Cheesesteak Tortellini in Rich Provolone Sauce Recipe
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.
- 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
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
- 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.
- Chop the beef: Roughly chop the thinly shaved beef steak into bite-sized pieces to facilitate even cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
