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I’m so excited to share this delightful recipe with you! Imagine all the best parts of a cheesesteak wrapped up in tender tortellini, all swirled in a rich provolone sauce. It’s a comforting dish that’s anything but boring! The flavors meld together beautifully, and the aroma as it bakes in the oven is simply irresistible. So, if you’re in the mood for something hearty yet easy to whip up, this Cheesesteak Tortellini will quickly become a go-to favorite!
Ingredients
- 1 package (12 oz) cheese tortellini
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 pound beef steak, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup shredded provolone cheese
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook until they are tender.
- Increase the heat to medium-high and add the cubed beef steak to the skillet. Season with salt and pepper, and cook until the beef is browned.
- Stir in the beef broth and Worcestershire sauce, bring it to a simmer, and cook for 5 minutes.
- Reduce the heat to low, add the cooked tortellini to the skillet, and toss everything together to combine.
- Sprinkle the provolone cheese over the top and cover the skillet until the cheese melts.
- Serve the dish hot, garnished with additional cheese if desired.
Helpful Tips
- Slicing the Onion: Slice the onion thinly to ensure they cook evenly and quickly.
- Browning the Beef: Make sure the beef is well browned for extra flavor. Don’t overcrowd the skillet.
- Cheese Melting: If you like a really gooey cheese topping, use a lid to cover the skillet and let the steam melt the cheese fully.
Substitutions/Variations
- Meat: Substitute the beef steak with chicken or turkey if you prefer.
- Pasta: Any pasta will work if you don’t have tortellini on hand.
- Cheese: Try mozzarella or a cheese blend instead of provolone.
Frequently Asked Questions
Can I use frozen tortellini?
Yes, just follow the cooking instructions on the package, and then proceed with the recipe as directed.
How can I make this dish vegetarian?
Skip the beef and substitute with more vegetables like bell peppers, mushrooms, or zucchini.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat until warmed through. Add a splash of beef broth if it seems too dry.
More Relevant Recipes
Enjoy this dish with family and friends, and I hope it brings a warm, hearty smile to your face!
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Cheesesteak Tortellini in Rich Provolone Sauce
- Total Time: 30 minutes
- Yield: Serves 4
Description
This warm, comforting dish brings together the best of both worlds – the savory flavors of a cheesesteak paired with cheesy, tender tortellini. All wrapped up in a creamy provolone sauce, this meal will satisfy your cravings for a hearty, satisfying dish.
Ingredients
- 1 package (12 oz) cheese tortellini
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 pound beef steak, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup shredded provolone cheese
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they are tender.
- Increase the heat to medium-high and add the cubed beef steak. Season with salt and pepper, and cook until the beef is browned.
- Stir in the beef broth and Worcestershire sauce, bring it to a simmer, and cook for 5 minutes.
- Reduce the heat to low, add the cooked tortellini to the skillet, and toss everything together.
- Sprinkle the provolone cheese over the top and cover the skillet until the cheese melts.
- Serve the dish hot, garnished with additional cheese if desired.
Notes
- You can substitute the beef steak with chicken or turkey.
- Other types of pasta can be used if you don’t have tortellini on hand.
- Mozzarella or a cheese blend can replace the provolone.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove
- 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
I would love to try this recipe, but at what point does it go in the oven as described in your intro? Also, what type of beef steak do you use?
Not bad. However, the picture looks like there is a sort of cream sauce and there isn’t so, it turned out a little bland.
after cooking the beef and adding the broth and sauce, I let it simmer for quite awhile and the sauce just didn’t thicken up at all so there is no cream sauce, and the dish itself seemed dry. otherwise a really good recipe but does not look anything like the picture!
Hi! We let it simmer the 5 min and then We added 1/4 cup of half and half with the cheese, took it off the burner and covered it for 5-10 min and it thickened up very nicely! We also added about 6 minced garlic cloves while browning the beef because we looooove garlic!
I LOVED this recipe and so did my little picky eaters. Super fast and easy for busy families that want a savory meal. I will say, the “sauce” is consistency of soup and I wanted it a little thicker. I added a few tablespoons of flour and teaspoon of part cornstarch/water. Before I added the tortellini I let it simmer for an additional 5 mins to thicken and mixed in 1 cup of shredded cheese. The sauce turned out more like a gravy and it was perfection! Also swapped out the beef for elk rump cubes…yum! Pairs well with roasted carrots and your favorite red wine.
*chefs kiss*
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