Description
This Cheesesteak Tortellini in Rich Provolone Sauce is a decadent and flavorful dish that combines tender slices of seared beef sirloin, savory sautéed vegetables, and cheese-filled tortellini in a creamy, cheesy provolone sauce. Perfect for a comforting weeknight dinner, this recipe offers a delicious twist on the classic cheesesteak sandwich, elevated with pasta and a rich sauce.
Ingredients
Scale
Meat and Pasta
- 1 lb beef sirloin or ribeye, thinly sliced
- 1 package (20 oz) cheese tortellini
Vegetables & Aromatics
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 2 cloves garlic, minced
Liquids
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 cup heavy cream
Seasonings & Cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 ½ cups shredded provolone cheese
- ½ teaspoon black pepper
- Salt to taste
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions, usually about 3-5 minutes until tender. Drain the tortellini, reserving about ½ cup of pasta water for later use, and set the tortellini aside.
- Sear the Beef: Heat a large skillet over medium-high heat. Add olive oil and when hot, place the thinly sliced beef in a single layer. Sear the beef for 2-3 minutes on one side until browned, then flip and cook for another 1-2 minutes. Remove the beef from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add sliced onions and green bell peppers. Sauté for 3-4 minutes or until softened. Add the minced garlic and cook an additional 30 seconds until fragrant. Stir frequently to avoid burning.
- Make the Provolone Sauce: Pour in the beef broth and Worcestershire sauce, scraping any browned bits from the bottom of the skillet for flavor. Stir in the Italian seasoning, black pepper, and a pinch of salt. Reduce heat to medium and add the heavy cream. Gradually add the shredded provolone cheese, stirring until fully melted and the sauce becomes smooth and creamy. If the sauce is too thick, add a little reserved pasta water to loosen it to your desired consistency.
- Combine Everything: Return the seared beef to the skillet and stir to coat it evenly in the sauce. Add the drained tortellini and toss gently to combine all ingredients. Allow the mixture to simmer together for 1-2 minutes so the flavors meld well.
- Serve and Enjoy: Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley and red pepper flakes if you prefer a bit of heat. Serve hot and enjoy this rich and comforting Cheesesteak Tortellini dish.
Notes
- For a spicier version, increase the red pepper flakes or add a dash of hot sauce.
- Using ribeye will make the beef more tender and flavorful, but sirloin is a leaner and cost-effective choice.
- Reserve pasta water to adjust the sauce consistency as needed.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- Reheat gently on the stovetop with a splash of milk or broth to restore creaminess; avoid high-heat microwaving to prevent sauce separation.
- Freezing not recommended due to cream-based sauce texture changes upon thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, Sautéing, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
Keywords: Cheesesteak Tortellini, Provolone Sauce, Beef Tortellini Recipe, Creamy Pasta, Italian-American Dinner
