constantly until it’s fully melted and incorporated into the sauce.

5. Combine Ingredients: Bringing Everything Together

Return Vegetables and Beef: Return the sautéed vegetables and cooked beef to the skillet with the provolone sauce.
Stir to Coat: Stir everything together until the vegetables and beef are evenly coated with the sauce.
Simmer: Let the mixture simmer over low heat for 2-3 minutes to allow the flavors to meld.

6. Toss with Tortellini: The Final Step

Add Tortellini: Add the cooked and drained tortellini to the skillet with the beef, vegetables, and sauce.
Fold Gently: Gently fold the tortellini into the mixture, ensuring that all the pasta is evenly coated with the creamy sauce.
Serve: Serve the Creamy Provolone Cheesesteak Tortellini immediately while it’s hot and the sauce is creamy.

Troubleshooting Common Problems: Tips for Success

Sauce Too Thick:
- Problem: The provolone sauce is too thick.
- Solution: Add a little more beef broth, a tablespoon at a time, until the sauce reaches your desired consistency.
Sauce Too Thin:
- Problem: The sauce is too runny.
- Solution: Simmer the sauce for a few more minutes, uncovered, to allow some of the liquid to evaporate. You can also whisk in a slurry of 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water.
Beef Tough:
- Problem: The beef is tough and chewy.
- Solutions: Make sure you’re using a suitable cut of beef, like flank steak or sirloin. Slice the beef thinly against the grain. Don’t overcook the beef during the searing process.

Tips and Variations: Customize Your Dish

Spice it Up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Mushroom Addition: Sauté sliced mushrooms along with the onions and peppers for an earthy flavor.
Different Cheese: Experiment with other cheeses in the sauce, such as Monterey Jack, Fontina, or a blend of Italian cheeses.
Add Greens: Stir in some baby spinach or kale at the end of cooking for added nutrients and color.
Caramelized Onions: For a deeper, sweeter flavor, caramelize the onions slowly over low heat for 20-30 minutes before adding the peppers.