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. Cook the cheese tortellini according to the package instructions until tender. Drain well 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 the beef from the skillet and set aside.

Step 3: In the same skillet, add the sliced green and red bell peppers along with the onion. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove the vegetables and set aside with the beef.

Step 4: To make the provolone sauce, add the flour to the skillet 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 continuously to avoid lumps. Bring the sauce to a gentle simmer.

Step 6: Stir in the shredded provolone cheese a handful at a time until fully melted and smooth. Season the sauce with salt and pepper to taste.

Step 7: Return the cooked beef, sautéed vegetables, and tortellini to the skillet. Toss everything together gently to coat well with the creamy provolone sauce.

Step 8: Garnish with chopped fresh parsley if desired, and serve immediately while hot.

Tips & Variations

For a spicier flavor, add a pinch of crushed red pepper flakes when sautéing the garlic.

Swap provolone cheese for mozzarella or fontina for a different but equally creamy sauce.

Use chicken or turkey instead of beef for a lighter version of this dish.

Fresh tortellini can be used instead of refrigerated for a more delicate texture.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the components in advance and combine them just before serving to keep the tortellini from becoming mushy.

Is there a vegetarian version of this recipe?

Absolutely. Omit the beef and sauté extra vegetables such as mushrooms or zucchini to keep the dish hearty and flavorful.

Dinner

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction