Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

Cheesesteak Tortellini in Rich Provolone Sauce combines the comforting flavors of a classic cheesesteak with tender cheese-filled tortellini, all coated in a creamy, cheesy sauce. This hearty dish is perfect for a satisfying weeknight dinner that feels indulgent yet easy to prepare.

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

1. Step 1: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside.
2. 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.
3. Step 3: In the same skillet, add the sliced green and red bell peppers along with the onion. Sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Remove the vegetables and set aside with the beef.
4. 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.
5. Step 5: Gradually whisk in the milk and beef broth, stirring to prevent lumps. Bring the mixture to a gentle simmer.
6. 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.
7. Step 7: Return the cooked beef, sautéed vegetables, and tortellini to the skillet. Toss everything together gently to coat with the rich provolone sauce.
8. Step 8: Garnish with chopped fresh parsley if desired, and serve immediately while hot.

Tips & Variations

• Use a tender cut of beef like ribeye or sirloin for the best texture and flavor in this dish.
• Substitute provolone with mozzarella or fontina cheese for a different but still creamy sauce.
• For extra heat, add a pinch of crushed red pepper flakes when sautéing the vegetables.
• Omit the beef for a vegetarian version and add mushrooms or extra bell peppers instead.

Storage

Store leftover cheesesteak tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the cheese sauce from separating. Add a splash of milk when reheating if the sauce is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used. Just cook according to the package directions, which may require a slightly longer cooking time.

What is the best way to slice the beef for this recipe?

Slice the beef thinly against the grain into strips to ensure it stays tender and easy to chew once cooked.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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★★★★★

4.9 from 90 reviews

• Author: Marina
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Cheesesteak Tortellini in Rich Provolone Sauce is a hearty and comforting dish featuring tender cheese tortellini combined with savory sautéed beef strips, bell peppers, and onions. All of these are enveloped in a creamy, luscious provolone cheese sauce, making for a delicious twist on the classic cheesesteak flavor in an easy-to-make pasta meal.

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Ingredients

Scale 1x2x3x

For the Pasta and Beef:

• 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

For the 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)

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Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to the package instructions. Drain the tortellini well and set aside for later use.
2. Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef strips, season generously with salt and pepper, and cook until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced green and red bell peppers and thinly sliced onion. Cook over medium heat until the vegetables have softened, roughly 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
4. Prepare the Provolone Sauce: Using the same skillet, add the all-purpose flour and cook over medium heat, stirring constantly for 1-2 minutes to create a roux. Gradually whisk in the milk and beef broth, making sure to eliminate any lumps. Bring the mixture to a gentle simmer.
5. Melt the Cheese into the Sauce: Stir in the shredded provolone cheese gradually, a handful at a time, until completely melted and the sauce becomes smooth and creamy. Season the sauce with salt and freshly ground black pepper to taste.
6. Combine Ingredients: Return the cooked beef strips and sautéed vegetables to the skillet. Add the drained tortellini and gently toss everything together to ensure all components are evenly coated with the rich provolone sauce.
7. Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a pop of color and fresh flavor. Serve immediately while hot for the best taste and texture.

Notes

• Choose tender cuts of beef such as ribeye or sirloin for best results.
• Refrigerated tortellini cooks quickly and adds a creamy cheese element to the dish.
• Be sure to whisk the sauce continuously to avoid lumps when adding milk and broth.
• This dish can be customized by adding mushrooms or switching bell peppers to other veggies of your choice.
• Leftovers can be refrigerated 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 Cheese Sauce, Beef Strips, Bell Peppers, Easy Dinner, One Pan Meal