Cheesesteak Tortellini in Rich Provolone Sauce

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If your comfort food cravings are calling, Cheesesteak Tortellini in Rich Provolone Sauce might just be your perfect fix. This dish brings the indulgent spirit of a Philly cheesesteak and pairs it with the soft, cheesy bite of tortellini. Juicy ground beef is cooked down with onions and spices, then enveloped in a silky provolone sauce that clings to every twist of pasta. It’s creamy, savory, and packed with personality.

What makes this recipe irresistible is the balance of texture and flavor. The tortellini stays pillowy and firm, while the beef adds heartiness and bold seasoning. And that sauce—rich, creamy, and loaded with melted provolone—ties it all together for a dinner that feels both gourmet and deeply satisfying. Ideal for a chilly night or when you need a fast weeknight dinner that doesn’t skimp on flavor.

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Ingredients for this Cheesesteak Tortellini in Rich Provolone Sauce

• 1 lb refrigerated cheese tortellini
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 2 tbsp all-purpose flour
• 2 cups milk
• 1 cup shredded provolone cheese
• ½ cup grated Parmesan cheese
• Fresh parsley (optional, for garnish)

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Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Drain and set aside.

Step 2: Brown the Beef

In a large skillet over medium heat, cook the ground beef with diced onion until the meat is browned and the onion is tender. Drain any excess grease.

Step 3: Add Flavor

Stir in the minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for another 1–2 minutes until fragrant.

Step 4: Make the Sauce

Sprinkle the flour over the beef mixture and stir to coat. Slowly pour in the milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and let it thicken for 3–5 minutes.

Step 5: Add the Cheese

Reduce heat to low and stir in the provolone and Parmesan cheese. Stir until melted and the sauce is smooth.

Step 6: Combine

Add the cooked tortellini into the sauce and gently toss to coat. Let everything simmer together for 2–3 minutes so the flavors meld.

Step 7: Garnish and Serve

Sprinkle with fresh parsley if using, and serve hot.

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Frequently Asked Questions

What type of tortellini should I use?

Refrigerated cheese tortellini works best for this recipe, but frozen or even homemade versions are fine too—just adjust cooking times accordingly.

Can I substitute the ground beef?

Absolutely! Ground turkey, chicken, or plant-based meat can work here without losing the essence of the dish.

How do I prevent the sauce from becoming grainy?

Add the cheese off the heat or on very low heat, and stir constantly. Using freshly shredded provolone instead of pre-packaged also helps.

Is provolone the only cheese that works?

Nope! You can blend in mozzarella, Monterey Jack, or even white cheddar if you like a different cheesy note.

Can I add vegetables to this dish?

Definitely—sautéed bell peppers, mushrooms, or spinach make great additions without overpowering the main flavors.

What’s the best wine pairing?

Try a medium-bodied red like Merlot or a dry white like Chardonnay to complement the creamy, savory flavors.

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