This Cheesy Provolone Steak Tortellini in Garlic Cream Sauce is a perfect blend of indulgence and comfort, ideal for those evenings when you want a meal that feels both special and easy to prepare. Combining tender, thinly sliced steak with pillowy cheese tortellini, all bathed in a rich garlic cream sauce loaded with melted provolone cheese, this dish delivers layers of flavor with minimal fuss.
I love how this recipe balances hearty protein with creamy pasta and vibrant vegetables. The caramelized bell peppers and onions add a subtle sweetness and texture contrast to the silky sauce and juicy steak. The Worcestershire sauce brings a savory umami depth that enhances the beef broth base, making every bite flavorful and satisfying.
Whether you’re cooking for family, friends, or just yourself, this recipe promises to satisfy cravings and deliver delicious results every time.
Essential Elements and Equipment
To make this dish perfectly, you’ll want to have these ingredients and tools on hand:
- Large pot: For boiling the cheese tortellini until al dente. Plenty of salted water ensures the pasta cooks evenly without sticking.
- Large skillet or sauté pan: Wide enough to sear the steak, caramelize the vegetables, and make the sauce all in one pan, simplifying cleanup and flavor building.
- Thinly sliced steak: Ribeye or flank steak works best for quick cooking and tenderness. Thin slices ensure the steak cooks quickly and evenly.
- Bell pepper and onion: These vegetables add sweetness, texture, and color. Caramelizing them brings out their natural sugars, balancing the savory sauce.
- Olive oil: For searing the steak and sautéing vegetables, adding a subtle fruity flavor.
- Garlic: Minced fresh garlic infuses the sauce and steak with aromatic flavor.
- Beef broth and Worcestershire sauce: Create a rich, savory base for the sauce, with Worcestershire adding umami depth.
- Heavy cream: Gives the sauce its luscious, velvety texture.
- Provolone cheese: Melts into a smooth, creamy sauce with a slight tang, elevating the dish’s richness.
What Makes This Recipe Work
- Searing the steak quickly at high heat: Locks in the juices and develops a flavorful crust without overcooking.
- Caramelizing the bell peppers and onions: Adds sweetness and texture that contrast with the creamy sauce and tender steak.
- Garlic sautéed just until fragrant: Infuses the sauce without bitterness.
- Deglazing the pan with beef broth: Lifts the caramelized bits from the skillet, adding rich flavor to the sauce base.
- Worcestershire sauce: Adds savory complexity and depth, enhancing the beefy flavor.
- Heavy cream and provolone cheese: Combine to create a rich, silky sauce that coats the tortellini and steak beautifully.
- Tortellini shape and filling: Cheese-filled tortellini add extra creaminess and texture that pairs perfectly with the sauce and steak.
Ingredients You’ll Need
- 12 ounces cheese tortellini
- 1 pound thinly sliced steak (ribeye or flank)
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1½ cups shredded provolone cheese
- ½ teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until al dente. Drain and set aside.
Step 2: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer and cook for 3 to 4 minutes without stirring, until it starts to brown. Flip the steak and cook for another 3 to 4 minutes until browned on the other side but still tender. Remove the steak from the skillet and transfer it to a plate. Set aside.
Step 3: In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced green bell pepper and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the edges start to caramelize. The natural sweetness from the caramelized onions and peppers will add wonderful flavor to the dish.
Step 4: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 5: Pour the beef broth into the skillet, scraping the bottom with a wooden spoon to loosen any browned bits left from cooking the steak and vegetables. Let the broth simmer and reduce for 2 to 3 minutes, concentrating the flavors.
Step 6: Lower the heat to medium and stir in the heavy cream, Worcestershire sauce, salt, and pepper. Allow the sauce to come to a gentle simmer and cook for 2 to 3 minutes, giving it time to thicken slightly.
Step 7: Gradually add the shredded provolone cheese, stirring continuously until it melts and the sauce becomes thick and creamy. The provolone’s smooth melt and mild tang make this sauce luscious and flavorful.
Step 8: Add the cooked steak and cheese tortellini back to the skillet. Gently toss everything together to ensure the tortellini is coated in the rich garlic cream sauce and the steak is evenly distributed.
Step 9: Heat everything through for 1 to 2 minutes so the flavors meld and the dish is served hot.
Step 10: Finish with a sprinkle of chopped fresh parsley for a burst of color and fresh flavor. Serve immediately.
Easy Variations to Try
This recipe is flexible and can be customized easily to suit your preferences or pantry availability.
- Swap the steak: Use sirloin, skirt steak, or even thinly sliced chicken breasts if you prefer a lighter protein or want to reduce cost. Just adjust cooking time accordingly.
- Add more veggies: Mushrooms, spinach, cherry tomatoes, or zucchini are great additions. Toss them in with the bell peppers and onions or stir fresh spinach in at the end to wilt slightly.
- Different cheese options: Substitute provolone with mozzarella for a milder taste, or blend in some sharp cheddar or fontina for a richer cheese sauce.
- Spice it up: Add a pinch of crushed red pepper flakes or cayenne powder when adding the garlic for a touch of heat.
- Make it dairy-free: Use plant-based cream and cheese alternatives. Coconut milk or cashew cream can replace heavy cream, and vegan cheeses can substitute provolone.
How to Serve
This hearty and creamy pasta dish pairs well with fresh and light sides to balance its richness.
- Green salad: A crisp mixed greens salad with a tangy vinaigrette or lemon dressing provides a refreshing contrast.
- Roasted vegetables: Roasted asparagus, green beans, or Brussels sprouts add color and texture.
- Garlic bread or crusty rolls: Perfect for soaking up extra sauce and completing the meal.
- Simple sides: A cucumber and tomato salad with olive oil and herbs offers a cool, bright finish.
- Beverages: Sparkling water with citrus, iced tea, or a light lemonade complement the creamy richness of the dish.
Recipe Tips
- Use high-quality beef broth: It makes a big difference in flavor, especially since it forms the base of the sauce.
- Don’t overcrowd the pan: Cook the steak in a single layer to get a good sear. Work in batches if necessary.
- Caramelize the veggies: Cooking bell peppers and onions until caramelized adds natural sweetness that balances the creamy sauce.
- Melt cheese slowly: Add cheese gradually and stir constantly to prevent clumping and achieve a smooth sauce.
- Taste and adjust: Season after adding cheese since cheese adds saltiness.
- Reheat gently: Leftovers are best reheated on the stove over low heat with a splash of broth or cream to keep sauce creamy.
Cooking Notes
- Cut the steak into uniform thin slices for even cooking and tenderness.
- Avoid burning garlic by cooking it gently over medium heat.
- Simmer sauce on medium-low heat to prevent separating or curdling.
- Stir the sauce constantly when melting the cheese to keep it smooth.
- Serve immediately after combining ingredients for the best texture and flavor.
Nutritional Information (per serving, approximate)
- Calories: 600
- Protein: 45 grams
- Fat: 35 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Sodium: 800 milligrams
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
FAQs
Can I use frozen tortellini?
Yes, frozen cheese tortellini works well. Just adjust cooking time according to package directions, usually adding a couple of minutes.
What’s the best steak cut for this recipe?
Ribeye or flank steak are great choices for tenderness and flavor. Sirloin or skirt steak can also work well. Choose thin slices to ensure quick cooking.
Can I make this recipe vegetarian?
You can omit the steak and add extra vegetables like mushrooms, zucchini, or eggplant for a hearty vegetarian version. Use vegetable broth instead of beef broth.
How do I prevent the sauce from separating?
Keep the heat moderate when adding cream and cheese. Stir constantly and avoid boiling the sauce once the cheese is melted to maintain a smooth consistency.
Conclusion
Cheesy Provolone Steak Tortellini in Garlic Cream Sauce is a deliciously rich and satisfying meal that combines tender steak, creamy cheese sauce, and hearty tortellini into a dish that’s sure to impress. It’s straightforward enough for a weeknight dinner but special enough to serve guests. The caramelized vegetables add texture and sweetness, balancing the bold flavors of steak and cheese.
What I love most about this recipe is how well it balances indulgence and freshness, with simple ingredients coming together to create something memorable and comforting. Whether you’re craving a cozy dinner or want to wow your family with a homemade meal, this dish fits the bill.
Give it a try and customize it with your favorite veggies or herbs. It reheats well, making it perfect for leftovers that taste just as good the next day. Enjoy the creamy, cheesy goodness and the satisfying bite of steak with every forkful.
Happy cooking and savor every delicious bite!
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Cheesy Provolone Steak Tortellini in Garlic Cream Sauce
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 12 ounces cheese tortellini
- 1 pound thinly sliced steak (ribeye or flank)
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1½ cups shredded provolone cheese
- ½ teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until al dente. Drain and set aside.
Step 2: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer and cook for 3 to 4 minutes without stirring, until it starts to brown. Flip the steak and cook for another 3 to 4 minutes until browned on the other side but still tender. Remove the steak from the skillet and transfer it to a plate. Set aside.
Step 3: In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced green bell pepper and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the edges start to caramelize. The natural sweetness from the caramelized onions and peppers will add wonderful flavor to the dish.
Step 4: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 5: Pour the beef broth into the skillet, scraping the bottom with a wooden spoon to loosen any browned bits left from cooking the steak and vegetables. Let the broth simmer and reduce for 2 to 3 minutes, concentrating the flavors.
Step 6: Lower the heat to medium and stir in the heavy cream, Worcestershire sauce, salt, and pepper. Allow the sauce to come to a gentle simmer and cook for 2 to 3 minutes, giving it time to thicken slightly.
Step 7: Gradually add the shredded provolone cheese, stirring continuously until it melts and the sauce becomes thick and creamy. The provolone’s smooth melt and mild tang make this sauce luscious and flavorful.
Step 8: Add the cooked steak and cheese tortellini back to the skillet. Gently toss everything together to ensure the tortellini is coated in the rich garlic cream sauce and the steak is evenly distributed.
Step 9: Heat everything through for 1 to 2 minutes so the flavors meld and the dish is served hot.
Step 10: Finish with a sprinkle of chopped fresh parsley for a burst of color and fresh flavor. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600
- Sodium: 800
- Fat: 35
- Carbohydrates: 35
- Protein: 45