Cheesesteak Tortellini in Rich Provolone Sauce Recipe
Introduction
This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting twist on a classic sandwich, blending tender beef and peppers with cheesy pasta. It’s a hearty, flavorful dish perfect for dinner that combines creamy sauce and savory fillings in every bite.
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
- Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
- 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.
- Step 3: In the same skillet, add the sliced bell peppers and onion. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
- Step 4: In the skillet, add the flour and cook over medium heat for 1-2 minutes, stirring constantly to form a roux.
- Step 5: Gradually whisk in the milk and beef broth, stirring to prevent lumps. Bring the mixture to a gentle simmer.
- Step 6: Stir in the shredded provolone cheese a handful at a time until fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Step 7: Return the beef, vegetables, and cooked tortellini to the skillet. Toss everything together gently to coat evenly with the provolone sauce.
- Step 8: Sprinkle with fresh parsley if desired and serve immediately while hot.
Tips & Variations
- Use ribeye for a richer flavor or sirloin for a leaner option.
- For extra creaminess, add a splash of heavy cream to the sauce.
- Swap provolone with mozzarella or fontina for a different cheese profile.
- Add sliced mushrooms or spinach with the peppers for more veggies.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk if the sauce has thickened 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 well. Just cook it according to the package instructions before adding it to the dish.
Is it possible to make this recipe vegetarian?
Absolutely! Replace the beef with sautéed mushrooms or a plant-based meat alternative, and use vegetable broth instead of beef broth.
PrintCheesesteak Tortellini in Rich Provolone Sauce Recipe
This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting fusion dish combining tender strips of sautéed beef with vibrant bell peppers and onions, all tossed in a creamy, cheesy provolone sauce and served over delicate cheese tortellini. It’s a perfect indulgent meal that brings the iconic flavors of a classic cheesesteak into an easy-to-make pasta dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 12 oz refrigerated cheese tortellini
Beef and Vegetables
- 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
Provolone Sauce
- 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 well and set aside.
- Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef strips, season with salt and pepper, and cook until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced green and red bell peppers along with the thinly sliced onion. Sauté until the vegetables soften, approximately 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
- Prepare the Provolone Sauce: Still using the same skillet, sprinkle the all-purpose flour over the remaining oil and bits in the pan. Cook over medium heat, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in the milk and beef broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
- Melt the Cheese: Slowly stir in shredded provolone cheese in small handfuls, stirring continuously until the cheese melts completely and the sauce becomes smooth. Season the sauce with salt and pepper to taste.
- Combine and Serve: Return the cooked beef strips and sautéed vegetables to the skillet with the provolone sauce. Add the cooked tortellini as well. Toss gently to coat everything evenly with the rich, cheesy sauce. Garnish with freshly chopped parsley if desired and serve immediately while hot.
Notes
- Use freshly shredded provolone cheese instead of pre-shredded for better melting and smoother sauce.
- Ribeye or sirloin are ideal beef choices, but you can use any tender steak cuts thinly sliced.
- For a thicker sauce, allow it to simmer a bit longer until desired consistency is reached.
- Feel free to add mushrooms or other vegetables to enhance flavor.
- Serve with a side salad or garlic bread for a complete meal.
Keywords: Cheesesteak Tortellini, Provolone Sauce, Beef Pasta, Comfort Food, Sautéed Vegetables, Easy Dinner
