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Cheesesteak Tortellini in Rich Provolone Sauce

Tender beef and cheese-filled tortellini combined with caramelized onions in a creamy provolone sauce inspired by classic Philly cheesesteak flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh tortellini approximately 16 oz, cheese-filled
  • 1 lb beef steak sirloin or ribeye, thinly sliced against the grain
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1.5 to 2 cups shredded provolone cheese
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • fresh parsley for garnish, optional

Equipment

  • large skillet
  • wooden spoon or spatula
  • knife and cutting board

Method
 

  1. Slice the beef thinly against the grain, chop the onion finely, and mince the garlic.
  2. Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent and fragrant, about 4-5 minutes.
  3. Add the minced garlic and sauté for another minute until fragrant.
  4. Add the thinly sliced beef to the skillet. Season with salt and pepper. Cook for 5-7 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
  5. Pour the beef broth into the same skillet. Use a spatula to scrape up the browned bits from the bottom of the pan.
  6. Bring the broth to a gentle simmer, then slowly stir in the heavy cream.
  7. Gradually add the shredded provolone cheese in small handfuls, stirring continuously until the sauce is melted, smooth, and thickened.
  8. Return the cooked beef and any accumulated juices to the skillet, stirring to combine.
  9. Add the fresh tortellini directly into the sauce. Cook for 4-5 minutes (or according to package directions) until the pasta is tender and floating.
  10. Plate generously and garnish with fresh parsley or extra cheese if desired. Serve immediately.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.
Substitutions: Use chicken breast instead of beef. For a lighter sauce, substitute half-and-half for heavy cream. Dried tortellini can be used but should be cooked separately according to package directions.
Variations: Add sautéed bell peppers or mushrooms with the onions for traditional cheesesteak flavor. Use mozzarella or a blend of mozzarella and cheddar if provolone is unavailable.
Slicing Tip: Partially freeze beef for 15-20 minutes to make thin slicing easier. Always slice against the grain for tender bites.
Cheese Tip: Use freshly shredded provolone from a block rather than pre-shredded for the smoothest, creamiest sauce.