Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

Cheesesteak Tortellini in Rich Provolone Sauce is a comforting twist on classic flavors. Tender beef and sautéed peppers combine with cheese-filled tortellini, all wrapped in a creamy provolone sauce. It’s a satisfying meal perfect for busy weeknights or special gatherings.

Ingredients

• 12 oz refrigerated cheese tortellini
• 1 tablespoon olive oil
• 1 lb thinly sliced beef (e.g., ribeye or sirloin), cut into strips
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 1 cup beef broth
• 8 oz provolone cheese, shredded
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. Step 3: In the same skillet, add the bell peppers and onion. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
4. Step 4: Add the flour to the skillet and cook over medium heat for 1-2 minutes, stirring constantly to make a roux.
5. Step 5: Gradually whisk in the milk and beef broth, stirring to avoid lumps. Bring the mixture to a gentle simmer.
6. Step 6: Stir in the shredded provolone cheese gradually until fully melted and smooth. Season with salt and pepper to taste.
7. Step 7: Return the beef, vegetables, and cooked tortellini to the skillet. Toss everything gently to coat with the rich provolone sauce.
8. Step 8: Sprinkle with fresh parsley if desired and serve immediately while hot.

Tips & Variations

• Use ribeye for more flavor, but sirloin works well and is leaner.
• Substitute provolone with mozzarella or fontina for a different cheese flavor.
• Add a pinch of crushed red pepper flakes if you like a little heat.
• For extra creaminess, stir in a tablespoon of cream cheese or heavy cream into the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works fine. Just adjust the cooking time according to the package instructions and make sure to drain well.

Is this dish suitable for meal prep?

Absolutely. Prepare the sauce and components ahead, then combine and reheat before serving for a quick and delicious meal.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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★★★★★

4.7 from 54 reviews

This Cheesesteak Tortellini in Rich Provolone Sauce is a delightful fusion dish combining tender strips of beef, sautéed bell peppers and onions, and cheesy tortellini all coated in a creamy provolone cheese sauce. It’s a hearty and comforting meal perfect for a flavorful dinner that brings together classic cheesesteak flavors with Italian pasta.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American-Italian Fusion

Ingredients

Scale 1x2x3x

Pasta

• 12 oz refrigerated cheese tortellini

Meat and Vegetables

• 1 lb thinly sliced beef (e.g., ribeye or sirloin), cut into strips
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced

Sauce

• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 1 cup beef broth
• 8 oz provolone cheese, shredded
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions. Once cooked, drain and set aside.
2. Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add sliced green and red bell peppers along with the thinly sliced onion. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant. Remove vegetables from the skillet and set aside with the beef.
4. Start the Roux: In the same skillet, add the flour and cook over medium heat for 1-2 minutes, stirring constantly to form a roux.
5. Add the Liquids: Gradually whisk in the milk and beef broth, making sure to avoid lumps. Bring the mixture to a gentle simmer.
6. Melt the Cheese: Stir in the shredded provolone cheese a handful at a time, allowing it to melt fully into a smooth, creamy sauce. Season with salt and pepper to taste.
7. Combine and Serve: Return the cooked beef, sautéed vegetables, and drained tortellini to the skillet. Toss everything together until well coated with the rich provolone sauce.
8. Garnish and Serve: Sprinkle chopped fresh parsley over the dish, if desired, and serve immediately while hot.

Notes

• Use thinly sliced ribeye or sirloin for the best flavor and tenderness in the beef strips.
• Make sure to continuously stir the roux when cooking the flour to prevent burning and clumping.
• Add the cheese gradually for a smoother sauce that melts evenly.
• Fresh parsley adds a nice touch of color and freshness as a garnish.
• If you want a spicier version, add crushed red pepper flakes when sautéing the vegetables.
• Serve immediately to enjoy the creamy texture at its best.

Keywords: cheesesteak tortellini, provolone cheese sauce, beef tortellini recipe, creamy pasta, cheesesteak recipe, skillet dinner