Mouthwatering Tortellini Steak Cheese Combo

This hearty Philly-inspired tortellini smothered in melty provolone sauce brings together classic cheesesteak vibes with stuffed pasta pockets. It's a cozy dinner that hits all the comfort food spots. The velvety sauce ties everything together in a meal that's both nostalgic and fresh.

I whipped up this dish during a freezing cold snap when we needed something filling but were bored with our usual pasta dishes. As soon as the steak and peppers started sizzling in the pan, I could tell we'd found our new family favorite.

What You'll Need

• 1 pound cheese tortellini: grab the fresh kind from the refrigerated section for better texture and faster cooking
• 1 pound ribeye steak: cut into thin slices across the grain so it stays tender
• 2 tablespoons olive oil: use the good stuff for richer taste
• 1 large yellow onion: sliced thin so it gets nice and sweet
• 1 green bell pepper: cut into thin strips for that classic Philly taste
• 3 cloves garlic: finely chopped to add depth to your sauce
• 1/2 cup beef broth: go for low-sodium so you can control the salt level
• 1 cup heavy cream: this makes the base of your dreamy sauce
• 1 1/2 cups provolone cheese: grate it yourself from a block for smoother melting
• 1/4 cup Parmesan cheese: freshly grated adds a nice nutty kick
• 2 tablespoons fresh parsley: chopped up for a pop of color and freshness
• Salt and black pepper to taste: season as you go for the best flavor

How To Make It

Cook Your Pasta:

Fill a big pot with water, add plenty of salt, and bring it to a boil over medium-high heat. Toss in the tortellini and cook until they're just al dente, usually around 3-5 minutes. Don't cook them too long since they'll keep cooking in the sauce later. Drain them well but skip rinsing so the sauce sticks better.

Cook The Steak:

Get your olive oil hot in a large skillet over medium-high heat until it shimmers. Lay your thin steak slices in a single layer without cramming them together. Let them sit untouched for about 2 minutes, then give them a stir and cook another 1-2 minutes until they're brown but still a bit pink inside. They'll finish cooking when they go back in the sauce. Move them to a plate and cover loosely to keep them warm.

Cook The Veggies:

Use the same skillet with all those tasty beef bits left behind. Throw in your sliced onions and peppers. Cook them for 5-6 minutes, stirring now and then, until they start getting soft and golden on the edges. That light caramelization adds a nice sweetness that balances out the rich sauce. Add your chopped garlic during the last minute, stirring it constantly so it doesn't burn while it releases its flavor.

Start Your Sauce:

Pour your beef broth into the skillet and use a wooden spoon to scrape up all those flavorful brown bits stuck to the bottom. This step pulls maximum flavor into your sauce. Let the broth bubble for 2-3 minutes until it reduces a little, which concentrates the taste.

Make It Creamy:

Turn the heat down to low before you add the heavy cream so it doesn't curdle. Keep stirring as the sauce starts to thicken, about 2-3 minutes. Slowly add your shredded provolone, stirring non-stop so it melts smoothly without clumps. Once that's all mixed in, add your Parmesan cheese and stir until the sauce gets silky and smooth.

Put It All Together:

Add your steak back to the skillet, including any juices that collected on the plate. Gently fold in your drained tortellini, being careful not to break them. Let everything simmer together for 2-3 minutes until it's all hot and the tortellini soaks up some sauce flavor. Take it off the heat and sprinkle with fresh parsley for a bright color pop.

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The provolone really makes this dish special. I found out through lots of testing that grating your own cheese instead of using the pre-shredded stuff makes the sauce way smoother. My kid once told me this pasta was better than actual cheesesteaks after trying it for the first time, and I count that as my biggest cooking win ever.

Prep Ahead Tips

You can make this cheesy tortellini up to 3 days before you need it and keep it in a sealed container in the fridge. Just know the sauce will get really thick when it's cold, so when you warm it up, splash in some milk or broth and heat it slowly over medium-low. Make sure you stir it often so the cream sauce doesn't burn. I usually cook a double batch on purpose just to have easy dinners ready for busy nights.

What To Serve With It

This rich pasta goes great with a simple green salad with tangy lemon dressing to cut through the creaminess. Some buttery garlic bread on the side works wonders for scooping up extra sauce. For drinks, try a medium red wine like Sangiovese that stands up to the richness, or grab a cold craft beer that works nicely with those classic cheesesteak flavors.

Ways To Switch It Up

This flexible dish works with lots of changes based on what you like. Try adding mushrooms when you cook the peppers and onions. If you want some kick, toss in red pepper flakes or some chopped hot cherry peppers like they do on spicy cheesesteaks. Swap the beef for chicken if you want something lighter, or try cheese ravioli instead of tortellini for a different feel.

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Recipe FAQs

→ What other meats work instead of ribeye in this meal?

When ribeye isn't handy, try using sirloin, flank, or thinly cut chuck steak. Whatever meat you pick, make sure to slice it super thin across the grain. You can even use ground beef in a pinch, though your dish will feel a bit different from the original version.

→ Can I cook this beforehand?

You can, but it's best to make the sauce and meat mix early, then boil fresh pasta right before eating. When you're ready to eat, warm up the sauce gently and mix with your newly cooked pasta. If you need to make everything ahead, slightly undercook the tortellini since it'll keep cooking when you warm it up later.

→ Which tortellini should I buy for this?

Both cheese-filled and meat-filled tortellini taste great in this dish. Fresh pasta gives the nicest texture, but good store-bought frozen or refrigerated ones work fine too. For a fun twist, grab cheese-filled tortellini to double up on cheesy goodness with the provolone sauce.

→ How can I make this dinner lighter?

To cut down on richness, swap heavy cream for half-and-half or regular milk. You can also use less cheese than called for. Adding more broth and cutting back on cream makes a thinner sauce while keeping the flavor. Try throwing in extra peppers and onions to boost the veggie content too.

→ What goes well on the side with this pasta?

This filling pasta tastes amazing with lighter sides like a fresh green salad with tangy dressing, cooked asparagus, or steamed broccoli. A slice of garlic bread or French bread works great for mopping up the yummy sauce. For a balanced meal that isn't too heavy, serve smaller pasta portions with plenty of veggies on the side.

→ Can I save leftovers in the freezer?

You can try, but creamy pasta doesn't usually freeze well because the sauce might break apart and the pasta can get soggy when thawed. If you need to freeze it anyway, use airtight containers and eat within a month. When reheating, do it slowly on the stove and add a splash of cream or milk to bring the sauce back together.