Delicious Tortellini with Provolone Steak

Imagine tender strips of seared beef mixed with soft cheese-filled tortellini, all swimming in a rich, creamy provolone sauce. It’s a cozy dish that feels like a treat and comes together quicker than you’d think for such bold flavors.

I whipped this up when craving something familiar but with a twist. It quickly won over the family, with everyone asking for seconds and sometimes even thirds.

Ingredients

• Thinly sliced ribeye or sirloin beef: these cuts stay juicy and add great flavor fresh is best
• Cheese tortellini: soft pasta pockets filled with cheese fresh or chilled work great
• Extra virgin olive oil: adds richness and helps get the beef nicely browned
• Small onion, sliced thin: brings sweetness when cooked pick firm ones without bruises
• Sliced green bell pepper: adds a mild crunch go for bright, shiny peppers
• Minced garlic: gives the dish a great aroma fresh cloves beat pre-minced here
• Beef broth: boosts savory flavors choose low sodium to control salt levels
• Worcestershire sauce: adds a deep umami kick pick authentic bottles
• Italian seasoning: blends herbs with a subtle Mediterranean touch fresh or dried works
• Heavy cream: provides richness and smoothness
• Shredded provolone cheese: melts effortlessly adding a smoky creamy taste
• Freshly ground black pepper: perks up the flavors
• Salt to taste: so all tastes shine
• Red pepper flakes optional: a little heat if you’re feeling adventurous
• Chopped fresh parsley for garnish: adds a fresh pop of color and flavor

How to Make It

Boil the Tortellini:

Start a big pot of water with salt boiling hard. Toss in the cheese tortellini and cook until they’re soft but still have a bit of bite. Scoop out about half a cup of the water before draining. Keep the tortellini warm.

Sear the Beef:

Heat olive oil on medium-high until it’s shimmering. Spread the sliced beef in one layer without crowding. Let it cook for 2-3 minutes until nicely browned, then flip and cook 1-2 more minutes to medium. Take it off the heat and set aside to rest.

Cook the Veggies:

Using the same pan with those tasty browned bits, add the onion and bell pepper slices. Cook over medium heat, stirring now and then for about 3-4 minutes until they soften but still have some snap. Toss in the minced garlic and cook 30 more seconds until you smell it, but don’t let it brown.

Whip Up the Sauce:

Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the pan to lift those flavorful bits. Add Italian seasoning, black pepper, and a pinch of salt. Turn down to medium. Slowly add the cream. Stir in provolone cheese bit by bit, stirring so it melts smoothly and thickens the sauce. If it’s too thick, add reserved pasta water little by little until it’s just right.

Bring It All Together:

Toss the beef back in, stirring to coat in the sauce. Add the tortellini and gently mix until everything’s heated through. Let it simmer very gently for 1-2 minutes so the flavors meld.

Time to Eat:

Give it a taste, add more seasoning if you need. Sprinkle with fresh parsley and a pinch of red pepper flakes if you want some heat. Serve it up hot and enjoy that cheesy, comforting goodness.

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How to Store

Let leftovers cool down to room temp before putting in a sealed container. They keep in the fridge for up to three days. When warming up, splash in some milk or cream and heat gently so the sauce stays creamy and doesn’t get clumpy.

Swaps You Can Make

Can’t find provolone? Mozzarella or fontina are good substitutes that melt nicely with mild creaminess. For beef, thin flank steak or even ground beef works but cook times might change. To lighten the sauce, switch heavy cream for half and half mixed with a bit of cream cheese.

Ways to Serve

Pair with a simple green salad tossed in a lemony dressing to brighten the richness. Garlic bread or a crusty baguette is great for scooping up extra sauce. A medium-bodied red wine like Cabernet Sauvignon goes beautifully with all the savory flavors.

Background Info

This dish draws from the famous Philly cheesesteak but flips it by using Italian tortellini and a creamy cheese sauce. It’s a mix of American comfort food and Italian pasta that’s both fancy and easy to enjoy.

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FAQs About the Recipe

→ Which beef cut is best here?

Sirloin or ribeye sliced thin works great for quick cooking and stays tender with the creamy sauce.

→ Can I swap the tortellini with other pasta?

Sure, cheese ravioli or spinach tortellini work too, but watch the cook times since they’re different.

→ How to stop the sauce from getting too thick?

Save some pasta water while cooking and add a bit to loosen the sauce if it gets too dense.

→ What boosts the sauce’s flavor?

Mixing Worcestershire sauce, beef broth, and Italian herbs helps build a rich, tasty sauce.

→ Is the red pepper flakes topping needed?

Nope, not a must-have, but they bring a nice little spicy zap to the creamy sauce.