Cheesesteak Tortellini in Rich Provolone Sauce Recipe

Introduction

This Cheesesteak Tortellini in Rich Provolone Sauce combines the hearty flavors of a classic cheesesteak with tender cheese-filled pasta, all enveloped in a creamy, cheesy sauce. It’s a comforting and satisfying dish perfect for a cozy dinner any night of the week.

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 tortellini according to 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 from the skillet and set aside.
3. Step 3: In the same skillet, add the bell peppers and onion. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute, until fragrant. Remove the vegetables from the skillet and set aside with the beef.
4. Step 4: 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, ensuring no lumps form. 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 beef, vegetables, and cooked tortellini to the skillet. Toss everything together gently to coat in the rich provolone sauce.
8. Step 8: Sprinkle with fresh parsley, if desired, and serve immediately while hot.

Tips & Variations

• Use ribeye for a more tender and flavorful beef, or sirloin for a leaner option.
• Substitute provolone with mozzarella or fontina cheese for a different but still creamy sauce.
• Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.
• For a vegetarian version, replace the beef with sautéed mushrooms and omit beef broth—use vegetable broth instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk to loosen the sauce as needed. Avoid microwaving to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, you can use frozen tortellini. Just boil it a minute or two longer according to package instructions before draining and setting aside.

What if I don’t have provolone cheese?

If you don’t have provolone, mozzarella or fontina cheese are great alternatives and will provide a similarly creamy texture and mild flavor.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

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Indulge in a creamy and flavorful Cheesesteak Tortellini dish, featuring tender beef strips, sautéed bell peppers and onions, tossed with cheese-filled tortellini and smothered in a rich, melty provolone cheese sauce. This comforting skillet meal combines classic cheesesteak ingredients with Italian pasta for a hearty, satisfying dinner.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American-Italian Fusion

Ingredients

Scale 1x2x3x

Cheesesteak Tortellini Ingredients

• 12 oz refrigerated cheese tortellini
• 1 tablespoon olive oil
• 1 lb thinly sliced beef (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. 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 al dente. Drain well and set aside.
2. Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced 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. Cook the Vegetables: In the same skillet, add the sliced green and red bell peppers and onion. Sauté until softened, approximately 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove the vegetables from the skillet and set aside with the beef.
4. Prepare the Provolone Sauce: In the same skillet, add the flour and cook over medium heat for 1-2 minutes while stirring constantly to form a roux. Gradually whisk in the milk and beef broth, ensuring no lumps remain, and bring to a gentle simmer.
5. Melt the Cheese: Stir in the shredded provolone cheese in small handfuls until the sauce is fully melted and smooth. Season with salt and pepper to taste.
6. Combine and Coat: Return the cooked beef, sautéed vegetables, and drained tortellini to the skillet. Toss gently to coat all ingredients evenly in the rich provolone cheese sauce.
7. Garnish and Serve: Sprinkle with chopped fresh parsley if desired and serve immediately while hot for the best flavor and texture.

Notes

• For a spicier version, add sliced jalapeños or crushed red pepper flakes with the vegetables.
• You can substitute provolone cheese with mozzarella or a blend of Italian cheeses for a different flavor profile.
• Use a lean cut of beef like sirloin to reduce excess fat and keep the dish lighter.
• If you prefer a thicker sauce, add an extra tablespoon of flour when making the roux.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Cheesesteak tortellini, provolone cheese sauce, beef stir fry, Italian pasta dish, skillet dinner, creamy cheese sauce pasta