Cheesesteak Tortellini in Rich Provolone Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add the Liquids: Gradually whisk in the milk and beef broth, making sure to avoid lumps. Bring the mixture to a gentle simmer.
- 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.
- 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.
- 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
