Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

This Cheesesteak Tortellini in Rich Provolone Sauce combines tender beef, savory cheeses, and delicate pasta for a comforting and flavorful meal. It’s a delicious twist on the classic cheesesteak, perfect for a satisfying dinner that’s easy to prepare.

Ingredients

• 1 tablespoon neutral oil (sunflower, canola, or vegetable)
• 1 lb thinly shaved beef steak
• 1 onion, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt (use half if using Morton’s salt)
• 1/2 teaspoon freshly ground black pepper
• 1 cup chicken stock
• 1 tablespoon smooth Dijon mustard
• 1/2 cup milk
• 8 ounces sliced provolone cheese, torn into small pieces
• 4 ounces American cheese or cooper cheese, torn into small pieces (can substitute all provolone if preferred)
• 1 pound cheese tortellini, cooked al dente according to package instructions
• Fresh parsley for garnish

Instructions

1. Step 1: Heat an empty stainless steel or cast-iron skillet over medium-high heat for about 5 minutes. Drizzle the oil into the pan and swirl to coat the surface evenly.
2. Step 2: Roughly chop the shaved beef into bite-sized pieces.
3. Step 3: Scatter the beef in the hot pan, then add the diced onions on top. Sprinkle with salt and pepper. Let cook undisturbed for 4 to 6 minutes until browned on the bottom. Then stir and cook for another 2 to 4 minutes until the meat is no longer pink.
4. Step 4: Add the minced garlic and cook while stirring constantly until fragrant, about 30 seconds to 1 minute.
5. Step 5: Pour in the chicken stock and Dijon mustard. Bring to a boil while scraping the bottom of the pan to release any browned bits.
6. Step 6: Add the milk and scatter the torn provolone and American cheese pieces over the top. Stir constantly until the cheese melts and combines smoothly with the sauce.
7. Step 7: Gently fold in the cooked tortellini, stirring carefully to coat the pasta without breaking it.
8. Step 8: Remove the pan from heat, cover, and let sit for 3 minutes. Uncover, stir gently again, and garnish with chopped fresh parsley before serving.

Tips & Variations

• Use all provolone cheese if you prefer a milder, creamier sauce without the sharper taste of American or cooper cheese.
• For an extra kick, sprinkle red pepper flakes when adding the garlic.
• To keep the beef tender, avoid stirring it during the initial browning to develop a nice crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or chicken stock to loosen the sauce and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well. Just cook it according to the package instructions until al dente before adding to the sauce.

What cut of beef is best for shaved steak?

Thinly sliced ribeye or sirloin works best due to their tenderness and rich flavor. You can ask your butcher to slice it very thin or use pre-shaved steak labeled for Philly cheesesteaks.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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★★★★★

4.6 from 139 reviews

This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting and indulgent dish that combines tender, thinly shaved beef steak with a creamy provolone and American cheese sauce, all tossed with perfectly cooked cheese tortellini. Flavored with sautéed onions, garlic, and a touch of Dijon mustard for depth, this skillet recipe brings the classic flavors of a cheesesteak sandwich into a hearty pasta meal that’s easy to prepare on the stovetop.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon neutral oil (sunflower, canola, or vegetable)
• 1 lb thinly shaved beef steak
• 1 onion, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt (Diamond Crystal recommended; use half if using Morton’s)
• 1/2 teaspoon freshly ground black pepper
• 1 cup chicken stock
• 1 tablespoon smooth Dijon mustard
• 1/2 cup milk
• 8 ounces sliced provolone cheese, torn into small pieces
• 4 ounces American cheese or cooper cheese, torn into small pieces (can substitute all provolone if preferred)
• 1 pound cheese tortellini, cooked al dente according to package instructions
• Fresh parsley, for garnish

Instructions

1. Prepare the skillet: Place an empty stainless steel or cast-iron skillet over medium-high heat for about 5 minutes to get it hot. Drizzle in the neutral oil and swirl the pan to ensure the surface is evenly coated.
2. Chop the beef: Roughly chop the thinly shaved beef steak into bite-sized pieces to facilitate even cooking.
3. Brown the beef and onions: Scatter the chopped beef evenly over the hot oil, then add the diced onions on top. Sprinkle with kosher salt and freshly ground black pepper. Allow the mixture to cook undisturbed for 4 to 6 minutes, so the beef browns nicely on the underside. Then stir and continue to cook for another 2 to 4 minutes, breaking up the meat until it is no longer pink.
4. Add garlic: Sprinkle in the minced garlic and cook, stirring constantly, for 30 seconds to 1 minute until fragrant, being careful not to burn it.
5. Deglaze and flavor the pan: Add the chicken stock and smooth Dijon mustard to the pan. Bring the mixture to a boil, stirring well and scraping the bottom of the skillet to loosen any flavorful browned bits.
6. Add milk and cheese: Pour the milk into the skillet, then distribute the torn provolone and American cheese pieces evenly over the meat. Stir constantly over medium heat until the cheese has completely melted and the sauce is smooth and creamy.
7. Combine with tortellini: Gently stir in the cooked cheese tortellini, making sure the pasta is well coated with the cheese sauce without breaking the tortellini.
8. Rest the dish: Remove the skillet from heat and cover it for 3 minutes to allow flavors to meld and the tortellini to absorb the sauce.
9. Final stir and serve: Remove the lid, stir gently once more, and serve immediately with a sprinkling of freshly chopped parsley for a fresh finish.

Notes

• For the beef, use thinly shaved ribeye or sirloin for best flavor and tenderness.
• Do not stir the beef too soon when cooking initially; let it brown undisturbed for a caramelized crust.
• Use Diamond Crystal kosher salt as it measures differently than Morton’s; reduce quantity accordingly.
• Cheese tortellini should be cooked al dente to prevent them from becoming too soft when mixed into the sauce.
• Provolone and American cheese create a creamy, melty sauce, but you can substitute with all provolone if preferred.
• Skillet size matters; using a 10-12 inch skillet works best to allow even cooking and stirring.

Keywords: cheesesteak, tortellini, provolone sauce, skillet dinner, creamy pasta, beef recipe, easy dinner