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Comfort food hits a new level when you toss cheese-filled tortellini with all that gooey provolone sauce, tender beef, and those classic cheesesteak peppers and onions. This mashup is cozy and just right for sharing on a chilly evening or whenever you want something hearty and a little bit special.
We first whipped this up on a Friday as a little splurge and my husband instantly ranked it high on his favorites list. Scooping up those cheesy pasta bites and juicy steak bits is simple happiness on a plate.
Tasty Ingredients
- Shredded provolone cheese: Melts perfectly and brings big cheesesteak vibes. Grab a fresh block and shred yourself if you can.
- Milk: Use whole milk if you want a richer, extra creamy sauce. Whisked in slowly makes it smooth.
- All-purpose flour: Thickens everything up. If it’s clumpy, just sift before you dump it in.
- Butter: Starts the base for a silkier sauce. Choose unsalted so you can add your own taste.
- Salt and pepper: Don’t skip these. Freshly ground pepper is a game changer.
- Italian seasoning: Any pantry herb blend works here. Add for a bit of green and a whiff of Italy.
- Green bell pepper: Adds a pop of green and nice crunch. Pick one that looks shiny and feels weighty.
- Large onion: Go for a yellow one. Thin slices let the onion turn sweet and golden.
- Thinly sliced beef steak: Get pre-cut ribeye or sirloin if you can—super tender and cooks lightning fast.
- Olive oil: Makes everything tasty and keeps pasta slick, not sticky. Sturdier olive oils have way more flavor.
- Cheese tortellini: The star of the show. Make sure it’s stuffed with cheese and generally low in sodium. You can use frozen or fresh.
Simple Steps
- Pull It Together At The End:
- Dump your cooked tortellini into the beef and veggie pan. Pour the cheese sauce all over. Gently toss so everything is coated. Let it get good and warm, just a couple minutes. Dish it out hot and sprinkle more herbs or cheese if you like.
- Get Creamy With Provolone:
- Start by melting butter in a saucepan. Add flour and whisk until it smells nutty—this makes your sauce lump-free. Slowly pour in milk while you keep stirring. Let it thicken up for a few minutes. Lower heat, toss in cheese and extra herbs. Stir until melted and taste for seasoning.
- Sauté Steak and Veggies:
- Get your biggest skillet hot with olive oil, then throw in the beef strips, onion, and pepper. Drop in some Italian seasoning. Stir so it cooks evenly—don’t let it burn. Add salt and pepper, then move aside when beef is browned and onions soft.
- Boil The Tortellini:
- Salt a big pot of water and get it raging. Toss in tortellini and cook till it’s just barely done—so the stuffing stays inside. Drain, drizzle with oil, and set aside so it doesn’t stick.
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For me, provolone is the fun part—stretchy, melty, and always the bit everyone wants most. My daughter zooms in for that last bite, and seeing her chase a cheesy noodle never fails to crack me up.
Storing Leftovers
Let everything cool fully and pop it into a lidded container in the fridge. It’ll keep for three days. Warm it gently on the stove with a splash of milk if the sauce is too thick. Don’t zap it in the microwave too long or the cheese can separate.
Swap Ideas
Switch to spinach or wheat tortellini to change things up. Any steak works—doesn’t need to be ribeye or sirloin—or use rotisserie chicken to save time. If you’re out of provolone, mozzarella or gouda melts almost the same.
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How To Serve
This one’s great with garlic bread for dipping the sauce and a crisp side salad to balance the creamy pasta. Put it all in the middle of the table so everyone can help themselves and dig in together.
Flavor Roots
Cheesesteak is Philly’s pride on a roll—sautéed beef, onions, and gooey cheese. Here, we skip the bread and scoop it up with tortellini, giving you both homey Italian and American comfort in every bite.
FAQs About the Recipe
- → Is frozen tortellini okay to use?
Absolutely, frozen or fresh works fine. Just check the packaging for cook time so you don’t overdo it.
- → What beef should I pick?
Go for ribeye or sirloin. They're easy to cook up tender and taste awesome in a pan.
- → Can I try a different cheese?
You can swap in fontina or mozzarella if you want, but nothing melts quite like provolone and gives that classic flavor.
- → How do I keep my sauce smooth?
Whisk the butter and flour together well, then pour your milk in slowly, whisking as you go, before you toss in the cheese. That keeps it velvety.
- → Any extra veggies to toss in?
Add in roasted red pepper, mushrooms, or a handful of baby spinach if you want it more colorful and tasty.