The classic Philly cheesesteak gets a playful, comforting makeover in this Cheesesteak Tortellini in Rich Provolone Sauce. Tender shaved steak, sweet sautéed onions, and a luscious provolone-based cheese sauce coat pillowy cheese tortellini for a hearty, satisfying weeknight meal. Serve with garlic bread or braids to mop up every last bit of the decadent sauce.
Cheesesteak Tortellini in Rich Provolone Sauce
This dish was inspired by a weekend near Philadelphia and adapts all the familiar flavors of a cheesesteak into a creamy pasta. Instead of a hoagie roll, cheese-filled tortellini soak in a silky provolone sauce, while thinly shaved steak and caramelized onions deliver that unmistakable cheesesteak character. It’s quick to prepare and ideal for when you want a comforting, crowd-pleasing meal.
Philly Cheesesteak Tortellini Pasta
Ingredients for a quick, flavorful cheesesteak tortellini:
- 1 tablespoon neutral oil (sunflower, canola, or vegetable)
- 1 lb thinly shaved beef steak (see notes)
- 1 onion, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt (adjust if using Morton’s)
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken stock
- 1 tablespoon smooth Dijon mustard
- 1/2 cup milk
- 8 ounces sliced provolone, torn into pieces
- 4 ounces American or Colby/Cooper cheese, torn (optional for extra creaminess)
- 1 pound cheese tortellini, cooked al dente
- Fresh parsley, chopped, for garnish
Using a small amount of American or Cooper cheese alongside provolone adds a silky texture to the sauce. If you prefer, use all provolone—either approach produces a rich, cheesy finish.
Philly Cheesesteak Tortellini
Heat an empty stainless steel or cast-iron skillet over medium-high for about 5 minutes. Add the oil and swirl to coat the pan.
Roughly chop the shaved beef into bite-sized pieces. If you purchased pre-shaved steak, pile it on a cutting board and run a knife across it five or six times. If starting from a whole steak, trim visible fat, cut into 3-inch slabs, freeze for an hour, then shave thinly against the grain and chop roughly 8–10 times for small pieces.
Scatter the beef in the hot oil, top with the diced onion, and season with salt and pepper. Let the mixture cook undisturbed for 4–6 minutes so the underside can brown. Then stir and break up the meat, cooking 2–4 more minutes until no pink remains. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds to a minute.
Pour in the chicken stock and Dijon mustard, bring to a boil, and scrape up any flavorful browned bits from the pan. Add the milk, then distribute the torn provolone and optional American/Cooper cheese over the meat. Stir constantly until the cheese is fully melted and the sauce is smooth.
Gently fold in the cooked tortellini and remove the pan from the heat. Cover and let rest 3 minutes, then remove the lid and stir gently to combine. Serve immediately with a sprinkling of chopped fresh parsley and warm garlic bread or braids for dipping.
Cheesesteak Tortellini
Rebecca Lindamood
Equipment
-
1 frying pan
-
1 stockpot for cooking the tortellini
-
1 chef’s knife
-
1 cutting board
-
1 slotted spoon with a long handle
-
1 colander
Ingredients
- 1 tablespoon neutral oil sunflower, canola, or vegetable
- 1 lb thinly shaved beef steak
- 1 onion peeled and diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken stock
- 1 tablespoon smooth Dijon mustard
- 1/2 cup milk
- 8 ounces sliced provolone cheese torn into small pieces
- 4 ounces American or Cooper cheese optional, torn into small pieces
- 1 pound cheese tortellini cooked al dente
- fresh parsley
Instructions
-
Preheat a stainless steel or cast-iron skillet over medium-high heat for about 5 minutes. Add the oil and swirl to coat.
-
Roughly chop the shaved beef into bite-sized pieces.
-
Add the beef to the hot oil, top with diced onion, and season with salt and pepper. Cook undisturbed 4–6 minutes to brown the underside. Stir and continue cooking 2–4 minutes until no pink remains. Add garlic and cook 30 seconds to 1 minute until fragrant.
-
Stir in the chicken stock and Dijon mustard, bring to a boil, and scrape up any brown bits from the pan.
-
Pour in the milk, add torn provolone and optional American/Cooper pieces, and stir constantly until cheese is fully melted and the sauce is smooth.
-
Gently fold in the cooked tortellini, remove the pan from heat, and cover for 3 minutes. Uncover and stir gently to combine.
-
Serve topped with chopped fresh parsley and plenty of bread for dipping.
Notes
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition based on the exact ingredients you use.
did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your photos.
