Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works just as well. Simply cook it according to the package instructions before adding it to the skillet.

What’s the best cut of beef for this recipe?

Sirloin, ribeye, or flank steak are great choices since they cook quickly and stay tender. You can also use pre-sliced cheesesteak meat for convenience.

Can I make this dish ahead of time?

Yes, you can prepare it ahead and store it in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to maintain the creamy texture.

How do I make the sauce extra creamy?

For an even richer sauce, stir in a splash of heavy cream or melt in a small amount of cream cheese before adding the tortellini.

Cheesesteak Tortellini with Creamy Provolone Sauce

Name: Cheesesteak Tortellini with Creamy Provolone Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz cheese tortellini; 1 tbsp olive oil; 1 large onion, sliced; 1 lb beef steak, cubed; ½ tsp salt; ¼ tsp black pepper; 1 cup beef broth; 2 tbsp Worcestershire sauce; 1 cup shredded provolone cheese

Description

This Cheesesteak Tortellini combines the bold, savory flavors of a classic Philly cheesesteak with the comforting, cheesy goodness of tortellini. Tender beef, caramelized onions, and melty provolone come together in a creamy, rich sauce, making this a one-pan meal perfect for busy nights.

Ingredients

Scale

12 oz cheese tortellini
1 tbsp olive oil
1 large onion, sliced
1 lb beef steak, cubed
½ tsp salt
¼ tsp black pepper
1 cup beef broth
2 tbsp Worcestershire sauce
1 cup shredded provolone cheese

Cook Mode Prevent your screen from going dark

Instructions

Cook the Tortellini: Boil the tortellini according to the package directions until tender. Drain and set aside while preparing the rest of the dish.
Sauté the Onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and caramelized, about 5–7 minutes.
Brown the Beef: Increase the heat to medium-high and add the cubed steak to the skillet. Season with salt and pepper, then cook until the beef is well browned on all sides, about 3–5 minutes.
Make the Sauce: Pour in the beef broth and Worcestershire sauce, stirring to deglaze the skillet. Let the mixture simmer for about 5 minutes, allowing the flavors to develop and the sauce to reduce slightly.
Combine the Ingredients: Reduce the heat to low and add the cooked tortellini to the skillet, tossing everything together to ensure the pasta is well coated in the sauce.
Melt the Cheese: Sprinkle the shredded provolone cheese over the top. Cover the skillet with a lid and let it sit for a few minutes, allowing the cheese to melt into a rich, gooey topping.
Serve and Enjoy: Remove from heat and serve immediately, garnished with extra cheese if desired.

Notes

For extra creaminess, stir in a splash of heavy cream or a tablespoon of cream cheese before adding the tortellini.
To make it a complete meal, serve with a simple side salad or garlic bread.
If the cheese doesn’t melt completely, turn off the heat and let the skillet sit covered for an extra minute to allow the steam to finish melting it.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of broth to prevent drying out.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg