Okay, grab your apron, friend! Let’s chat about something that’s become a real dinnertime win in our house – Cheesesteak Tortellini with Provolone Sauce. I know, it sounds a little extra, but trust me, it’s the perfect blend of comfort food and happy kiddos. This whole adventure started when I was trying to find a way to combine my family’s love for both cheesesteaks and pasta (a never-ending battle of wills, I tell ya!).
I needed a recipe that was easy enough for a weeknight, comforting enough to satisfy everyone, and delicious enough to make them forget all about their screens. This Cheesesteak Tortellini with Provolone Sauce has been that solution! It’s a cozy bowl of happiness that brings everyone to the table. I’m excited to share this with you, fellow busy moms, because finding simple comfort food solutions is what we’re all about, right? Let’s get cooking!
INGREDIENTS You’ll Need
Here’s what you’ll need for this sanity-saving comfort food. Remember, these are just guidelines – feel free to adjust to your family’s tastes!
- 1 pound cheese tortellini: (Fresh or frozen, whatever is easiest! For extra comfort, I use the three-cheese blend.)
- 1 tablespoon olive oil: (For sautéing the veggies and beef.)
- 1 pound thinly sliced steak: (I usually grab the pre-sliced stuff to save time.)
- 1 medium onion, sliced: (Adds that classic cheesesteak flavor.)
- 1 green bell pepper, sliced: (For a little veggie boost. My kids love it!)
- 8 ounces sliced provolone cheese: (The star of our creamy sauce. Trust me, don’t skimp!)
- 1 cup heavy cream: (Makes the sauce extra dreamy!)
- 1/2 cup beef broth: (Adds depth and richness to the sauce.)
- 1 teaspoon garlic powder: (Because everything is better with garlic!)
- 1/2 teaspoon onion powder: (Enhances the savory flavors.)
- Salt and pepper to taste: (Don’t forget to season!)
Trust me, this Cheesesteak Tortellini with Provolone Sauce ingredient list is simple because busy moms need comfort without complexity! This Cheesesteak Tortellini with Provolone Sauce proves delicious doesn’t mean expensive! You can find these simple ingredients at your regular grocery store. No worries if you don’t have heavy cream, I use half-and-half for extra comfort in my Cheesesteak Tortellini with Provolone Sauce!
Let’s Make it Happen!
Alright, let’s get down to the cozy chaos of cooking this Cheesesteak Tortellini with Provolone Sauce! Don’t worry, I’ll walk you through it step-by-step, just like we’re cooking together in my kitchen.
- Cook the tortellini according to package directions. Drain and set aside. Here’s a Cheesesteak Tortellini with Provolone Sauce comfort hack: I usually toss it with a little olive oil to prevent sticking.
- While the tortellini is cooking, heat the olive oil in a large skillet over medium-high heat. Perfect time to prep tomorrow’s lunch!
- Add the sliced steak to the skillet and cook until browned, about 5-7 minutes. Don’t overcrowd the pan – work in batches if necessary to get a good sear. Your Cheesesteak Tortellini with Provolone Sauce should smell amazing by now!
- Remove the steak from the skillet and set aside. Add the sliced onion and green bell pepper to the skillet and cook until softened, about 5-7 minutes. Don’t worry if your **Cheesesteak Tortellini with Provolone Sauce** looks a little uneven at this stage – the provolone will fix it!
- Stir in the garlic powder and onion powder. Cook for another minute until fragrant. Here’s where I used to struggle with my Cheesesteak Tortellini with Provolone Sauce – learn from my experience!
- Pour in the beef broth and heavy cream. Bring to a simmer, stirring constantly. In my busy kitchen, this comforting Cheesesteak Tortellini with Provolone Sauce usually takes about 30 minutes from start to finish, tops!
- Reduce the heat to low and add the provolone cheese slices. Stir until the cheese is melted and the sauce is smooth. This provolone cream sauce pasta is everything you need!
- Return the cooked steak to the skillet. Add the cooked tortellini to the skillet and toss to coat with the provolone sauce. Mmm, this cheesy Cheesesteak pasta recipe is looking good!
- Season with salt and pepper to taste. Cook for another 2-3 minutes, until everything is heated through. While your Cheesesteak Tortellini with Provolone Sauce is cooking, take a moment to appreciate creating comfort for your family!
- Serve immediately and enjoy this Philly cheesesteak tortellini with your family!
How We Love to Eat This!
So, how does our family devour this comforting Cheesesteak Tortellini with Provolone Sauce? Well, it’s usually a pretty enthusiastic affair! The kids devour this comforting Cheesesteak Tortellini with Provolone Sauce when I serve it with a simple side salad. The crisp greens balance out the richness of the pasta perfectly.
This Cheesesteak Tortellini with Provolone Sauce is perfect for those busy weeknights when we need comfort food fast! I’ve also made it for casual get-togethers, and it’s always a hit. Presentation-wise, I like to sprinkle a little extra grated Parmesan cheese on top and maybe a pinch of fresh parsley for a pop of color. Makes it feel a little fancy, even though it’s super simple!
And let’s be real, there are usually leftovers. This stuffed pasta cheesesteak tastes great the next day! I pack it in the kids’ lunchboxes (they get so excited!), or I’ll heat it up for a quick and easy lunch for myself. For more simple comfort food ideas for busy families, check out this Sausage and Tortellini Soup recipe.
One time, I even added a little bit of sautéed mushrooms to the Cheesesteak Tortellini with Provolone Sauce, and it was a game-changer! My husband loved it. This comforting Cheesesteak Tortellini with Provolone Sauce reminds me of another family favorite, Philly Cheesesteak Soup.
FAQs: Your Questions Answered
I know you probably have some questions, so let’s tackle those real busy mom concerns about this Cheesesteak Tortellini with Provolone Sauce!
- Is this Cheesesteak Tortellini with Provolone Sauce really filling enough for growing kids? Absolutely! The combination of pasta, beef, and cheese is super satisfying and will keep them full for hours. Plus, you can always add a side of veggies to make it a complete meal.
- What if my picky eater won’t try this Cheesesteak Tortellini with Provolone Sauce? Okay, I get it. Picky eaters are a challenge! Start by letting them try a small bite of just the tortellini with the provolone sauce. Then, maybe add a tiny piece of beef. Sometimes, just introducing things slowly works wonders.
- Can I meal prep this Cheesesteak Tortellini with Provolone Sauce for busy weeks ahead? You sure can! Cook the tortellini and steak mixture separately, then combine them when you’re ready to serve. This way, the pasta won’t get soggy.
- Can I freeze this Cheesesteak Tortellini with Provolone Sauce? Yes, but the texture of the pasta might change slightly. I recommend freezing it in individual portions for easy lunches or dinners.
- Is there a vegetarian version of this Cheesesteak Tortellini with Provolone Sauce? Absolutely! Substitute the beef with sliced mushrooms or plant-based protein crumbles. It’s still super delicious!
- Can I use different types of cheese? Of course! If you’re not a fan of provolone, you can use mozzarella, Monterey Jack, or even a blend of cheeses. Just make sure it melts well.
- Can I add more veggies? The more veggies, the better! Feel free to add diced tomatoes, spinach, or any other veggies your family enjoys. Here is a Cheesesteak Tortellini Provolone Sauce Recipe from a fellow mom that you may also enjoy.
Final Thoughts
This Cheesesteak Tortellini with Provolone Sauce has become a staple in our house because it’s simple, satisfying, and always a dinnertime win. I hope it becomes one for your family too!
My Cheesesteak Tortellini with Provolone Sauce Comfort Hacks:
- Pre-Sliced Steak: Saves time and effort.
- Frozen Tortellini: Always have a bag on hand for quick meals.
- Cheese Blend: Experiment with different cheese combinations for unique flavors.
Family-Tested Cheesesteak Tortellini with Provolone Sauce Variations:
- Spicy Version: Add a pinch of red pepper flakes to the sauce. My husband loves this one!
- Mushroom Version: Sauté sliced mushrooms with the onions and peppers.
- Deluxe Version: Add a dollop of ricotta cheese on top before serving. The kids go crazy for this! See this similar Cheesesteak Tortellini – Foodie With Family recipe as inspiration!
Remember, this recipe is just a starting point. Make it your own, experiment with different flavors, and most importantly, have fun in the kitchen! I hope this Cheesesteak Tortellini with Provolone Sauce brings as much comfort and joy to your family as it has to mine. You’ve got this, mama! Another mom, Cheesesteak Tortellini in Rich Provolone Sauce Ingredients : 1 … agrees this recipe is great with provolone! So, go ahead and try making this satisfying Cheesesteak Tortellini with Provolone Sauce!
Cheesesteak Tortellini with Provolone Sauce
Indulge in a creamy, cheesy twist on the classic Philly cheesesteak with this Cheesesteak Tortellini. Tender beef, savory onions, and melted provolone come together in a rich sauce tossed with cheese-filled tortellini for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 pound cheese tortellini
- 1 tablespoon olive oil
- 1 pound thinly sliced steak (such as sirloin or ribeye)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup beef broth
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened
- 8 ounces provolone cheese, shredded, divided
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- While the tortellini is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 5-7 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the sliced onion and green bell pepper. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and cream cheese. Cook, stirring constantly, until the cream cheese is melted and the sauce is smooth.
- Reduce heat to low. Add 6 ounces of the shredded provolone cheese to the sauce and stir until melted and smooth. Season with salt and pepper to taste.
- Add the cooked tortellini and the cooked steak to the skillet with the provolone sauce. Toss to coat everything evenly.
- Serve immediately, garnished with the remaining 2 ounces of shredded provolone cheese and fresh parsley.
Notes
For an extra kick, add a pinch of red pepper flakes to the sauce. You can also substitute the steak with pre-cooked shaved steak for a quicker meal.