Cheesesteak Tortellini Provolone (Print-Friendly Version)

Savory beef, cheese tortellini, and creamy provolone sauce unite for a comforting, flavorful pasta experience.

# What You Need:

→ Main Ingredients

01 - 1 lb ground beef (85% lean)
02 - 1 package (20 oz) cheese tortellini, fresh or refrigerated
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1 small onion, finely diced
06 - 1 cup beef broth
07 - 1 cup heavy cream
08 - 1 ½ cups provolone cheese, freshly shredded
09 - 1 teaspoon Worcestershire sauce
10 - Salt and freshly ground black pepper, to taste
11 - Red pepper flakes, optional
12 - Fresh parsley, optional for garnish

# How to Make It:

01 - Bring a medium saucepan of salted water to a boil. Add the tortellini and cook until al dente, according to package directions. Reserve ½ cup of the pasta water, then drain and set aside.
02 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, for 5–7 minutes or until browned. Season with salt and pepper. Transfer beef to a plate and drain excess fat, reserving 1 tablespoon in the pan.
03 - In the same skillet, melt butter over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and sauté for 30 seconds.
04 - Pour in the beef broth and Worcestershire sauce. Scrape the skillet bottom to deglaze. Stir in the heavy cream and let simmer gently for 3–4 minutes.
05 - Gradually whisk the shredded provolone into the sauce until fully melted and smooth. If needed, add reserved pasta water to adjust consistency. Season with additional salt, pepper, and red pepper flakes if desired.
06 - Return the cooked beef to the sauce and stir to combine. Add the tortellini and toss gently to coat in the sauce.
07 - Plate the tortellini and garnish with fresh parsley and a sprinkle of red pepper flakes if using. Serve hot.

# Important Notes:

01 - Preheating the pan ensures optimal searing and flavor development in the beef.
02 - Shred provolone from a block for smoother melting; pre-shredded varieties can affect texture.
03 - Reserving pasta water helps adjust sauce consistency just before serving.
04 - Deglazing the pan with broth captures browned bits that add rich flavor.
05 - Avoid overheating the cheese sauce to prevent it from breaking.

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