Description
This Cheesesteak Tortellini in Rich Provolone Sauce is a hearty and flavorful dish that combines tender strips of beef, sautéed bell peppers and onions, and cheese-filled tortellini all coated in a creamy, savory provolone cheese sauce. Perfect for a comforting dinner that brings together the classic flavors of a cheesesteak sandwich with the satisfying twist of pasta.
Ingredients
Scale
Cheesesteak Tortellini
- 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
Provolone Cheese 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
- Prepare and Cook the Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package instructions until tender. Drain the tortellini and set aside.
- Sauté the Beef: Heat the 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 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 an additional 1 minute, until fragrant. Remove the vegetables from the skillet and set aside with the beef.
- Make the Provolone Sauce: In the same skillet, sprinkle the flour and cook over medium heat for 1-2 minutes, stirring constantly to form a roux. Gradually whisk in the milk and beef broth, making sure to break up any lumps. Bring the mixture to a gentle simmer.
- Melt the Cheese: Stir in the shredded provolone cheese handful by handful, continuing to stir until fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine and Serve: Return the cooked beef, sautéed vegetables, and cooked tortellini to the skillet. Toss everything together gently to coat well with the rich provolone sauce.
- Garnish and Serve: Sprinkle with chopped fresh parsley if desired and serve immediately while hot for the best flavor.
Notes
- Use high-quality thinly sliced beef such as ribeye or sirloin for the best flavor and tenderness.
- Be sure to cook the tortellini just until tender to avoid overcooking when combined with the sauce.
- Shredding the provolone cheese yourself helps it melt more smoothly into the sauce.
- For a spicier twist, consider adding a pinch of crushed red pepper flakes when cooking the vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Cheesesteak Tortellini, Provolone Sauce, Beef Pasta, Comfort Food, Italian-American Dish, Easy Dinner, One-Pan Meal
