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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
