Cheesesteak Tortellini Provolone Skillet

This Cheesesteak Tortellini Provolone Skillet combines two beloved classics into one irresistible comfort meal. The rich, cheesy sauce envelops tender tortellini and savory beef with the classic Philly cheesesteak flavors we all crave.

I created this recipe after my family kept requesting both cheesesteaks and pasta in the same week. This compromise dish quickly became our Friday night tradition, earning more requests than either of the original dishes.

• Thinly sliced beef steak 450g: ribeye or sirloin offers rich flavor and tender texture when cooked quickly
• Cheese tortellini 350g package: adds another layer of cheesiness while providing a filling pasta base
• Onion sliced: brings essential sweetness that caramelizes during cooking
• Green bell pepper sliced: provides that classic cheesesteak vegetable component with slight crunch
• Unsalted butter 2 tablespoons: forms the base for the roux giving you control over salt content
• All purpose flour 2 tablespoons: creates the perfect thickener for your creamy sauce
• Whole milk 480 milliliters: creates the richest sauce possible compared to lower fat options
• Provolone cheese 100g shredded: melts beautifully while providing that authentic Philly flavor

How To Make Cheesesteak Tortellini Provolone Skillet

Cook the tortellini:

Bring a large pot of generously salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until just al dente. Be careful not to overcook as they will continue cooking slightly when added back to the skillet. Drain thoroughly and set aside.

Brown the beef:

Heat a large skillet over medium high heat until hot. Add the thinly sliced beef in a single layer working in batches if necessary to avoid overcrowding. Cook for about 2 minutes per side until nicely browned but still tender. Remove beef to a plate and set aside.

Sauté the vegetables:

In the same skillet without cleaning it add the sliced onions and green peppers. Cook for 5 to 7 minutes stirring occasionally until they become soft and develop some caramelization. The browned bits from the beef will add extra flavor to your vegetables. Transfer to the plate with the beef.

Create the cheese sauce:

Reduce heat to medium and add butter to the skillet allowing it to melt completely. Sprinkle in the flour and whisk continuously for 1 to 2 minutes to cook out the raw flour taste. This golden roux will be the thickening base for your sauce. Gradually pour in the milk about a quarter cup at a time whisking constantly to prevent lumps from forming. Continue cooking for about 5 minutes until the sauce thickens enough to coat the back of a spoon.

Add the cheese:

Remove the skillet from heat momentarily and add the shredded provolone a handful at a time whisking between additions until completely melted. This gradual approach prevents the cheese from clumping or separating.

Combine everything:

Return the skillet to low heat and add back the cooked tortellini beef onions and peppers. Gently fold everything together until well combined and heated through about 2 minutes. The sauce should generously coat all ingredients.

The provolone cheese is truly the star of this dish. My grandmother always insisted on quality provolone for her cheesesteaks and that tradition continues in this fusion recipe. I remember her saying good provolone should have a slight tang that balances the richness of the beef.

Make Ahead Options

This dish can be prepared up to two days in advance and stored in an airtight container in the refrigerator. When reheating add a splash of milk to revive the creamy sauce as it tends to thicken in the refrigerator. For best results reheat gently on the stovetop over medium low heat stirring frequently until heated through.

Ingredient Substitutions

Dont worry if you dont have every ingredient on hand. This recipe adapts well to substitutions. Ground beef works in place of sliced steak though the texture will differ slightly. Fresh refrigerated tortellini provides the best texture but frozen works too just adjust cooking time according to package directions. Any bell pepper color can replace green if preferred. For the cheese sauce sharp white cheddar or a mild fontina can substitute for provolone in a pinch.

Serving Suggestions

Serve this hearty skillet with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for sopping up extra cheese sauce. For a complete Philadelphia experience offer small dishes of hot cherry peppers or banana peppers on the side for those who enjoy a spicy kick.

Recipe FAQs

→ What cut of beef works best for this cheesesteak tortellini skillet?

Ribeye or sirloin steak work best as they offer good marbling and tenderness. For easier slicing, partially freeze the meat for about 20 minutes before cutting. Ensure you slice the beef very thinly across the grain for the most tender results.

→ Can I use frozen tortellini in this dish?

Yes, frozen tortellini works perfectly in this dish. Simply adjust the cooking time according to the package directions, typically adding 1-2 minutes to the boiling time. There's no need to thaw the tortellini before cooking.

→ What can I substitute for provolone cheese?

If provolone isn't available, good substitutes include mozzarella for a mild option, fontina for a similar melt, or white American cheese for a classic cheesesteak flavor. For a sharper taste, consider using mild white cheddar or Swiss cheese.

→ How can I make this dish spicier?

To add heat, incorporate sliced jalapeños with the bell peppers and onions, add 1/4 teaspoon of crushed red pepper flakes to the sauce, or drizzle with hot sauce before serving. You can also sauté 1-2 minced garlic cloves with the vegetables for additional flavor.

→ Can I prepare any components of this dish ahead of time?

Yes, you can slice the beef and vegetables up to 24 hours in advance and store them separately in the refrigerator. The tortellini can be cooked, tossed with a bit of olive oil to prevent sticking, and refrigerated for up to 2 days. The sauce is best made fresh when assembling the final dish.

→ What side dishes pair well with this skillet meal?

This hearty dish pairs wonderfully with a simple green salad dressed with vinaigrette, garlic bread for soaking up the creamy sauce, roasted broccoli or asparagus, or a light Caesar salad. For a complete meal, serve with a glass of medium-bodied red wine.